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Quiche Lorraine

From The Pioneer Woman
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Ingredients Method

Ingredients
  

  • 1 refrigerated pie crust from a 14-oz. box
  • 6 slices thick-cut bacon
  • 1 medium yellow onion sliced
  • 1 tsp. chopped thyme leaves
  • 1 tsp. salt divided
  • 4 large eggs
  • 1 1/4 c. half-and-half
  • 2 tbsp. chopped fresh chives plus more for serving
  • 1 tbsp. all-purpose flour
  • 1/4 tsp. ground black pepper
  • 1 c. shredded Swiss cheese, divided Gruyere is a great substitute
  • 1/4 c. finely shredded parmesan cheese

Method
 

  1. Preheat the oven to 375°F with a baking sheet on the center rack. Fit the pie crust into a 9-inch pie plate (not deep dish). Fold the edges of the crust under and crimp as you like. Chill in the refrigerator while preparing the filling.
  2. Cook the bacon in a large nonstick skillet over medium heat, turning occasionally, until crisp, 10 to 12 minutes. Transfer the bacon to a paper towel-lined plate and set aside.
  3. Reserve 1 tablespoon of the bacon drippings in the skillet and heat over medium-low heat. Add the onion, thyme, and 1/2 teaspoon of salt. Cook, stirring occasionally, until the onions are soft and golden, 12 to 15 minutes. Remove from the heat and let cool for 10 minutes.
  4. In a large bowl, whisk together the eggs, half-and-half, chives, flour, pepper, and remaining 1/2 teaspoon salt. Crumble the bacon into about 3/4-inch pieces and reserve 1/4 cup for topping.
  5. Sprinkle the onion, remaining bacon, 3/4 cup of Swiss cheese, and parmesan cheese in the bottom of the chilled pie crust. Pour in the egg mixture.
  6. Place the quiche on the pre-heated baking sheet and bake for 15 minutes. Sprinkle the remaining 1/4 cup Swiss cheese and remaining 1/4 cup reserved bacon over top. Continue to bake until puffed in the center, just set, and starting to brown, 15 to 20 minutes more. Transfer the quiche to a wire rack to cool for at least 30 minutes before serving. Top with more fresh chives, if you like.