Two 9-inch pie crusts. I am lazy and buy frozen ones.
6 slices bacon.
1 1/4 cup of shredded or grated cheese, preferably Gruyere
2 cups milk (whole milk preferable)
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon black pepper
Preheat oven to 450 degrees F. Sautée the bacon in a skillet until it's cooked to taste. Drain and set the bacon on paper towels to drain further.
If you have a food processor or blender, put the eggs, milk, and spices in it and mix them until they're homogeneous and frothy. If not, you will have to scald the milk and beat it slowly into the eggs and spices. I recommend using a food processor as you won't need to deal with the scalding of the milk and you get a very good result.
Arrange the bacon on the pie crusts. Cover with the cheese. Pour the egg/milk mixture over the cheese and bacon.
Put the quiches in the 450 degree oven and leave them there for ten minutes. Then reduce the heat to 350 degrees and cook for 20 to 25 minutes. The quiches are done when the edges of the custard are browned and when a silver knife inserted halfway to the center comes out clean.