Quiche Lorraine

Traditionally, this egg, cheese, and bacon pie is baked in a flan ring, which is removed when the crust is half baked. The filling is then poured into the partially baked crust, and it’s a disaster if the sides of the shell are not strong enough to hold the weight of the filling. But a quiche is a simple thing to master if you just proceed as for an ordinary one-crust pie. It is crucial to the success of this recipe that the pie shell be two-thirds baked (firm but still pale) before adding