Creamy Bacon Cheese Quiche
A rich and creamy Bacon Cheese Quiche with a perfectly crisp crust, savory bacon, and melty cheese—ideal for breakfast, brunch, or a light dinner.
Ingredients
- 1 9- inch pie crust store-bought or homemade
- 6 large eggs
- 1 cup 240 ml heavy cream
- 1 cup 100 g shredded sharp cheddar
- 1 cup 100 g shredded Gruyère
- 8 slices thick-cut smoked bacon
- 1 small shallot finely diced (optional)
- Salt & pepper to taste
- ⅛ tsp freshly grated nutmeg
- 1 tbsp chopped fresh chives optional
Instructions
- Preheat oven to 375°F (190°C). Blind bake your pie crust: line it with parchment paper, fill with pie weights, bake for 15 minutes. Remove weights and bake for an additional 5–7 minutes until lightly golden. Let cool slightly.
- While the crust cools, bake the bacon on a lined sheet pan at 400°F (200°C) for 15–20 minutes or until crispy. Drain on paper towels, then chop into bite-sized pieces.
- Sauté the diced shallot in a skillet over medium heat with a touch of oil until softened and golden, about 3–5 minutes.
- In a medium bowl, whisk together the eggs, heavy cream, nutmeg, salt, and pepper until fully combined.
- Sprinkle the cooked bacon evenly into the baked crust, followed by the sautéed shallots and cheese blend. Pour the custard mixture over the top. Garnish with fresh chives if desired.
- Bake for 35–40 minutes, or until the quiche is golden, the edges are set, and the center still has a slight jiggle.
- Let rest for 15–20 minutes before slicing and serving.
Notes
- Blind baking is essential to prevent a soggy bottom. Don’t skip it!
- Customize with your favorite cheeses like Monterey Jack or feta.
- Let the quiche cool before slicing—it firms up beautifully and holds its shape.