2 deep dish pie crusts
8 slices bacon, cut into small pieces
1/2 cup green onions (approximately 1 bunch), diced
1/2 cup onion (approximately 1/2 small onion), diced
1 red pepper, diced
salt and freshly ground black pepper, to taste
3 egg yolks
1 cup heavy cream
1 cup milk
1/2 teaspoon dried thyme
2 cups shredded Gruyere (and/or Emmental) cheese
Preheat oven to 325°F.
Cook bacon in a skillet over medium heat until browned and cooked through, 8 to 10 minutes. Remove from pan to drain. Blot out some of the oil from the skillet, leaving 1 to 2 teaspoons. Add green onions, onion, red pepper, salt and black pepper. Cook and stir until tender and browned, 5 to 7 minutes. Set aside.
Whisk eggs, egg yolks, cream, and milk together in a large bowl. Add thyme and stir to combine.
Sprinkle 1/3 onion mixture on the bottom of the baked crust. Top with 1/3 cooked bacon and 1/3 Gruyere cheese. Ladle in half the egg mixture. Sprinkle with 1/3 the onion mixture, 1/3 bacon, and 1/3 cheese. Pour in remaining egg mixture and top with remaining onion mixture, bacon, and cheese.
Bake filled quiche in the preheated oven until browned and set, but no longer jiggly in the centre 40 to 45 minutes. Allow to cool slightly before serving.
Adapted from AllRecipes