Quiche Lorraine

1 pie shell, homemade or frozen

1/4 pound bacon, diced and cooked until just done; not crisp. Drain on a paper towel.
2 cups milk or cream
3 eggs
1/4 tsp. salt
1/8 tsp. pepper
[grating of nutmeg if desired. I personally waiver on this, depends on my mood.]
1 tsp. chopped chives if you can get them. Otherwise, onion is great! Add more or less as you like.
1/2 cup diced or shredded Swiss Cheese.
Sprinkle the bottom of the pie shell with the bacon and cheese.
Beat together remaining ingredients and pour carefully over.
Bake at 375 degrees for 35 to 40 minutes or until the custard is golden.

VARIATIONS:
Great served warm or cold.
Variety is the spice of life and this recipe. Mix it up.
Make a spinich/mushroom quiche, a shrimp with feta cheese, ham and cheddar!
It's endless and a good way to use up leftovers for a Quichey dinner.