Scallop Quiche

Directions

1. 1
   Bake the pie shell at 425F for 15-20 minutes, until the bottom is set and the edges are slightly browned.
2. 2
   Then brush with beaten egg yolk and bake another 2 minutes to seal the crust.
3. 3
   Arrange the scallops in the pastry.
4. 4
   Blend the heavy cream and eggs together to make a custard mixture and season with salt and pepper.
5. 5
   Add the thyme and bacon.
6. 6
   Pour over scallops.
7. 7
   Bake at 350°F until the custard is barely set, about 30 minutes.
8. 8
   A knife inserted at the center should come out clean.
9. 9
   Note: Do not overcook or the custard will curdle and become watery.