Quiche Lorraine

1. 1

   Prepare your pastry dough and line your pie plate and refrigerate the crust while you bake your bacon. 400 degrees for 17 minutes, on a wire rack, over a cookie sheet. Let the bacon cool, so you can handle it.

2. 2

   Meanwhile, dice the onion, and grate the cheese.

3. 3

   Place the now diced bacon on the bottom of the pie shell, then the onion, the cheese, and the mixture of the milk, cream,eggs and spices over top. I usually do this with the pie shell already in the oven, to avoid spills.

4. 4

   Bake at 425 for 15 minutes, reduce heat to 350, and bake for 30-35 minutes longer, until a knife test comes out almost clean. Eggs continue to cook after they are taken out of the oven, so try not to overbake.

5. 5

   You may want to blind bake the crust, and saute the onions for a few minutes to soften, but I never do. Completely up to the chef!

6. 6

   Let sit for 15-30 minutes, then enjoy!

* Per serving · 4 servings · Values may vary.

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