Better than Bacon Quiche


Pork jowl is getting a fast and fancy makeover. These succulent meat bits transform into a French classic as they nestle in a savory egg custard with cheese.



medium skillet

two medium bowls


pie plate



store-bought piecrust (or make your own)

1/2 pound pork jowl, cut into 1/2-inch pieces

1/4 cup green onions, chopped

1/2 cup Gruyère cheese, grated

1/2 cup Parmesan cheese, grated

5 large eggs, beaten

1 cup heavy cream

1/2 teaspoon Kosher salt

dash of ground black pepper

dash of nutmeg



Artist: Sidney Bechet

Album: Ooh La La!





  1. Preheat oven to 425F.
  2. Fit and crimp pie crust into pie plate; pierce the bottom with a fork to avoid air bubbles.
  3. Bake for 6-7 minutes, or until lightly browned. Remove and cool while preparing the filling.


  1. Fry pork jowl in a skillet over medium heat, turning pieces as needed; fry until fat is translucent and browned. Remove from skillet; drain on paper towels.
  2. Whisk together 5 eggs, 1 cup heavy cream, 1/2 teaspoon Kosher salt, ground pepper and nutmeg.
  3. Sprinkle pork jowl bits, 1/4 cup green onions, and 1/2 cup Gruyère cheese, each layered individually over the pie crust.
  4. Pour egg mixture over pork jowl, onions, and Gruyère cheese. Sprinkle 1/2 cup Parmesan cheese over egg mixture.


  1. Bake for 30 minutes or until lightly browned.
  2. Cool for 10 minutes before serving.


  1. Serve with a side salad and a glass of French wine.




Recipe adapted from:

Simply Recipes


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