If you’re craving a rich, flavorful brunch or an easy, satisfying dinner, this Bacon and Pimento Cheese Quiche Recipe is an absolute game-changer. It combines the smoky crunch of bacon with the creamy tang of sharp cheddar and the subtle sweet pop of pimentos, all nestled in a flaky pie crust. Every bite bursts with bright, comforting flavors, making it the kind of dish you’ll want to share—and keep coming back to. Whether you’re a seasoned quiche lover or trying it for the first time, this recipe delivers that cozy, indulgent feeling with effortless flair.
Ingredients You’ll Need
Gathering these ingredients is straightforward, yet each one plays a starring role in building the deliciousness of the quiche. From the cheese that adds sharpness and creaminess, to the pimentos that bring color and a hint of sweetness, every element contributes to the perfect balance of flavor and texture.
- 1 (9-inch) deep dish pie crust, unbaked: The foundation that provides a buttery, crisp base to hold all the yummy fillings.
- 2 cups thick shredded sharp cheddar cheese: Adds a bold, tangy flavor and creamy melt that’s absolutely irresistible.
- 3/4 to 1 cup crumbled cooked bacon: Brings a smoky, savory crunch, enhancing every bite with meaty goodness.
- 1 (4-ounce) jar diced pimentos, well drained: Small bursts of color and mild sweetness that brighten the dish.
- 4 large eggs: The binding agent that sets the quiche into a velvety custard texture.
- 1 cup whole milk: Adds moisture and richness to the custard.
- 1/2 cup heavy cream: Boosts creaminess for a luxuriously smooth filling.
- 1/4 teaspoon salt: Enhances and balances all the flavors.
- 1/8 teaspoon black pepper: Provides a subtle hint of spice to round out the taste.
How to Make Bacon and Pimento Cheese Quiche Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 375°F, and while it warms, place a large rimmed baking sheet on the center rack to preheat alongside. This hot surface will help cook the quiche evenly from the bottom, ensuring a nicely browned crust that’s not soggy.
Step 2: Layer the Cheese, Pimentos, and Bacon
Sprinkle the shredded sharp cheddar cheese evenly into the bottom of your unbaked pie crust. Next, scatter the well-drained diced pimentos over the cheese. These little gems add both color and subtle sweetness. Finally, top the pimentos with the crumbled cooked bacon, spreading it out to cover the entire surface for that perfect smoky bite in each slice.
Step 3: Whisk and Pour the Custard
In a medium bowl, vigorously whisk together the eggs, whole milk, heavy cream, salt, and black pepper until smooth and well combined. This fragrant custard mixture is the heart of your quiche, promising creaminess and flavor. Gently pour it into the prepared pie crust over the cheese, pimentos, and bacon, taking care not to fill beyond the crust’s edge to avoid spills.
Step 4: Bake to Perfection
Place the quiche directly onto the preheated baking sheet in your oven. Bake for 35 to 40 minutes, or until the center is fully set and no longer jiggles when gently shaken. The crust should be golden and crisp. Let the quiche cool on a rack for about 15 minutes before slicing—this rest time lets the custard finish setting and makes serving a breeze.
How to Serve Bacon and Pimento Cheese Quiche Recipe
Garnishes
For an inviting final touch, sprinkle freshly chopped chives or parsley over the top right before serving. Their fresh green aroma complements the richness beautifully and adds a splash of color that makes the quiche pop on the plate.
Side Dishes
This quiche pairs wonderfully with crisp, lightly dressed greens or a tangy tomato salad to cut through the richness. A side of roasted potatoes or fresh fruit also balances the meal perfectly, creating a well-rounded plate that satisfies on every level.
Creative Ways to Present
Looking to impress guests or switch things up? Serve individual mini quiches using a muffin tin for a fun appetizer, or pack slices for a gourmet picnic. You can also spoon a dollop of sour cream or a spoonful of your favorite salsa on the side for extra zing.
Make Ahead and Storage
Storing Leftovers
Leftover quiche keeps beautifully in the fridge, covered tightly with plastic wrap or stored in an airtight container. It stays fresh for up to 3 days, making it a fantastic option for quick breakfasts or lunches throughout the week.
