6 to 8 servings
While the classic version of quiche uses only bacon, eggs & cheese, I like the addition of onions upon occasion. You may omit if you prefer.
Note: It is helpful to have the cream, milk, eggs and cheese at room temperature, it is not crucial but the quiche will bake more evenly and quickly, and the custard will be more tender.
Place rack in the lower third of oven and preheat to 425º (F).
In a fry pan over medium-high heat, fry the bacon until crisp and golden, but don't over cook. Transfer to paper towels to drain. When it cools slightly crumble into small bits. Wipe out pan and heat 1 tablespoon olive oil over medium heat, gently brown onions, stirring occassional.
Scatter the crumbled bacon over the bottom of the pastry shell, distribute the cooked onions on top of the bacon.
Combine the cream, milk, eggs and melted butter in a bowl. Whisk until thoroughly blended then stir in the cheese and season with salt, black pepper and cayenne pepper.
Pour mixture over the top of bacon & onions in the pastry shell and sprinkle the top lightly with nutmeg.
Bake until the custard is set and the tip of a knife inserted into the center of the custard comes out clean, 25 to 30 minutes. Remove from the oven and allow to settle and cool for several minutes before serving.