Classic Quiche Lorraine - cooking recipe

Ingredients

pastry for 9-inch pie
12 slices bacon, cooked and crumbled
1 c. (4 oz.) shredded Swiss cheese
4 eggs, beaten
2 c. half and half
3/4 tsp. salt
1/8 tsp. pepper

Preparation

Line a 9-inch quiche dish or pie pan with pastry; trim excess pastry around edges.
Prick bottom and sides of shell with a fork and bake at 425\u00b0 for 6 to 8 minutes.
Let cool on wire rack. Sprinkle bacon and cheese evenly into pastry shell.
Combine eggs, half and half, salt and pepper; mix well and pour into shell.
Bake the quiche at 425\u00b0 for 15 minutes.
Reduce heat to 300\u00b0 and bake an additional 40 minutes or until set.
Yields one 9-inch quiche.