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Recommended Equipment
About This Recipe
Nothing says Sunday morning breakfast like a something that comes straight from the oven and on to your plate, and one of my favorites is a nice quiche. Today I featuring my take on a bacon & cheese quiche. With this recipe I am stepping up the volume on this quiche. We are going to overload it with three different cheeses, a good portion of bacon, and using heavy cream to give it a little more firmness. I hope you enjoy this bacon & cheese quiche as much as my home did.
Hints & Tips
As much as I cook, I do not get the chase to work with with crusts that often. Therefor, I keep forgetting a little something… crust pastry “shrinks” a little when baking. When laying out your crust remember to leave a little extra on the outer rim. As you can see in the photo above I did not leave enough on the right side. Thankfully my quiche took mercy on me and did not rise enough to overflow into the pan.
Bacon & Cheese Quiche
Course: BreakfastDifficulty: Easy6
servings10
minutes1
hour1
hour10
minutesIngredients
1 Pie crust (prepped as directed on package)
½ Cup Heavy Cream
6 Eggs
½ Tsp Salt
½ Tsp Pepper
8 Slices of Bacon (cooked and chopped)
½ Cup Shredded Cheddar
½ Cup Shredded Gouda
¼ Cup Shredded Pepper Jack
Directions
- Preheat oven to 350 degrees Fahrenheit.
- Place your pie crust into a 9-inch pie pan and crimp the edges as you see fit.
- Spread out your bacon and cheeses on the bottom of the pie crust.
- In a medium bowl whisk together milk, eggs, salt, and pepper.
- Pour egg mixture into the pie crust making sure to evenly distribute it.
- Bake for 45 minutes or until your testing instrument comes out clean.
- Let Stand for about 5 minutes and serve.