Quiche, but make it New York. We basically stuffed the city’s most iconic breakfast sandwich — the bacon, egg & cheese — into a pie shell and called it a day. Store-bought crust? You bet. No one’s got time to roll dough before caffeine. It’s bougie meets bodega, and somehow… it works. Perfect for impressing houseguests, soothing hangovers, or powering through those “this could’ve been an email” Zoom marathons.
Roll out the pie crust and press into a deep dish pie pan.
In a large bowl, add the eggs and heavy cream and whip until combined.
Add the Moxie Garlic & Chive seasoning, bacon and gouda to the egg and cream mixture and stir to combine.
Pour the mixture into the pie crust and gently stir to spread out the bacon and cheese evenly across the pan.
Lightly cover the quiche with aluminum foil and bake for 45 minutes. Remove the foil and bake for another 15 minutes.
Remove the quiche from the oven and let it sit for at least 15 minutes. The quiche may seem a little wobbly when it comes from the oven but it will set.
Once the quiche is set slice with a knife and enjoy!
