Bacon and Cheese Quiche

Bacon and Cheese Quiche is the perfect dish for any breakfast, brunch, or even dinner. With a flaky, buttery crust filled with creamy eggs, crispy bacon, and a generous amount of melted cheese, this quiche is sure to satisfy everyone at the table. It’s simple to make, customizable with your favorite ingredients, and always a crowd-pleaser. Whether you’re making it for a family meal or a special gathering, this bacon and cheese quiche will quickly become a go-to recipe for any occasion.

For the crust:

1 pre-made pie crust (or homemade if preferred)

For the filling:

6 large eggs

1/2 cup heavy cream

1/2 cup milk

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and freshly ground black pepper, to taste

1 1/2 cups shredded cheddar cheese (or your preferred cheese)

1 cup cooked bacon, crumbled (about 6-8 strips)

1/4 cup chopped green onions or fresh parsley (optional, for garnish)

DIRECTIONS:

Prepare the crust:

Preheat the oven: Preheat your oven to 375°F (190°C). Place the pie crust in a 9-inch pie dish, pressing it down gently to fit the pan.

Blind bake the crust (optional): To prevent the crust from becoming soggy, line it with parchment paper or aluminum foil and fill it with pie weights or dried beans. Bake for 10 minutes, then remove the weights and parchment paper and bake for an additional 5 minutes until lightly golden. Remove from the oven and set aside.

Make the filling:

Cook the bacon: In a skillet, cook the bacon over medium heat until crispy. Remove from the skillet, crumble it, and set aside.

Mix the eggs and dairy: In a large bowl, whisk together the eggs, heavy cream, milk, garlic powder, onion powder, salt, and pepper until smooth and well-combined.

Add the bacon and cheese: Stir in the crumbled bacon and shredded cheese into the egg mixture.

Assemble the quiche:

Fill the crust: Pour the egg, bacon, and cheese mixture into the pre-baked pie crust.

Bake the quiche: Bake in the preheated oven for 35-40 minutes, or until the quiche is set in the center and lightly golden on top. A knife inserted into the center should come out clean. If the crust is getting too dark, cover the edges with aluminum foil.

Serve:

Cool and serve: Let the quiche cool for 5-10 minutes before slicing. Garnish with chopped green onions or fresh parsley for a pop of color, if desired.