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 over medium heat until crispy. Remove bacon with a slotted spoon, reserving about 1 teaspoon of fat. Add diced onion to the skillet and cook in the reserved fat until soft and translucent (about 3-4 minutes). Remove from heat.
  3. In the prepared pie dish, evenly scatter the cooked bacon, cooked onions, and half (3/4 cup) of the grated cheddar cheese.
  4. In a large bowl, whisk together the eggs, milk, and heavy cream until just combined and slightly frothy.
  5. Stir in the salt, pepper, and nutmeg into the egg mixture. Taste the mixture for seasoning, keeping in mind the bacon adds salt.
  6. Slowly pour the liquid custard mixture over the bacon and cheese mixture in the pie dish. Gently stir everything once or twice to ensure even distribution.
  7. Sprinkle the remaining half of the cheddar cheese and the fresh chives over the top surface.
  8. Bake for 40–45 minutes, or until the edges are set, golden brown, and a thin knife inserted near the centre comes out almost clean.
  9. Let the quiche cool on a wire rack for at least 10–15 minutes before slicing and serving to allow the structure to firm up.