The only way to improve on a classic like Quiche Lorraine is to make it with the best ingredients you can get your hands on-- like locally grown eggs, full-flavored bacon, and rich melty cheese.
Ingredients
1 ball flakey pie crust
4 eggs
1 1/2 cup heavy cream
1/2 cup whole milk
3/4 tsp salt
8oz bacon
4-6 oz raclette, gruyere, or cheddar cheese
Method
Thaw the pie dough and let come to room temperature—be warned it will stay firm until it comes to room temperature.
Roll the dough into a ¼ inch thick sheet.
Lay your pie tin upside down over the dough and cut the excess dough away leaving a 3 inch border beyond the edge of the pie tin.
Flip the tin over and lay the dough into the tin.
Fold the over hanging dough over the edge and use a fork to press the edges in place.
Freeze the dough for at least 30 minutes
Heat your oven to 325F
Cut half of the bacon into ½ inch pieces and cook in a frying pan until crispy then drain away from the fat
Grate the cheese
Whisk the eggs, cream, milk, and salt
Place the pie pan on a baking sheet (in case of spills)
Scatter the bacon and cheese in the pie crust then pour the egg-cream mixture into the shell
Bake until the center is just set (about 45 minutes)
Remove from the oven and let the set for 10 minutes before slicing