Quiche Lorraine

Step 1

Preheat the oven to 375°F and press the pie crust into a 9-inch pie pan, crimping the edges.

Step 2

Par-bake the crust for 10 minutes, then remove from the oven and set aside.

Step 3

Cook the chopped bacon in a skillet over medium heat until crisp, about 6 to 8 minutes, then drain on paper towels.

Step 4

In a bowl, whisk together the eggs, heavy cream, salt, and black pepper until smooth.

Step 5

Scatter the bacon and shredded gruyere cheese evenly over the bottom of the par-baked crust.

Step 6

Pour the egg custard over the bacon and cheese.

Step 7

Bake for 35 to 40 minutes, until the center is just set with a slight jiggle and the top is golden.

Step 8

Let the quiche rest for 10 minutes before slicing and serving.