My family prefers a quiche to have meat and cheese. This recipe contains crispy bacon and a blend of Italian and cheddar cheeses. Try it!
What you need:
- 1 batch butter & shortening pie crust
- 8 oz. bacon, cut in small pieces and crisply cooked
- 4 oz. (1 c.) shredded cheese (Italian blend + cheddar)
- 2 large eggs plus 2 yolks
- 1 c. milk
- 1 c. heavy whipping cream
- 1/2 t. salt
- 1/2 t. white pepper
- pinch nutmeg
- pie plate (9″)
- rolling pin
- measuring cups and spoons
- medium bowl and whisk
Time: 20 minutes prep, 40 minutes chilling time, 35 minutes baking time
Multiplying the recipe: The custard for the filling should be mixed separately. Two crusts can easily be made in one batch.
Quiche with Bacon:
Prepare pie crust according to recipe. Place in pie pan and crimp edges. Freeze the empty pie shell for 40 minutes.
Preheat the oven to 375F. Fry the bacon pieces (or bake on a rimmed baking sheet in the oven). Scatter the bacon over the bottom of the pie shell. Top with the cheese.
Whisk together in a medium bowl the eggs and yolks, milk, cream, salt, pepper, and nutmeg.
Place the pie plate on the oven rack. Pour the custard mixture over the bacon and cheese in the pie shell. Close the oven and bake the quiche until a knife inserted near the edge comes out clean, 30-40 minutes. (The center will still appear a bit wobbly.) Remove from the oven and cool briefly before serving.