https://natashaskitchen.com/quiche-lorraine/#jump-to-recipe
Classic Quiche Lorraine Tart
Ingredients
- 1 deep dish frozen pie crust
- 1/2 lb bacon, chopped into 1/2 inch pieces
- 1/2 yellow onion diced
- 1 cup shredded cheese
- 1 3/4 cup half and half
- 4 eggs large
- 1/2 tsp kosher salt
- 1/4 tsp black pepper finely ground
- 1/4 tsp paprika
- Place oven rack in middle position, place cookie sheet on oven rack and preheat to 375 degrees F. Take pie crust out of freezer and let stand 10 minutes, then prick crust 25 times with fork. Place pie crust on the preheated cookie sheet in the oven, and bake for 9-11 minutes, or until light golden brown.Then put a large skillet over medium heat and add chopped bacon. Cook, stirring often until the fat is rendered and the bacon is crisp. Remove bacon with a slotted spoon to a separate dish. Add the diced onions to the bacon fat and cook stirring often until the onions are golden. Remove with a slotted spoon to the dish with the bacon.In a large bowl whisk 4 eggs, then add 1 3/4 cups half and half, 1/2 tsp salt, 1/4 tsp pepper, 1/4 tsp paprika and whisk together for about a minutes to incorporate a little bit of air into the custard. Stir in the cheese, prepared bacon and onion then pour the filling into the frozen crust.
Bake the Quiche Lorraine:
Bake the quiche Lorraine in a preheated 350˚F oven for about 50 minutes, or until a knife inserted into the middle comes out clean and the center jiggles slightly. The quiche will continue cooking after it is removed from the oven. Cool slightly before serving and garnish with parsley if desired.
