Description
This savory Bacon and Pimento Cheese Quiche features a flaky deep dish pie crust filled with sharp cheddar cheese, smoky bacon, and diced pimentos, all encased in a creamy egg custard. Perfect for breakfast, brunch, or a light dinner, this quiche bakes to a golden, set perfection and is best 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
Custard
- 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 alongside the oven.
- Prepare crust with fillings: Sprinkle the shredded sharp cheddar cheese evenly into the bottom of the unbaked pie crust. Distribute the well-drained diced pimentos over the cheese, then sprinkle the crumbled cooked bacon on top.
- Mix custard: In a medium bowl, whisk together the eggs, whole milk, heavy cream, salt, and black pepper until well combined.
- Fill crust: Pour the egg mixture gently into the prepared crust, taking care not to overfill to avoid spilling during baking.
- Bake quiche: Carefully place the quiche on the preheated baking sheet in the oven. Bake for 35 to 40 minutes, or until the quiche is fully set in the center and slightly golden on top.
- Cool and serve: Remove the quiche from the oven and allow it to cool for about 15 minutes before slicing. Serve warm for best flavor and texture.
Notes
- Ensure the diced pimentos are well drained to prevent a watery quiche.
- You can use precooked bacon bits for convenience.
- For a crispier crust, you can blind bake the crust for 5-7 minutes before adding the fillings.
- Store leftovers covered in the refrigerator for up to 3 days and reheat gently before serving.
