QUICHE LORRAINE
(Yield: 6 servings)

1 (9-inch) pastry shell, unbaked
1 tablespoon butter or margarine, softened
12 slices bacon
4 eggs
2 cups heavy cream
3/4 teaspoon salt
1/8 teaspoon nutmeg
1 cup shredded Swiss cheese

Spread butter evenly over pastry shell; chill well. In a 10-inch skillet, over medium heat, fry bacon until crisp and brown. Drain on paper towels and crumble. Preheat oven to 425°F. Spread crumbled bacon in prepared pastry shell.

In a medium bowl, with wire whisk, beat eggs, cream, salt, and nutmeg; stir in cheese. Pour egg mixture into pastry shell. Bake for 15 minutes; reduce oven temperature to 325°F. Continue baking for 35 minutes or until knife inserted in center comes out clean. Let stand for 10 minutes before serving.