Quiche Lorraine
Instructions
1. Thaw the deep-dish pie crust, and then bake it for about 6 to 8 minutes in an oven that has been preheated to 425 degrees.
2. Remove from oven and cool to room temperature.
3. Sprinkle 8 slices of crisp, crumbled bacon evenly over the bottom of the pie crust.
4. Next ,sprinkle the shredded Swiss cheese, followed by the shredded Cheddar cheese.
5. Now, blend 1 1/2 cups half-and-half with the 3 well-beaten eggs.
6. Add in 1/4 teaspoon salt, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground black pepper, and 1/4 teaspoon (or less) ground red pepper.
7. Stir thoroughly, until all spices are mixed evenly into the egg/milk mixture.
8. Pour over the bacon and cheeses in the deep-dish pie crust.
9. Reduce oven heat to 375 degrees, and then bake for about 40 minutes, or until a knife inserted in the center comes out clean. Let stand at room temperature for 10 minutes.
10. Cut into pie-shaped wedges, and serve while hot.
