Quiche Lorraine

Quiche is one of my favorite dishes but I don't get to have it very often.
The frozen ones they sell at the supermarket don't look very appetizing either.
And I had one of those pie shells hanging around the freezer..
As much as it is fail-proof, I don't get the full satisfaction - just like my Lemon Meringue Pie
(Note to self: stop buying pie shells)

Working with ingredients other than the same old butter, sugar, and flour was fun.
Onions, gruyère cheese, and bacon.
Mmm... bacon...

One thing I realized though: quiche is pretty much Korean 계란찜 (gae-ran-zzim. steamed egg) + other ingredients on a pie crust.

Quiche Lorraine
adapted from The America's Test Kitchen Family Baking Book

1 9-inch pie shell eg Tenderflake
1 cup heavy cream
4 eggs, beaten
4 slices of bacon, chopped
1 onion, minced
1 tbsp minced fresh chives
1 cup Gruyère cheese, shredded

Prepare pie shell using directions on box.

In a medium bowl, whisk together the eggs, heavy cream and parsley; season with salt and pepper.

Fry chopped bacon in skillet over medium heat until crisp. Transfer the bacon to a paper towel-lined plate and pour off all but 2 tsp of the bacon fat. Add 1 minced onion to the skillet and cook over medium heat until lightly browned. Stir the cooked bacon and onion into the egg mixture. Add shredded cheese.

Pour the egg mixture in the cooked and cooled pie crust.

Place on a baking sheet, in preheated oven (375 F/ 190 C), and cook for 50 - 55 minutes. [Note: Pull the quiche out of the oven before it is completely set, as it will continue to cook and set as it cools] Let cool for at least 1 hour or up to 3 hours. Serve slightly warm or at room temperature.