• prep: 30 min
• cook: 1 hr 15 min
• total: 1 hr 45 min

servings:

A classic Quiche Lorraine with a gorgeous smooth filling loaded with bacon. Make this with my EASY shortcrust quiche pastry or use store bought. Quiche is a brilliant make ahead because it's one of those things that truly reheats well without compromise - see notes. 

• 1 homemade quiche crust ((shortcrust pastry))
• 2 sheets shortcrust (, thawed)
• 1 prepared pie shell (, fridge or frozen)
• 1 tbsp / 15g butter
• 1 garlic clove (, minced)
• 1/2 onion, finely chopped ((~1/2 cup))
• 200 g / 6.5 oz bacon, cut into small strips (1.5 x 0.5cm / 2/3" x 1/5")
• 4 eggs (~55- 65g / 2 oz each)
• 1 1/4 cups (300ml) heavy cream (thickened cream) (Note 1)
• Pinch of salt & pepper
• 1 1/4 cups (125g) grated gruyere cheese (or tasty, cheddar, monterey jack)
• 50g / 2 oz bacon, chopped and cooked until golden

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