Mom’s Easter Quiche

This is my Mom’s Easter Quiche. I can’t wait. She made a sample to tease us.  I thought if any of you were looking for a special treat to celebrate this special holiday you might want to try this. I love it! Enjoy!

1 pie crust

1 pound sliced bacon, cut into 1-inch slices

1¼ pounds Gruyere cheese, chopped into 1-inch cubes

1 cup milk

5 extra-large eggs

Freshly grated nutmeg

Heat oven to 425 degrees.

Fry bacon in a skillet until well-cooked. Remove from skillet and drain on paper towels. Discard fat and set bacon aside.

Cover bottom of a 10-inch springform pan with parchment paper. Roll out pastry to a basically round shape and place in the pan, making sure it fits snuggly. The pastry should go a couple of inches up the sides of the pan, but there’s no need to make sure it’s uniform or goes all the way up.

Place half the bacon in the bottom of the pan, followed by half the cheese. Repeat layers. In a medium bowl, mix the milk and eggs until well-combined. Pour the mixture slowly over the bacon and cheese so all the nooks and crannies are filled and the liquid covers the entire quiche. Grate some fresh nutmeg on top to taste.

Place in the middle of the oven and cook for 15 minutes. Reduce the oven temperature to 325 degrees and allow quiche to cook for an additional 35 minutes. The quiche should be golden-brown on top and firm when gently shaken. If it isn’t, cook for an additional 5 minutes or until it is firm.

Remove the quiche and place on a rack to cool for 45 minutes before serving.

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