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
Scale
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.
