Cheesy Bacon Quiche
Pie crust (homemade or store bought)
8-10 slices of bacon
1/2 cup shredded mild cheddar
1/2 cup shredded mozzarella
1/3 cup grated Parmasean
1/4 tsp salt
1/4 tsp pepper
1 cup of milk (I’ve only ever used 2%)
4 eggs
Preheat oven 350F
Add favorite pie crust to 9 inch pie glass (can even use store bought)
Add 8-10 slices of cooked and crumbled bacon to pie, as well as cheese. (Use whatever cheese you’d like)
In another bowl, add eggs and mix slightly, add in milk, salt, pepper, mix well.
Pour over bacon and cheese.
Bake for 45-50 minutes or until knife comes out clean.
Let set for 10minutes before cutting.
Keep an eye on the crust edge, if it browns too much, cover edges with foil.
You can add vegetables if you’d like, but baking time may vary.
You know, there's nothing quite like the comforting aroma of a freshly baked quiche filling your kitchen. While my recipe is for a truly epic Cheesy Bacon Quiche, it’s a delicious riff on the classic Quiche Lorraine, known for its savory bacon and rich, creamy filling. I’ve refined this recipe over time to ensure you get that perfect golden-brown crimped crust and a filling that's just heavenly – trust me, it’s a showstopper whether it's for breakfast, brunch, or even a light dinner! One of the keys to a truly amazing quiche is that golden, crispy crust. The original recipe mentions using a pie crust, and whether you go for store-bought or homemade, getting it just right makes all the difference. I always recommend blind-baking your crust first for about 10-15 minutes before adding the filling. This prevents a soggy bottom and helps achieve that beautiful golden-brown finish. When you’re ready to bake the full quiche in your glass pie dish, keep a close eye on the edges. If they start browning too quickly, a simple trick is to cover them loosely with aluminum foil. This little step ensures your crimped crust is perfectly golden and crispy all around, not burnt! Now, let's talk about the star ingredients: the bacon and cheese. For that satisfying crunch, make sure your bacon is cooked until it's perfectly crispy before crumbling it into the pie dish. I love the combination of mild cheddar, mozzarella, and Parmesan for a really gooey, flavorful experience, but feel free to experiment with your favorites! The creamy egg filling, speckled with pepper and rich from the milk, truly complements the savory bacon. My trick for getting that silky-smooth texture? Don't overmix the eggs! Just a gentle whisk with the milk, salt, and pepper is all you need before pouring it over your glorious bacon and cheese. You'll bake it until it's beautifully set and lightly browned on top, typically when a knife inserted near the center comes out clean. Patience is a virtue, especially when it comes to serving quiche. That 10-minute resting period after baking is crucial! It allows the quiche to set up properly, making it much easier to cut into perfect, clean slices. There’s nothing worse than a beautiful quiche falling apart when you try to serve it! I find that a sharp, thin knife works best for slicing. This cheesy bacon quiche is fantastic on its own, but it also pairs wonderfully with a simple green salad for lunch or a fresh fruit salad for brunch. It’s such a versatile dish that truly elevates any meal. And don't be afraid to make it your own! While I adore the classic cheesy bacon combination, you can easily add other ingredients before baking. A handful of spinach, sautéed mushrooms, or caramelized onions could be brilliant additions, just remember that baking times might need slight adjustment. Any leftovers can be stored in the fridge and reheated gently for another delicious meal. This recipe is all about creating a comforting, delicious dish with a golden crust and creamy filling that you and your loved ones will absolutely adore. Enjoy every golden baked slice!
