Bacon, Basil And Cheese Quiche

• One basic pastry round
• Quiche
• 6 large eggs
• 1 cup heavy cream or creme fraiche
• 1/2 cup skim milk (or whole)
• 1 cup grated gruyere, emmenthal, or other Swiss-variety cheese
• 1/4 cup freshly grated parmesan
• 1/4 cup of chopped bacon, pan fried (no oil or butter to cook, and pat dry)
• 1/4 cup of torn basil
• 1/4 teaspoon freshly ground nutmeg - optional
• Salt and Pepper to taste

1. Butter pie dish, cover with dough and crimp edges. Fork the bottom lightly to avoid inflated base. Bake quiche crust with pie weights at 425F for 15 minutes, remove weights and bake for 4-5 more minutes. Remove from oven and let cool. Reduce oven to 350F.
2. In a medium-sized bowl whisk together the eggs, milk, and cream until thoroughly blended. Add the grated cheeses, crack the pepper and salt, and mix in the basil. Stir in the bacon pieces until evenly distributed and pour contents into cooled pie shell. Lightly grate nutmeg on top if desired.
3. Bake in center with no obstructions above quiche for 35 minutes or until center is firm. Let sit for five minutes before slicing. Garnish with basil chiffonade if desired.

pastry round, eggs, heavy cream, milk, grated gruyuere, freshly grated parmesan, bacon, basil, freshly ground nutmeg, salt

Taken from www.epicurious.com/recipes/member/views/bacon-basil-and-cheese-quiche-50116524 (may not work)