Classic Quiche Lorraine

1. Adjust oven rack to middle position and heat oven to 375 degrees.
2. Cook bacon in 12-inch nonstick skillet over medium heat until crisp, 5 to 7 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate. Whisk eggs, egg yolks, milk, cream, salt, white pepper, and nutmeg together in medium bowl.
3. Spread Gruyère and bacon evenly over bottom of warm pie shell and set shell on oven rack. Pour custard mixture into pie shell (it should come to about 1⁄2 inch below crust’s rim). Bake until light golden brown and knife blade inserted about 1 inch from edge comes out clean and center feels set but still soft, 32 to 35 minutes. Transfer quiche to wire rack and let cool. Serve warm or at room temperature.

CRABMEAT QUICHE
Reduce milk and cream to 3⁄4 cup each. Add 2 tablespoons dry sherry and pinch cayenne to custard mixture in step 2. Substitute 8 ounces (1 cup) cooked crabmeat tossed with 2 tablespoons minced fresh chives for bacon and cheese.

LEEK AND GOAT CHEESE QUICHE
Omit bacon. Melt 2 tablespoons unsalted butter in 12-inch nonstick skillet over medium heat. Add 2 leeks, white part only, halved lengthwise, cut into 1⁄2-inch pieces, and washed thoroughly, and cook until softened, 5 to 7 minutes. Reduce milk and cream to 3⁄4 cup each. Substitute 4 ounces crumbled goat cheese for Gruyère; add leeks with cheese.

HAM AND ASPARAGUS QUICHE
Bring 1 quart water to boil in medium saucepan over high heat. Meanwhile, fill large bowl with ice water. Add 8 ounces asparagus, trimmed and cut on bias into 1⁄2-inch lengths, and 1 teaspoon salt to boiling water; cook until crisp-tender, about 2 minutes. Drain asparagus and transfer immediately to ice water. Drain again and pat dry with paper towels. Reduce milk and cream to 3⁄4 cup each. Substitute asparagus and 4 ounces thinly sliced deli ham, cut into 1⁄4-inch pieces, for bacon and cheese.