QUICHE LORRAINE

Steps:

• Set out pie crust, eggs to warm to room temperature.
• Cut bacon cross-wise in 1 cm strips (no need to separate).
• Grate 1/2 onion into a small bowl.
• Grate cheese into another small bowl.
• Roll out pie crust into pie plate, roll edges as needed and return to fridge.
• Cook bacon in skillet over medium heat, stir occasionally to separate pieces.
• When browned and slightly crispy, remove bacon with a slotted spoon (leave grease in the skillet) and place on paper towel to drain/dry.
• Remove all but about 1 tbsp of the grease (careful, very hot! It can be discarded).
• Put the onion into the skillet and cook over low heat, mixing occasionally, just enough to take the edge off of the onion taste. Remove heat, leave in skillet.
• Break eggs into a large mixing bowl and add cream. Whisk until mixed.
• Add onion, salt and pepper (e.g. salt: 2 turns on grinder, pepper: 4+ turns) and whisk.
• Fetch pie crust from fridge.
• Crumble the bacon and spread evenly across the bottom of the pie crust.
• Spread the cheese on top of the bacon.
• Gently pour the egg/cream mixture into the pie crust.
• Place the pie plate on a cookie sheet and place in the middle of the oven.