Quiche Lorraine

I have been craving quiche lately. I don't quite know why. I could come up with all sorts of combinations right now: ham and cheese, bacon and cheese, sausauge and cheese ... oh the combinations I could come up with. Here's the best little recipe ever for Quiche.

Quiche Lorraine

4 eggs
1/4 t. salt
1/4 t. nutmeg
6 oz. swiss cheese, shredded (my family prefers cheddar cheese)
8 oz. bacon, crumbled
1 c. heavy whipping cream
dash of pepper
1 - 9" pie crust, unbaked

1. Preheat oven to 350 degrees.
2. In a medium size bowl; beat eggs, cream, salt, nutmeg and pepper with a whisk.
3. With a fork, prick the sides and bottom of the unbaked pie shell.
4. Make 2 layers of cheese and bacon in bottom of pie shell.
5. Pour egg - cream mixture over the top.
6. Bake 45 - 50 minutes or until quiche is golden brown and puffy. Allow to cool 5 - 10 minutes before slicing.
7. Refrigerate any leftovers.

** Some other great add ins for quiche ***

6 oz. diced ham
6 oz. shredded cooked chicken and black olive slices
6 oz. cooked sausage, crumbled
6 oz. cooked sausage links, sliced thin like pepperoni slices