Ingredients:

  • 1 (9-inch) pre-made pie crust (or ingredients for homemade crust: 1 1/4 cups all-purpose flour, 1/2 cup cold unsalted butter, 1/4 teaspoon salt, 3-5 tablespoons ice water)
  • 1 tablespoon olive oil
  • 1/2 cup diced bacon or pancetta (optional)
  • 1 medium onion, finely chopped
  • 4 large eggs
  • 1 1/2 cups heavy cream or half-and-half
  • 1/2 cup grated Gruyère cheese, or cheddar
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of nutmeg (optional)

Instructions:

  1. Prepare the Crust: (Store-Bought): Preheat oven to 375°F (190°C/Gas Mark 5). Remove crust from packaging and place in pie plate. Prick bottom of crust with a fork. (Homemade): Combine flour and salt in a bowl. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water until dough comes together. Flatten into a disk, wrap in plastic wrap, and chill for 30 minutes. Roll out dough on a lightly floured surface and transfer to pie plate. Trim edges and crimp. Prick bottom of crust with a fork.
  2. Pre-Bake the Crust (Optional): Line crust with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes. Remove parchment and weights, and bake for another 5 minutes until lightly golden.
  3. Prepare the Filling: Heat olive oil in skillet over medium heat. If using, cook bacon or pancetta until crisp. Remove from skillet and set aside. Add onion to skillet and sauté until softened and translucent, about 5 minutes. In a large bowl, whisk together eggs, cream or half-and-half, salt, pepper, and nutmeg (if using). Stir in cooked bacon (if using), sautéed onions, and grated cheese.
  4. Assemble and Bake the Quiche: Pour filling into prepared crust. Bake in preheated oven for 35-40 minutes, or until the filling is set and golden brown. The center should be just set – it might still have a slight wobble.
  5. Cool and Serve: Let quiche cool for at least 10-15 minutes before slicing and serving.