Julia Child's Quiche Lorraine

Preheat oven to 375 degrees

1 8 inch partially cooked pastry shell placed on a baking sheet

3 to 4 ounces lean bacon (6 to 8 slices, medium thickness)
3 eggs or 2 eggs and 2 yolks
1 1/2 to 2 cups whipping cream or half cream and half milk
1/2 tsp salt
Pinch of pepper
Pinch of nutmeg
1 to 2 Tbls butter cut into pea-sized dots (I skipped this)

Cut bacon into pieces about an inch long and 1/4 inch wide. Simmer for 5 minutes in water. Rinse in cold water. Dry on paper towels. Brown lightly in a skillet. Press bacon pieces into bottom of pastry shell.

Beat the eggs, cream or cream and milk, and seasonings in a mixing bowl until blended. Check seasonings. Pour into pastry shell and distribute the butter pieces on top.
Set in upper third of preheated oven and bake fro 25 to 30 minutes, or until quiche has puffed and browned. Slide quiche onto a hot platter and serve.
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