Anytime Quiche Lorraine

Here's a wonderful Quiche Lorraine that you can serve for brunch, lunch, hors d'oeuvre or a mid-afternoon snack after the game on Saturday ... it works equally well hot, warm, room temp and even cold. Very easy to prepare, serves 4 to 8, depending on how and when you serve it. Great with a salad or soup, or just by itself with a cold glass of Chablis.

1 partially pre-baked pie crust (See note below)
1/2 lb. crispy, pre-cooked bacon
1 c. shredded Finlandia Swiss cheese (can substitute gruyere)

4 eggs
3/4 c. heavy cream
3/4 c. whole milk
2 tbsp. melted butter
1 tbsp. flour
Pinch of Kosher salt
Pinch of cayenne pepper
Pinch of freshly grated nutmeg

Note: For partially-baked crust, roll out your dough and fit into a 9-10" quiche plate. Or use packaged crust. Cover dough with aluminum foil and fill with uncooked peas or beans. Bake @ 400F degrees for 7-8 minutes, remove beans or peas and foil. Prick bottom and sides of pastry with fork and bake 5 minutes more. Shell will be partially baked, but not browned. Allow pastry to cool before filling with custard mixture.

1. Pre-heat oven to 375F degrees.
2. In bottom of cooled pastry crust, place crispy bacon and shredded cheese.
3. Mix custard ingredients well with wire whisk. Pour over all.
4. Bake on a cookie sheet (to avoid spills in your oven) for 40 minutes or until the filling is nicely browned on top.
5. If serving hot, allow quiche to set at least 15 minutes before serving.

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