French Quiche Lorraine, easy

https://www.allrecipes.com/recipe/18477/quiche-lorraine-ii/

INGREDIENTS

• 1 (9 inch) refrigerated pie pastry
• 6 slices bacon
• 1 medium onion, sliced
• 1 ½ cups shredded Swiss cheese
• 1 tablespoon all-purpose flour
• 1 ½ cups milk
• 3 large eggs, beaten
• ¼ teaspoon salt

DIRECTIONS

1. Preheat the oven to 450 degrees F (230 degrees C).

2. Place pie pastry into a 9-inch pie pan; line with a double layer of aluminum foil and a layer of pie weights or dried beans.

3. Bake in the preheated oven until golden on the edges, about 8 minutes. Carefully remove the foil and weights; continue baking until crust is set and dry, about 5 minutes more. Remove from the oven and reduce the temperature to 325 degrees F (165 degrees C).

4. While the crust is baking, cook bacon in a large skillet over medium-high heat until crisp, about 10 minutes. Transfer to a paper towel-lined plate and crumble when cool enough to handle. Drain all but 2 tablespoons drippings from the skillet.

5. Add onion to drippings in the skillet; cook and stir over medium heat until tender, about 5 minutes. Use a slotted spoon and transfer to a bowl.

6. Toss Swiss cheese and flour together in a small bowl. Whisk milk, eggs, and salt together in a large bowl, then stir in bacon and onion. Mix in cheese mixture until well combined, then pour into pie crust.

7. Bake in the preheated oven until a knife inserted into the center comes out clean, 35 to 40 minutes. If necessary, cover the edge of crust with foil while baking to prevent burning or over-browning. Let stand for 10 minutes before serving.