Quiche Lorraine

Ingredients

• 1 pound bacon cut into 1/2-inch pieces
• 6 large eggs beaten
• 0.3 cup green onions chopped
• 0.1 teaspoon ground nutmeg 
• 1 Dash ground pepper red
• 1 cup heavy cream 
• 1 Dash pepper white
• 14.1 ounce piecrusts refrigerated
• 8 ounces swiss cheese divided grated
• 0.5 teaspoon salt 

Equipment

• frying pan
• paper towels
• oven
• whisk
• wire rack

Directions

1. Preheat oven to425.Fit piecrust into a 9-inch pie plate; fold edges under, and crimp. Prick bottom and sides of crust with a fork; bake 6 to 8 minutes or until lightly browned. Reduce oven temperature to 35
2. Cool piecrust on a wire rack with preparing filling.
3. Cook bacon in a large skillet over medium heat, stirring often, 7 to 8 minutes or until crispy; drain on paper towels.
4. Sprinkle bacon over bottom of pie shell.
5. Sprinkle green onions over bacon; sprinkle half of Swiss cheese over onions.
6. Whisk together beaten eggs and next 5ingredients. Carefullypour egg mixture over cheese.
7. Sprinkle remaining cheese over egg mixture.
8. Bake at 350 for 35 to 40 minutes or until lightly browned and set in middle. Cool 15 minutes before serving.