Quiche Lorraine Filling
6-8 oz bacon, diced
1/2-1 cup white or yellow onion, diced
1 teaspoon thyme (fresh leaves, chopped, if available)
1/3-1/2 cup grated Gruyere cheese
1 1/4 cups heavy cream (if you just can't do heavy cream, use whole milk and only 1 cup)
1/4 teaspoon freshly ground black pepper
Add bacon to a medium pan and cook over medium to high heat until browned. Remove bacon and dry briefly on paper towel, then scatter over bottom of your cooked crust. Add diced onion and thyme to the fat in the pan. Cook until onions are soft, almost caramelized (5-6 minutes). Scatter over bacon in the crust and top with grated cheese (save a bit or grate a touch more to add to the top halfway through baking). Whisk: eggs, cream (or whole milk) salt, pepper, nutmeg, then poor mixture into crust, stopping slightly before mixture reaches top of crust. Bake at 350 degrees, for 45-50 minutes or until very lightly browned on top and fluffy to touch with fork.
Now Mamas, if all this is too labor intensive for you, Betty Crocker makes a quick and easy (and very tasty) pie crust mix in a box that works great with quiche.
For those of you Mamas who aren't afraid to get a little flour on your noses, try this great pie crust recipe, though I recommend you skip the sugar for the quiche crust.