Quiche Lorraine

Ingredients:

1 pre-made pie crust (9 inches)

6 slices bacon, cooked and crumbled

1 cup shredded Swiss cheese

1/2 cup chopped onion

4 large eggs

1 1/2 cups half-and-half cream

1/4 teaspoon salt (adjust to taste)

1/4 teaspoon ground white pepper

1/4 teaspoon ground nutmeg

Directions:

Preheat your oven to 450°F (230°C).

Place the pre-made pie crust in a 9-inch pie dish and crimp the edges to create a decorative border. Prick the bottom of the crust with a fork to prevent it from puffing up during baking.

In a skillet over medium-high heat, cook the bacon until it's crispy. Remove the bacon from the skillet, drain it on paper towels, and crumble it into small pieces.

In the same skillet, using some of the bacon grease, sauté the chopped onion over medium heat until it becomes translucent and slightly browned. Remove from heat and let it cool.

Sprinkle the crumbled bacon, shredded Swiss cheese, and sautéed onions evenly over the bottom of the pie crust.

In a mixing bowl, whisk together the eggs, half-and-half cream, salt, white pepper, and ground nutmeg until well combined.

Pour the egg mixture over the bacon, cheese, and onions in the pie crust.

Place the quiche on a baking sheet (to catch any potential spills) and carefully transfer it to the preheated oven.

Bake at 450°F (230°C) for 15 minutes. Then reduce the oven temperature to 325°F (160°C) and continue baking for an additional 30-35 minutes, or until the quiche is set and the top is lightly browned.

Remove the Quiche Lorraine from the oven and let it cool for a few minutes before slicing and serving.

Prep Time: 15 minutes | Cooking Time: 45-50 minutes | Total Time: 60-65 minutes

Servings: 6 servings