Classic Quiche Lorraine is simple and easy. Made with eggs, cream, bacon, cheese and baked in a buttery pie crust, this savory egg dish is perfect for breakfast, lunch and dinner.
Roll out the crust and gently press into a pie plate or 9 inch spring form pan. Weigh down the center with piewieghts or line with parchment and fill with dry beans.
Bake the crust for 10 minutes. Remove the pie weights or beans. Cool to room temperature.
In a medium bowl, whisk gogether the eggs, half and half, salt and pepper. Set aside.
The the crust with 3/4 cup of the cheese and arrange the bacon in an even layer.
Pour the egg mixture into the crust and sprinkle with the remaining cheese.
Reduce the oven to 350˚F and bake for approximately 40 minutes until the quiche is golden brown and puffed.
Serve immediately.
Notes
Quiche Lorraine can be served hot or room temperature.Store leftovers in an airtight container in the refrigerator for up to 5 days.