BACON, CHEDDAR AND CHIVE QUICHE

Makes 6 servings

When I am craving breakfast for dinner, this savory egg pie is my go-to meal. I love that it is packed with protein, and it has the perfect ratio of creamy custard to flaky crust. Pair it with a salad or breakfast potatoes to complete the meal.

1 store-bought frozen pie shell, thawed

5 large eggs

2 cups (475 ml) heavy cream Kosher salt

Freshly ground black pepper

1 cup (115 g) shredded Cheddar cheese

6 slices bacon, cooked and crumbled

1 tbsp (3 g) minced fresh chives

Set up the EGG for 375°F (190°C) indirect with a drip pan. Fill your firebox with natural lump charcoal and with the top and bottom vents wide open, light the fire and close the EGG. After about 10 minutes, close the bottom draft screen. When the temperature nears your 375°F (190°C) target temperature, partially close the bottom vent door and the top of the daisy wheel, leaving both vents 35 percent open. Make minor adjustments as necessary.

Using a fork, poke the pie shell all over to vent it, then place it on a small sheet pan.

Once the grill is up to temperature, place the sheet pan on the grate and close the lid. Parbake the crust for about 5 minutes. Remove the crust from the grill and let it cool on its pan while you prepare the filling.

In a medium-sized bowl, whisk the eggs with the cream and season with salt and pepper. Layer the cheese, bacon and chives in the pie shell. Pour the egg filling over the cheese and bacon mixture, up to the top of the crust. Carefully place the quiche on the grate and close the lid. Bake until a toothpick pressed into the center of the quiche comes out clean, 35 to 40 minutes. The top of the quiche should be browned and puffed up.

Remove the quiche from the grill and allow it to rest for 5 to 6 minutes. Slice into six pieces and serve warm.