Description
This Bacon and Pimento Cheese Quiche is a deliciously savory dish featuring a flaky deep dish pie crust filled with sharp cheddar cheese, smoky bacon, and tangy diced pimentos. Baked to perfection with a rich custard of eggs, whole milk, and heavy cream, it makes an excellent brunch, lunch, or light dinner option that serves eight.
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 up alongside the oven. This will help cook the quiche evenly and prevent the crust from getting soggy.
- Prepare the Crust and Filling: Sprinkle the sharp cheddar cheese evenly into the bottom of the unbaked pie crust. Then, spread the drained diced pimentos evenly over the cheese layer. Finally, scatter the crumbled cooked bacon uniformly on top.
- Make the Egg Mixture: In a medium mixing bowl, whisk together the eggs, whole milk, heavy cream, salt, and black pepper until fully combined and smooth.
- Pour and Bake: Carefully pour the egg mixture into the prepared crust over the cheese, pimentos, and bacon, ensuring you do not overfill. Place the quiche on the preheated baking sheet in the oven and bake for 35 to 40 minutes, or until the custard 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. This rest time helps the filling set further, making slicing easier. Serve warm and enjoy!
Notes
- For convenience, use precooked bacon pieces instead of cooking bacon yourself.
- Allow the pie crust to rest at room temperature for 10 minutes before filling for best results.
- The quiche can be served warm or at room temperature depending on preference.
- Store leftovers covered in the refrigerator and reheat gently before serving.
- To make this recipe lower in fat, substitute half-and-half for the heavy cream.
