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Bacon and Cheese Quiche

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This savory quiche combines crispy bacon and a blend of cheeses in a creamy egg custard, all nestled in a flaky pie crust. It’s easy to make and sure to impress!

Ingredients

Scale
  • Pie Crust:
    • 1 unbaked 9-inch pie crust (store-bought or homemade)
  • Filling:
    • 8 slices bacon
    • 1/2 cup diced onion
    • 1 cup shredded Swiss cheese
    • 1/2 cup shredded cheddar cheese
    • 4 large eggs
    • 1 cup half-and-half cream
    • 1/4 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1/8 teaspoon ground nutmeg (optional)

Instructions

  1. Prepare the Crust:
    • Preheat your oven to 375°F (190°C).
    • Place the pie crust into a 9-inch pie dish. If using a refrigerated crust, let it sit at room temperature for about 15 minutes before unrolling.
    • Press the crust firmly into the dish and crimp the edges as desired.
    • To prevent a soggy bottom, line the crust with parchment paper and fill with pie weights or dried beans.
    • Bake for 10 minutes, then remove the weights and parchment. Set the crust aside.
  2. Prepare the Filling:
    • In a skillet over medium heat, cook the bacon until crispy. Transfer to a paper towel-lined plate to drain, then crumble into pieces.
    • In the same skillet, sauté the diced onion until translucent, about 5 minutes.
    • In a bowl, whisk together the eggs, half-and-half, salt, pepper, and nutmeg (if using) until well combined.
  3. Assemble the Quiche:
    • Evenly spread the crumbled bacon and sautéed onions over the bottom of the pie crust.
    • Sprinkle the shredded Swiss and cheddar cheeses on top.
    • Pour the egg mixture over the fillings, ensuring everything is evenly covered.
  4. Bake:
    • Reduce the oven temperature to 350°F (175°C).
    • Bake the quiche for 35-40 minutes, or until the center is set and the top is lightly golden. A knife inserted into the center should come out clean.
    • Allow the quiche to cool for 5-10 minutes before slicing and serving.

Notes

  • For a richer flavor, you can substitute half-and-half with heavy cream.
  • Feel free to add other ingredients like sautéed spinach, mushrooms, or different cheeses to customize your quiche.
  • Leftovers can be stored in the refrigerator for up to 3 days. Reheat slices in the oven or microwave before serving.

Find it online: https://recipe.newsvks.com/bacon-and-cheese-quiche/