Quiche Lorraine

Directions

1. Stabilize the Egg at 400° F/ 200° C degrees, set up for indirect cooking.
2. Line a nine-inch pie plate with the pastry.
   
3. Cover the bottom of the pastry with a round of parchment paper and add enough dried beans or peas to partly fill the shell. Bake 10 minutes.
4. Reduce the heat to 375°F while the rest of the ingredients are prepared.
5. Remove and discard the beans and parchment paper and set the pie crust aside.
6. In a skillet, add the olive oil and cook the onion until transparent.
7. Sprinkle the chopped pork, onion and cheeses over the inside of the partly baked pastry.
8. In a bowl, whisk to combine the eggs, cream, nutmeg, salt, pepper.
9. Strain the egg  mixture into the pie crust.
10. Bake the pie until a knife inserted one inch from the pastry edge comes out clean, about 25 minutes.
11. Remove to a wire rack. Let stand five or 10 minutes before serving.