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Are there still people out there pretending that quiche is some kind of effete food?

Because that’s bosh.

When done well, quiche makes for a delightful savory breakfast or brunch (or even a mean lunch or dinner alongside a simple green salad).

It’s rich with egg-and-dairy custard that makes for a lovely contrast with a flaky pie crust. (Especially when it’s this flaky pie crust.)

And it’s versatile enough to accommodate a wide range of vegetable or cheese or meat add-ins.

What’s not to love?

This quiche features the classic combination of crisp bacon and caramelized Brussels sprouts. And that pair gets joined by a smattering of shredded gruyere cheese for even more savory goodness.

Like any good quiche it starts with a blind baked pie crust. And while I’ll always recommend my own easy pie crust, I won’t tell anyone if you start with a store-bought crust (just look for one made with all butter).

The bacon gets sliced into bite-sized pieces and crisped in a skillet and thinly sliced Brussels sprouts get sizzled and browned in spots in the same pan.

But the heart of the quiche is its lush, custardy filling.

And this one is top-notch.

Eggs and whole milk get whisked together along with crème fraîche to give the custard some tang and depth.

Then the mixture gets passed through a strainer to make it silky smooth.

Then it gets a generous pinch of salt, a teensy pinch of cayenne, and a few cracks of black pepper.

You can use the same custard base with any add-ins you like, or even go minimalist and have a simple, gloriously smooth quiche with no extras at all.

I like to build a quiche with purpose.

In this particular version, you layer in a little bit of the shredded gruyere in the bottom of the baked pie crust to help protect the bottom crust from sog.

Then add the bacon and Brussels sprouts, then pour the custard mixture into the crust, and then gently sprinkle the remaining cheese over the top of the custard.

Then the whole thing goes into the oven where the custard puffs and the top cheese bits turn a glorious golden brown.

Then you just need to let it cool a little before slicing it, grabbing a fork, and diving in.