Of course! A Bacon & Cheddar Quiche is a classic for a reason—it’s rich, savory, and perfect for any meal. This recipe includes a pro-tip for a crisp, non-soggy crust and a perfectly set, creamy filling.
The Ultimate Bacon & Cheddar Quiche
This recipe breaks down into three easy parts: the crust, the filling, and the baking. You can use a store-bought crust to save time, but a homemade one is worth the effort!
Ingredients
For the Crust (or use 1 store-bought pie crust)
· 1 ¼ cups all-purpose flour
· ½ teaspoon salt
· ½ cup (1 stick) cold unsalted butter, cubed
· 3-4 tablespoons ice water
For the Filling
· 6 slices thick-cut bacon
· 1 cup shredded sharp cheddar cheese (divided)
· 4 large eggs
· 1 ½ cups heavy cream (or half-and-half for a lighter option)
· ½ teaspoon salt
· ¼ teaspoon black pepper
· ⅛ teaspoon freshly grated nutmeg (optional, but highly recommended)
· 2 tablespoons chopped fresh chives or green onions (optional, for garnish)
Instructions
Step 1: Prepare the Crust (The “Blind Bake”)
This step is crucial to prevent a soggy bottom!
- Make the Dough: In a food processor, pulse the flour and salt. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs. Sprinkle in the ice water, one tablespoon at a time, pulsing until the dough just begins to clump together.
- Form the Disk: Turn the dough out onto a floured surface, shape it into a disk, wrap it in plastic, and refrigerate for at least 30 minutes.
- Roll and Fit: On a floured surface, roll the dough into a 12-inch circle. Carefully transfer it to a 9-inch pie dish. Gently press it into the bottom and sides. Trim and crimp the edges as desired. Prick the bottom all over with a fork. Freeze for 15 minutes.
- Pre-Bake: Preheat oven to 375°F (190°C). Line the chilled crust with parchment paper or foil and fill with pie weights or dried beans. Bake for 15 minutes. Remove the weights and parchment, then bake for another 5-10 minutes until the bottom looks dry and is just starting to turn golden. Remove and let it cool slightly. Reduce oven temperature to 350°F (175°C).
Step 2: Prepare the Filling
- Cook the Bacon: In a skillet over medium heat, cook the bacon until crispy. Transfer to a paper towel-lined plate to drain. Once cool, crumble or chop it into small pieces.
- Assemble in Crust: Sprinkle ¾ of the crumbled bacon and ¾ cup of the shredded cheddar cheese evenly over the bottom of the pre-baked crust.
Step 3: Make the Custard & Bake
- Whisk the Custard: In a large bowl, whisk the eggs until well beaten. Whisk in the heavy cream, salt, pepper, and nutmeg until the mixture is smooth and uniform.
- Pour and Top: Carefully pour the custard mixture over the bacon and cheese in the crust. Sprinkle the remaining ¼ cup of cheddar cheese and the rest of the bacon on top.
- Bake to Perfection: Place the quiche on a baking sheet (to catch any potential drips) and bake at 350°F (175°C) for 35-45 minutes. The quiche is done when the edges are set and puffed, but the center still has a slight jiggle (it will set as it cools).
- Cool and Serve: Let the quiche cool on a wire rack for at least 20-30 minutes before slicing. This allows the custard to fully set. Garnish with fresh chives if desired.
Pro Tips for a Perfect Quiche
· Keep Everything Cold: For a flaky crust, the butter and water must be ice-cold. This prevents the gluten from over-developing.
· The “Blind Bake” is Key: Never skip pre-baking the crust! It creates a barrier that keeps the liquid filling from seeping in and making it soggy.
· Don’t Overbake: The center should still have a slight jiggle when you take it out of the oven. Carryover cooking will finish the job.
· Customize It: This is a perfect base recipe. Feel free to add ½ cup of sautéed onions or mushrooms when you add the bacon.
· Make-Ahead: You can blind-bake the crust a day ahead. The fully baked quiche also reheats beautifully in a 300°F oven for 15-20 minutes.
Alternative: Quick & Easy Method
- Use a frozen deep-dish pie crust. Follow the package instructions for blind-baking (usually 10-12 minutes at 375°F).
- While the crust bakes, cook the bacon and whisk the custard filling.
- Assemble and bake as directed. The total bake time might be slightly less, so keep an eye on it.
Enjoy your delicious, homemade Bacon & Cheddar Quiche