Quiche Lorraine

01Method

1. 1

   Collect all ingredients and heat the oven to 400°F (200°C).

2. 2

   Line the pie crust with a double layer of foil and place on a baking sheet. Bake for 8 minutes, then remove the foil and bake until the crust turns lightly golden, another 4–5 minutes. Lower the oven temperature to 325°F (165°C).

3. 3

   In a large skillet over medium-high heat, cook the bacon, turning occasionally, until evenly browned, about 10 minutes. Transfer to paper towels to drain, then crumble. Keep about 2 tablespoons of the rendered fat in the skillet.

4. 4

   Over medium heat, sauté the onion in the reserved bacon fat until softened. Drain and set aside.

5. 5

   In a large bowl, whisk together the milk, eggs, and salt. Fold in the crumbled bacon and cooked onion. In a separate bowl, toss the Swiss cheese with the flour, then stir this mixture into the egg mixture. Pour the filling into the par-baked crust.

6. 6

   Bake until a knife inserted in the center comes out clean, 35–40 minutes. If the crust edges brown too quickly, shield them with foil. Allow the quiche to rest for 10 minutes before slicing.