Easy Quiche Lorraine

Preheat the oven to 450°F (230°C).

Fit the pie crust into a 9-inch pie pan, then line it with a double layer of foil and fill with pie weights or dried beans.

Bake for about 8 minutes until the edges are golden. Remove the foil and weights, then bake for an additional 5 minutes to set the crust. Take it out of the oven and reduce the temperature to 325°F (165°C).

While the crust bakes, cook the bacon in a large skillet over medium-high heat until crisp, about 10 minutes. Transfer to a paper towel-lined plate and crumble once cooled. Retain 2 tablespoons of the bacon drippings in the skillet.

Add the chopped onion to the drippings and cook over medium heat until softened, about 5 minutes. Transfer the onions to a bowl using a slotted spoon.

In a small bowl, toss the Swiss cheese with flour. In a larger bowl, whisk together the milk, eggs, and salt. Stir in the cooked bacon and onions, followed by the cheese mixture. Pour this filling into the prepared crust.

Bake the quiche for 35-40 minutes, or until a knife inserted into the center comes out clean. If the crust edges begin to over-brown, cover with foil during baking. Let the quiche cool for 10 minutes before serving.