Quiche Lorraine

Ingredients

• 1 pie crust
• ½ sweet onion, thinly sliced
• 6 strips bacon, chopped
• 1 cup shredded Comté cheese
• 6 large eggs
• 1½ cups heavy whipping cream
• Coarse salt and pepper to taste

Instructions

1. Preheat the oven to 400°F.
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. 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. Turn the heat down to 375°F.
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. 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. Whisk the eggs until smooth in a large bowl, then whisk in the onions, bacon, cheese, cream, salt, and pepper until combined.
8. Pour the mixture into the par-baked crust and spread out the ingredients evenly.
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. Cool for 15 minutes, slice, and serve.