James Beard's Quiche Lorraine

The only quiche I have ever made is from the old paperback James Beard Cookbook. First published in 1959, it is still in print. The copy I have now, my second, is from 1979 and it is the 26th printing.

Here's a link to the original recipe for his Quiche Lorraine. Lots of eggs, cream and crisp bacon. I have adapted it slightly. I use a frozen pie shell, the 9-inch deep dish size. And usually I don't have real Gruyère cheese on hand so I use a blend of fresh grated Parmesan and Vermont white cheddar.