Quiche Lorraine

The cornerstone of any traditional brunch, this highly recommended recipe originally appeared in The Southern Living Cookbook.

Yield: 1 (9-inch) quiche

Ingredients

• 1/2  (15-ounce) package refrigerated piecrusts
• 8  bacon slices, cut into 1/2-inch pieces
• 4  green onions, chopped
• 2  cups  (8 ounces) shredded Swiss cheese, divided
• 6  large eggs
• 1  cup  whipping cream
• 1/2  teaspoon  salt
• 1/8  teaspoon  ground red pepper
• 1/8  teaspoon  ground white pepper
• 1/8  teaspoon  ground nutmeg

Preparation

Fit piecrust into a 9-inch pieplate according to package directions; fold edges under, and crimp.

Bake at 400° for 7 minutes; remove from oven.

Cook bacon pieces in a large skillet until crisp; drain on paper towels, and crumble. Sprinkle bacon, green onions, and 1 cup cheese into prepared crust.

Whisk together eggs and next 4 ingredients; pour mixture into crust, and sprinkle with remaining 1 cup cheese and nutmeg.

Bake at 350° for 35 to 40 minutes or until set. Let stand 10 minutes.