BETTY CROCKER QUICHE LORRAINE
Steps:
- Heat oven to 425. Place pastry in glass pie pan.
- Meanwhile, in a large skillet, cook the bacon over medium heat, stirring often, until crisp, about 5 minutes; using a slotted spoon, transfer to paper towels to drain. Add the onion and 1/2 teaspoon each salt and pepper to the bacon fat in the skillet and cook over medium heat, stirring occasionally, until softened, about 5 minutes. Increase the heat to medium-high and cook, stirring, until the onion is golden, about 2 minutes. Transfer the onion to the pie shell.
- In a large bowl, beat the eggs with the half-and-half; stir in the cheese and the cooked bacon. Pour the mixture into the pie shell.
- Fill as described above. Bake uncovered for 15 minutes. Reduce oven temperature to 300. Bake until knife inserted in center comes out clean, about 30 min. (Mine was exactly 30 minutes.) Let stand 10 minutes before cutting.
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