Ingredients:

  • 6 oz (170g) Thick-cut Bacon, diced
  • 6 large Eggs
  • 1 cup (240 ml) Heavy Cream (Double Cream)
  • 1/2 cup (120 ml) Whole Milk
  • 1 cup (100g) Shredded Mature Cheddar Cheese, plus 2 Tbsp for topping
  • 1/2 tsp Salt (adjust based on bacon)
  • 1/4 tsp freshly ground Black Pepper
  • Pinch of Ground Nutmeg
  • 1 Tbsp finely chopped Fresh Chives

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 9-inch (23cm) pie dish.
  2. Sauté the diced bacon in a large non-stick skillet over medium heat until crisp. Remove the bacon with a slotted spoon and drain excess fat onto paper towels, reserving about 1 tablespoon of the rendered bacon fat.
  3. In a large mixing bowl, whisk the 6 eggs vigorously until light and slightly frothy. Gradually whisk in the heavy cream and milk until just combined. Do not over-whisk.
  4. Gently whisk in the salt, pepper, and nutmeg into the custard mixture.
  5. Sprinkle the cooked bacon and most of the cheddar cheese (reserving the final 2 tablespoons) evenly over the bottom of the prepared pie dish.
  6. Gently pour the egg custard mixture over the solids in the dish, ensuring everything is evenly submerged.
  7. Sprinkle the reserved cheese over the top. Place the dish on a baking sheet.
  8. Bake for 40–45 minutes. The quiche is done when the edges are set and lightly golden, and a thin knife inserted near the centre comes out clean.
  9. Let the quiche cool on a wire rack for at least 10 minutes before slicing. Garnish with fresh chives before serving.