Quiche Lorraine

1 pie shell

8 slices bacon - cut into pieces

2 lg eggs, plus 2 lg yokes

1 c whole milk

1 c heavy cream

1/2 teaspoon salt

1/2 teaspoon ground white pepper

pinch of grated nutmeg

4 oz Gruyere cheese, grated (about 1 c)

1. Adjust oven rack to middle position. Heat oven to 375 degrees. Partially bake pie shell. 

2. Meanwhile, fry bacon in skillet until crisp and brown. Whisk all remaining ingredients except cheese into medium bowl.

3. As  soon as pie shell comes out of oven, spread cheese and bacon evenly over bottom of pie shell. Pour in custard mixture. Bake until lightly golden brown and center feels set but soft like gelatin, 40 minutes. 

Variation: Also very good with spinach. Use 1/2 box of frozen chopped spinach. Drain and sprinkle in bottom of pie pan the same time as cheese and bacon.