our favorite quiche

This is adjusted from a Fannie Farmer Cookbook recipe.  Chef D gave me a copy of the cookbook the year before we became engaged to be married.

2 cups light cream
4 eggs, beaten
1/2 t. salt
1/8 t. nutmeg
pinch of cayenne powder
8 slices bacon, fried and crumbled
1 1/4 c. shredded swiss cheese
Pie shell

Mix heavy cream, eggs, salt, cayenne, and nutmeg and beat well by hand with a wire whisk. Place crumbled bacon and cheese in the bottom of the pie shell and then carefully ladle the egg mixture over the top. Bake at 425 degrees for 15 minutes and then 350 degrees for 30 minutes.

If you want to make individual quiches, you can flatten out crescent roll dough, cut into squares, into muffin tins and bake at 350 for 20 minutes each (for giant sized muffin tins).