A breakfast or brunch treat for a crowd. Reduce the recipe as necessary for a smaller group; divide by four to make one quiche. –The Concord, Kiamesha Lake, New York
1 quart heavy cream
1 quart half-and-half
4 tablespoons flour
Pepper to taste
Pinch of nutmeg
2 cups shredded Swiss cheese and smoked Gruyère cheese
4 unbaked 9-inch pie shells
Preheat oven to 350°F. Combine the eggs, cream, half-and-half, flour, pepper, and nutmeg in a bowl and beat until smooth. Sprinkle the bottom of each unbaked pie shell with shredded cheese. Pour in the egg mixture. Bake 30-35 minutes or until firm and lightly browned.
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