The perfect holiday breakfast! Ingredients: 19-inch single pie crust 8 ounces bacon, cut into small pieces (approximately 6 slices) 1 large shallot, minced ⅛ teaspoon crushed red pepper flakes, optional 4 large eggs 1 ½ cups half-and-half (or 3/4 cup milk and 3/4 cup heavy cream) ¼ teaspoon salt 1 teaspoon fresh ground black pepper ⅛ teaspoon grated nutmeg pinch cayenne 4 ounces Gruyère cheese, grated (about 1 cup) ¾ ounce Parmesan, grated (about ¼ cup) 1 tablespoon chives, or thin sliced green onions chopped parsley leaves for garnish Directions: Preheat oven to 375°F. Place the pastry shell on a rimmed baking sheet. Using a dinner fork, poke a few holes on the bottom and sides of the pastry. Line the pastry shell with a doubled 12-inch square piece of aluminum foil, lightly pressing to mold to the sides of the pan. Fill with enough pie weights or dried beans to cover the bottom of the crust and slightly up the sides of the pan. Bake for 20 minutes. Remove the foil and weights and continue baking until light brown, about 10 minutes. Transfer to a wire rack to cool while preparing the filling. Leave the oven set on 375°F. To prepare the filling: Fry the bacon in a skillet over medium heat until crisp. Remove with a slotted spoon to drain on a paper towel lined plate. Remove all but about 1 tablespoon of bacon grease from the pan. Add the minced shallot and cook, stirring frequently, until soft and translucent. Add the crushed red pepper flakes, if using, and sauté for 30 seconds. Remove from the heat. a mixing bow with a spout, whisk together the eggs, half-and-half, salt, pepper, nutmeg and cayenne. To assemble the quiche: Place the baked pastry crust back onto the rimmed baking sheet. Scatter the cooked bacon, shallots and Gruyère evenly over the bottom of the crust. Place the baking sheet on the oven rack. Slowly and gently pour the egg mixture over the bacon and cheese to ½-inch below the rim. Sprinkle the top with the shredded Parmesan and chives, if using. Bake for 40-50 minutes until golden brown! LTKfoodie