Quiche Lorraine

1. 1

   Preheat oven to 425.

2. 2

   Place pie crust in the pie plate. (if you are me, thaw it and unroll it cause you can be sure I didn't just make a pie crust).

3. 3

   Sprinkle your minced onion, crumbled bacon and shredded cheese over that lovely crust.

4. 4

   In a separate bowl, whisk together eggs, cream, salt and cayenne. Pour this over the pie crust. It will be really full. You will probably think that I have lead you astray and that it's going to spill over and all hell is breaking loose. That might be true. Well, probably not.

5. 5

   Anyway....put that quiche in the oven for 15 minutes. Then, turn your oven down to 300 and bake it for 30 more minutes.

6. 6

   Let it rest for 10 minutes before you cut into it. I am not kidding here though-if you don't, it will be like a runny egg shloppy pie deal. Don't do it. Well, on the other hand, it will still taste good.

* Per serving · 4 servings · Values may vary.

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