Quiche Lorraine

Ingredients

• 1/2 (15-ounce) package refrigerated piecrusts
• 8 bacon slices, cut into 1/2-inch pieces
• 4 green onions, chopped
• 2 cups (8 ounces) shredded Swiss cheese, divided
• 6 large eggs
• 1 cup whipping cream
• 1/2 teaspoon salt
• 1/8 teaspoon ground red pepper
• 1/8 teaspoon ground white pepper
• 1/8 teaspoon ground nutmeg

Preparation

1. Fit piecrust into a 9-inch pieplate according to package directions; fold edges under, and crimp.
2. Bake at 400° for 7 minutes; remove from oven.
3. Cook bacon pieces in a large skillet until crisp; drain on paper towels, and crumble. Sprinkle bacon, green onions, and 1 cup cheese into prepared crust.
4. Whisk together eggs and next 4 ingredients; pour mixture into crust, and sprinkle with remaining 1 cup cheese and nutmeg.
5. Bake at 350° for 35 to 40 minutes or until set. Let stand 10 minutes.