Pie in the Sky: Reflections on deliciousness

This morning I used my second crust for a Quiche Lorraine. It was fabulous and I've had to exercise an extreme amount of self-control not to eat the whole thing by myself. It's a fabulous recipe and as promised, here it is.

Ingredients:

Pastry for 9-inch pie

8 slices of bacon, chopped

4 green onions + spinach

2 cups (8 ounces) shredded Gruyere or Swiss cheese,

divided

6 large eggs, beaten

1 cup whipping cream

1/2 teaspoon salt

1/8 teaspoon ground nutmeg

Dash of red pepper

Dash of ground white pepper

Ground nutmeg

Instructions:

• Fit piecrust into a 9-inch quiche dish; trim excess pastry around the edges. Prick bottom and sides of pie crust with a fork. Bake at 400 degrees for 3 minutes; remove from oven, and gently prick with a fork. Bake pie crust for 5 more minutes.
• Cook bacon in a skillet over medium heat until browned; add chopped green onions and spinach and cook one more minute. Drain well, and sprinkle evenly in pastry shell. Top with 1 cup cheese, set aside.
• Combine eggs, whipping cream, salt, nutmeg, red pepper, and white pepper. Pour mixture into prepared crust and top with remaining cup of cheese. Sprinkle quiche lightly with additional nutmeg.
• Bake at 350 degrees for 35 minutes or until set. Let stand 10 minutes before serving.