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
Scale
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.
