Quiche Lorraine - cooking recipe

Ingredients

4 eggs
8 ounces bacon
3/4 cup cheese
1 1/2 cups heavy cream
1/2 onion
1 pie crust (e.g. Pillsbury in the refrigerated section)
salt or pepper

Preparation

Set out pie crust, eggs to warm to room temperature.
Cut bacon cross-wise in 1 cm strips (no need to separate).
Grate 1/2 onion into a small bowl.
Grate cheese into another small bowl.
Roll out pie crust into pie plate, roll edges as needed and return to fridge.
Cook bacon in skillet over medium heat, stir occasionally to separate pieces.
When browned and slightly crispy, remove bacon with a slotted spoon (leave grease in the skillet) and place on paper towel to drain/dry.
Remove all but about 1 tbsp of the grease (careful, very hot! It can be discarded).
Put the onion into the skillet and cook over low heat, mixing occasionally, just enough to take the edge off of the onion taste. Remove heat, leave in skillet.
Break eggs into a large mixing bowl and add cream. Whisk until mixed.
Add onion, salt and pepper (e.g. salt: 2 turns on grinder, pepper: 4+ turns) and whisk.
Fetch pie crust from fridge.
Crumble the bacon and spread evenly across the bottom of the pie crust.
Spread the cheese on top of the bacon.
Gently pour the egg/cream mixture into the pie crust.
Place the pie plate on a cookie sheet and place in the middle of the oven.