Quiche Lorraine with Gulf Shrimp

1 regular pastry pie crust, such as Pillsbury’s

6 strips bacon
3 large eggs
1 cup heavy cream
Salt and ground black pepper, to taste
Nutmeg, to taste (about ¼ teaspoon if you don’t know where to start)
¼ pound gulf white shrimp

Cook the pie crust for a few minutes (about 1/3 the time) according to package directions.
Sauté the bacon until just before crisp. Reserve grease in pan. Cut the bacon into 1-inch
pieces and layer them on the bottom of the pie crust.
Shell shrimp and cook in reserved bacon fat over medium heat until opaque and pinkish.
In a small bowl, whisk the eggs, cream, salt, pepper and nutmeg. Add the shrimp and mix.
Pour the mixture into the tart shell, filling to within 1/8-inch of the rim.
Bake at 375 for 30 to 35 minutes, or until custard is puffed and golden and just set in the
center.