Bacon and cheese quiche is a hearty dish perfect for get-togethers or breakfast meal prep! The quiche can be customized with any mix-ins you like, and I've provided some ideas in the body of this post.
8 to 10slicesfully cooked baconchopped (approx. ¾ cup)
1cupshredded cheddar cheese(100 grams)
¼cupthinly sliced green onions(15 grams)
Instructions
To prepare the pie crust: Preheat the oven to 400°F (204°C).
Roll out the pie dough into a large circle (it needs to be larger than your pie dish). Carefully transfer the dough to a 9-inch pie plate, gently fit it in the dish, and trim any excess dough from the edges or tuck it under.
Place the pie plate in the refrigerator and allow the dough to chill for 15 to 20 minutes while the oven is preheating.
Once the oven is preheated, remove the pie plate from the refrigerator, and decorate the edges. Line the dough with parchment paper or foil, making sure to cover the bottom and the sides. Fill with pie weights (dried beans or rice work great too!), making sure to press them up against the sides as well.
Bake with the pie weights for 15 minutes or until the edges of the crust start to lightly brown. If using a thinner store-bought pie crust, you may need to reduce the baking time slightly.
Remove from the oven, carefully remove the parchment paper (or foil) and the pie weights. Return to the oven to bake for 5 more minutes or until the bottom of the crust is set and looks dry.
Remove from the oven and set aside to cool slightly on a wire rack while you prepare the filling.
To prepare the filling: Reduce the oven temperature to 350°F (180°C).
In a large mixing bowl, lightly beat the eggs. Add the whole milk, heavy cream, salt, pepper, and garlic powder and whisk until just combined. Make sure not to over beat the eggs to avoid incorporating too much air.
Sprinkle the bacon, shredded cheese, and chopped green onions evenly around the partially baked pie crust.
Carefully pour the egg mixture over the mix-ins. If needed, use a spoon or rubber spatula to carefully move the mix-ins around so they’re evenly distributed.
Bake in the center rack of the oven for 45 to 50 minutes or until the top of the quiche is set and no longer jiggly in the center or a toothpick inserted into the center comes out clean. If the edges of the pie crust start to brown too much before the quiche is done, cover the edges with a pie crust shield or foil.
Remove from the oven and transfer to a wire rack to cool for at least 20 minutes.
Video
Notes
Storage Instructions: Once the quiche has cooled completely, covered tightly and refrigerate for up to 4 days.Quiche may be reheated for 10 minutes in the oven at 350°F or microwaved in 30 second increments until warmed through.Freezing Instructions: After the quiche has cooled, wrap the whole quiche or slices tightly with plastic wrap, and freeze in a large freezer bag for up to 3 months. Thaw overnight in the refrigerator.