Ingredients:
- 1 9-inch pie crust – see our recipe for short-crust pastry.
- 6 slices bacon, chopped into lardons. Why not try beechwood smoked bacon for just that bit of extra richness.
- 1 small onion, diced
- 1/2 cup grated extra mature Cheddar cheese or Gruyere cheese if that’s not available.
- 4 large eggs – free range if possible!
- 1 cup heavy cream or double cream
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
Preparation:
- Preheat oven to 375°F (190°C).
- In a skillet over medium heat, cook the bacon until crispy. Remove with a slotted spoon and set aside on paper towels.
- Add the onion to the bacon grease and cook until translucent, about 5 minutes.
- In a bowl, whisk together the eggs, cream, salt, pepper, and nutmeg.
- Add the bacon and onion to the bottom of the pie crust.
- Sprinkle the cheese over the bacon and onion.
- Pour the egg mixture over the cheese.
- Bake in the preheated oven for 35-40 minutes, or until the center is set and the top is golden brown.
- Let the quiche cool for 10 minutes before slicing and serving.
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