Quiche Lorraine

Quiche Lorraine

1 unbaked 9" pie shell
12 slices of bacon - (cut in half, fried crispy)
12 thin slices Swiss cheese - (cut the same size as bacon)

Overlap: The cheese and bacon slices to cover the bottom of the pie shell.

2 Cups light cream
4 eggs (lightly beaten)
1 Tablespoon flour
Pinch ground nutmeg
Ground cayenne pepper
Freshly ground black pepper

Combine: The eggs, cream, flour, a pinch of nutmeg, a few grains of cayenne pepper and black pepper. Beat well.

Strain: And pour over the bacon and cheese.

Bake: At 400� for 15 minutes. Reduce to 375� and bake for 30 minutes.

Serves 6