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1
Preheat oven to 400u00b0F.
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2
Partially bake pie crust for 20 minutes. Remove from the oven.
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3
TURN DOWN oven temperature to 375u00b0F.
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4
Separate one of the 3 eggs, reserving the yolk and white. In a large bowl add 2 eggs and the yolk to bowl, reserving the egg white. You will add the egg white back to this bowl shortly.
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5
Using the reserved egg white, liberally brush the bottom and sides of the pre-baked crust. Set aside the crust. Add the egg white to the other eggs and beat lightly.
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6
Stir in milk, nutmeg, and red pepper. Whisk until well blended.
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7
Sprinkle half the grated cheese over the bottom of the pre-baked pie shell.
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8
Top with crumbled bacon or diced ham.
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9
Pour in the egg-milk mixture.
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10
Sprinkle with the remaining cheese.
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11
Reminder: OVEN TEMPERATURE should be 375u00b0 before proceeding.
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12
Place the pie on the bottom of the oven shelf; bake until lightly browned and a knife inserted into the center comes out clean but moist, 30-35 minutes. My quiche took longer to bake. I added time in 5-7 minute increments until done.
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13
*If your pie crust is browning too quickly, cover with strips of aluminum foil.
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14
Let quiche cool on a wire rack for 5 minutes; cut into wedges.
