Description
This Bacon and Pimento Cheese Quiche is a savory, rich dish perfect for breakfast, brunch, or a light dinner. The combination of sharp cheddar, smoky bacon, and zesty pimentos creates a flavorful filling nestled inside a tender, flaky pie crust. Baked to golden perfection, this quiche offers a creamy, custardy texture that’s both comforting and satisfying.
Ingredients
Scale
Crust and Filling
- 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
Egg Mixture
- 4 large eggs
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and place a large rimmed baking sheet on the center rack to heat up alongside the oven. This will help the quiche bake evenly and prevent a soggy crust.
- Assemble the base: Sprinkle the shredded sharp cheddar cheese evenly into the bottom of the unbaked pie crust. Then, distribute the well-drained diced pimentos over the cheese, followed by an even layer of the crumbled cooked bacon on top.
- Prepare the egg mixture: In a medium-sized bowl, whisk together the eggs, whole milk, heavy cream, salt, and black pepper until well combined and smooth.
- Fill the crust: Carefully pour the egg mixture into the pie crust over the cheese, pimentos, and bacon, taking care not to overfill the crust to avoid spills while baking.
- Bake the quiche: Place the assembled quiche on the preheated baking sheet in the oven. Bake for 35 to 40 minutes, or until the quiche is fully set and a knife inserted in the center comes out clean. The top should be lightly golden.
- Cool and serve: Remove the quiche from the oven and allow it to cool for about 15 minutes. This resting time helps the quiche set further for easier slicing. Serve warm for the best flavor and texture.
Notes
- Ensure the pimentos are well drained to prevent excess moisture in the quiche.
- You can substitute precooked bacon pieces for convenience.
- If you prefer a crustless quiche, omit the pie crust and bake the filling in a greased pie dish.
- Letting the quiche cool before slicing helps maintain clean slices and good texture.
- Store leftovers in the refrigerator and reheat gently before serving.
