Quiche Lorraine

Step 1

Preheat oven to 425°. Fit piecrust into a 9-inch pie plate; fold edges under, and crimp. Prick bottom and sides of crust with a fork; bake 6 to 8 minutes or until lightly browned. Reduce oven temperature to 350°. Cool piecrust on a wire rack with preparing filling.

Step 2

Cook bacon in a large skillet over medium heat, stirring often, 7 to 8 minutes or until crispy; drain on paper towels. Sprinkle bacon over bottom of pie shell. Sprinkle green onions over bacon; sprinkle half of Swiss cheese over onions.

Step 3

Whisk together beaten eggs and next 5 ingredients. Carefully pour egg mixture over cheese. Sprinkle remaining cheese over egg mixture.

Step 4

Bake at 350° for 35 to 40 minutes or until lightly browned and set in middle. Cool 15 minutes before serving.