Ingredients

• 1 pound sliced bacon
• 6 eggs 
• 1 cup heavy cream
• ¼ cup minced chives 
• ½ teaspoon sweet paprika 
• 1 teaspoon kosher salt 
• 1 teaspoon freshly ground black pepper 
• 8 ounces sharp Cheddar cheese, grated (about 2 cups) 
• 2 ounces Gruyère cheese, grated (about ½ cup) 
• 1 unbaked Pie Crust (page 28 of Magnolia Table, Volume 1) or a store-bought 9-inch pie crust

Directions

1. Preheat the oven to 400°F. 

2. Arrange the bacon on baking sheets and bake for about 20 minutes, or until crispy. Line a separate baking sheet with paper towels, then transfer the bacon to it to drain. Roughly chop the bacon and set aside. Reduce the oven temperature to 350°F.

3. Fit the uncooked pie crust into a 9-inch deep-dish pie plate.

4. In a large bowl, whisk together the eggs, cream, chives, paprika, salt, and pepper. Stir in the Cheddar, Gruyère, and chopped bacon. Pour the mixture into the prepared pie crust.

5. Bake for 40 to 45 minutes, or until the quiche is lightly golden and the center is set when gently shaken. If the crust starts to brown too quickly, cover the edges with foil to prevent burning. 

6. Remove from the oven and let the quiche rest for 5 to 10 minutes before serving. Slice into 6 or 8 portions and serve warm or at room temperature. 

7. Quiche is best served the day it is made. Tightly wrap the leftovers with plastic wrap and store in the refrigerator for up to 2 days.