How to Make Quiche Lorraine

Place a baking sheet on the center rack and preheat to 375°F. Fit the pie crust into a 9-inch (non-deep dish) pie plate. You can fold and crimp the crust edges. Refrigerate while making the filling.

Turn the bacon occasionally in a large nonstick skillet over medium heat until crisp, 10–12 minutes. Reserve the bacon on a paper towel-lined dish.

Reserve 1 tablespoon of bacon drippings in the skillet and heat medium-low. Stir in onion, thyme, and 1/2 teaspoon salt. 

Cook 12–15 minutes, stirring periodically, until onions are tender and brown. Stop cooking and let cool for 10 minutes.

Mix eggs, half-and-half, chives, flour, pepper, and remaining 1/2 teaspoon salt in a large bowl. Crumble the bacon into 3/4-inch pieces and reserve 1/4 cup for topping.

In the cold pie crust, sprinkle onion, leftover bacon, 3/4 cup Swiss cheese, and parmesan cheese. Pour egg mixture in.

Bake the quiche for 15 minutes on the preheated sheet. Sprinkle remaining 1/4 cup Swiss cheese and 1/4 cup saved bacon on top.

Bake 15–20 minutes more until puffed, set, and browning. Allow the quiche to cool on a wire rack for 30 minutes before serving. Add extra fresh chives if desired.