Classic Quiche

From William-Sonoma Food Made Fast-Baking

Flaky Pastry Dough-1 disk, at cool room temperature
 Bacon, 8 strips, chopped
Gruyere or Swiss cheese, 1 1/2 C, shredded
Eggs, 4
Half and Half or milk, 1 3/4C
Ground Nutmeg, 1/4 tsp
Salt-1/2tsp

Partially Bake the pastry shell.
 Preheat to 425. Roll out dough to 12in round. Transfer to pie dish, create a high edge with the rim of the pan. Use a fork and prick the bottom a few times. Freeze for 5 minutes. Bake until lightly golden, about 10minutes. Let cool. Reduce oven to 375

Prepare the Filling.
  Cook bacon. Set aside, then chop. Sprinkle half the cheese evenly on the bottom of the pie shell. In a large bowl, whisk the eggs until blended. Whisk in half and half, nutmeg and salt. Stir in bacon and the remaining cheese. Pour into pie shell.

Bake the Quiche.
 Bake until the filling is set and slightly puffed and the vrust is golden brown 30-35 minutes. Let cool briefly. Cut into wedges and serve warm.