New Quiche Lorraine

• 4 slices bacon
• 1 (9 inch) frozen deep dish pie crust, thawed
• 1/2 cup diced white onion
• 1 clove garlic, minced
• 1 cup half-and-half
• 1/2 cup sour cream
• 4 large eggs, beaten
• 1/2 cup shredded Swiss cheese
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper
• 1/4 cup chopped fresh parsley

1. Preheat oven to 425 degrees F (220 degrees C).
2. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble. Reserve about 2 tablespoons bacon drippings in the skillet.
3. Cook and stir onion and garlic in reserved bacon drippings over medium heat until onion is softened, 5 to 10 minutes.
4. Place thawed pie crust in a pie dish; prick holes in the bottom and sides of crust using a fork.
5. Bake crust in the preheated oven until lightly browned, about 8 minutes. Remove crust from oven and reduce oven temperature to 325 degrees F (165 degrees C).
6. Whisk half-and-half and sour cream together in a bowl; beat eggs into half-and-half mixture. Mix Swiss cheese, salt, black pepper, and cayenne pepper into half-and-half mixture; add bacon, onion mixture, and parsley. Pour mixture into the crust.
7. Bake in the preheated oven until a knife inserted into the center of the quiche comes out clean, about 45 to 50 minutes. Cool for 10 minutes before slicing into wedges.

bacon, dish pie crust, white onion, clove garlic, sour cream, eggs, swiss cheese, salt, ground black pepper, cayenne pepper, parsley

Taken from www.allrecipes.com/recipe/233145/new-quiche-lorraine/ (may not work)