Quiche Lorraine

1. Precise Timing & Temperatures: Blind bake crust at 375°F (190°C) for 15 mins. Bake filled quiche at 350°F (175°C) for 40-45 mins. 2. Chef's Techniques & Critical Steps: Blind bake crust to prevent sogginess. Let custard sit 10 mins, skim foam. Pour into warm crust. 3. Ingredient Preparation Details: Cook bacon until crisp. Shred cheese from block. Ensure cream and eggs are room temp. 4. Serving & Storage Instructions: Cool 20 mins before slicing. Serve warm or room temp. Refrigerate covered up to 4 days. Reheat slices at 300°F (150°C) for 10-15 mins.