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This incredibly rich and savory Bacon and Cheese Quiche combines a silky egg custard, smoky bacon, and melted cheese inside a flaky, golden crust. It is the ultimate foolproof brunch recipe that preps in minutes and easily feeds a hungry crowd!
Ingredients
- 1 Refrigerated pie crust
- 5 Large eggs
- 1 Cup Heavy whipping cream
- ⅔ Cup Crumbled bacon cooked crisp
- 1 Cup Shredded cheese of choice cheddar, Gruyère, or Swiss work best
- ¼ Cup Parmesan cheese grated
- Salt and pepper to taste
Instructions
- Preheat and Prep: Preheat the oven to 350°F (175°C). Carefully unroll and place the refrigerated pie crust into a well-greased, standard 9-inch pie plate, crimping the edges as desired.
- Layer the Base: Add the cooked, crumbled bacon and your shredded cheese of choice directly to the bottom of the unbaked crust in the pie plate. Spread them out into an even layer.
- Mix the Custard: In a medium mixing bowl, whisk together the large eggs, heavy whipping cream, grated parmesan cheese, and a pinch of salt and pepper to taste. Whisk just until the yolks are broken and the mixture is smooth and completely combined.
- Pour and Assemble: Carefully pour the liquid egg mixture directly over the cheese and bacon layer in the pie plate.
- Bake: Bake in the preheated oven for 40 minutes, or until the crust is deeply golden brown and the quiche is cooked through. The edges should be puffed, and the center should only have a very slight jiggle.
- Cool and Serve: Remove the quiche from the oven and let it rest for at least 10 to 15 minutes before slicing. Enjoy warm!
Notes
Letting the quiche rest after pulling it from the oven is an absolutely mandatory step! Slicing into a piping hot quiche will cause the hot custard to weep liquid and fall apart on your plate; resting gives the eggs time to set up into perfectly clean, beautiful wedges.