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Quiche Lorraine

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    1/2 (14.1-ounce) package  refrigerated piecrusts
    1 pound  bacon, cut into 1/2-inch pieces
    1/4 cup  green onions, chopped
    8 ounces  Swiss cheese, grated and divided
    6 large  eggs, beaten
    1 cup  heavy cream
    1/2 teaspoon  table salt
    Dash  ground red pepper
    Dash  white pepper
    1/8 teaspoon  ground nutmeg

How to Make It
Preheat oven to 425. Fit piecrust into a 9-inch pie plate; fold edges under, and crimp. Prick bottom and sides of crust with a fork; bake 6 to 8 minutes or until lightly browned. Reduce oven temperature to 350. Cool piecrust on a wire rack with preparing filling.
Cook bacon in a large skillet over medium heat, stirring often, 7 to 8 minutes or until crispy; drain on paper towels. Sprinkle bacon over bottom of pie shell. Sprinkle green onions over bacon; sprinkle half of Swiss cheese over onions.

Whisk together beaten eggs and next 5 ingredients. Carefully pour egg mixture over cheese. Sprinkle remaining cheese over egg mixture.

Bake at 350 for 35 to 40 minutes or until lightly browned and set in middle. Cool 15 minutes before serving.

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