Bacon and Cheddar Quiche
This classic quiche features a flaky, buttery crust filled with a rich, savory custard, crispy bacon, and sharp cheddar cheese. Perfect for brunch, lunch, or a light dinner.
Prep Time: 20 mins (plus chilling) | Cook Time: 45-50 mins | Serves: 6-8
Ingredients
For the Crust:
· 1 ¼ cups (160g) all-purpose flour
· ½ tsp salt
· ½ cup (1 stick / 115g) cold unsalted butter, cubed
· 3-4 tbsp ice water
For the Filling:
· 6 slices bacon, cooked crisp and crumbled
· 1 cup shredded sharp cheddar cheese
· 4 large eggs
· 1 ½ cups heavy cream (or half-and-half for a lighter version)
· ½ tsp salt
· ¼ tsp black pepper
· ¼ tsp nutmeg (optional, but classic)
· 2 green onions, thinly sliced (optional)
Instructions
- Make the Crust
· In a food processor, pulse flour and salt. Add cold butter and pulse until mixture resembles coarse crumbs.
· Drizzle in ice water, 1 tbsp at a time, pulsing until dough just comes together.
· Shape into a disk, wrap in plastic, and refrigerate for at least 1 hour (or up to 2 days).
· On a floured surface, roll dough into a 12-inch circle. Fit into a 9-inch pie dish or tart pan. Trim and crimp edges. Prick bottom with a fork.
· Pre-bake (Blind Bake): Preheat oven to 375°F (190°C). Line crust with parchment and fill with pie weights or dried beans. Bake for 15 minutes. Remove weights and parchment, then bake 5 more minutes until lightly golden. Let cool slightly. Reduce oven to 350°F (175°C).
- Prepare the Filling
· Sprinkle crumbled bacon and cheddar cheese evenly over the pre-baked crust. Add green onions if using.
· In a medium bowl, whisk together eggs, cream, salt, pepper, and nutmeg until smooth.
- Bake
· Place the crust (on a baking sheet to catch drips). Carefully pour the egg mixture over the bacon and cheese.
· Bake at 350°F (175°C) for 40-45 minutes, until the center is set and the top is golden brown. A knife inserted near the center should come out clean.
· Let cool on a wire rack for at least 15-20 minutes before slicing.
- Serve
· Serve warm or at room temperature with a side salad or fresh fruit.
Key Success Tips
· Keep Ingredients Cold: Cold butter and water are essential for a flaky crust.
· Pre-bake the Crust: This prevents a soggy bottom.
· Don’t Overmix Custard: Whisk just until combined to avoid a bubbly, dense texture.
· Let it Rest: Quiche needs time to set before slicing cleanly.
· Customize Fillings: See variations below.
Storage & Reheating
· Refrigerate: Store covered for up to 4 days.
· Freeze: Wrap slices individually and freeze for up to 2 months. Thaw in fridge and reheat.
· Reheat: Warm in a 300°F (150°C) oven for 10-15 minutes or microwave briefly.
Delicious Variations
· Quiche Lorraine: Use Swiss cheese and add sautéed onions.
· Vegetable: Add 1 cup sautéed spinach, mushrooms, or broccoli (squeeze dry).
· Ham & Swiss: Substitute bacon with diced ham and Swiss cheese.
· Crustless: Skip the crust, grease the pie dish well, and bake as directed.
· Mini Quiches: Use a muffin tin with pie crust or phyllo cups; bake for 20-25 minutes.
This quiche is a timeless, satisfying dish that always impresses. Enjoy!