Bacon and Cheese Quiche Recipe

Pie crust: The base of the quiche, providing a flaky and buttery foundation.

Bacon: Adds a smoky, savory flavor and a bit of crunch.

Cheddar cheese: Melts beautifully to create a rich, creamy texture.

Milk: Combines with the eggs to form the custard base of the quiche.

Eggs: The main binding ingredient, giving the quiche its structure.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a touch of heat and depth to the flavor profile.

To ensure a perfectly flaky pie crust, blind bake it before adding the filling. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake at 375°F (190°C) for about 10-12 minutes until the edges start to turn golden. Remove the weights and parchment, then bake for another 5 minutes. This step prevents a soggy bottom and ensures a crisp crust.

• pie crust - Substitute with phyllo dough: Phyllo dough can provide a flaky and light texture, giving a different but delightful crust.

• bacon - Substitute with turkey bacon: Turkey bacon is a leaner option and still provides a similar smoky flavor.

• bacon - Substitute with vegetarian bacon: For a vegetarian option, use vegetarian bacon to maintain the smoky flavor without meat.

• cheddar cheese - Substitute with gruyere cheese: Gruyere cheese melts well and has a rich, creamy flavor that complements quiche.

• cheddar cheese - Substitute with mozzarella cheese: Mozzarella provides a mild flavor and a gooey texture when melted.

• milk - Substitute with half-and-half: Half-and-half adds a richer and creamier texture to the quiche.

• milk - Substitute with almond milk: Almond milk is a good dairy-free alternative that won't overpower the other flavors.

• eggs - Substitute with egg substitute: Egg substitutes can be used for a lower cholesterol option while still providing the necessary binding.

• salt - Substitute with soy sauce: Soy sauce can add a unique umami flavor while also providing the necessary saltiness.

• black pepper - Substitute with white pepper: White pepper offers a similar heat but with a slightly different flavor profile that can be interesting in a quiche.

• Allow the quiche to cool completely at room temperature before storing. This helps prevent condensation, which can make the crust soggy.
• Wrap the quiche tightly with plastic wrap or aluminum foil. For added protection, place it in a resealable plastic bag or an airtight container.
• Store the quiche in the refrigerator for up to 3-4 days. Reheat individual slices in the microwave or oven until warmed through.
• To freeze, first cool the quiche completely. Then, wrap it tightly in plastic wrap and a layer of aluminum foil to prevent freezer burn.
• Label the wrapped quiche with the date to keep track of its freshness. It can be frozen for up to 2 months.
• When ready to eat, thaw the quiche in the refrigerator overnight. Reheat in a preheated oven at 350°F (175°C) for about 20-25 minutes, or until heated through.
• For a quicker option, individual slices can be reheated directly from frozen in the microwave, though the crust may not be as crisp.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover bacon and cheese quiche on a baking sheet.
  3. Cover it loosely with aluminum foil to prevent the crust from over-browning.
  4. Heat for about 15-20 minutes, or until the quiche is warmed through.
  5. Remove the foil for the last 5 minutes if you want a crispier crust.

• Microwave Method:

  1. Place a slice of quiche on a microwave-safe plate.
  2. Cover it with a microwave-safe lid or another plate to retain moisture.
  3. Heat on medium power for 1-2 minutes, checking halfway through.
  4. If not heated through, continue in 30-second intervals until warm.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the quiche slice on a piece of aluminum foil or a small baking tray.
  3. Heat for about 10-15 minutes, or until the quiche is hot and the crust is crispy.

• Skillet Method:

  1. Heat a non-stick skillet over medium-low heat.
  2. Place the quiche slice in the skillet.
  3. Cover with a lid to help retain heat and moisture.
  4. Heat for about 5-7 minutes, flipping halfway through, until the quiche is warmed through.

• Air Fryer Method:

  1. Preheat your air fryer to 300°F (150°C).
  2. Place the quiche slice in the air fryer basket.
  3. Heat for about 5-8 minutes, checking halfway through to ensure it doesn't overcook.

• Oven: Used to preheat and bake the quiche at 375°F (190°C).

• Pie dish: Holds the pie crust and the quiche filling.

• Mixing bowl: Used to whisk together the eggs, milk, salt, and pepper.

• Whisk: Helps to thoroughly combine the eggs, milk, salt, and pepper.

• Measuring cups: Used to measure the milk and shredded cheddar cheese accurately.

• Measuring spoons: Used to measure the salt and black pepper.

• Knife: Used to slice the cooked bacon into crumbles.

• Cutting board: Provides a surface to cut the bacon.

• Spatula: Helps to spread the cooked bacon and shredded cheese evenly over the pie crust.

• Cooling rack: Allows the quiche to cool for a few minutes before slicing and serving.

Use pre-cooked bacon: Save time by using pre-cooked bacon from the store. Simply crumble it and add it to your quiche.

Shredded cheese: Buy pre-shredded cheese to avoid the hassle of shredding it yourself.

Ready-made pie crust: Opt for a store-bought pie crust to skip the time-consuming task of making one from scratch.

Batch cooking: Cook extra bacon and store it in the fridge for future recipes.

Mix ahead: Whisk the egg mixture the night before and store it in the fridge. Pour it over the bacon and cheese when ready to bake.