Ingredients:

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 9-inch pie dish.
  2. Sauté the diced bacon in a large non-stick skillet until crisp. Remove bacon with a slotted spoon and set aside, leaving about 1 tablespoon of rendered fat in the pan.
  3. Sauté the chopped onion in the remaining fat until softened and translucent (about 5 minutes). Remove from heat.
  4. Scatter the cooked bacon, softened onions, and about 3/4 cup of the grated cheese evenly over the bottom of the prepared pie dish.
  5. In a large mixing bowl, vigorously whisk the 6 eggs until they are light and slightly frothy.
  6. Whisk in the whole milk, heavy cream, nutmeg, salt, and pepper until fully incorporated.
  7. Slowly pour the liquid custard mixture over the ingredients in the pie dish, ensuring even distribution. Top with the remaining reserved cheese.
  8. Bake for 35–40 minutes. The quiche is done when the edges are set and slightly puffed, and a knife inserted near the centre comes out mostly clean.
  9. Let the quiche rest on a wire rack for 10 minutes before slicing. Garnish with fresh chives, if using, and serve warm or at room temperature.