Real Men Do Eat Quiche

I fixed Quiche Lorraine for dinner tonight.  This is the classic quiche with bacon, onion and swiss cheese.  In my mind, it is the only real quiche.  The Old Farmer actually had seconds.  Over the years, I have found the perfect recipe for it.  You have to follow the instructions exactly, even if you cannot possibly believe it will work.

Printable Version
Before you begin, Preheat Your Oven to 425 Degrees.
Crust:
Prepare a pie crust recipe of your choice.  You are going to be using a 10" pie plate.
Line the pie plate with your thinly rolled pie crust.

Layer in the crust:
1/2 cup finely chopped onion
1 cup (about 4 oz.) grated swiss cheese
12 slices crisp-cooked bacon, crumbled

Filling:
4 eggs
2 cups heavy cream
1/4 tsp. salt
1/4 tsp. sugar
1/4 tsp. cayenne
Beat well together and then pour over ingredients in crust.

Now this is the important part.  Bake for 15 minutes at 425 degrees.  Turn oven down to 300 degrees and bake an additional 30 minutes.  Remove quiche from the oven.  Let it stand 15 minutes before serving.  When you take it out of the oven, it might seem a little jiggly.  Do not freak out.  It does not need to be baked longer unless a knife inserted comes out with runny egg on it.  Runny. Egg.  It is going to be soft and jiggly.  This is why you let it rest 15 minutes before serving, so that the custard can set (minimum, it's very good refrigerated and served later in the day as well).  Trust the recipe.  It is good.

 And yes, we did already eat half of it.