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Quiche with Bacon and Peas


  • 6 slices bacon
  • 5 eggs
  • 1/2 cup heavy cream
  • 1/4 teaspoon sweet paprika
  • 1/4 teaspoon cayenne pepper
  • 2 teaspoons Dijon mustard
  • Kosher salt and freshly ground black pepper
  • 1 cup frozen peas
  • 3 ounces shredded Gruyere cheese
  • pie crust or use refrigerated pie dough
  • Nonstick cooking spray
  • 1/2 bag kale cut in large pieces


  1. Preheat the oven to 375 degrees F.
  2. Put a few drops of olive oil on the kale and put on a foil lined cookie sheet and back until crisp, 5-10 minutes.
  3. Add the bacon to a medium skillet, turn the heat to medium high and cook until browned and crispy on both sides, about 7 minutes. Drain on paper towels, then dice. Set aside.
  4. To a medium bowl, add the eggs, heavy cream, paprika, cayenne, Dijon and some salt and pepper; whisk to combine. Add the bacon, peas and Gruyere; fold to combine. Set aside.
  5. Make the pie dough and either press into 6 4" tart pans with removable bottoms or press it into a pie pan. My recipe is one that is pressed into the pan not rolled out.
  6. Divide the egg mixture between the 6 pie dough cups or empty into unbaked crust lined pie plate. Bake until just set, about 30 minutes. Let cool slightly before serving. May take a little longer if you do a whole pie instead of the individual ones.
  7. Turn out onto plate an garnish with some crispy kale and hot sauce.

Recipe Notes

Note: next time I make this I'm going to use some crispy pork belly in place of the bacon.