New Quiche Lorraine

Ingredients

• 4 stripss bacon
• 1 frozen deep-dish pie crust , 9 inch
• 0.5 cups diced white onion
• 1 clove garlic , minced
• 1 cup half-and-half
• 0.5 cups sour cream
• 4 large eggs , beaten
• 0.5 cups shredded Swiss cheese
• 0.25 cups chopped fresh parsley
• 0.25 teaspoons salt
• 0.25 teaspoons ground black pepper
• 0.25 teaspoons cayenne pepper

Instructions

1. 1

   Preheat the oven to 425 degrees F (220 degrees C).

2. 2

   Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels; crumble. Reserve about 2 tablespoons drippings in the skillet.

3. 3

   Add onion and garlic to the skillet; cook and stir over medium heat until onion is softened, 5 to 10 minutes.

4. 4

   Place thawed pie crust in a pie dish; prick holes in bottom and sides of crust using a fork.

5. 5

   Bake in the preheated oven until lightly browned, about 8 minutes. Remove crust from oven and reduce oven temperature to 325 degrees F (165 degrees C).

6. 6

   Whisk half-and-half and sour cream together in a bowl; beat in eggs. Stir in Swiss cheese, bacon, onion mixture, parsley, salt, black pepper, and cayenne pepper; pour into crust.

7. 7

   Bake in the preheated oven until a knife inserted into the center comes out clean, 45 to 50 minutes. Cool before slicing into wedges, 10 minutes.