Chef Rene Verdon's Quiche Lorraine

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SF Gate

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Ingredients

4 thin slices prosciutto (2 ounces), chopped; or use crisp bacon

Prebaked pastry shell (see recipe)

1 cup coarsely shredded Gruyere cheese

5 large eggs

1 cup heavy cream

1/2 cup milk

Salt and white pepper

Pinch nutmeg

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