1-First, roll out the pie crust and place it in a tart pan or deep 9-inch pie dish. Press it evenly and freeze for about 30 minutes to keep it firm. This step helps create that flaky base everyone loves in a quiche recipe.

2-Next, pre-bake the crust at 350°F for 35-40 minutes. Line it with parchment or foil, add pie weights, and poke the bottom with a fork to avoid sogginess. Once done, remove the weights and brush the inside with egg white for a barrier against moisture.

3-While the crust bakes, brown the chopped bacon over medium heat and remove it with a slotted spoon. Use the bacon fat to cook the diced onion until it’s caramelized, then mix it with the bacon. This adds depth to your creamy quiche filling, making it truly stand out.

4-In a large bowl, whisk together the eggs, half and half, salt, pepper, paprika, and nutmeg until frothy. Stir in the shredded cheese, cooked bacon, and caramelized onions for a flavorful blend. Pour this mixture into the pre-baked crust and bake at 350°F for about 50 minutes until it’s set but slightly jiggly in the center.

5-Finally, let the quiche cool for 10-15 minutes before serving, and garnish with chopped parsley or chives if you like. This quiche Lorraine yields eight servings, perfect for sharing with family or storing for later.