If it's made with bacon. And creme fraiche if you're my friend, Chad.
Since quiche is so easy to make, it's a great option for holiday breakfasts (or lunches) for unexpected (or expected) guests and, no, you don't have to make your own crust. If you do purchase a pie shell, do look for one that isn't made with hydrogenated oils. Then, just use my recipe as a guide and freestyle with your favorite ingredients which, if you're my friend, I assume includes bacon. But you can make vegetarian versions too. I guess. But I'm not sure if real men eat vegetarian quiche. You'll have to figure that out for yourself.
Bacon and Leek Quiche
8 ounces (about 8 slices) bacon, cut into 1/2-inch pieces
1 large leek, white and tender green parts only, thinly sliced
1/4 teaspoon chopped fresh thyme leaves
1/4 teaspoon salt
1/4 teaspoon freshly ground white pepper
2 large whole eggs
2 large egg yolks
1 cup whole milk
1 cup heavy cream
4 ounces Gruyère cheese, grated (about 1 cup)
1 (9-inch) pie shell (store bought or homemade dough that has been blind baked)
1. Preheat the oven to 375°F. In a large skillet, cook the bacon over moderately high heat, stirring, until browned and crisp, about 6 minutes. Drain the bacon, leaving 1 tablespoon of the fat in the pan, and transfer the cooked bacon with a slotted spoon to a paper towel lined plate. Add the leek, thyme, salt, and white pepper to the skillet, and cook over moderate heat, stirring occasionally, until the leeks are softened, about 5 minutes. Transfer to a bowl and let cool.
2. In a large bowl, whisk the eggs, milk, cream, and a pinch of salt and pepper.
3. Spread the cheese, cooked bacon and leeks evenly over the bottom of the pie shell. Pour the egg mixture into the pie shell and bake for 30 - 35 minutes, rotating the sheet halfway through for even baking, until light golden brown. Transfer the quiche to a rack to cool. Serves 6 - 8.