Quiche Lorraine - cooking recipe

Ingredients

2 unbaked 9-inch prepared pie shells
10 oz. bacon, diced and cooked
3 oz. ham, cooked and diced
8 oz. Swiss cheese, grated
6 eggs, beaten
1/2 pt. heavy cream
1 pt. milk
salt and pepper to taste
nutmeg to taste

Preparation

Sprinkle 5 ounces bacon, 1 1/2 ounces ham and 4 ounces cheese evenly in the bottom of each pie shell.
Mix together eggs, cream, milk and seasoning.
Pour over contents in bottom of crusts.