For the Crust:
1 unbaked 9-inch pie crust (homemade or a high-quality store-bought crust)
Optional: 1 egg white, lightly beaten (for a sealant to prevent a soggy bottom)
For the Filling:
6 slices thick-cut bacon, cooked until crispy and crumbled
1 ½ cups shredded sharp cheddar cheese
4 large eggs
1 cup whole milk or half-and-half
1/2 cup heavy cream
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon smoked paprika (optional, for a subtle smoky depth)
2 tablespoons finely chopped chives or green onions (for garnish)
The Foolproof Method: A Step-by-Step Guide to Quiche Perfection
(Preheat your oven to 375°F (190°C).)
Step 1: Prepare the Crust
If you are using a frozen pie crust, let it thaw according to package directions. If making homemade, roll it out and fit it into a 9-inch pie dish.
For a guaranteed crispy, flaky bottom crust, prick the bottom and sides with a fork, then line it with parchment paper and fill with pie weights or dried beans.
Blind bake the crust for 15 minutes. Then, remove the parchment and weights. For an extra barrier against sogginess, brush the bottom and sides with the lightly beaten egg white and return to the oven for 1 minute.
Step 2: Build the Flavor Foundation
Sprinkle the crumbled bacon and shredded cheddar cheese evenly over the bottom of the pre-baked crust.
Step 3: Create the Silky Custard
In a large bowl, whisk the eggs until they are well beaten and uniform in color. Add the milk, heavy cream, salt, pepper, and smoked paprika (if using). Whisk until the mixture is completely smooth and combined.
Step 4: Assemble and Bake
Carefully pour the custard mixture over the bacon and cheese in the pie crust.
Place the quiche on a baking sheet (to catch any potential drips) and bake for 35-45 minutes. The quiche is done when the edges are set, the top is golden brown, and the center just slightly jiggles when you gently shake the pan.
Step 5: The Crucial Rest
Remove the quiche from the oven and let it cool on a wire rack for at least 20-30 minutes before slicing. This allows the custard to set fully, ensuring you get clean, beautiful slices.
Pro-Tips for a Flawless Quiche
Prevent a Soggy Bottom: The blind-baking step (pre-baking the crust) is the single most important step for a crisp crust.
Don't Overbake: The custard will continue to cook as it cools. Pull it out when the center still has a slight jiggle for the most tender texture.
Customize It: This is a perfect base recipe! Add 1/3 cup of sautéed onions or mushrooms, or swap the cheddar for Gruyère for a more classic flavor.
The Creaminess Factor: Using a combination of milk and heavy cream gives the richest, silkiest texture. For a lighter version, you can use all whole milk.
Serving & Enjoying: How to Make It a Meal
This quiche is magnificent all on its own, but here’s how to make it part of a feast:
The Ultimate Brunch: Serve a wedge with a fresh green salad tossed in a bright vinaigrette and a bowl of seasonal fruit.
A Cozy Dinner: Pair it with a warm bowl of tomato soup for the perfect comfort food combination.
For a Crowd: Bake two quiches—one Bacon Cheddar and one Veggie—to please all your guests.
Conclusion: Your New Go-To Masterpiece
This Bacon and Cheddar Quiche is a testament to the power of simple, quality ingredients. It’s a reliable, elegant, and deeply satisfying dish that is as suitable for a holiday table as it is for a casual Tuesday night.
We would love to see your beautiful quiche! Did you get that perfect golden-brown top? Share a photo of your slice in the comments below!
Love make-ahead brunch recipes? You have to try our [Overnight French Toast Casserole]—it’s another crowd-pleasing masterpiece!
