Description
This Bacon and Pimento Cheese Quiche is a savory and satisfying dish featuring a flaky pie crust filled with sharp cheddar cheese, tangy diced pimentos, and crispy bacon. Combined with a creamy egg custard, this quiche bakes to golden perfection and makes a perfect dish for breakfast, brunch, or a light dinner.
Ingredients
Scale
Pie Crust and Cheese Filling
- 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)
Custard Mixture
- 4 large eggs
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Preheat the Oven. Preheat your oven to 375°F (190°C) and place a large rimmed baking sheet on the center rack to heat along with the oven. This hot baking sheet helps ensure a crisp and evenly cooked crust.
- Assemble the Filling. Sprinkle the shredded sharp cheddar cheese evenly into the bottom of the unbaked pie crust. Layer the well-drained diced pimentos evenly over the cheese, then top with the crumbled cooked bacon to distribute flavor throughout the quiche.
- Prepare the Egg Mixture. In a medium bowl, whisk together the eggs, whole milk, heavy cream, salt, and black pepper until smooth. This custard mixture will bind the ingredients and create a creamy texture.
- Fill the Pie Crust. Carefully pour the egg mixture over the layered cheese, pimentos, and bacon in the pie crust. Be cautious not to overfill the crust to prevent spillage during baking.
- Bake the Quiche. Place the prepared quiche on the preheated rimmed baking sheet and bake for 35 to 40 minutes, or until the custard is fully set and the top is lightly golden. The hot baking sheet ensures the bottom crust cooks thoroughly and crisps up nicely.
- Cool and Serve. Allow the quiche to cool for about 15 minutes before slicing. Serve warm for the best flavor and texture.
Notes
- Ensure the diced pimentos are well drained to avoid excess moisture that can make the crust soggy.
- You can substitute precooked bacon pieces for convenience.
- Letting the quiche rest after baking allows the custard to finish setting, making clean slices easier.
- Use a deep dish pie crust to accommodate the filling and custard mixture comfortably.
- Store leftovers covered in the refrigerator for up to 3 days and reheat gently.
