Quiche Lorraine

• 1 frozen pie crust (I use Whole Foods whole wheat crust)
• 8 eggs
• 1/4 cup milk or heavy cream (depending on how healthy you are trying to be...)
• 1 dash nutmeg
• 1 packet diced pancetta
• 2 sprigs green onion, whites and greens, chopped
• 1 handful shredded gruyere (or more if you're a cheese lover!)

1. Preheat your oven to 400 degrees farenheit.
2. Lightly blend your eggs in your favorite blender (nutribullet, food processer, etc.) with your milk or cream, salt and pepper (to taste), and nutmeg. I like to use a blender when "scrambling" my eggs because it perfectly mixes the yolk and egg whites (I hate when I am eating a quiche or scrambled eggs and I can see the separation of yolk and whites). Set aside.
3. On the stovetop, cook your pancetta. I like it very crispy, but make sure to keep your eye on it as it can go from crispy to burnt in seconds. Once it is done, use a paper towel to soak up all the extra grease and fat from the pancetta.
4. Toss your shredded gruyere in your frozen pie crust. Add your blended egg mixture, your pancetta, and the chopped white parts from your green onions. Keep your green parts for later.
5. Put your quiche in the over for 20 to 25 minutes until it is set and browning on the top. Let it sit out for 5 minutes before slicing. This is the HARDEST part, but if you distract yourself, the 5 minutes will fly by.
6. Slice your quiche in desired amount of pieces and top with the chopped green parts of your green onions.
7. Enjoy by yourself or share with friends and family!

frozen pie crust, eggs, milk, nutmeg, packet, green onion, handful

Taken from food52.com/recipes/76304-quiche-lorraine (may not work)