Bacon and Cheese Quiche with Cheddar
This Bacon and Cheese Quiche is the ultimate savory delight, packed with crispy bacon, sharp cheddar cheese, and a rich, creamy egg custard. Whether you’re serving it for breakfast, brunch, or even a light dinner, this quiche is guaranteed to impress. With a flaky homemade (or store-bought, we won’t judge) pie crust and a perfect balance of flavors, this dish is both easy to make and irresistibly delicious. Get ready to dig into a warm, cheesy, bacon-filled slice of heaven!
Equipment
- Mixing bowl
- Whisk
- Pastry Cutter (or Fork)
- Rolling Pin
- 9-inch Pie Pan
- Parchment Paper & Pie Weights
- Skillet
- Knife & Cutting Board
- Measuring Cups & Spoons
- Oven
- Cooling rack
Ingredients
- For the Pie Crust if making from scratch:
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- ½ cup 1 stick cold unsalted butter, cubed
- 3-4 tablespoons ice water
- For the Quiche Filling:
- 6 slices thick-cut bacon cooked and crumbled
- 1 ½ cups sharp cheddar cheese shredded
- 4 large eggs
- 1 cup heavy cream or half-and-half
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika optional, for a subtle smoky kick
- ¼ cup green onions chopped (optional)
Instructions
- Prepare the Pie Crust (if making from scratch):
- In a mixing bowl, combine flour and salt. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing until the dough comes together.
- Shape into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
- Roll out the dough on a floured surface and fit it into a 9-inch pie pan. Trim and crimp the edges as desired.
- Blind Bake the Crust:
- Preheat oven to 375°F (190°C).
- Line the crust with parchment paper and fill with pie weights or dried beans.
- Bake for 10-12 minutes, then remove the weights and bake for another 5 minutes, until lightly golden.
- Let cool slightly while you prepare the filling.
- Make the Quiche Filling:
- In a bowl, whisk together eggs, heavy cream, salt, pepper, garlic powder, and paprika.
- Stir in the chopped green onions (if using).
- Assemble and Bake:
- Spread crumbled bacon evenly over the pre-baked crust.
- Sprinkle shredded cheddar cheese over the bacon.
- Pour the egg mixture on top, ensuring it fills all the nooks and crannies.
- Bake at 350°F (175°C) for 35-40 minutes, or until the center is set and the top is lightly golden.
- Let the quiche cool for at least 10 minutes before slicing and serving.
Notes
Cheese Swap: Try Gruyère, Swiss, or Monterey Jack for different flavors.
Vegetarian Option: Replace bacon with sautéed mushrooms, spinach, or caramelized onions.
Storage: Keep leftovers refrigerated for up to 3 days or freeze for up to 3 months.
Reheating Tip: Warm in the oven at 350°F for 15 minutes to maintain a crispy crust.
This Bacon and Cheese Quiche is easy, cheesy, and oh-so-satisfying! Perfect for meal prep or impressing guests at your next brunch. 🥓🧀🍳
Vegetarian Option: Replace bacon with sautéed mushrooms, spinach, or caramelized onions.
Storage: Keep leftovers refrigerated for up to 3 days or freeze for up to 3 months.
Reheating Tip: Warm in the oven at 350°F for 15 minutes to maintain a crispy crust.
This Bacon and Cheese Quiche is easy, cheesy, and oh-so-satisfying! Perfect for meal prep or impressing guests at your next brunch. 🥓🧀🍳