Ingredients:

  • 8 oz thick-cut bacon, diced
  • 1 large shallot, finely minced
  • 1.5 cups Gruyère cheese, freshly grated
  • 6 large eggs, room temperature
  • 1 cup heavy cream
  • 0.5 cup whole milk
  • 0.5 tsp sea salt
  • 0.25 tsp freshly cracked black pepper
  • 1 pinch ground nutmeg
  • 1 tbsp fresh chives, finely snipped

Instructions:

  1. Preheat your oven to 350°F and grease a 9 inch pie dish.
  2. Sizzle the 8 oz diced bacon in a skillet over medium heat for 8 minutes until the fat is rendered and edges are crispy.
  3. Sauté the minced shallot in 1 tablespoon of the bacon fat for 3 minutes until translucent and fragrant.
  4. Drain the bacon and shallots on a paper towel to remove excess grease.
  5. Whisk the 6 eggs, 1 cup heavy cream, and 0.5 cup whole milk in a large bowl.
  6. Season the mixture with 0.5 tsp sea salt, 0.25 tsp black pepper, and that essential pinch of nutmeg.
  7. Layer the bacon, shallots, and 1.5 cups grated Gruyère cheese into the bottom of the prepared pie dish.
  8. Pour the egg mixture slowly over the fillings.
  9. Bake for 35 minutes until the edges are set and the center has a slight, soft jiggle.
  10. Rest the quiche for 10 minutes before slicing.