Quiche Lorraine

This is not a new recipe by any sort of the imagination. Lots of people post recipes for Quiche Lorraine. This is just my version of a classic. It's a great, easy breakfast for Christmas morning. You can even make it the night before and just set it in the fridge overnight. And I, the person who HATES eggs, actually likes this recipe.

Quiche Lorraine

1 deep dish pre-made pie crust
6 eggs
1 cup heavy cream
1 cup grated gruyere cheese
4 slices bacon, cooked and diced
1 TBSP grated yellow onion
1 tsp Kosher salt
1 tsp ground black pepper
1/2 tsp ground nutmeg
1 TBSP fresh thyme

Preheat oven to 400 degrees F. Take a fork and poke holes into the bottom of the pie crust. This will prevent it from bubbling up during cooking.  Place premade crust in the oven and bake for 10-12 minutes, or until browned and cooked 75% of the way. In a large mixing bowl, whisk together eggs, cream, cheese, bacon, grated onion and seasonings. Once crust is almost done, remove it from oven and pour egg mixture into the crust. Lower heat to 350 degrees F. Bake quiche for 35-40 minutes, or until center is set. Remove from oven and let cook to room temp before eating.