Prepare both pie crusts according to package instructions. Set aside.
Cook the bacon. Heat a large frying pan on medium heat. Arrange strips of bacon in a single layer on the pan. Slowly cook the bacon, turning the strips over occasionally until they are nicely browned and the fat has rendered out.
Lay the cooked strips of bacon on a paper towel to absorb the excess fat. Chop the cooked bacon into small, crumbled pieces.
Preheat the oven to 350 degrees F. Whisk the eggs in a large bowl. Add the nutmeg, salt, black pepper and chives. Add the milk and cream, whisk vigorously to incorporate.
Arrange the bacon and cheese in the bottom of each pie crust. Pour egg mixture gently into both pie crusts and gently stir so chives and bacon are suspended through the pie.
Bake in a preheated oven for 30-40 minutes. Check the quiche after 30 minutes by shaking it. It will be slightly firm. Cool on a wire rack.
Enjoy at room temperature.
1 cup of flour
2 NestFresh Eggs
½ cup of milk
½ cup of water
¼ teaspoon salt
2 tablespoons butter
In a mixing bowl, whisk together flour and eggs. Gradually add in the milk and water.
Add the salt and butter, beat until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.
Top with your favorite toppings and Enjoy!
NestFresh Fresh Fruit Custard
4 large NestFresh Eggs
1 cup sugar
2 cups of milk
1 teaspoon flour
1 teaspoon vanilla
1 pie crust
1 cup of fruit (peaches, blueberries, strawberries, etc.)
In a large bowl, mix sugar, flour milk, eggs and vanilla. Pour mixture into pie crust and bake at 350 degrees F for 45 minutes.