Ingredients:

  • 1 tablespoon (15 ml) olive oil
  • 4 ounces (115g) bacon, diced
  • 1 medium onion, finely chopped
  • 1 clove garlic, minced
  • 4 large eggs
  • 1 ½ cups (355 ml) milk (whole milk or half-and-half)
  • ½ cup (120 ml) heavy cream
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Pinch of nutmeg
  • 1 cup (100g) shredded Gruyere cheese

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. Sauté bacon in a skillet until crispy. Remove bacon and set aside, reserving about 1 tablespoon of bacon fat in the pan. Add onion and garlic to the pan and sauté until softened and translucent.
  3. In a large bowl, whisk together eggs, milk, heavy cream, salt, pepper, and nutmeg.
  4. Stir in the sautéed onion and garlic (drain off any excess grease!), bacon, and Gruyere cheese into the egg mixture.
  5. Pour the mixture into the prepared pie plate or cake pan.
  6. Bake for 40-45 minutes, or until the quiche is set around the edges but still slightly jiggly in the center. A knife inserted near the center should come out mostly clean.
  7. Let the quiche cool for 10-15 minutes before slicing and serving.