Easy Quiche Lorraine

Recipe View Preheat oven to 450°F (230°C). (5 minutes)

Recipe View Prepare the crust: Line the pie crust with a double layer of aluminum foil and blind-bake for 8 minutes. Remove the foil and continue baking until the crust is lightly set, about 4-5 minutes. Reduce oven temperature to 325°F (165°C). (15 minutes)

Recipe View Render the bacon: In a large skillet, cook bacon over medium-high heat until crisp and golden brown, about 10 minutes. Transfer bacon to paper towels to drain; crumble and reserve. Reserve 2 tablespoons of bacon grease in the skillet. (15 minutes)

Recipe View Sauté the onion: Cook onion in the reserved bacon grease over medium heat until softened and translucent, about 5 minutes. Drain any excess grease. (8 minutes)

Recipe View Prepare the custard: In a large bowl, whisk together milk, eggs, and salt. Stir in the crumbled bacon and sautéed onion. In a separate medium bowl, toss the shredded Gruyère cheese with flour. Add the cheese mixture to the egg mixture and stir until well combined. (5 minutes)

Recipe View Assemble and bake: Pour the custard mixture into the par-baked crust. (2 minutes)

Recipe View Bake until golden brown and set: Bake in the preheated oven for 35-40 minutes, or until a knife inserted into the center comes out clean. If the crust edges begin to brown too quickly, cover them with foil. (40 minutes)

Recipe View Cool and serve: Let the quiche cool for 10 minutes before slicing and serving. (10 minutes)