quiche lorraine

the reason why this makes such a good dinner is because of the bacon. bacon is easy to cook, easy to thaw (easy to freeze, but really, what isn't?) and a pie crust is easy to buy or easy to make. ryan and ava love quiche!

1 partially baked pie crust
8 ounces (8 slices) bacon, cut in to 1/2 inch pieces
2 large eggs, plus 2 large egg yolks
1 cup whole milk
1 cup heavy cream
1/2 teaspoon salt
1/2 teaspoon ground white pepper
pinch nutmeg
4 ounces gruyere cheese, grated (about 1 cup)

to cook the bacon:
preheat oven to 400 degrees. line baking pan (with sides) with bacon. cook for 6 minutes. rotate pan and put back in for another 6 minutes.

whisk all ingredients save the cheese and the bacon in a bowl. spread bacon and cheese evenly over the bottom of the shell and pour quiche mix in until it reaches about 1/2 inch below crust rim. cover the edges of the crust with foil, or they'll burn. bake until lightly golden brown, a knife blade inserted about one inch comes out clean, 32 to 35 minutes. transfer quiche to rack to cool. Serve warm or at room temperature.


i'm not quite sure how this will work out with a store bought pie crust, since i've never used one of those before.
happy eating!