1
Preheat the oven to 350F.
2
Lightly spray the pie pan. In a large skillet over medium-high heat, cook
the bacon until crispy, 6 to 8 minutes depending on thickness. Remove
the bacon from the skillet to drain on paper towels, reserving the
remaining bacon grease in the skillet. Once cooled, chop the bacon into
small pieces and set aside.
3
To the remaining grease in the skillet with the heat lowered to medium,
add the minced garlic and onions. Cook for 3 to 4 minutes, browning
slightly. Remove the skillet from the heat. Spoon the onion and garlic
mixture into a small bowl. Set aside to cool.
4
In a large bowl, beat the eggs and heavy cream with a whisk for
2 minutes to combine.
5
Add the Swiss and Gruyère cheeses, reserved bacon, onions and garlic,
salt, and pepper to the eggs. Whisk to combine.
6
Slowly pour the egg mixture into the prepared pie pan.
7
Carefully place the pan on the middle rack in the oven. Bake for 20 to
25 minutes, until the center has solidified
8
Remove the pan from the oven. Cool the quiche for 5 minutes before
slicing and serving.