Quiche Lorraine (Cheese and Bacon Quiche)

9-inch unbaked pie shell
1/2 pound sliced bacon
1 1/2 cups grated Swiss cheese (6 oz)
3 eggs
1 1/2 cups light cream (=half and half)
dash of grated nutmeg
dash of cayenne
dash of ground black pepper

1. Prepare pie shell.
2. Cut up bacon while raw into small pieces. Fry bacon until crisp, drain on paper towels. Sprinkle over bottom of pie shell.
3. Sprinkle grated Swiss cheese over the bacon pieces.
4. Pre-heat oven to 375.
5. In a medium bowl, whisk together egss with light cream, nutmeg, cayenne, and pepper until well combined but not frothy. Pour mixture into pie shell slowly and carefull so your don't disturb the bacon or cheese.
6. Bake 35-40 minutes, or until the top is golden and the center seems firm when shaken gently.
7. Let quiche cool on a wire rack for 10 min before serving.

Makes 6 dinner servings, or 12 Hors d'oeuvre servings. Can be served warm or chilled after backing. Refrigerate left-overs.