Preheat the oven to 425º
If you use a home made pie crust...
Roll out the pastry to fit a 10½
inch glass or metal pie plate.
Crimp the edges, poke the bottom
with a fork or the tip of a sharp knife, and place the pastry in the
freezer for 30 minutes.
If you use a Deep Dish Frozen...
it from the freezer and poke the bottom with the tip of a sharp knife.
Line the pastry with aluminum foil and pastry weights and bake in the
bottom third of the oven until the pastry is golden at the edges, about
Remove from the oven and remove the aluminum foil and pastry weights.
Return the pastry to oven to bake until the bottom is golden, an
additional 5 minutes.
Remove from the oven and reserve.
Cut the bacon slices in half, lengthwise, and crosswise into ¼-inch
Place these in a heavy pan over medium heat and cook
the bacon until it is crisp.
Drain it on a paper-towel covered
plate, and sprinkle it over the pre-baked pastry before adding the
In a medium-sized bowl, whisk together the eggs, cream, and the milk
until thoroughly blended.
Season with the salt and pepper, in the
center of the oven then add the cheese and stir until it is blended.
Turn the mixture into the prebaked pastry, and spread out the cheese
evenly over the bottom of the pastry.
Sprinkle the top with nutmeg
if you've used a Swiss-type cheese.
Reduce oven temperature to 350
Bake in the center of the oven until the filling is
golden and puffed, and is completely baked through, about 30 minutes.
To test for doneness, shake the
If it is solid without a
pool of uncooked filling in the center, it is done.
You may also
stick a sharp knife blade into the center of the filling and if it comes
out clean, the quiche is baked through.
Quiché from the oven and serve immediately.