Bacon and Cheddar Quiche

Bacon and Cheddar Quiche: A Savory Classic for Every Occasion

Bacon and Cheddar Quiche is one of those timeless dishes that never fails to impress—whether served at breakfast, brunch, lunch, or dinner. With its buttery, flaky crust and creamy, cheesy custard filling, this dish perfectly balances smoky bacon, sharp cheddar, and soft eggs for a satisfying bite every time. The best part? It’s surprisingly easy to make, and you can prepare it ahead of time for stress-free entertaining.

What Is a Quiche?

A quiche is a classic French tart filled with a savory custard made from eggs, milk or cream, cheese, and various mix-ins like vegetables, meats, or seafood. The Bacon and Cheddar Quiche is among the most popular varieties, thanks to its comforting flavors and versatility.

Ingredients You’ll Need

For the crust (if making from scratch):

• 1 ¼ cups all-purpose flour
• ½ teaspoon salt
• ½ cup (1 stick) unsalted butter, chilled and cubed
• 3–4 tablespoons ice water

For the filling:

• 8 slices of thick-cut bacon
• 1 cup shredded sharp cheddar cheese
• 4 large eggs
• 1 cup whole milk
• ½ cup heavy cream
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• ⅛ teaspoon ground nutmeg (optional, but adds warmth)
• 1 tablespoon chopped green onions or parsley (optional garnish)

Step-by-Step Method

Step 1: Prepare the Crust

1. Mix the dry ingredients: In a large bowl, whisk together the flour and salt.
2. Cut in the butter: Using a pastry cutter or your fingertips, blend the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter remaining.
3. Add ice water: Sprinkle in the water one tablespoon at a time, mixing gently until the dough just comes together. Don’t overwork it; you want a tender crust.
4. Chill: Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
5. Roll out: On a lightly floured surface, roll the chilled dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate or tart pan. Trim and crimp the edges as desired.
6. Blind bake: Line the crust with parchment paper and fill with pie weights or dried beans. Bake at 375°F (190°C) for 15 minutes. Remove the weights and bake for another 8–10 minutes until lightly golden. Cool slightly before adding the filling.

(Tip: You can also use a store-bought pie crust for convenience.)

Step 2: Cook the Bacon

1. Fry the bacon: In a large skillet over medium heat, cook the bacon until crisp.
2. Drain and chop: Transfer to paper towels to drain, then crumble into small pieces. Reserve 1–2 teaspoons of bacon drippings for extra flavor.

Step 3: Prepare the Custard

1. Whisk together: In a medium bowl, combine the eggs, milk, and heavy cream.
2. Season: Add salt, pepper, and nutmeg. Whisk until the mixture is smooth and well blended.

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