If you are looking for a breakfast or brunch dish that bursts with flavor and creamy richness, this Bacon and Pimento Cheese Quiche Recipe is just what you need. It wonderfully combines smoky, crispy bacon with the tangy, spreadable goodness of pimento cheese, all encased in a buttery pie crust. The blend of sharp cheddar melted with the smooth custard filling creates a harmony of textures that will delight your taste buds and leave you reaching for another slice. This quiche is an impressive yet simple way to elevate any meal with a touch of Southern charm and satisfying comfort.
Ingredients You’ll Need
This recipe shines because of its straightforward ingredients, each chosen carefully to contribute to the overall balance of taste, color, and texture.
- 1 (9-inch) deep dish pie crust, unbaked: A flaky and buttery base that holds the entire quiche together perfectly.
- 2 cups thick shredded sharp cheddar cheese: Offers a bold, creamy flavor and helps with that irresistible gooey texture.
- 3/4 to 1 cup crumbled cooked bacon: Delivers smoky crunch and savory depth; precooked bacon pieces can save time without compromising flavor.
- 1 (4-ounce) jar diced pimentos, well drained: Adds a pop of red color and a gentle, sweet peppery note that brightens the quiche.
- 4 large eggs: The essential binding agent for the custard, giving the quiche structure and richness.
- 1 cup whole milk: Balances creaminess with lightness, making the filling luscious without being heavy.
- 1/2 cup heavy cream: Brings velvety richness and smooth results in every bite.
- 1/4 teaspoon salt: Enhances all the flavors and ensures your quiche isn’t bland.
- 1/8 teaspoon black pepper: Adds a subtle heat and complexity to the custard mixture.
How to Make Bacon and Pimento Cheese Quiche Recipe
Step 1: Preheat and Prepare
Begin by setting your oven to 375°F. Place a large rimmed baking sheet on the center rack to heat along with the oven. This tip helps give your quiche a perfectly golden and evenly baked crust by providing steady, even heat from below.
Step 2: Layer the Flavor Base
Sprinkle the thick shredded sharp cheddar cheese over the bottom of the unbaked pie crust, creating a melty, flavorful foundation. Next, evenly scatter the well-drained diced pimentos right on top of the cheese, adding both color and a subtle tang. Finally, add the crumbled cooked bacon, distributing it evenly over the pimentos to ensure every bite has that smoky, savory hit you love.
Step 3: Mix the Custard
In a medium bowl, whisk together the four large eggs, whole milk, heavy cream, salt, and black pepper until smooth and well combined. This creamy custard mixture is what will envelop all your delicious fillings and bake into a silky, firm quiche perfection. Pour the custard gently into the crust, taking care not to overfill.
Step 4: Bake to Perfection
Carefully transfer the quiche onto the preheated baking sheet in the oven. Bake for 35 to 40 minutes, or until the custard has fully set and the top looks lightly golden. Once out of the oven, let it cool for about 15 minutes. This resting time helps the quiche settle for cleaner slices and brings out vibrant flavors. Serve it warm to enjoy that melty, comforting texture at its best.
How to Serve Bacon and Pimento Cheese Quiche Recipe
Garnishes
To add a final flourish, sprinkle some freshly chopped chives or green onions over the warm quiche. These garnishes not only add a burst of fresh color but also provide a mild oniony bite that contrasts beautifully with the rich bacon and cheese.
Side Dishes
This quiche pairs wonderfully with light and crisp sides. Try a simple mixed green salad with a tangy vinaigrette to cut through the richness, or roasted asparagus spears for a nutritious and elegant touch. Fresh fruit salad or tomato slices drizzled with olive oil also make for delightful complements.
Creative Ways to Present
For brunch gatherings or potlucks, consider serving your Bacon and Pimento Cheese Quiche Recipe in mini tart pans for handheld portions, making it easy and fun for guests to enjoy. Alternatively, slice into wedges and arrange on a wooden board surrounded by fresh herbs and colorful vegetable crudités for an inviting spread.
