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recipe adapted from here.


8 ounces bacon, cut into small pieces (approximately 6 slices)

1 large shallot, minced

⅛ teaspoon crushed red pepper flakes, optional

4 large eggs

1 ½ cups half-and-half (or 3/4 cup milk and 3/4 cup heavy cream)

¼ teaspoon salt

1 teaspoon fresh ground black pepper

⅛ teaspoon grated nutmeg

pinch cayenne

4 ounces Gruyère cheese, grated (about 1 cup)

¾ ounce Parmesan, grated (about ¼ cup)

1 tablespoon chives, or thin sliced green onions

chopped parsley leaves for garnish


To prepare the filling

Fry the bacon in a skillet over medium heat until crisp. Remove with a slotted spoon to drain on a paper towel lined plate.

Remove all but about ½ tablespoon of bacon grease from the pan. Add the minced shallot and cook, stirring frequently, until soft and translucent. Add the crushed red pepper flakes, if using, and sauté for 30 seconds. Remove from the heat.

In a mixing bowl with a spout, whisk together the eggs, half-and-half, salt, pepper, nutmeg and cayenne.

To assemble the quiche

Place the baked pastry crust back onto the rimmed baking sheet. Scatter the cooked bacon, shallots and Gruyère evenly over the bottom of the crust. Place the baking sheet on the oven rack. Slowly and gently pour the egg mixture over the bacon and cheese to ½-inch below the rim. Sprinkle the top with the shredded Parmesan and chives, if using.

Bake for 40 to 50 minutes or until light golden brown. To test for doneness, insert a small thin small knife 1-inch from the edge. If it comes out clean, the quiche is done. The center should feel set but still somewhat soft and a little jiggly.

Transfer to a rack to cool. Serve slightly warm or at room temperature.


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