Ingredients:

  • 6 slices bacon, cooked and crumbled (about 1/2 cup)
  • 1 tablespoon olive oil (15 ml)
  • 1 medium onion, finely chopped (about 1 cup)
  • 4 large eggs (US & Metric: ~200g)
  • 1 1/2 cups heavy cream (360 ml)
  • 1/2 cup milk (120ml)
  • 1/2 teaspoon salt (2.5 ml)
  • 1/4 teaspoon black pepper (1.25 ml)
  • 1/2 cup shredded Gruyere cheese (about 50g)
  • 1 (9-inch) refrigerated pie crust (US: standard size, Metric: ~23 cm diameter) (Optional)

Instructions:

  1. Preheat oven to 375°F (190°C). If using a crust, unroll it into the pie plate. Crimp the edges if desired.
  2. Cook bacon until crispy, then crumble. Sauté the chopped onion in the bacon fat or olive oil until softened.
  3. Spread the cooked bacon and onions evenly over the pie crust (or the bottom of the baking dish if crustless). Sprinkle with shredded cheese.
  4. In a mixing bowl, whisk together the eggs, heavy cream, milk, salt, and pepper until well combined.
  5. Pour the custard mixture over the bacon, onion, and cheese in the pie plate. Bake for 35-40 minutes, or until the custard is set but with a slight wobble in the center.
  6. Let the quiche cool for at least 10 minutes before slicing and serving. The wobble will disappear as it cools.