"The classic, gratifying combo of bacon, eggs, cheese but in a puffy, light yet filling breakfast or even dinner, and baked on a grill (or oven). "
1 store-bought frozen pie shell, thawed
5 large eggs
2 cups heavy cream
Kosher salt
freshly ground black pepper
1 cup shredded Cheddar cheese
6 slices bacon, cooked and crumbled
1 tablespoon minced fresh chives
Set up the EGG for 375°F indirect with a drip pan. Fill your firebox with natural lump charcoal and with the top and bottom vents wide open, light the fire and close the EGG. After about 10 minutes, close the bottom draft screen. When the temperature nears your 375°F target temperature, partially close the bottom vent door and the top of the daisy wheel, leaving both vents 35% open. Make minor adjustments as necessary.
Using a fork, poke the pie shell all over to vent, then place it on a small sheet pan.
Once the grill is up to temperature, place the sheet pan on the grate and close the lid. Bake the pie shell for about 5 minutes. Remove the pie shell and let it cool on its pan while you prepare the filling.
In a medium-size bowl, whisk the eggs with the cream and season with salt and pepper. Layer the cheese, bacon, and chives in the pie shell. Pour the egg filling over the cheese and bacon mixture, up to the top of the crust.
Carefully place the quiche on the grate and close the lid. Bake until a toothpick inserted into the center comes out clean, 35–40 minutes. The top of the quiche should be browned and puffed up. Remove the quiche from the grill and allow it to rest for 5–6 minutes. Slice into six pieces and serve warm.