Quiche Saturdays! Fun times for all!

I'm just gonna get to the point on this one. I still have a pie to bake and another pie to tell you all about.

So quiche: Today's (I mean, Saturday's) Quiche Lorraine (whaaaa? this one has a fancy name?) is an Emeril Lagasse recipe.

Regular pie crust again, and this time we're going to blind bake at 375F for ten minutes with weights, then ten more without. Then the oven stays at 375F.

6 ounces thick cut bacon, cut into narrow strips (it was about 7 slices of bacon, I think)
2 eggs
2 egg yolks
1 1/4 cups half and half
1/4 teaspoon salt
1/4 teaspoon white pepper
pinch nutmeg (I used a quarter teaspoon of that too. I like nutmeg, okay?)
1 cup Gruyere or Swiss Cheese (I used closer to a cup and a half of Gruyere)

Fry up the bacon until it's crispy and fantastic. Transfer it to some paper towels and let drain. If you're like me and bought a pound of bacon (if not, you're doing it wrong), then go ahead and fry it up and have a snack. POW.

Then beat up the eggs, and add the rest of those things. If you shred the cheese really fine, it'll whisk in pretty easily. Mix well, then put the bacon on the bottom of the crust. Pour the egg stuff in slowly; the rushing liquid may push some bacon around, so be delicate. Then bake 30 to 35 minutes, until the eggs puff up a little and start to brown on top. Like the custard pie, it'll keep cooking for a bit, so it's cool if the center is still a little wiggly.

The extra yolks in this recipe are a welcome addition. It's richer, yet still really fluffy and moist. Fantastic pie, and I've learned a lot about meringues and custards and crusts this week. Good stuff.