Traditional Quiche Lorraine

1 pie crust
8 oz. bacon, cut into 1/2-inch pieces and fried until crisp
2 large eggs plus 2 large egg yolks
1 c. whole milk (I use whatever I have on hand, usually 1%)
1 c. heavy cream
1/2 tsp. salt
1/2 tsp. ground pepper
4 oz. Gruyere cheese, grated (about 1 cup)
Pinch of nutmeg (I usually omit this)

Heat the oven to 375.  Follow the directions for partially baking the pie shell until light golden brown.  Remove from oven, but do not turn off the oven.

Whisk all ingredients except bacon and cheese together in a medium bowl.  Spread the cheese and bacon evenly over the bottom of the warm pie shell and set the shell on the oven rack.  Pour custard mixture into the pie shell (it should come to about 1/2 inch below the rim of the crust).  Bake until light golden brown, a knife blade inserted about 1 inch from the edge comes out clean, and the center feels set but soft like gelatin, 32-35 minutes (I usually err on the side of caution and bake it for a few minutes longer than this).  Transfer the quiche to a rack to cool.  Serve warm or at room temperature.

Note:  I cannot emphasize enough the need to make sure you take the time to let this cool.  I prefer my quiche at room temperature anyway, and it makes it so much neater to slice.  Also, if my family is not going to be eating this, I will add baby spinach and fresh sliced mushrooms. :)