Crustless Quiche Lorraine

In a large bowl, whisk the eggs with the heavy cream, salt, and nutmeg for about 1 minute until fully blended and slightly frothy.

Scatter the crumbled bacon and shredded Gruyere evenly across the bottom of the prepared dish, then slowly pour the egg mixture over the top so the fillings distribute throughout.

Bake for 35 to 40 minutes until the center is just set and no longer jiggles, and a knife inserted near the middle comes out clean.

Let the quiche rest for 10 minutes so the custard finishes setting, then slice into wedges and serve warm or at room temperature.