Description
A savory Bacon and Pimento Cheese Quiche featuring a flaky deep dish pie crust filled with sharp cheddar cheese, smoky bacon, and tangy diced pimentos, all bound together with a creamy egg custard. This classic quiche makes a perfect brunch or light dinner dish, offering a delicious blend of rich flavors and a satisfying texture.
Ingredients
Scale
Pie 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 the oven to 375°F and place a large rimmed baking sheet on the center rack of the oven to preheat along with the oven. This step ensures the quiche gets an even and well-cooked base.
- Prepare Crust and Layer Ingredients: Sprinkle the shredded sharp cheddar cheese evenly into the bottom of the unbaked pie crust. Next, scatter the well-drained diced pimentos evenly over the cheese, and then add the crumbled cooked bacon on top. This layering builds up the savory flavors nicely.
- Mix Custard: In a medium bowl, whisk together the eggs, whole milk, heavy cream, salt, and black pepper until fully combined and slightly frothy. This custard mixture will set the quiche’s filling.
- Assemble Quiche: Carefully pour the egg mixture over the bacon, pimentos, and cheese in the crust, being cautious not to overfill the crust to avoid spillage during baking.
- Bake: Place the quiche on the preheated baking sheet in the oven. Bake for 35 to 40 minutes or until the custard is set and the top is lightly golden. A knife inserted in the center should come out clean.
- Cool and Serve: Allow the quiche to cool for about 15 minutes before slicing. Serve warm for the best flavor and texture experience.
Notes
- For convenience, use precooked bacon pieces to save time.
- Ensure the diced pimentos are well drained to prevent sogginess.
- Do not overfill the pie crust with the custard mixture to avoid spills.
- Allowing the quiche to rest helps it set properly for clean slices.
- Leftovers can be refrigerated and reheated gently for another meal.
