Savory bacon quiche is perfect for brunch or even for dinner. Add a fresh salad and you are in for a perfect meal.
Serving up a quiche with a flaky crust filled with an eggy custard is perfect for almost any occasion. Add in some bacon, peppers, mushrooms and onions to take it to the next level of deliciousness.
Quiche are one of those foods that are perfect in almost any situation. You can serve them for a fancy brunch or a casual dinner.
They are welcome on the table at any time of the day. Serve a slice for breakfast, lunch or dinner and it is always appropriate.
Plus they can be made ahead of time and reheated. Or they are even good served at room temperature.
Perfect crusts for quiche
You can build your quiche in a store-bought crust if you would like. Or if you have access to lard, make my great-grandma’s lard pie crust.
The ever so slightly savory nature of that crust makes it perfect for quiche or pot pies. Though any standard flaky pie crust recipe will do.
You do want to blind bake the crust a bit to keep from getting that infamous soggy bottom. Prick a few holes in the crust and fill it with pie weights or dry beans.
Once the crust is partially cooked, remove the weights and allow the crust to cool. Now it’s time to work on the filling.
Start by cooking the bacon until it is relatively crisp. Set aside on some paper towels to drain the excess grease.
Meanwhile drain most of the grease out of the pan, but leave about a Tablespoon or two for cooking the vegetables. Add the chopped veggies and cook them down until they are soft.
This allows you to cook the moisture out of them. If you add the vegetables raw, they will release too much liquid to the mix.
Feel free to switch out the vegetables. Anything you like in an omelet should work here.
Also we always have cheddar cheese on hand, so it seemed natural to add it here. However, there are so many great options you can use.
Use your favorite or whatever you have on hand. It is hard to go wrong with bacon, eggs and cheese!
More great quiche recipes
Enjoy a slice of ham, potato and cheese quiche any time of day, it’s always good. Your whole family is sure to love it and you can customize it easily too!
Or make a sausage and kale quiche for another hearty meal. There is just something about sausage and kale that is so good together.
Small little individual sized quiche are perfect for serving brunch to a crowd. Mini ham and cheese quiche are also great for a quick make ahead grab and go breakfast.
Mini spinach and cheese quiche are another great small option. There are just so many great recipes to choose from!
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- 1 pie crust
- 1/2 pound bacon
- 1 small onion, diced
- 1 red pepper, diced
- 8 oz. mushrooms, sliced
- 4 eggs
- 1 cup heavy cream
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup shredded cheddar cheese
Blind bake the pie crust:
- Preheat oven to 325°F.
- Roll out your pie crust and place it in a pie pan. Crimp the edges.
- Use a fork to prick holes over the inside of the crust. Line with foil or parchment paper and fill with pie weights or dry beans.
- Place the crust in the oven to pre-bake for 25 minutes or until lightly golden brown. Set aside to cool.
To make the filling for your quiche:
- Cook bacon according to package instructions. Remove the bacon to paper towels to drain and pour off most of the grease, reserving about 1 Tablespoon.
- Add the onion, red pepper, and mushrooms to the grease in the pan. Cook until everything is softened and the onion becomes translucent.
- Chop the bacon and return to the pan and mix it into the sauteed veggies.
- Spoon the bacon & veggie mixture into the bottom of your pre-baked pie crust. Spread evenly.
- In a large bowl, whisk the eggs, cream, salt, and pepper together.
- Spread the shredded cheese in an even layer over the bacon & veggie mixture, then pour the egg & cream mixture over top.
To bake your quiche:
- Heat your oven to 350°F.
- Place the quiche into the oven and bake for 45-55 minutes or until the center is completely set and the top of the quiche is lightly golden browned. Cover the edges of the crust with a pie shield or aluminum foil if the pastry starts getting too dark.
- Slice and serve warm or cool before serving.
- If using store bought pie crust, increase the oven temperature to 375°F before pre-baking, and reduce the baking time to 12-15 minutes.
- If you prefer to make your crust from scratch, combine 2 cups flour and ½ teaspoon salt in a large bowl. Cut in ⅔ cup cold butter and mix until crumbly. Add 6-7 tablespoons ice water and mix with your hands until a ball of dough starts to form and separates from the sides of the bowl. Roll out on a floured surface, then bake as directed in the recipe.
- If needed, when baking the filled quiche, use a pie crust shield again or tent with aluminum foil for the final 10-15 minutes of baking to avoid burned pie crust edges.
- You can use half & half in place of heavy cream if desired.
- Optional: garnish with sliced green onions or chopped chives before serving.
- Your quiche will keep for up to 3 days in the fridge if covered tightly.
- Serve warm, room temp, or even cold! Quiche is delicious at any temperature.
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Amount Per Serving: Calories: 440Total Fat: 33gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 169mgSodium: 836mgCarbohydrates: 16gFiber: 2gSugar: 3gProtein: 19g
All nutritional information is estimated and will depend on the exact ingredients you use.