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# The crust Prepare the pie crust as described in the recipe. Once chilled, roll it out between two layers of parchment paper. Line a 9-in quiche pan with the crust. Patch up any breaks in the dough. For a thinner crust, you can use a larger pan. We used a 28 cm (11 in) cake pan. Prick the dough all over with a fork and refrigerate it for 30 minutes. Then cover it with a sheet of parchment paper and weigh it down with baking beans. At 400 F (200 C), bake for 15 minutes. Reduce the heat to 375 F (190 C) and bake another 5 minutes or until the crust begins to brown. Remove from the oven and let cool. # The filling Cook the diced bacon (or bacon bits) in a pan over medium heat until lightly crisped, about 5 minutes. Add the onion and cook until lightly golden, about 8 minutes. In a large bowl, whisk together the creme fraiche, eggs, chopped parsley and spices. # Putting it all together Sprinkle about half of the cheese on the pie crust. Add the bacon and onions, then pour on the cream and egg mix. Scatter the remaining cheese on top. Bake at 350 F (180 C) until the egg is fully set, about 25 to 30 minutes. You can test whether the quiche is done by inserting a knife abut 2 in (5 cm) from the edge. It should come out clean. Don't test the center, as it should not be fully set yet when removing the quiche from the oven. Let cool for 10 minutes before cutting and serving. Enjoy it warm or at room temperature, for example when taking it along to a picnic. # Meal Prep Tip Store in an airtight container for up to 5 days in the fridge or up to 3 months in the freezer. For best results, thaw the quiche overnight in the fridge. Reheat in the microwave or oven.
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