Quiche Lorraine

• 1 (9 inch) deep dish pie shells
• 34 lb bacon, fried crisp and drained well
• 1 12 cups swiss cheese, shredded (6 oz by weight)
• 4 eggs, medium or large
• 34 cup whipping cream
• 34 cup half-and-half or 34 cup sour cream
• 1 tablespoon flour
• 12 teaspoon salt
• 14 teaspoon pepper
• 14 teaspoon ground nutmeg

1. Bake pastry according to package directions to a light brown crust, and let cool.
2. Toss together bacon and cheese.
3. Place mixture into crust.
4. Mix together eggs, whipping cream, half and half, flour, salt, pepper, nutmeg.
5. Pour egg mixture over cheese mixture in crust.
6. Bake at 375 degrees F for about 60 minutes, or until set.

dish pie shells, bacon, swiss cheese, eggs, whipping cream, sour cream, flour, salt, pepper, ground nutmeg

Taken from www.food.com/recipe/quiche-lorraine-111099 (may not work)