Quiche Lorraine is a savory French tart comprising a pastry crust filled with eggs, cream, and bacon. It is rich and creamy with a delicate balance of saltiness from the bacon and a smooth, velvety egg custard filling.
Preheat the oven to 375°F (190°C).
Roll out the pie dough and fit it into a 9-inch pie pan. Crimp the edges as desired.
Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 20 minutes.
Remove from oven, and carefully remove the parchment and weights. Return crust to oven for 5 more minutes.
In a skillet, cook the bacon over medium heat until crisp. Remove from skillet and drain on paper towels. Scatter the bacon pieces over the crust.
In a mixing bowl, whisk together eggs, cream, salt, and pepper.
Pour the egg mixture over the bacon in the crust.
Bake for 30-35 minutes until the quiche is set and the top is lightly golden.
Let cool for several minutes before slicing.
Serve warm.