Make Ahead and Storage
Storing Leftovers
Leftover quiche can be refrigerated in an airtight container for up to 3 days. Keeping it covered ensures it maintains moisture while absorbing minimal fridge odors, so when you reheat, it tastes as fresh as when first baked.
Freezing
This quiche freezes well if you want to prepare in advance. Wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag. It can be kept frozen for up to 2 months without losing flavor or texture. Just be sure to thaw overnight in the fridge before reheating.
Reheating
To reheat, pop slices in a 350°F oven for about 15-20 minutes until warmed through and the crust is crisp again. Microwaving is possible but may result in a softer crust. The oven brings back that delightful freshly baked feel.
FAQs
Can I use a homemade pie crust for this recipe?
Absolutely! A homemade crust adds a personal touch and can deepen the flavor, especially if you incorporate butter and a pinch of salt. Just be sure it fits a 9-inch deep dish pan to hold all the goodies.
Is it possible to make this quiche vegetarian?
Yes! To make a vegetarian version, simply omit the bacon and consider adding sautéed mushrooms or caramelized onions for an earthy, savory alternative that complements the pimento cheese beautifully.
Can I use different types of cheese in this quiche?
You can experiment with sharp cheddar, Monterey Jack, or even pepper jack if you like a little kick. Just keep in mind that the flavor profile will change, but the overall cheesy goodness remains.
How do I know when the quiche is fully cooked?
The quiche is done when the custard feels set but still slightly jiggly in the center—it will continue to firm as it cools. A toothpick inserted near the center should come out clean or with just a few moist crumbs.
Can I prepare the quiche the night before baking?
Yes, assembling the quiche the night before and keeping it covered in the fridge is a great time saver. Let it sit for at least 30 minutes at room temperature before baking to ensure even cooking.
Final Thoughts
Once you try this Bacon and Pimento Cheese Quiche Recipe, it will quickly become a staple for your brunches and weekend breakfasts. Its irresistible combination of smoky bacon, creamy cheese, and that golden crust is comfort food at its finest. Don’t wait to treat yourself and your loved ones to this soul-satisfying delight—baking it is as rewarding as eating it!
Print
Bacon and Pimento Cheese Quiche Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Brunch
- Method: Baking
- Cuisine: American
Description
A savory and delicious Bacon and Pimento Cheese Quiche featuring a flaky deep dish pie crust filled with sharp cheddar cheese, smoky bacon, tangy pimentos, and a rich custard of eggs and cream. Perfect for brunch, breakfast, or a light dinner, this quiche offers a wonderful balance of creamy, cheesy, and salty flavors baked to golden perfection.
Ingredients
Pie 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 the oven to 375°F (190°C) and place a large rimmed baking sheet on the center rack to heat along with the oven, ensuring even baking and easy handling of the quiche.
- Assemble Cheese and Pimentos: Sprinkle the shredded sharp cheddar cheese evenly into the bottom of the unbaked pie crust. Then, evenly distribute the well-drained diced pimentos over the layer of cheese.
- Add Bacon: Evenly spread the crumbled cooked bacon or precooked bacon pieces over the pimentos to add smoky flavor and texture throughout the quiche.
- Prepare Custard Mixture: In a medium bowl, whisk together the eggs, whole milk, heavy cream, salt, and black pepper until smooth and well combined, forming a creamy custard base.
- Pour Custard Into Crust: Carefully pour the egg mixture into the crust over the layered ingredients, making sure not to overfill to prevent spillage while baking.
- Bake the Quiche: Place the assembled quiche on the preheated baking sheet in the oven. Bake for 35 to 40 minutes or until the custard is fully set and the top is lightly golden.
- Cool and Serve: Remove the quiche from the oven and let it cool for about 15 minutes to allow it to set further, making slicing easier. Serve warm for best flavor and texture.
Notes
- Ensure the pimentos are well drained to prevent excess moisture in the quiche.
- You can substitute cooked bacon with turkey bacon for a lighter version.
- Letting the quiche cool before slicing helps it hold its shape better.
- This quiche can be prepared a day ahead and reheated gently before serving.
- Use a metal pie plate if available to encourage even cooking of the crust and bottom.
