Recipe courtesy of Rachel Sherwood of Impressions at Home
- 1 pie crust (you can make your own or use a pre-made refrigerated one)
- 12 thick slices of bacon
- 4 eggs
- 2 cups heavy cream
- 3/4 Teaspoons salt
- 1/8 Teaspoon pepper
- 1/8 Teaspoon nutmeg
- 1/4 pound (about 1 cup) natural Swiss cheese
Prepare and roll out pie crust into one 9” pie plate. Set aside in the refrigerator to chill while preparing other items.
Cook bacon in a skillet or oven until crisp and brown. Drain on paper towels and crumble.
Preheat oven to 425 degrees F. In a medium bowl with a wire whisk, beat eggs, cream, salt, pepper, and nutmeg. Stir in cheese to combine. Spread crumbled bacon in prepared pie crust. Pour egg mixture over bacon and bake 15 minutes.
Turn oven down to 325 degrees and continue to bake for 35—40 minutes, until a knife inserted in the center comes out clean. Allow to sit for 10 minutes before serving.
Make Ahead: To make in advance, prepare recipe as directed, allow baked quiche to cool and refrigerate uncovered until well chilled. Cover with plastic wrap to keep overnight, if needed. You can serve quiche at room temperature or re-heat it by placing it covered with foil in a 325 degree F oven for about 30—40 minutes, until heated through.
Quiche is best if used within 3 days.