Step by step

Method

5 steps

1. 1

   Heat the oven to 450°F. Fit 1 unbaked 9-inch pie crust into a pie pan and flute or trim the edge. No need to pre-bake for this style — the hot start sets the custard before the crust goes soggy.

2. 2

   Scatter 8 slices cooked crisp bacon (crumbled, about ½–¾ cup), 1 cup shredded Swiss cheese, and ⅓ cup finely minced onion evenly over the crust. Keep the onion tiny so it softens in the custard; if you cut it larger, sauté it 2 minutes first.

3. 3

   Whisk 4 large eggs lightly, then whisk in 2 cups half-and-half, ½ teaspoon salt, ¼ teaspoon sugar, a pinch of cayenne, and black pepper until smooth — no big egg streaks.

4. 4

   Pour the custard over the filling. Bake 15 minutes at 450°F, then drop the oven to 300°F and bake about 30 minutes more until a knife inserted 1 inch from the edge comes out clean and the center still has a slight jiggle.

5. 5

   Let the quiche stand 10 minutes before slicing so the custard finishes setting. Serve warm or at room temp. You want a silky Quiche Lorraine with crisp bacon and set custard — not a watery underbaked center or a rubbery overcooked egg pie.