Cheryl'S Quiche Lorraine - cooking recipe

Ingredients

1 (9-inch) deep dish pie shell
10 slices cooked bacon
1/2 pkg. frozen spinach, cooked, drained and squeezed
1 c. Cheddar cheese, grated
1 c. Gruyere cheese, grated
1/2 c. green onion, chopped
4 eggs, slightly beaten
1 pt. heavy cream (whipping cream)
1/2 tsp. salt
1/8 tsp. pepper
dash of ground nutmeg

Preparation

Preheat oven to 400\u00b0.
Prepare pie shell.
Roll out dough on lightly floured surface until it is about 3-inches larger than quiche pan.
Fit dough into the quiche pan.
Trim edges; fold under and flute.
Do not prick the pastry shell.
Bake 7 minutes. Remove from oven and set aside.