Quiche Lorraine

Ingredients

• Pie crust

  Standard-type, frozen, ready-to-bake, enriched

  1 pie crust (average weight of 1 frozen cr or 173g

• Bacon

  Raw, cured pork

  4 strip or 48g

• Swiss cheese

  1 cup, shredded or 108g

• Egg

  Whole, fresh eggs

  2 large or 100g

• Egg yolk

  Raw, fresh

  2 large yolk (separated from white) or 34g

• Heavy whipping cream

  Fluid

  1 cup, fluid or 238g

• Salt

  Table

  2 dash or 0.8g

• Pepper

  Spices, black

  2 dash or 0.2g

Directions

1. Preheat the oven to 350°F. If using a frozen crust, place it in a pie dish if needed.
2. Line the crust with parchment and fill with pie weights or dried beans. Blind-bake until the edges just start to color, about 15 minutes, then remove weights and let the crust cool slightly.
3. Meanwhile, cook the bacon in a skillet over medium heat until crisp. Transfer to a paper towel–lined plate to drain, then chop.
4. Spread the chopped bacon and shredded swiss evenly over the cooled crust.
5. Whisk the eggs, egg yolks, cream, salt, and pepper until smooth. Pour the custard over the bacon and cheese.
6. Bake until the top is lightly golden and the center is just set with a slight wobble, 25–30 minutes. Let rest 10 minutes before slicing and serving warm.