Of course! BACON AND CHEDDAR QUICHE is a classic for a reason. It’s rich, savory, and perfect for any meal, from brunch to dinner.
Here is a comprehensive guide, including a classic recipe, tips for the perfect custard, and ideas for customizing it to your taste.
The Ultimate Bacon and Cheddar Quiche
This recipe uses a pre-made crust for convenience, but includes instructions for a from-scratch option. The key is the ratio of custard to fillings for that perfect, silky texture.
Yields: One 9-inch quiche (6-8 servings)
Prep time: 20 minutes
Cook time: 45-55 minutes
Ingredients
For the Crust:
· 1 9-inch unbaked pie crust (store-bought or homemade*)
· 1 large egg white, lightly beaten (optional, for a crispier crust)
Easy Homemade Crust (if preferred):
· 1 ¼ cups all-purpose flour
· ½ teaspoon salt
· ½ cup (1 stick) cold unsalted butter, cubed
· 3-4 tablespoons ice water
For the Filling:
· 6 slices thick-cut bacon, cooked until crispy and crumbled
· 1 cup shredded sharp cheddar cheese
· ⅓ cup finely chopped yellow onion or shallot
· 3 large eggs
· 1 ¼ cups heavy cream (or half-and-half for a slightly lighter version)
· ½ teaspoon salt
· ¼ teaspoon black pepper
· ⅛ teaspoon freshly grated nutmeg (highly recommended!)
· 2 tablespoons chopped fresh chives or parsley (optional, for garnish)
Instructions
- Prepare the Crust:
· If using a store-bought crust, follow package directions for a “blind bake” or “pre-bake.” Typically, this involves pricking the crust with a fork, lining it with parchment paper and pie weights or dried beans, and baking at 375°F (190°C) for 10-15 minutes. Then, remove the weights and parchment and bake for another 5-7 minutes until lightly golden.
· For a homemade crust: In a food processor, pulse flour and salt. Add cold butter and pulse until mixture resembles coarse meal. Gradually add ice water until the dough just comes together. Flatten into a disk, wrap in plastic, and chill for 30 minutes. Roll out and fit into a 9-inch pie dish. Trim and crimp edges. Blind bake as described above.
· Pro Tip: After blind baking, brush the bottom and sides of the warm crust with the beaten egg white. This creates a seal to prevent a soggy bottom. Let it cool while you prepare the filling. - Prepare the Filling:
· In a skillet over medium heat, cook the chopped bacon until crispy. Remove with a slotted spoon and drain on paper towels. Pour off all but 1 teaspoon of the bacon grease.
· Sauté the chopped onion in the reserved bacon grease until soft and translucent, about 4-5 minutes. Set aside to cool slightly. - Assemble the Quiche:
· Lower the oven temperature to 350°F (175°C).
· Sprinkle the crumbled bacon, sautéed onions, and shredded cheddar cheese evenly over the bottom of the pre-baked pie crust. - Make the Custard:
· In a medium bowl, whisk the eggs until well beaten and uniform.
· Whisk in the heavy cream, salt, pepper, and nutmeg until fully combined and smooth. Be careful not to over-whisk and create too many bubbles. - Bake the Quiche:
· Carefully pour the custard mixture over the bacon, cheese, and onions in the pie crust.
· Place the quiche on a baking sheet (to catch any potential drips) and bake in the preheated 350°F (175°C) oven for 45-55 minutes.
· The quiche is done when the edges are set and puffed, but the center still has a slight jiggle (it will set as it cools). A knife inserted about 1 inch from the center should come out clean. - Cool and Serve:
· Remove the quiche from the oven and let it cool on a wire rack for at least 20-30 minutes before slicing. This is crucial for the custard to set properly.
· Garnish with fresh chives or parsley if desired. Serve warm or at room temperature.
Success Tips & Variations
· Avoid a Soggy Bottom: The blind bake (pre-baking) of the crust is the single most important step to prevent a soggy quiche.
· Don’t Overbake: The custard will continue to cook from residual heat after you take it out of the oven. Taking it out when the center is slightly wobbly is the secret to a creamy, not rubbery, texture.
· Customize Your Fillings:
· Add Veggies: Sauté ½ cup of chopped mushrooms or spinach with the onions. If using spinach, be sure to squeeze out all excess water.
· Change the Cheese: Gruyère is a classic substitute for cheddar. Smoked Gouda or Swiss would also be delicious.
· Make it a “Quiche Lorraine”: Omit the cheddar and use only Gruyère cheese for the classic French version.
· Add Herbs: A teaspoon of fresh thyme or a tablespoon of chopped fresh parsley mixed into the custard adds great flavor.
Make-Ahead and Storage
· Make-Ahead: You can blind bake the crust and cook the bacon up to a day in advance. Assemble and bake the day you plan to serve it.
· Storage: Cool the quiche completely, then wrap tightly in plastic wrap or store in an airtight container in the refrigerator for up to 4 days.
· Reheating: Reheat individual slices in the microwave for 60-90 seconds or in a 350°F (175°C) oven for 10-15 minutes until warmed through.
· Freezing: Quiche freezes very well. Wrap cooled slices individually in plastic wrap and then foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Enjoy your delicious, homemade Bacon and Cheddar Quiche