Description
This savory Bacon and Pimento Cheese Quiche features a flaky deep dish pie crust loaded with sharp cheddar cheese, smoky bacon, and tangy diced pimentos. The rich custard filling made with eggs, milk, and cream is baked to perfection, creating a delicious and satisfying brunch or light dinner option that serves eight.
Ingredients
Scale
Crust and Cheese Layer
- 1 (9-inch) deep dish pie crust, unbaked
- 2 cups thick shredded sharp cheddar cheese
- 1 (4-ounce) jar diced pimentos, well drained
- 3/4 to 1 cup crumbled cooked bacon (or 1 (2.8-ounce) bag precooked real bacon pieces)
Egg Mixture
- 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. This ensures a hot surface that aids in even baking of the quiche.
- Assemble crust layers: Sprinkle the shredded sharp cheddar cheese evenly into the bottom of the unbaked pie crust. Next, evenly distribute the well-drained diced pimentos over the cheese layer, followed by the crumbled cooked bacon on top.
- Prepare custard filling: In a medium bowl, whisk together the eggs, whole milk, heavy cream, salt, and black pepper until smooth and fully combined. This mixture will form the creamy custard base for the quiche.
- Fill crust: Carefully pour the egg mixture into the pie crust over the assembled cheese, bacon, and pimentos, taking care not to overfill and cause spillage.
- Bake the quiche: Using oven mitts, place the quiche sitting on the hot baking sheet into the preheated oven. Bake for 35 to 40 minutes, or until the quiche is fully set and the top is lightly golden.
- Cool and serve: Remove the quiche from the oven and allow it to cool for about 15 minutes to firm up before slicing. Serve warm for the best flavor and texture.
Notes
- For a crispier crust, pre-bake the pie crust for 5-7 minutes before adding the filling.
- Use precooked bacon pieces for convenience or cook and crumble your own for fresher flavor.
- Allow the quiche to cool properly before slicing to prevent it from falling apart.
- Store leftovers covered in the refrigerator for up to 3 days and reheat gently before serving.
- You can substitute the whole milk and cream with half-and-half for a lighter version.
