By: Chef Ben Davis

Bacon and Onion Quiche


1 Prebaked pie or tart shell, 10” in diameter

4 strips bacon, cut into ½” pieces

1 each sweet onion, peeled and sliced

2 ½ cups shredded gruyere or swiss cheese

3 eggs

2 tbsp all-purpose flour

¼ tsp nutmeg

½ tsp salt

½ tsp freshly grated white pepper

1 cup heavy cream

½ cup milk


1. Preheat the Wolf M or E Series oven to 375oF in the bake mode, rack in position 3 or 4.

2. In a skillet, cook the bacon over medium-high heat for about 5 minutes or until some of the fat is rendered and the bacon is cooked but not crispy. Remove with a slotted spoon and set aside.  Add the onions to the bacon fat and cook for 7-9 minutes, stirring frequently, until soft.  Add to the bacon.

3. In the baked pie shell, scatter the bacon and onions then top with the cheese. In a separate bowl, combine the eggs, flour, salt, nutmeg, pepper with a whisk. Blend in the cream and then the milk.

4. Pour the custard over the filling and place the quiche on a baking sheet into the preheated oven and bake for 35-40 minutes or until set and golden brown on the top. Rest the quiche for 8 to 10 minutes before slicing into wedges.  The quiche is best served warm but can be served at room temperature or slightly chilled.