Classic Custard Quiche Lorraine

1 refrigerated piecrust dough (half of a 15-ounce box), at room temperature

3 thick or 4 thin slices bacon

¾ cup minced onion

½ cup grated Swiss cheese

¼ cup grated parmesan cheese

5 large eggs

1¼ cups heavy or whipping cream

½ cup whole milk (see note)

1 tablespoon all-purpose flour

¼ teaspoon ground white pepper (see note)

¼ teaspoon dried tarragon

Pinch each of dried thyme and nutmeg

Heat the oven to 325 degrees.

Place the piecrust dough onto a lightly floured surface, and unroll it. Using a rolling pin, roll the crust into a circle about 13 inches in diameter. Place the crust into a springform pan, and fold the edge of the crust to the outside of the pan, pressing it into the sides of the pan so the crust doesn't shrink in baking (see note). Prick the crust all over the bottom and sides with a fork. Bake, uncovered, until the crust begins to brown just slightly, about 7 minutes. Remove from the oven, and set aside.

While the crust bakes, cook the bacon in a medium skillet over medium heat until very crisp and brown on both sides, about 8-10 minutes. While the bacon cooks, peel and mince the onion, and set aside. When the bacon is done, remove to a plate lined with paper towels, blot any extra fat, and set aside. Remove all but about 1 teaspoon of fat in the skillet, add the onion and cook until translucent, about 4 to 5 minutes.

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

Break the eggs into a blender container. Add the cream, milk, flour, pepper, tarragon, thyme and nutmeg, and process on high until very foamy, about 1 minute. Pour half of the egg mixture into the piecrust. Scatter in the remaining bacon and cheese. Top with the remaining egg mixture.

Bake, uncovered, until the top is light brown and the quiche is just set (the center should still jiggle slightly), 55-60 minutes. Remove from the oven, and cool at least 15 minutes before removing sides of the springform pan.

Quiche may be cooled to room temperature and frozen, still in the pan and covered tightly with both plastic wrap and foil, for up to two weeks. Defrost in refrigerator for two days, bring back to room temperature, and reheat for 5 minutes, uncovered, in a 300-degree oven before preparing to serve. Alternately, quiche can be refrigerated for up to two days. Follow directions above for reheating.

To serve, cut the quiche crust away from the springform pan's side with a serrated knife, leaving about a 1-inch crust side above the filling of the quiche. Remove the sides of the spring form pan, slice and serve.

Serves eight.

Cook's note: Crust can be placed in a deep-dish pie plate, crimping the edges decoratively. Or use a frozen deep-dish piecrust; prebake as instructed.

If you don't have whole milk, use ¼ cup half-and-half and ¼ cup skim or low-fat milk. Three drops of hot pepper sauce can be used instead of white pepper.

Nutrition values per serving: 371 calories (71 percent from fat), 29 g fat (15 g saturated), 17 g carbohydrates, 1 g fiber, 11 g protein, 204 mg cholesterol, 352.5 mg sodium.