Cook the chopped bacon in a skillet over medium heat until crisped to perfection. Then, transfer it onto a paper towel-lined plate to remove any excess oil.
Layer half of the shredded cheese onto the pie crust, creating a cozy base. Top it with the crispy bacon, laying the foundation for what’s to come.
In a large bowl, whisk together eggs, heavy cream, milk, salt, pepper, and nutmeg. This mixture promises a dish that’s as comforting as a warm embrace.
Carefully pour the egg mixture over the bacon and cheese, covering them like a blanket.
Sprinkle the remaining cheese on top, adding parsley for a touch of green, reminiscent of the first signs of spring.
Bake for 35-40 minutes, or until the quiche sets and the top is golden brown, mirroring a Midwest sunset. For an extra touch, add more cooked bacon as garnish.
Allow the quiche to cool slightly before serving, teaching us the virtue of patience. Then, serve warm, bringing smiles all around your table.
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