Creamy Quiche Lorraine recipe, with crispy bacon, Gruyère and Hellmann's® or Best Foods® Real Mayonnaise wrapped in golden brown pastry.
3/4 cup heavy cream
1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
3 large eggs, lightly beaten
1 Tbsp. chopped tarragon or parsley (optional)
1/2 lb. bacon, crisp-cooked and crumbled
1/2 cup shredded Gruyere cheese or Swiss cheese (about 2 oz.)
9-inch unbaked or frozen deep-dish pie crust*
Preheat oven to 375°.
Beat heavy cream, Hellmann's® or Best Foods® Real Mayonnaise, eggs and tarragon in medium bowl with wire whisk or fork until blended. Stir in bacon and cheese; pour into pie crust. Arrange pie plate on baking sheet.
Bake 40 minutes or until knife inserted 1-inch from edge comes out clean. Let stand on wire rack 5 minutes before serving.