Onions or shallots can be used in place of the chives. Use about 1/2 cup, finely chopped, and sauté in butter first, before spreading over the bottom of the quiche crust with the bacon.
Ingredients
- 1 pie dough
- 1/2 pound of bacon cooked and chopped.
- 1 cup milk
- 1/2 cup heavy cream
- 3 eggs
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/8 tsp ground nutmeg
- 1 cup grated gruyere or other cheese (cheddar works too)
- 1 heaping tablespoon chopped chives
Directions
- Roll out the dough into the tart or pie pan pressing the dough into the corners. Freeze for at least half an hour before blind-baking.
- Pre-bake the frozen crust at 350F for 40 minutes and set aside.
- Whisk vigorously the eggs, milk and cream until slightly frothy in a large bowl. Add nutmeg, salt, pepper.
- Add the bacon and cheese to the pre-baked crust. Whisk the mixture again to froth it up a bit and pour it gently into the crust over the bacon and gently fold the bacon and cheese in to distribute.
- Bake the quiche in a preheated oven for 30-40 minutes. Check that it’s done by jiggling and it should wiggle just slightly.
