Classic Custard Quiche Lorraine

Ingredients

• •3 slices bacon
• •¼ teaspoon tarragon
• •4 eggs
• •1 tablespoon flour
• •¼ teaspoon ground pepper
• •¾ cup whole milk
• •¾ cup onion
• •¼ cup parmesan cheese
• •pie crust dough
• •½ cup swiss cheese
• •1 pinch thyme and nutmeg
• •1¼ cups whipping cream

Method

Adapted from foodista.com

1. 1Preheat oven to 325 degrees F.
2. 2Place pie crust dough onto a lightly floured surface and unroll it.
3. 3Using a rolling pin, roll crust into a circle about 13 inches in diameter.
4. 4Place crust into a spring form pan.
5. 5Fold the edge of the crust to the outside of the pan, pressing it into the sides of pan. (This is so crust doesn't shrink in baking.).
6. 6Prick crust all over bottom and sides with a fork.
7. 7Bake, uncovered, until crust begins to brown just slightly, about 7 minutes.
8. 8Remove from oven and set aside.
9. 9While crust bakes, cook bacon in a medium skillet over medium heat until very crisp and brown on both sides, about 8 to 10 minutes.
10. 10While bacon cooks, peel and mince onion, and set aside.
11. 11When bacon is done, remove to a plate lined with paper towels, blot any extra fat, and set aside.
12. 12Remove all but about 1 teaspoon of the fat in the skillet, add onion and cook until translucent, about 4 to 5 minutes.
13. 13Scatter onions and half of cheeses evenly over crust bottom. Set aside.
14. 14Finely chop bacon, and scatter half of it over cheese in crust. Set remaining bacon and cheese aside.
15. 15Break eggs into a blender container.
16. 16Add cream, milk, flour, pepper, tarragon, thyme and nutmeg.
17. 17Process on high until very foamy, about 1 minute.
18. 18Pour half of egg mixture into pie crust.
19. 19Scatter in remaining bacon and cheese.
20. 20Top with remaining egg mixture.
21. 21Bake, uncovered, until top is light brown and quiche is just set (center should still jiggle very slightly) 55 to 60 minutes.
22. 22Remove from oven and cool at least 15 minutes before removing sides of spring form pan.
23. 23Quiche may be cooled to room temperature and frozen, still in pan and covered tightly with both plastic wrap and foil, for up to 2 weeks.
24. 24Defrost in refrigerator 2 days, bring back to room temperature and reheat 5 minutes, uncovered, in a 300-degree oven before preparing to serve.
25. 25Alternately, quiche can be refrigerated for up to two days. Follow directions above for reheating.
26. 26To serve, cut quiche crust away from the spring form pans side with a serrated knife, leaving about a 1-inch crust side above filling of the quiche.
27. 27Remove sides of spring form pan.
28. 28Slice and serve.