8 to 12 (yields twelve mini quiches)
For the twice-smoked bacon (optional), smoke the bacon at 300°F for 90 minutes. We did so using the Smoker Cabinet. The end result should be fully-cooked and somewhat “stiffened” without being crispy. If not smoking the bacon, cook the bacon to similar doneness using whatever method desired. Chop the bacon and reserve.
Prepare the grill for baking with indirect heat with at 350°F. Preheat the grill with the hood closed.
Beat together the eggs, cream and salt in a bowl.
Grease the inside of the cast iron muffin pans using the butter.
Cut the pie crust into smaller circles that are sized to fit the cups of your pans. Line the cups of the pans with the crusts, then place a little bacon, cheddar and green onion into each cup. Distribute the egg mixture evenly among all the crusts, then top with the grated parmesan.
Place the pans in the indirect zone, close the grill hood, and bake until the internal temperature of each quiche reaches 165°F, about 40 minutes baking time. Rotate the pans halfway through cooking.