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prebaked 9-inch pie shell
6 to 8 slices streaky bacon
1 c. shredded Gruyere cheese
1/4 tsp. nutmeg
4 eggs
1 c. light cream
1/2 tsp. salt
1/2 tsp. freshly ground black
dash of Tabasco

Fry bacon until it is cooked through, but not crisp.
Leave in slices or dice. Place in pastry shell; add the
Gruyere and nutmeg. Beat eggs lightly and blend in cream.
Season with salt, pepper and Tabasco. Pour over bacon and
cheese. Bake in a 350 degrees oven for about 30 minutes. Serve hot.
Serves 6.
Rules for quiche: Be sure to prebake pie shell to
prevent a soggy crust. Always bake the quiche immediately
after the custard has been poured into the pastry shell. When
baking in a Pyrex pie plate, reduce heat by 25 degrees. To test shake
the pan gently to see if the custard is firm or slide a knife
into the center. If it comes out clean the quiche is done.
But remember that it will continue cooking after being removed
from the oven so the very center of the quiche should be
slightly underdone. Allow the quiche to cool for a few minutes
before serving. This will give the custard more time to set
and it will slice better.

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