Directions

1. Use a pre-made frozen, 9-inch, deep dish pie crust. Thaw the crust for about 10 minutes, then use a fork to poke all over the bottom and sides about 25 times. Pre-bake the crust according to the package instructions. A frozen pie crust isn’t quite as deep, so cut the half and half down to 1 1/4 cups.
2. Preheat the oven to 350 degrees F.
3. Cook the bacon over medium heat, stirring often until the fat is rendered and the bacon is crisp. Remove bacon with a slotted spoon to a separate dish. Add the diced onions to the bacon fat and cook stirring often until the onions are golden. Remove with a slotted spoon to the dish with the bacon.
4. In a large bowl whisk 4 eggs, then add 1 3/4 cups half and half, 1/2 tsp salt, 1/4 tsp pepper, 1/4 tsp paprika and 1/8 tsp of nutmeg and whisk together for about a minute to incorporate a little bit of air into the custard. Stir in the cheese, prepared bacon and onion then pour the filling into the prebaked crust.
5. Bake the quiche Lorraine in a preheated 350˚F oven for about 50 minutes, or until a knife inserted into the middle comes out clean and the center jiggles slightly. The quiche will continue cooking after it is removed from the oven.
6. Remove from the oven and let it cool 10-15 minutes to cool slightly and set before serving. Garnish with parsley if desired.