Egg Pie?

...Has anybody seen a dog dyed dark green/ about two inches tall, with a strawberry blonde fall/ sunglasses and a bonnet
and designer jeans with appliques on it?....

Okay, it isn't writing. It's just a recipe. Shaddap. Nobody's reading the blog anymore anyway, except my mom. Hi, Mom!

Anyway. I made a lovely quiche that surprised me by being delicious.

I used:
store-bought crust, pre-baked 10 or 12 minutes (didn’t pay close attention); Belmont brand- may be an ‘off’ brand
2/3 cup heavy cream
1/3 cup half and half
1/4 cup whole milk
3 large eggs
parsley, salt, pepper- about 1/2 to 1 teaspoon each
sprinkle of fresh-ground nutmeg
3 slices of already-cooked crisp bacon, crumbled small
1 1/2 cup grated Swiss cheese.

After baking the crust, let it cool while shredding the cheese and combining liquid ingredients with spices. Whisk egg and cream together well, so that there are no streaks of eggwhite visible. Toss cheese and bacon crumbles together, dump evenly into piecrust. Pour egg mixture into crust and gently stir cheese with fork to distribute ingredients evenly, if needed.

Bake at 375F for 35-40 minutes, or until knife inserted in center comes out clean. Cool 10 minutes before cutting.

This is borrowed heavily from Joy of Cooking. We only let the quiche cool 5 minutes (we were hungry!) and the slices stood up, but had ragged edges.

The End. Yum.

(The B-52's; Quiche Lorraine)