Quiche Lorraine

Directions

1. 1
   Preheat the oven to 400°F. Arrange a rack to the lowest position in the oven.
2. 2
   Poke the bottom of the frozen pie shell with a fork, and place on a baking sheet.
3. 3
   Pro tip: Docking a pie crust by poking holes in it with a fork allows steam to escape, avoiding bubbles in the crust while baking.
4. 4
   Bake the pie shell for 12-14 minutes or according to package directions on the bottom rack of oven, until the bottom is slightly puffed. Remove from the oven and set aside.
5. 5
   Reduce the oven to 350°F.
6. 6
   Place two sheets of paper towels on a large dinner plate, and set aside.
7. 7
   Set a large skillet over medium-high heat. Arrange the bacon strips in the skillet. Fry the bacon until brown and crisp, about 6-8 minutes, flipping once.
8. 8
   Transfer the bacon strips onto the paper-towel lined dinner plate.
9. 9
   In a large mixing bowl, whisk together the eggs, milk, heavy cream, salt, and black pepper, until smooth.
10. 10
    Using clean hands, crumble the bacon into small pieces.
11. 11
    Place the crumbled bacon and shredded cheese into the egg and milk mixture. Fold with a rubber spatula until the bacon and cheese are evenly distributed.
12. 12
    Pour the egg, bacon, and cheese mixture into the pie shell. Cover the edges of the pie shells with pie guards or strips of aluminum foil to avoid burning or over-browning the crust.
13. 13
    Bake the quiche for 45-55 minutes on the bottom rack of oven, until the top is firm and golden brown.
14. 14
    Check to see that quiche is done. Remove from oven or add time as needed.
15. 15
    Allow to cool for at least 30 minutes at room temperature before slicing and serving. Leftover quiche may be stored covered in the refrigerator for up to 3 days.