Ingredients
Method
- Preheat oven to 375°F. Lightly spray a 9-inch pie dish with nonstick cooking spray. Press the pie crust into the dish and crimp the edges. Line with parchment paper, fill with pie weights or dried beans, and blind bake for 10 minutes. Remove parchment and weights and set aside.
- In a large skillet over medium heat, cook the 6 strips of bacon until crispy. Transfer to a paper towel-lined plate. Once cool, crumble or roughly chop the bacon. Leave about 1 teaspoon of bacon grease in the pan and drain the rest.
- Add the diced onion to the same skillet over medium heat. Cook for 4-5 minutes, stirring occasionally, until softened. Add the 2 cloves of minced garlic and cook for 30 seconds more. Remove from heat and let cool slightly.
- In a large bowl, whisk together the 4 eggs, 1 cup heavy cream, 1/2 cup whole milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/8 teaspoon nutmeg until smooth and well combined.
- Spread the 1 teaspoon of Dijon mustard evenly across the bottom of the pre-baked pie crust.
- Layer the sautéed onion and garlic across the bottom of the crust. Top with the crumbled bacon. Sprinkle 1 cup of the shredded cheddar cheese over the bacon layer.
- Slowly pour the egg and cream mixture over the filling. Top evenly with the remaining 1/2 cup of shredded cheddar cheese.
- Place the pie dish on a baking sheet and bake at 375°F for 35-40 minutes, until the filling is just set and the top is lightly golden. The very center should have only a very slight jiggle.
- Remove from oven and let rest for 10-15 minutes before slicing and serving.
Nutrition
Notes
For a lighter version, you can substitute the heavy cream with half-and-half and use turkey bacon in place of regular bacon. It's still incredibly delicious and a little more nutritious!
This quiche can be fully assembled and baked the night before. Let it cool completely, cover tightly, and refrigerate. Reheat at 325°F for 15-20 minutes before serving. It is perfect for stress-free entertaining!
Leftovers store well in the refrigerator for up to 3 days in a covered container, or can be frozen for up to 3 months. Wrap individual slices in plastic wrap before freezing for an easy grab-and-reheat option on busy mornings.