Bacon Quiche

A crisp, savory bacon quiche with a creamy egg custard and golden cheese baked in a flaky crust. Easy to make for brunch, lunch, or a light dinner.

This bacon quiche is rich, creamy, and perfectly balanced with smoky bacon, tender eggs, and melted cheese in a buttery crust. It is an excellent choice for brunch, a simple lunch, or a light dinner, and it can be served warm or at room temperature.

Ingredients

• 1 9-inch pie crust, homemade or store-bought
• 6 slices bacon, chopped
• 1 small onion, finely diced
• 4 large eggs
• 1 cup heavy cream
• 1/2 cup whole milk
• 1 cup shredded Gruyere or cheddar cheese
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon ground nutmeg
• 1 tablespoon chopped chives, optional

Instructions

1. Preheat the oven to 375 F and place the pie crust in a 9-inch pie dish. Prick the bottom lightly with a fork.
2. Bake the crust for 8 minutes, then remove and set aside. This helps keep the bottom crisp.
3. Cook the chopped bacon in a skillet over medium heat until browned and crisp. Transfer to a paper towel-lined plate.
4. Spoon off excess fat from the skillet, then cook the onion for 3 to 4 minutes until soft and translucent.
5. In a mixing bowl, whisk together the eggs, cream, milk, salt, pepper, and nutmeg until smooth.
6. Spread the bacon, onion, and shredded cheese evenly over the pre-baked crust.
7. Pour the egg mixture over the filling. Sprinkle with chives if using.
8. Bake for 35 to 40 minutes, or until the center is just set and the top is lightly golden.
9. Let the quiche rest for at least 10 minutes before slicing and serving.