Quiche Lorraine

From: The Joy of Cooking

9-inch pie crust
Egg white
¼ lb. sliced bacon
2 cups milk or cream
3 eggs
¼ teaspoon salt
1/8 teaspoon white pepper
A fresh grating of nutmeg
1 teaspoon chopped chives
½ cup diced Swiss cheese

Preheat oven to 375°

1. Brush pie shell with the white of an egg and prick it well.

2. Chop the bacon into 1 inch lengths. Cook the bacon in a heavy skillet, stirring constantly until the fat is almost rendered out, but the bacon is not yet crisp. Drain on paper towels.

3. Scald milk or cream to hasten the cooking time. Cool slightly then beat together with eggs, salt, pepper, nutmeg & chives.

4. Sprinkle the bottom of the pie shell with bacon and Swiss cheese. Pout the custard mixture over it.

5. Bake 35-40 minutes until the top is golden brown.