Description
This Bacon and Pimento Cheese Quiche is a savory, creamy dish featuring a flaky deep dish pie crust filled with sharp cheddar cheese, smoky bacon, and tangy pimentos. Perfect for brunch or a comforting dinner, it combines rich eggs, whole milk, and heavy cream baked to golden perfection.
Ingredients
Scale
Crust and Filling
- 1 (9-inch) deep dish pie crust, unbaked
- 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
Egg Mixture
- 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). Place a large rimmed baking sheet on the center rack to preheat alongside the oven—this will help cook the quiche evenly from the bottom.
- Prepare Crust Base: Sprinkle the shredded sharp cheddar cheese evenly into the bottom of the unbaked deep dish pie crust. Then, distribute the well-drained diced pimentos over the cheese, followed by an even layer of the crumbled cooked bacon on top.
- Mix Egg Filling: In a medium bowl, whisk together the large eggs, whole milk, heavy cream, salt, and black pepper until fully combined and smooth. Carefully pour this egg mixture into the pie crust over the layered ingredients, making sure not to overfill to avoid spillage during baking.
- Bake the Quiche: Transfer the quiche onto the preheated rimmed baking sheet in the oven. Bake for 35 to 40 minutes or until the quiche is set and the top is lightly golden. A knife inserted in the center should come out clean when done.
- Cool and Serve: Remove the quiche from the oven and allow it to cool for about 15 minutes to set further before slicing. Serve warm for the best flavor and texture experience.
Notes
- Using a preheated baking sheet ensures a crisp crust bottom.
- Do not overfill the crust to prevent spilling while baking.
- The quiche can be served warm or at room temperature.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated.
- For a crustless option, omit the pie crust and grease the baking dish well.
