This exceptionally creamy version of Quiche Lorraine was served at l’Escoffier at The Beverly Hilton Hotel in California. 
It is easy to make and the recipe will serve 6 to 8.
¼-lb. slab bacon, cut into ¼-inch dice, cooked crisp and drained
1 9-inch unbake pie shell
½ lb. Gruyere cheese, grated
5 eggs
2 cups whipping creaming
Salt and freshly ground pepper
Pinch freshly grated nutmeg
Preheat oven to 300ºF. Sprinkle bacon over pie shell and top with cheese. Combine eggs and cream in medium bowl and whisk until well blended. Mix in seasoning. Pour over cheese. Bake until lightly browned, about 1 hour. Cut into wedges and serve.