Ingredients:

  • 1 (9-inch) pre-made frozen pie crust, thawed
  • 6 slices bacon, cut into 1/4-inch lardons (approx. 170g)
  • 1 tablespoon unsalted butter (15ml)
  • 1 small onion, finely chopped (approx. 100g)
  • 4 large eggs (approx. 200g)
  • 1 1/2 cups heavy cream (360ml)
  • 1/2 cup whole milk (120ml)
  • 1/4 teaspoon freshly grated nutmeg (1.25ml)
  • Salt and freshly ground black pepper to taste
  • 1/2 cup grated Gruyere cheese (optional) (approx. 50g)

Instructions:

  1. Preheat oven to 375°F (190°C). Place pie crust in the pie plate. Dock the bottom of the crust with a fork to prevent puffing.
  2. Sauté bacon lardons in a skillet until crispy. Remove bacon and set aside, reserving rendered fat. Melt butter in the same skillet, add onions, and sauté until softened and translucent.
  3. In a large bowl, whisk together eggs, heavy cream, milk, nutmeg, salt, and pepper until well combined.
  4. Sprinkle cooked bacon and sautéed onions evenly over the bottom of the pie crust. Add Gruyere cheese if using. Pour the custard mixture over the bacon and onions.
  5. Place the pie plate on a baking sheet (optional) and bake in the preheated oven for 45-50 minutes, or until the custard is set but with a slight wobble in the center. The crust should be golden brown.
  6. Let the quiche cool for at least 15 minutes before slicing and serving.