🥓 Bacon & Cheese Quiche
Ingredients
Crust
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1 (9-inch) pie crust (store-bought or homemade)
Filling
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6 large eggs
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1 cup heavy cream
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½ cup whole milk
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1½ cups shredded sharp cheddar cheese
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6–8 slices bacon, cooked and crumbled
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½ small onion, finely diced (optional)
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½ tsp salt
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½ tsp black pepper
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¼ tsp garlic powder
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Pinch of nutmeg (optional but classic)
Instructions
1️⃣ Prep
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Preheat oven to 375°F (190°C).
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Place pie crust in a 9-inch pie dish.
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Pre-bake (blind bake) for 8–10 minutes for a crisp bottom. Let cool slightly.
2️⃣ Cook Bacon
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Cook bacon until crispy.
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Drain and crumble.
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If using onion, sauté it lightly in a little bacon fat until soft.
3️⃣ Make Filling
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In a bowl, whisk eggs, heavy cream, milk, salt, pepper, garlic powder, and nutmeg.
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Stir in cheese and most of the bacon (reserve some for topping).
4️⃣ Assemble
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Pour mixture into crust.
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Sprinkle remaining bacon on top.
5️⃣ Bake
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Bake 35–45 minutes until center is set but slightly jiggly.
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If crust browns too fast, cover edges with foil.
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Let rest 10–15 minutes before slicing.
💡 Tips for Extra Creamy Texture
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Use more cream than milk (don’t skip the heavy cream).
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Don’t overbake — center should still slightly wobble.
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Let it rest before cutting so it sets perfectly.
Variations
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Add sautéed spinach or mushrooms
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Swap cheddar for Gruyère (very traditional)
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Make crustless for low-carb
If you’d like, I can give you a deep-dish thicker version, a mini muffin version, or a breakfast casserole version for a crowd.