Quiche Lorraine

By ldelmas

This recipe is prepared with the Kuhn Rikon 8" & 10" Silicone Rainbow Whisk Set (K35774).

Preparation

Step 1

Position an oven rack at the bottom of the oven and preheat to 400°F. Unroll the pie dough and press it into the bottom and sides of a lightly greased 9" deep-dish pie plate. Crimp the edges. Poke holes into the bottom with a fork and bake for 12 minutes; set aside. Reduce the oven temperature to 350°F. Cook the bacon until crisp in a large skillet set over medium heat. Remove the bacon from the skillet with a slotted spoon and place it onto a paper towel-lined plate to drain. Discard all but 2 tablespoons of the bacon fat from the pan and add the chopped onion. Cook until soft and translucent, about 5 minutes. Sprinkle the bacon, onion, and shredded cheese into the par-baked pie shell. Whisk together the eggs, cream, salt, white pepper, nutmeg, and parsley in a medium-size bowl. Pour the mixture evenly over the bacon, onions, and cheese. Bake for 40–50 minutes, or until a knife inserted 2-1/2" from the edge comes out clean and is light golden brown in color. Let the quiche sit for 15 minutes before cutting and serving