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Serves: 8
makes
1 (8 1/4-by 2 -inch) deep dish quiche pan with fluted rim.
12 ounces
bacon
8 ounces pie crust
6 large eggs
2 1/2 cups light cream
to
taste salt and ground pepper
1/8 teaspoon grated nutmeg
1 1/2 cups
coarsely grated Gruyere cheese or Swiss Emmenthal cheese
Cut bacon
crosswise into 3/4-inch pieces Preheat oven to 375 degrees. Set a baking sheet
on lowest rack.
In a skillet, cook the bacon over moderate heat, stirring
occasionally, until crisp and transfer with a slotted spoon to paper towels to
drain.
On a floured surface, roll out the pastry to fit the bottom and
sides of the quiche pan.
In a mixing bowl whisk eggs until combined well
and add cream, salt, pepper, and nutmeg.
Pour filling through a fine sieve
into pastry shell. Sprinkle bacon evenly over filling and top with Gruyere.
Bake quiche on heated baking sheet in oven 40 minutes, or until a knife
inserted in center comes out clean.
Transfer quiche to a rack. Cut into
portions and serve hot.
