1(9-inch)pie crustor rolled out pie crust to fit a 9-inch plate
3ozdiced bacon
1onionfinely chopped
2clovesgarlic
1cupshredded Gruyère cheeseor another sharp cheese you enjoy
3large eggs
1cupcream
¼teaspoonsalt
1pinchground nutmeg
ground black pepperto taste
Instructions
Blind bake pie crust: Heat oven to 420°F. Fit crust into a greased 9 inch pie plate, folding and crimping the edge. Prick the bottom a few times with a fork, then line top of crust with parchment paper and add dried beans OR pie weights. Blind bake 8-10 minutes on a baking sheet on the lower-middle rack. Once done, remove from the oven and set aside on a cooling rack. Leave the oven on and the baking sheet in the oven (this helps to achieve a well-browned bottom of the quiche).
Bacon and onion: In the meantime, brown bacon well in a skillet over medium-high heat. Add onion and garlic and sauté for a few minutes. Spread in the blind-baked pie crust. Evenly scatter the cheese over the onion/bacon.
Egg mixture: Whisk together eggs, cream and seasoning in a measuring jug. Evenly pour into pie crust.
Bake: Place the quiche on the hot baking sheet in the oven. Reduce oven temperature to 400°F and bake the quiche for around 35 minutes, or until deeply golden-brown (the filling will puff up, that's normal and will go down again as the quiche cools). Cool on a rack for at least 15 minutes before slicing to serve.