Bacon & Cheese Quiche Yield: 6 to 8 servings 1 partially baked 9" pastry shell 6 slices bacon, cut in 1/2" pieces 1 cup shredded Swiss cheese 2 tablespoons finely minced chives or onion 4 eggs 1 cup milk 1 cup whipping cream 1 tablespoon parsley ¼ teaspoon nutmeg cayenne pepper Fry the bacon until crisp and drain on paper towel. Place it in the bottom of the partially baked pie shell. Sprinkle with the shredded Swiss cheese and minced chives or onion.  In a medium bowl beat the eggs slightly. Beat in the milk, cream, parsley, nutmeg and a shake of cayenne pepper. Don't whip the egg mixture briskly and create a lot of foam or your quiche will have air bubbles in it. Pour the mixture over the bacon and cheese. Bake at 350 degrees for 35 to 45 minutes or until a knife blade inserted 1" from the center comes out clean. Serve warm. Broccoli-Ham Quiche: Replace the bacon with 1 cup chopped, cooked broccoli and 1 cup cubed ham. Top with the cheese. Then pour on the egg mixture and bake as directed.