Classic Custard Quiche Lorraine

Carefully transfer the rolled crust into a springform pan. Fold the edge of the crust to the outside of the pan, pressing it firmly into the sides. This helps prevent shrinkage during baking.

Prick the bottom and sides of the crust all over with a fork.

Remove the partially baked crust from the oven and set it aside.

While the crust bakes, cook the bacon in a medium skillet over medium heat until it's very crisp and browned on both sides, which should take about 8 to 10 minutes. As the bacon cooks, peel and mince your onion, then set it aside.

Once the bacon is done, transfer it to a plate lined with paper towels to blot any extra fat, then set it aside.

Remove all but about 1 teaspoon of the bacon fat from the skillet. Add the minced onion and cook until translucent, about 4 to 5 minutes.

Scatter the cooked onions and half of the cheeses evenly over the bottom of the pie crust. Set aside the remaining cheese. Finely chop the cooked bacon and scatter half of it over the cheese in the crust. Set the remaining bacon aside.

Break the eggs into a blender container.

Remove the quiche from the oven and let it cool for at least 15 minutes before attempting to remove the sides of the springform pan.

For make-ahead, the quiche can be cooled to room temperature and frozen, still in its pan and covered tightly with both plastic wrap and foil, for up to 2 weeks. To serve, defrost it in the refrigerator for 2 days, bring it back to room temperature, and reheat for 5 minutes, uncovered, in a 300-degree oven.

Alternatively, the quiche can be refrigerated for up to two days; follow the same reheating directions. To serve, use a serrated knife to cut the quiche crust away from the springform pan's side, leaving about a 1-inch crust side above the filling.