Quiche Lorraine

This pie, from The Betty Crocker Cookbook, is an easy way to feed a lot of people. I bought a pie-crust shield awhile ago, but I lost it quickly, so now I just use tin foil to wrap the pie up over the edges of the crust to keep it from burning. It also keeps you from ending up with a mess at the bottom of your oven. This was a work-night dinner, so I used store-bought crust, but any pie crust you like will work well (except for graham-cracker crust. That would probably suck.).

Quiche Lorraine

pastry for 9-inch one-crust pie
8 slices bacon, crisply cooked and crumbled
1 cup shredded swiss cheese
1/3 cup chopped onion
4 large eggs
2 cups heavy cream or half-and-half
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground red pepper

Heat oven to 425 F. Place pastry into quiche dish, 9-by-1-1/2 inches, or pie plate, 9-by-1-1/4 inches. Unfold and ease into dish, pressing firmly against bottom and side.

Sprinkle bacon, cheese and onion in pastry-lined quiche dish. Beat eggs slightly in large bowl with fork or wire whisk. Beat in remaining ingredients. Pour into quiche dish. Bake 15 minutes.

Reduce oven temperature to 300 F. Bake about 30 minutes longer or until knife inserted in center comes out clean. Let stand 10 minutes before cutting.