Start by preheating your oven to 375°F (190°C). In a large skillet over medium heat, cook the strips of bacon until they’re crispy. This shouldn’t take more than 7-10 minutes. Once cooked, remove them from the skillet and let them cool on a paper towel. The rendered fat will be a flavor bomb for your veggies, so don’t drain it just yet.

With the leftover bacon grease, throw in your finely chopped onions. Sauté these for about 3-4 minutes until they become soft and translucent. Next, add the thinly sliced Brussels sprouts to the pan and continue cooking for another 5 minutes, stirring frequently so they don’t brown too much. The goal here is to slightly wilt them and infuse them with the bacon flavor.

Once the Brussels sprouts are tender, crank up the flavor by adding the balsamic vinegar, honey, and Worcestershire sauce. Stir well to combine and cook for another minute. Remove the skillet from heat. In a separate bowl, crumble the cooled bacon and mix it into the veggies.

In the same bowl, season your mixture with sea salt, black pepper, and smoked paprika. If you're using sage, chop it up finely and add it to this mix as well. Make sure it’s well combined! This is where the magic really happens—a fragrant blend that’s hard to resist.

At this point, you’ll need a pie crust. You can use a pre-made crust to save time, or opt for homemade if you’re feeling adventurous. Roll out your pastry and fit it into a 9-inch pie dish, ensuring it’s even.

Pour the Brussels sprout mixture into the crust; make sure to spread it out evenly. Now it’s time to bake! Place your quiche in the preheated oven for about 30 minutes, until the filling is set and the crust is golden brown.

Once it’s done baking, let the quiche cool for about 10 minutes before slicing. It allows the filling to firm up slightly, making it easier to serve.