Description
This Bacon and Pimento Cheese Quiche is a rich, savory dish combining a flaky deep-dish pie crust with sharp cheddar cheese, smoky bacon, and sweet diced pimentos. Perfect for brunch or a comforting dinner, this quiche is baked until golden and set, offering a deliciously creamy texture and bold flavors.
Ingredients
Scale
Crust
- 1 (9-inch) deep dish pie crust, unbaked
Filling
- 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
- 4 large eggs
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and place a large rimmed baking sheet on the center rack to heat up as the oven warms. This helps provide an even baking surface for the quiche.
- Assemble Cheese, Pimentos, and Bacon: Sprinkle the shredded sharp cheddar cheese evenly into the bottom of the unbaked pie crust. Next, distribute the well-drained diced pimentos evenly over the cheese. Top this layer with the crumbled cooked bacon, ensuring it’s spread throughout for balanced flavor in every bite.
- Mix Egg Custard: In a medium bowl, thoroughly whisk together the eggs, whole milk, heavy cream, salt, and black pepper until well combined. This mixture will create the creamy custard filling of the quiche.
- Pour Custard and Bake: Carefully pour the egg custard mixture into the pie crust over the layered ingredients, taking care not to overfill the crust to prevent spills. Place the quiche on the preheated baking sheet in the oven. Bake for 35 to 40 minutes, or until the filling is set and the top is lightly golden.
- Cool and Serve: Once baked, remove the quiche from the oven and allow it to cool for about 15 minutes. This resting period helps the custard to finish setting and makes slicing easier. Serve the quiche warm for best flavor.
Notes
- Use a deep-dish pie crust to accommodate the rich filling without overflow.
- Preheating the baking sheet ensures an evenly cooked, non-soggy crust.
- Adjust bacon quantity based on preference for smokiness and saltiness.
- The quiche can be refrigerated and reheated; consume within 3 days for freshness.
- Serve with a light salad for a complete brunch or lunch meal.
