Quiche Help - Fully Cooked Duck Bacon?
I am making a quiche lorraine (Emeril's recipe) but using fully cooked duck bacon. Should I still fry up the bacon, or would it be better (less grease in the quiche) to not fry it up?
Furthermore, if anyone has any tips for freezing the quiche (wrap in parchment, etc.), I would be most grateful! Thank you!