If you are on the hunt for a rich, savory dish that captivates with every bite, this Bacon and Pimento Cheese Quiche Recipe is your new best friend in the kitchen. With a buttery, flaky crust cradling creamy eggs, sharp cheddar, smoky bacon, and a pop of tangy pimentos, this quiche balances bold flavors with a comforting texture. It’s a perfect dish to impress guests, enjoy for brunch, or even turn into a cozy weeknight dinner. Trust me, once you try this Bacon and Pimento Cheese Quiche Recipe, it will become a staple you return to again and again.
Ingredients You’ll Need
Every ingredient in this quiche plays an important role, creating a harmony of flavors and inviting textures. These simple yet essential components combine to deliver a quiche that’s both rich and satisfying, with just the right touch of sharpness, smokiness, and creaminess.
- 1 (9-inch) deep dish pie crust, unbaked: The perfect flaky foundation that holds all the wonderful fillings together.
- 2 cups thick shredded sharp cheddar cheese: Adds a bold, tangy flavor and gooey melted goodness.
- 3/4 to 1 cup crumbled cooked bacon: Brings smoky crunch and irresistible savory notes; precooked bacon pieces are a quick alternative.
- 1 (4-ounce) jar diced pimentos, well drained: Offers a sweet and slightly peppery contrast, brightening every bite.
- 4 large eggs: Essential for that custardy base that holds the quiche together.
- 1 cup whole milk: Adds creaminess while lightening the texture.
- 1/2 cup heavy cream: Enhances richness for a luxuriously smooth filling.
- 1/4 teaspoon salt: Balances and enhances the natural flavors.
- 1/8 teaspoon black pepper: Adds a subtle spicy kick to round out the flavor profile.
How to Make Bacon and Pimento Cheese Quiche Recipe
Step 1: Prep and Preheat
Begin by preheating your oven to 375°F. To ensure even baking and a crisp crust, place a large rimmed baking sheet on the center rack as it preheats. This hot surface will help the quiche cook evenly from the bottom up.
Step 2: Layer the Cheese, Pimentos, and Bacon
Sprinkle the thick shredded sharp cheddar cheese evenly into the pie crust’s bottom. Next, distribute the well-drained diced pimentos over the cheese, making sure every slice will get a burst of color and flavor. Finally, add the crumbled cooked bacon, ensuring a smoky, savory topping for the layers beneath.
Step 3: Whisk the Egg Mixture
In a medium bowl, whisk together the eggs, whole milk, heavy cream, salt, and black pepper until fully combined and slightly frothy. This mixture will create the silky, smooth custard that binds all the ingredients in the quiche.
Step 4: Pour and Bake
Pour the egg mixture gently over the layered ingredients in the crust, careful not to overfill. Place the quiche on the preheated baking sheet in the oven and bake for about 35 to 40 minutes. The quiche is done when the filling is set and a knife inserted near the center comes out clean. Let it cool for around 15 minutes before slicing to allow the flavors to settle and the texture to firm up.
How to Serve Bacon and Pimento Cheese Quiche Recipe
Garnishes
Add a fresh pop of green by sprinkling finely chopped chives or parsley over each slice. A dollop of sour cream or a few sliced green onions can also elevate the flavors and provide a slight tang that cuts through the richness.
Side Dishes
This quiche pairs beautifully with a crisp mixed greens salad tossed in a light vinaigrette or roasted vegetables to add balance and freshness. For brunch, serve alongside buttery croissants or crusty bread to scoop up every last bite.
Creative Ways to Present
Try serving this quiche in mini tart pans as individual servings for a party appetizer or pack slices into lunchboxes for a satisfying midday meal. You could also top with extra crumbled bacon and pimento for a visually appealing finish that’s packed with flavor.
Make Ahead and Storage
Storing Leftovers
After enjoying your quiche, wrap leftovers tightly in plastic wrap or store in an airtight container. Keep it refrigerated and consume within 3 to 4 days for the best taste and texture.
