"Grab some shallow cast-iron muffin pans to most easily bake these quiches on your grates. Instead of using a skillet or microwave to prep your bacon, smoke it on the grill at 300°F for 90 minutes. The result should be fully-cooked and somewhat “stiffened” bacon pieces without being crispy."
8 slices smoked bacon, cooked and chopped
¾ cup heavy cream
½ teaspoon salt
4 9-inch pie crusts
2 green onions, green parts only, thinly sliced
½ pound white cheddar cheese, grated
¼ cup finely grated Parmigiano Reggiano
butter for greasing the muffin pan
cast-iron muffin pan for baking
Preheat the grill with indirect heat at 350°F with the hood closed. Indirect heat means keeping one side or the middle of the grill free from direct flame. For the Kalamazoo K750 Hybrid Fire Grill, set the left and right Dragon Burners on medium, while the center burner remains off.
Beat the eggs, cream and salt in a bowl. Grease the inside of the cast-iron muffin pans with butter.
Cut the pie crust into circles sized to fit the cups of your pans. Tamp a crust down into each cup, then add a little bacon, cheddar and green onion. Distribute the egg mixture evenly among all the crusts, and top with the Parmesan.
Place the pans in the indirect zone, close the hood, and bake until the internal temperature of each quiche reaches 165°F, about 40 minutes. Rotate the pans halfway through cooking.