Ingredients:

  • 6 large eggs
  • 1 cup (240ml) heavy cream
  • 1/2 cup (120ml) milk
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1/4 teaspoon grated nutmeg (optional)
  • 6 ounces (170g) bacon, cooked and crumbled
  • 1 cup (100g) shredded Gruyere cheese
  • 1/2 cup (50g) shredded cheddar cheese
  • 1 medium onion, finely diced
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter, softened (for greasing the pan)

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. Generously butter the pie plate.
  3. Heat olive oil in a sauté pan over medium heat. Add diced onion and cook until softened and translucent, about 5-7 minutes.
  4. In a large bowl, whisk together the eggs, heavy cream, milk, salt, pepper, and nutmeg (if using) until well combined.
  5. Add the sautéed onion, crumbled bacon, Gruyere cheese, and cheddar cheese to the egg mixture. Stir to distribute evenly.
  6. Pour the egg mixture into the prepared pie plate.
  7. Bake for 35-40 minutes, or until the quiche is set and golden brown on top. A knife inserted into the center should come out clean.
  8. Let the quiche cool for at least 10 minutes before slicing and serving.