Special thanks to Chef Andrew Plaza from Double Ace Backyard Barbecue for creating this recipe for our 2024 World of Barbecue series featuring authentic favourites from France throughout August.
INGREDIENTs
- 1 x 9” Deep Dish Pie Shell (store bought)
- 8oz Thick Cut Bacon (roughly 6-7 slices)
- ½ Cup diced shallots
- 4 Large Eggs
- 1 ¼ Cup Heavy Cream
- ¼ tsp Salt
- ¼ tsp Pepper
- ⅛ tsp Cayenne Pepper
- ½ tsp Kreiser Barbecue Smokin Bee
- Pinch of Nutmeg
- 5oz Gruyere shredded (1 ¼ Cups roughly)
DIRECTIONS
- Pre-heat your smoker to 325°F
- Heat your oven to 400°F to blind bake your crust.
- Remove the pie shell and let sit at room temp for 10 minutes. Pierce with fork all over the bottom of the shell.
- Place on baking rack and bake for 10-15mins (until lightly golden).
- Once done, remove and set aside.
- Take your bacon out of the fridge and line a cooking sheet with tinfoil. Place your bacon on the tray and liberally season the bacon with The Smokin Bee Rub.
- Bake for 15mins roughly, until bacon is cooked and just starting to set for crispy.
- Pull bacon from oven and let sit. Do not throw out the bacon grease.
- In a medium non-stick pan over medium heat, add 1.5 Tbsp of leftover bacon grease and add the shallots and cook over medium-low heat until soft and translucent (3-4 mins)
- Do not brown. Remove the pan from the heat and set aside.
- In a medium bowl, whisk the eggs, heavy cream, salt, cayenne pepper, Smokin Bee Rub and nutmeg; whisk until evenly combined.
- Spread the shallots evenly over the bottom of the cooked crust.
- Top with half of the bacon, all of the Gruyere, and then the remaining bacon.
- Pour the egg/cream mixture over top.
- Put the quiche into the smoker and bake at 325°F for 45 to 50 minutes until the custard is set and lightly golden.
- Serve hot or warm.
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