Quiche Lorraine

Instructions

1. 1

   Preheat the oven to 400°F.

2. 2

   Transfer the pie dough to a clean surface dusted with flour, roll out the dough, and form it in a 10-inch tart pan. Remove any excess.

3. 3

   Place a parchment paper round or foil into the center of the tart pan on the dough and pour in 2 cups of dried beans. Par-bake in the oven for 10 minutes. Remove the parchment paper and beans, and set aside to cool slightly.

4. 4

   Turn the heat down to 375°F.

5. 5

   Add the bacon to a cast iron, stainless steel, or non-stick skillet and cook over medium heat until crispy and brown, about 6 to 8 minutes. Remove the bacon lardons and set aside.

6. 6

   Add the onions to the pan with the rendered bacon fat and sauté over medium heat for 4 to 6 minutes or until lightly browned. Set aside.

7. 7

   Whisk the eggs until smooth in a large bowl, then whisk in the onions, bacon, cheese, cream, salt, and pepper until combined.

8. 8

   Pour the mixture into the par-baked crust and spread out the ingredients evenly.

9. 9

   Bake at 375°F on a rack in the middle of the oven for 25 to 30 minutes or until lightly browned, firm on top, and cooked throughout.

10. 10

    Cool for 15 minutes, slice, and serve.