Aunt Helga taught me the basics of making a pie crust and preparing a creamy quiche with no egg whites (because I’m allergic). Whether you make your own pie crust or find a ready made one at the store, this quiche is perfect for any Sunday brunch.
Ingredients
1 Pie Crust baked blindly (or 1/2 of this recipe)
For the filling:
8 pieces of bacon, cooked and chopped
(optional) 1 Tbsp butter, avocado butter or olive oil
1/2 onion or 1 shallot, peeled and finely chopped
2 Tbsp white wine (this can be omitted)
8 oz grated Gruyère cheese (sub with Emmental, Comté, or Jarlsberg)*
3/4 tsp salt
1/4 tsp black pepper
Pinch of ground nutmeg
8 large egg yolks (or 4 whole eggs)
2 cups heavy cream (or 1 cup half and half + 1 cup heavy cream)*
*You can make this dairy free by substituting the cheese with a dairy free ‘cheddar/mozzarella’ cheese and plant cream. The quiche will firm up slightly quicker with plant cream.
Instructions
- Prepare the pie crust as directed.
- Fry the bacon until desired crispiness. Set aside to cool. Chop when cool to the touch.
- In the same pan as the bacon, fry the onions. If your bacon did not produce enough grease, add up to a Tbsp of your oil of choice (butter, avocado spray, olive oil, etc.).
- Optional: add in 1-2 Tbsp of wine to deglaze the pan and infuse the onions with flavor.
- Whisk together seasoning, eggs, and cream.
- Evenly sprinkle the carmelized onions and bacon on the cooked pie crust. Then add cheese. Pour the egg and cream mixture over everything.
- Bake for 25-30 minutes at 350°F (180°C) in the lower part of the oven. The quiche is done when it is golden and the filling has solidified fully.
Dirt & Dough 
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