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Classic thin square waffles — crispy edges, butter pockets
Italian classic espresso — 58mm portafilter, upgradeable, reliable
Deep-pocket Belgian waffle maker — crispy exterior, fluffy inside
Double-burner cast iron griddle — pancakes, bacon, eggs, burgers
Iconic NYC cocktail bar recipes — technique-focused modern classics
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Classic thin square waffles — crispy edges, butter pockets
Italian classic espresso — 58mm portafilter, upgradeable, reliable
Deep-pocket Belgian waffle maker — crispy exterior, fluffy inside
Double-burner cast iron griddle — pancakes, bacon, eggs, burgers
Iconic NYC cocktail bar recipes — technique-focused modern classics
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Arrange pie crust in a 9-inch pie plate; press a double layer of aluminum foil into crust. Bake at 450 degrees for 8 minutes; remove aluminum foil and bake an additional 4 to 5 minutes, until crust is set. Cool on a wire rack. Saute onion in one tablespoon reserved drippings until tender; drain. Spoon bacon and onion evenly into baked crust. In a large bowl, whisk together eggs, half-and-half and seasonings; add cheese and whisk to combine. Pour into crust; set pie plate on a baking sheet. Bake at 450 degrees for 35 to 40 minutes until quiche is golden, puffed and a knife inserted in center comes out clean. If necessary, cover edges of crust with foil to prevent burning. Remove from oven; let stand 15 minutes before serving.