Recipe courtesy Cathy Speronis
1 10" prebaked pie shell, warm
8 oz. bacon, cooked until crisp and crumbled
1 cup shredded, sharp cheddar cheese
2 large eggs & 2 egg yolks
1 cup whole milk
1 cup heavy cream
1/4 chopped chives
1/2 tsp. kosher salt
1/2 tsp. ground white pepper
Pinch of grated nutmeg
Pinch of cayenne
Directions
Preheat the oven to 375 degrees F.
Sprinkle the bacon and cheese over the warm pie shell.
Combine the eggs, milk, cream, chives, salt, pepper, nutmeg and cayenne in a medium bowl with a whisk until smooth. Pour into the pie shell over the bacon and chives.
Put a crust protector around the edges of the quiche and place on a cookie sheet in the center of the oven.
Bake for 30 minutes or until starting to turn golden and a knife inserted 1" from the edge comes out clean.
When done remove quiche from oven and allow it to cool for 15 minutes.
Serve warm.
Cheddar, Chive and Bacon Quiche
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