8ozbaconcooked and chopped (2.5 oz cooked weight)*
⅛teaspoonwhite pepper(black is fine, but will be visible on the golden quiche)
½medium onionchopped (2 oz)
Preheat your oven to 350 degrees F. Grease the bottom and sides of a 9-inch pie plate with butter.
Cook the bacon until crisp and chop it. It's easy to cook it in the microwave in two batches.
In a medium bowl, whisk together the eggs, heavy cream, white pepper, and cayenne pepper.
Fold in the chopped cooked bacon, onions, and grated cheese. Pour the mixture into the prepared pie plate and gently mix to evenly distribute the bacon pieces.
Bake until the quiche is puffed and golden, and a toothpick inserted in its center comes out clean, 30-40 minutes.*
Cool the quiche for 30 minutes in the pan on a cooling rack, then slice it into 8 slices and serve.
I don't add any salt - the bacon and cheese add plenty of saltiness. But you can mix ½ teaspoon of kosher salt or ¼ teaspoon of sea salt into the egg mixture. *Check the quiche after the first 30 minutes. If it's not done yet, at this point I usually cover the edges, which darken faster, with foil and continue baking for 5-10 more minutes, until the middle is golden brown.