Recipe courtesy Cathy Speronis1 10″ prebaked pie shell, warm8 oz. bacon, cooked until crisp and crumbled1 cup shredded, sharp cheddar cheese2 large eggs & 2 egg yolks1 cup whole milk1 cup heavy cream1/4 chopped chives1/2 tsp. kosher salt1/2 tsp. ground white pepperPinch of grated nutmegPinch of cayenneDirectionsPreheat the oven to 375 degrees F.Sprinkle the bacon and cheese over the warm pie shell.Combine the eggs, milk, cream, chives, salt, pepper, nutmeg and cayenne in a medium bowl with a whisk until smooth. Pour into the pie shell over the bacon and chives.Put a crust protector around the edges of the quiche and place on a cookie sheet in the center of the oven.Bake for 30 minutes or until starting to turn golden and a knife inserted 1″ from the edge comes out clean.When done remove quiche from oven and allow it to cool for 15 minutes.Serve warm.