Freezing
This Bacon and Pimento Cheese Quiche Recipe freezes wonderfully. Wrap the whole or sliced quiche securely in aluminum foil and store in a freezer-safe bag. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat leftovers in a 350°F oven for about 15 to 20 minutes until warmed through and the crust regains its crispness. Avoid microwaving when possible, as it can make the crust soggy and the filling rubbery.
FAQs
Can I use a homemade pie crust for this quiche?
Absolutely! A homemade crust can add an extra layer of flavor and texture, making your Bacon and Pimento Cheese Quiche Recipe even more special. Just make sure it’s prepped in a 9-inch deep dish pan to hold all that delicious filling.
Is there a vegetarian version of this quiche?
Yes, you can omit the bacon and add extra pimentos or your favorite veggies like spinach, mushrooms, or roasted red peppers. The sharp cheddar cheese and pimentos will still provide plenty of flavor.
Can I substitute the heavy cream with something lighter?
You can replace heavy cream with half-and-half or more whole milk for a lighter quiche, though the richness and silkiness of the filling might be slightly reduced.
How do I know when the quiche is cooked through?
The quiche is done when the center is set and no longer jiggles when you gently shake the pan. A knife inserted into the center should come out clean.
Can I make this quiche gluten-free?
Definitely! Use a gluten-free pie crust or make a crustless version by baking the quiche filling in a greased pie dish, though the texture and presentation will be a bit different without the crust.
Final Thoughts
There’s something undeniably comforting and joyful about a slice of warm, savory quiche made with love, and this Bacon and Pimento Cheese Quiche Recipe brings all those feelings to your table in one delicious package. It’s a vibrant, hearty dish that delivers in both flavor and ease, perfect for sharing with family or friends. I can’t wait for you to try it and see how effortlessly it becomes a go-to favorite in your kitchen!
Print
Bacon and Pimento Cheese Quiche Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Brunch
- Method: Baking
- Cuisine: American
Description
This Bacon and Pimento Cheese Quiche is a savory, rich pie featuring a flaky deep-dish crust filled with sharp cheddar cheese, smoky bacon, and tangy diced pimentos. The creamy custard base made from eggs, milk, and cream binds all the flavors together, offering a warm and satisfying meal perfect for brunch or lunch.
Ingredients
Crust
- 1 (9-inch) deep dish pie crust, unbaked
Filling
- 2 cups thick shredded sharp cheddar cheese
- 3/4 to 1 cup crumbled cooked bacon (or 1 (2.8-ounce) bag precooked real bacon pieces)
- 1 (4-ounce) jar diced pimentos, well drained
- 4 large eggs
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and place a large rimmed baking sheet on the center rack to heat up along with the oven. This helps ensure even cooking and prevents the quiche crust from becoming soggy.
- Assemble the Layers: Sprinkle the shredded sharp cheddar cheese evenly into the bottom of the unbaked 9-inch deep dish pie crust. Next, evenly distribute the well-drained diced pimentos over the cheese, followed by an even layer of crumbled cooked bacon on top.
- Prepare the Egg Mixture: In a medium bowl, whisk together the eggs, whole milk, heavy cream, salt, and black pepper until fully combined and smooth. This mixture will create the quiche’s creamy custard filling.
- Fill the Crust: Carefully pour the egg mixture into the pie crust over the cheese, pimentos, and bacon, ensuring you do not overfill to avoid spills during baking.
- Bake: Place the quiche on the preheated baking sheet and bake for 35 to 40 minutes, or until the quiche is fully set in the center and a knife inserted comes out clean. The crust should be golden and the filling puffed but not overly browned.
- Cool and Serve: Remove the quiche from the oven and let it cool on a rack for about 15 minutes. This resting time helps the quiche set further and makes slicing easier. Serve warm for the best flavor experience.
Notes
- To save time, you can use precooked bacon pieces instead of cooking bacon yourself.
- Ensure the diced pimentos are well drained to prevent the quiche from becoming watery.
- This quiche can be served warm or at room temperature, making it good for make-ahead meals.
- To reheat leftovers, warm slices in a 350°F oven for 10-15 minutes or until heated through.
- You can substitute half-and-half for the heavy cream and milk mixture if desired.