Freezing
If you want to save your Bacon and Pimento Cheese Quiche Recipe for later, wrap it securely in foil and place it in a freezer-safe bag or container. It freezes well for up to 2 months—just make sure it’s fully cooled before freezing.
Reheating
To enjoy your quiche again, thaw overnight in the fridge if frozen, then warm in a 350°F oven for 15 to 20 minutes until heated through and the crust regains its crispness. Avoid microwaving if you want to keep that delightful flaky texture intact.
FAQs
Can I use a homemade pie crust instead of store-bought?
Absolutely! A homemade crust adds a lovely personal touch and can be tailored to your preference, whether buttery or whole wheat. Just be sure it’s fully chilled before filling to help it bake evenly.
What can I substitute for heavy cream?
If you don’t have heavy cream on hand, you can use all whole milk, but the quiche will be slightly less rich. Another option is mixing half-and-half for a middle ground between creaminess and lightness.
Is this quiche good served cold?
Yes! While warm quiche is classic and comforting, many people enjoy leftovers cold or at room temperature, making it an excellent option for picnics or portable meals.
Can I add vegetables to this quiche?
Definitely! Spinach, mushrooms, or sautéed onions are fantastic additions that complement the bacon and pimento cheese perfectly. Just make sure to cook any veggies first to avoid excess moisture.
How do I know when the quiche is fully cooked?
Look for a custard that’s set but still slightly jiggly in the center, similar to a baked custard or flan. The edges should be golden brown, and a toothpick inserted into the center will come out mostly clean.
Final Thoughts
There’s something truly special about a homemade quiche, and this Bacon and Pimento Cheese Quiche Recipe brings that comfort and joy right to your kitchen with ease. It’s bold, savory, and so incredibly satisfying that I hope you make it often and share it proudly—because dishes like this are meant to become favorites that keep everyone coming back for more.
Print
Bacon and Pimento Cheese Quiche Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Description
This Bacon and Pimento Cheese Quiche is a savory, rich dish perfect for breakfast, brunch, or a light dinner. Featuring a flaky deep dish pie crust filled with sharp cheddar, smoky bacon, tender pimentos, and a creamy egg custard, it bakes to golden perfection for a comforting and flavorful meal that serves eight.
Ingredients
Crust and Fillings
- 1 (9-inch) deep dish pie crust, unbaked
- 2 cups thick shredded sharp cheddar cheese
- 3/4 to 1 cup crumbled cooked bacon (or 1 (2.8-ounce) bag precooked real bacon pieces)
- 1 (4-ounce) jar diced pimentos, well drained
Custard Mixture
- 4 large eggs
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375°F (190°C) and place a large rimmed baking sheet on the center rack to heat up. This helps create an even, hot surface for the quiche to bake on.
- Layer Cheese, Pimentos, and Bacon: Sprinkle the thick shredded sharp cheddar cheese evenly over the bottom of the unbaked pie crust. Follow with an even layer of well-drained diced pimentos, then top with the crumbled cooked bacon, distributing it uniformly.
- Mix and Pour the Custard: In a medium bowl, whisk together the eggs, whole milk, heavy cream, salt, and black pepper until the mixture is smooth and combined. Carefully pour this egg mixture into the pie crust over the layered bacon, cheese, and pimentos, taking care not to overfill the crust.
- Bake the Quiche: Carefully transfer the prepared quiche to the preheated baking sheet in the oven. Bake for 35 to 40 minutes or until the quiche has set and the top is lightly golden. A knife inserted in the center should come out clean.
- Cool and Serve: Remove the quiche from the oven and allow it to cool on a wire rack for about 15 minutes. This resting time will help the quiche firm up for easier slicing. Serve warm and enjoy your delicious homemade quiche.
Notes
- Ensure the pie crust is fully thawed if frozen before assembling the quiche for even baking.
- You can substitute the sharp cheddar cheese with any other flavorful melting cheese like Gruyère or Colby Jack for a different twist.
- For a lower fat version, use reduced-fat milk and cream or substitute the heavy cream for half-and-half.
- The quiche can be made a day ahead and reheated gently in the oven to retain its texture and flavor.
- Store leftovers in the refrigerator wrapped tightly and consume within 3 to 4 days.
