Place the pre-made pie crust in a 20 cm (9-inch) pie dish and prick the bottom with a fork.
1 pie crust
Blind-bake the crust for 10 minutes, then remove it from the oven and set it aside to cool.
In a frying pan, melt the butter and gently fry the onion, garlic and bacon.
200 g bacon, 15 g butter, ½ red onion, 1 clove garlic
Cook until the bacon is golden but not too crispy. Then, drain the mixture onto a paper towel.
In a bowl, whisk together the eggs, thickened cream, salt and pepper.
4 eggs, 300 ml thickened cream, salt, pepper
Add the bacon mixture and grated Gruyère to the egg mixture and stir well.
125 g Gruyère
Pour the egg and cheese mixture into the pie crust.
Bake the quiche in the oven for 35-40 minutes, or until the filling is set and the crust is golden brown.
Notes
To ensure your Quiche Lorraine turns out perfectly, it's important to blind-bake the pastry crust before adding the filling. This helps to prevent the crust from becoming soggy.
Additionally, make sure to use cold butter and water if you want to make your own pastry dough, as this will help it to be flaky.