1 c. whipping cream
4 egg yolks
Pinch of salt, cayenne pepper, and nutmeg

PASTRY:

1 1/2 c. flour
1 stick butter, not soft
1 egg

10 oz. Swiss Gruyere cheese, grated
10-12 slices bacon (or a few slices of ham luncheon meat)

Mix custard ingredients; set aside. Use pastry blender and mix pastry ingredients until small pea size. Add a little milk if too dry to stick together. Do not roll out. Press with fingers into quiche pan. Prebake at 350 degrees for 10 minutes, using foil and pie weights (or dried beans). Cook bacon until not quite crisp and drain. Fill crust alternating meat and cheese. Press in firm. Slowly add custard. Bake at 375 degrees for 35-45 minutes or until crust browns and top starts to get brown. Let rest 5 minutes before serving.