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

  1 ¹¹⁄₁₆ oz or 48g

• Gruyere cheese

  3 ¹³⁄₁₆ oz 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 (yields 2 cups whipped) or 238g

• Salt

  Table

  ¹⁄₁₆ tbsp or 0.8g

• Pepper

  Spices, black

  ¹⁄₁₆ tbsp or 0.2g

Directions

1. Preheat oven to 350F. Blind bake pie crust for about 15 minutes.
2. To make the filling: fry bacon until golden and crisp. Remove bacon from pan and let dry/cool.
3. Chop up bacon and shred cheese. Spread them evenly over the bottom of the cooled pie crust.
4. In a mixing bowl, combine the eggs, egg yolks, cream, and season with salt and pepper. Blend together with a whisk or fork and pour evenly over the bacon and cheese.
5. Bake until golden and filling is set, 25-30 minutes. Serve warm.