Quiche Lorraine

Line a 9x2 1/2 pie dish with unbaked pie crust. Prick bottom with fork and line with waxed paper filled with rice. Bake at 375ºF.  until light brown. Remove from oven, discard paper and rice, set aside.

Cut  1 pound of sliced bacon into small pieces. Brown until crisp, remove from drippings, dry on paper towel. Place bacon bits in pie shell. Top with 1/2 pound of cubed Swiss cheese, Pour over all into  pie shell, eggs, light cream, 1/2 teaspoon of salt. 1/4 teaspoon of pepper, pinch of nutmeg beaten well together. Bake at 350ºF.  for 1 hour or until knife inserted in middle comes out clean. Let stand for 10 -15 minutes. Serve hot.