Classic Quiche Lorraine

By dette

A tried and true recipe that's perfect for either breakfast or dinner

Ingredients

• 9-inch pie crust
• 8 slices bacon, crisply cooked and crumbled,
• drippings reserved
• 1 onion, chopped
• 3 eggs
• 1 1/2 c. half-and-half
• 1/4 t. salt
• 1/4 t. pepper
• 1/8 t. nutmeg
• 1 1/2 c. shredded Swiss or Gruyere cheese

Details

Servings 6
Cooking time 40mins

Preparation

Step 1

Arrange pie crust in a 9" pie plate; press a double layer of aluminum foil into crust. Bake at 450 degrees for 8 minutes; remove aluminum foil and bake an additional 4-5 minutes, until crust is set. Cool on a wire rack. Saute onion in one tablespoon reserved drippings until tender;drain. Spoon bacon and onion evenly into baked crust. In a large vowlk whisk together egga, hafl-and-half and seasonings, add cheese and whisk to combine. Pour into crust; set pie plate on a baking sheet. Bake at 450 degrees for 35-40 minutes until quiche is golden, puffed and a knife inserted in center comes out clean. If necessary, cover edges of crust with foil to prevent burning. Remove from oven; let stand 15 minutes before serving.