Quiche Lorraine is a homemade pie crust filled and baked with crumbled bacon, Gruyere cheese, and egg custard for a delicious breakfast, brunch, or dinner.
Place the oven rack in the center position and preheat the oven to 375°F.
On a lightly floured surface, roll out the pie crust to 12 inches and then transfer to a 9-inch pie pan, gently pressing the crust into the base and up the sides of the pan.
Crimp or flute the top edges of the pie crust (if desired). If using a storebought crust, jump to instruction number 7, following the baking directions on the package. If using a homemade crust, continue with written instructions.
Line the inside of the pie with parchment paper and weigh it down with pie weights. (We use dried beans; you could also use pennies.) This prevents the crust from expanding or ballooning while it cooks.
Bake the crust for 15-20 minutes, or until a light golden brown.
While the crust is baking, prepare quiche custard. In a medium bowl combine eggs, milk, heavy cream, salt, and pepper. Whisk until well combined.
When the crust is done cooking, remove it from the oven and reduce the oven temperature to 350°F.
To the warm pie crust, add the bacon and cheese. Pour the custard over the top and bake for 30-35 minutes, or until light golden brown and the center is mostly set. Quiche is done when a knife inserted in 1 inch from the crust will come out clean.
Cool 10 minutes before slicing and serving.