1 refrigerated pie crust
6 large eggs
6 slices bacon, cooked and crumbled
2 tsp. thyme leaves
Pinch cayenne
1 c. shredded Gruyère cheese
3/4 c. heavy cream
2 tbsp. chopped parsley
kosher salt
Freshly ground black pepper
Heat oven to 350 degrees F.
In a large bowl, whisk together heavy cream and eggs. Stir in bacon, cheese and thyme. Season with cayenne, salt and pepper. Pour egg mixture into pie crust and bake 40 to 50 minutes or until knife inserted in center comes out clean.
Garnish with fresh parsley. Let cool for 5-10 minutes then cut into wedges.
Pret Time 10 Minutes
Cook Time 40 Minutes
Total Time 50 Minutes
Master this quiche and leave the brunch crowds in the dust.