Description
A savory Bacon and Pimento Cheese Quiche featuring a flaky deep dish pie crust filled with sharp cheddar cheese, crispy bacon, diced pimentos, and a rich custard made from eggs, milk, and cream. Perfect for breakfast, brunch, or a light meal served warm.
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. This ensures the baking sheet is hot when the quiche is placed on it, promoting even cooking.
- Prepare Crust and Layer Ingredients: Sprinkle the shredded sharp cheddar cheese evenly into the bottom of the unbaked pie crust. Next, spread the well-drained diced pimentos evenly over the cheese, followed by an even layer of crumbled cooked bacon on top.
- Make Egg Mixture: In a medium bowl, whisk together the eggs, whole milk, heavy cream, salt, and black pepper until fully combined and smooth.
- Assemble and Bake: Carefully pour the egg mixture into the pie crust over the layered cheese, pimentos, and bacon, ensuring not to overfill. Place the quiche onto the preheated baking sheet and bake for 35 to 40 minutes, or until the filling is set and a knife inserted near the center comes out clean.
- Cool and Serve: Remove the quiche from the oven and allow it to cool for about 15 minutes. Slice and serve warm for the best flavor and texture.
Notes
- Use precooked bacon for convenience or cook your own and crumble it before adding.
- Ensure the pimentos are well drained to avoid excess moisture in the quiche.
- Letting the quiche rest after baking helps it to set and makes slicing easier.
- Can be served warm or at room temperature.
