4 eggs
1 c. whipping cream
1/4 tsp. salt
Dash of pepper
1/4 tsp. nutmeg
1 (9") deep dish unbaked pie shell (shell can be bought frozen in a store)
4-6 oz. Swiss cheese, thinly sliced or grated (1-1 1/2 c. when grated)
8 oz. bacon, lightly browned & crumbled

1. Preheat the oven to 350 degrees.

2. In a medium sized mixing bowl, beat eggs, cream, salt, pepper and nutmeg with an egg beater or a whisk.

3. With a fork prick sides and bottom of unbaked pie shell about every half inch. (This will keep pie shell from shrinking or bubbling while it is baking.)

4. Make 2 or 3 layers of cheese and bacon bits in bottom of pie shell. Pour egg and cream mixture over this.

5. Bake 45-50 minutes or until quiche is golden brown and puffy.

6. Let cool a few minutes and slice into serving pieces. Refrigerate leftovers and reheat or eat cold the next day. Serves 4-5.