bibliosylph's Easy Quiche Lorraine

I recommend this playlist during prep time, along with a gimlet or other simple cocktail.

Use a 9" pie shell, not necessary to make it yourself; for savory pies, the store-bought ones work all right. Just make sure it's 9" and not 8.

Obviously, you can leave out the bacon, but then it's just quiche--no Lorraine!

8 slices bacon, crisply cooked and crumbled (or 1/2 package ready-cooked bacon)
2 cups (8 ounces) shredded Swiss cheese--You may use Emmentaler or Jarlsberg, if you like, or combine Swiss with Gruyere for a sharper flavor.
1/3 cup finely chopped onion
2 tbs flour

4 eggs
2 cups heavy cream--lately I've been using half and half, to save money. Don't use lower fat than that, though.
1/4 tsp salt
1/4 tsp pepper
1/8 tsp ground nutmeg

Heat oven to 400°F, prepare pie shell. Mix bacon, cheese, onion and flour in a bowl, and put in pie shell. Beat together eggs, cream and seasonings, and carefully pour over top. You should set the pie pan on a cookie sheet before you do this.

Bake the quiche for 15 minutes, then lower the heat to 325°F, and bake about 30-40 minutes longer, or until a knife inserted in the center comes out clean. Let the quiche rest at least 10 minutes before cutting, but 30 minutes to an hour is even better.

Personally, I double all of this, and make two at once--leftover quiche is one of the greatest pleasures in life. Each quiche should be cut into 6 pieces.