Classic Quiche Lorraine

1Preheat oven to 375°F (190°C).

2In a skillet, cook the chopped bacon over medium heat until crisp. Remove bacon and drain on paper towels.

3Scatter the cooked bacon evenly over the bottom of the pre-baked pie crust. Sprinkle the grated Gruyère cheese (1 cup) on top of the bacon.

4In a large bowl, whisk together the eggs (4 large), heavy cream (1½ cups), whole milk (½ cup), salt (¼ teaspoon), pepper, and nutmeg until well combined.

5Pour the egg mixture over the bacon and cheese in the pie crust.

6Place the quiche in the preheated oven and bake for 35-40 minutes, or until the top is golden brown and the filling is set but still slightly wobbly in the center.

7Allow the quiche to cool for about 10 minutes before slicing and serving.