CRUNCHY PEANUT BUTTER AND QUICHE

3 large eggs
1 cup milk
1/8 teaspoon nutmeg
1/2 cup crunchy peanut butter
1 baked 9-inch pie crust in the pan
4 slices cooked bacon, drained and crumbled
1 cup shredded mozzarella cheese

Heat oven to 350 degrees F.

Break eggs into a medium bowl and whisk until well combined. Add the milk and the nutmeg, whisk until well combined. Add the peanut butter, whisk until sell combined.

Spread the bacon evenly across the bottom of the piecrust. Pour the egg mixture over the bacon and sprinkle the cheese evenly over the mixture.

Bake for about 25 minutes until the quiche is set and firm. Remove from oven and place on a baking rack to cool slightly before cutting.

Makes 4 to 6 servings