-
1
Preheat the oven to 425F.
-
2
To prepare the pie shell, on a clean, lightly floured work surface, roll out half a ball of dough with a rolling pin, until it forms a 10-inch circle.
-
3
Wrap the remaining half of the dough tightly in plastic wrap and reserve it in the refrigerator for future use for up to 5 days.
-
4
Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate.
-
5
Brush the edges of the pie shell with heavy cream to create a perfect, golden brown finish.
-
6
Keep the pie shell close by, as you will add ingredients one at a time.
-
7
To prepare the filling, melt the butter in a medium skillet over medium heat.
-
8
Add the onions and saute until they achieve a golden brown color, approximately 5 minutes.
-
9
Spread the sauteed onions across the bottom of the pie shell.
-
10
Top this layer with the Swiss cheese.
-
11
Finally, layer the bacon over the cheese.
-
12
Once you have added all three layers, gently mix them together inside the pie shell.
-
13
In a medium bowl, using an electric mixer on medium speed, combine the eggs, half-and-half, salt, and pepper.
-
14
Pour the egg mixture into the pie shell, covering the onions, Swiss cheese, and bacon.
-
15
To bake, place the pie plate on a baking sheet and bake for 15 minutes.
-
16
Reduce the heat to 350F and continue baking for 40 minutes, or until the quiche is firm in the middle.
-
17
Transfer the pie plate to a wire cooling rack and allow the quiche to cool and set for at least 10 minutes before serving.
-
18
Cooked Quiche Lorraine can be stored in the refrigerator for up to 3 days.
-
19
An uncooked quiche can be stored in the freezer for up to 2 months.
-
20
To optimally keep quiche, put it in the freezer uncovered and let it freeze on a flat surface.
-
21
Once the quiche has frozen, wrap it tightly in plastic wrap and return it to the freezer.
