My Favorite Quiche

This is my favorite quiche recipe. The recipe was originally from a little paper cookbook that came with a Weber Kettle Grill -- yes, you can cook quiche on a covered grill (with indirect heat). This recipe is a version of Quiche Lorraine, with the Swiss cheese and bacon, but is a little bit different.

Recipe by: Weber Barbeque Cook Book

Servings: 8

Preparation Time: 1:00


1 large uncooked piecrust (9 inch)
 You can make the Best Piecrust Ever or use a purchased one.
1 cup heavy whipping cream
3 large eggs -- lightly beaten
4 slices bacon -- chopped
½ can large black olives -- sliced
1 bunch green onions -- sliced
1 cup Swiss cheese -- shredded
1/8 teaspoons salt
ground black pepper to taste
Good dash nutmeg
dash Cayenne pepper

Preparing the Quiche

  1. Cook bacon until crisp, then drain.
  2. Combine cream, eggs, salt, pepper, nutmeg, and Cayenne.
  3. Arrange olives, onion, cheese, and bacon in pie shell. Pour egg mixture into pie shell over other ingredients.
  4. Bake at 375 degrees F for 35 minutes to 1 hour 15 minutes. How long to cook it will depend on whether you use a deep dish pie plate or not. Just give the quiche a little shake, and if it still wiggles in the middle, then it is not done yet.
  5. Remove quiche from the oven and allow to cool for about 15 minutes before serving.

Notes :

This recipe isn't too specific about things, like what size can of black olives, or how big a bunch of green onions (scallions). Use your own judgement.
I generally use a deep dish pie plate, and I just double the number of eggs and the amount of heavy cream, to six eggs and two cups of heavy cream.