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1
Heat the oven to 350 degrees F and arrange a rack in the middle.
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2
Place the bacon in a large frying pan.
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3
Cook over medium heat, turning once, until browned and crispy, about 10 minutes.
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4
(Depending on the size of your pan, you may need to do this in 2 batches.)
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5
Transfer the bacon to a paper-towel-lined plate and set it aside.
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6
Remove all but 2 tablespoons of fat in the pan.
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7
Add the measured butter, mushrooms, and measured salt.
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8
Cook, stirring over medium heat, until the mushroom juices evaporate, about 10 minutes.
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9
Add the shallots and cook until theyre soft and the mushrooms are golden brown, about 3 minutes more.
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10
Add the garlic and parsley.
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11
Remove from the heat and cool slightly.
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12
Coat a 9-inch glass or ceramic pie pan with butter and place the pan on a rimmed baking sheet.
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13
Sprinkle evenly with the grated Parmesan, sprinkle in half the Gruyere, and crumble the bacon on top.
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14
Add three-quarters of the mushrooms, then the remaining cheese.
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15
In a medium bowl, whisk together the half-and-half, eggs, and egg yolks until well combined.
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16
Season with salt, pepper, and nutmeg to taste.
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17
Pour this custard over the fillings in the pan.
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18
Top with the remaining mushroom mixture and sprinkle with the chives.
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19
Bake until the quiche is just set in the center, about 40 to 50 minutes.
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20
Serve slightly warm or at room temperature.
