|9 inch unbaked pie shell||1|
|Egg white||1 , slightly beaten|
|For the filling|
|Natural swiss cheese||2 Cup (32 tbs), grated|
|Half and half||1 Cup (16 tbs)|
|Ground nutmeg||1⁄8 Teaspoon|
|Lemon juice||2 Tablespoon|
|Cherry tomatoes||3 , halved|
Take the pie shell and brush its insides with egg white. Chill in the refrigerator.
Preheat the oven to 375o F.
To make the filling, fry the bacon in a skillet. Drain, cool and crumble. Sprinkle the crumbs at the bottom of the pie shell. Sprinkle 1 cup of cheese on top.
In a medium bowl, beat in the eggs, half-and-half, 1/4 teaspoon salt, nutmeg and pepper using a wire whisk. Whisk to just combine the ingredients.
Slice the avocado into longitudinal halves. Remove their pit and skin. Reserve 5 avocado slices for later by sprinkling lemon juice and refrigerating them covered. Cube the rest of the avocado flesh. Layer it on the pie shell.
Sprinkle salt and pepper lightly over the avocados. Sprinkle the remaining cheese evenly over it. Pour the egg mixture on top.
Bake for about 40 minutes or until the quiche turns golden and puffs up.
6) Let the quiche cool for 10 minutes before serving.
7) Serve the Avocado Quiche warm, garnished with the reserved avocado slices and halved cherry tomatoes.