Quiche Lorraine

Ingredients:
1 (9 inch) pie shell, partially baked and still warm
4 ounces bacon (4 slices) chopped
1 small onion, chopped medium
5 large eggs
1 cup whole milk
1 cup heavy cream
1 tsp minced fresh thyme
1/2 tsp pepper
1/4 tsp salt
4 ounces Gruyere cheese, shredded (1 cup)

Directions:
1. After removing the partially baked pie shell from the oven, fry the bacon in a 10-inch skillet over medium heat until crisp, about 8 minutes.
2. Transfer the bacon to a paper-towel lined plate and pour off all but 2 tsp of the fat left in the skillet. Add the onion, return to medium heat, and cook until lightly browned, about 5 minutes. Toss the onion with the crisp bacon and set aside. Whisk together the eggs, milk, cream, thyme, pepper, and salt.
3. Adjust an oven reach to the middle position and reduce the oven temperature to 350 degrees (the shell is baked t 375). Sprinkle the cheese and then the bacon mixture evenly over bottom of the warm pie shell. Place the pie shell in the oven and pour the egg mixture in until it reaches about 1/2 inch from the top. Bake until the top of the quiche is lightly browned and a knife inserted about one inch from the edge comes out clean, 40 to 50 minutes (the center should be set, but soft like gelatin). Transfer the quiche to a baking rack to cool. Serve warm or at room temperature.

**This recipe was really good, but next time I would cut the pepper or thyme.. they were pretty strong**

I got this recipe from The America's Test Kitchen Family Cookbook