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: Provides a rich, creamy, and slightly sharp taste.

Milk: Helps to create the custard-like filling.

Heavy cream: Adds richness and creaminess to the quiche.

Eggs: The main component of the custard filling, giving structure to the quiche.

Salt: Enhances the overall flavor of the dish.

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

To ensure a perfectly flaky pie crust, blind bake it before adding the filling. This involves placing the pie crust in the pie dish, lining it with parchment paper, and filling it with pie weights or dried beans. Bake at 375°F (190°C) for about 10-15 minutes until the edges start to turn golden. Remove the weights and parchment paper, then bake for an additional 5 minutes. This step prevents the crust from becoming soggy when the egg mixture is added.

• pre-made or homemade pie crust - Substitute with phyllo dough: Phyllo dough can provide a lighter, flakier texture compared to traditional pie crust.

• cooked and crumbled bacon - Substitute with turkey bacon: Turkey bacon is a leaner option with less fat and calories.

• cooked and crumbled bacon - Substitute with vegetarian bacon: Vegetarian bacon provides a similar smoky flavor for those avoiding meat.

• shredded cheddar cheese - Substitute with gruyere cheese: Gruyere offers a nutty, creamy flavor that melts well.

• shredded cheddar cheese - Substitute with mozzarella cheese: Mozzarella provides a milder flavor and a stretchy texture.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in quiches.

• milk - Substitute with soy milk: Soy milk is another dairy-free option that has a neutral flavor.

• heavy cream - Substitute with coconut cream: Coconut cream adds a rich texture and a slight coconut flavor.

• heavy cream - Substitute with Greek yogurt: Greek yogurt provides creaminess with added protein and tanginess.

• beaten eggs - Substitute with egg substitute: Egg substitutes are ideal for those with egg allergies or dietary restrictions.

• beaten eggs - Substitute with silken tofu: Silken tofu can mimic the texture of eggs and is a good vegan option.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile.

• Allow the quiche to cool completely at room temperature before storing. This helps prevent condensation, which can make the crust soggy.

• Wrap the cooled quiche tightly with plastic wrap or aluminum foil. Ensure that it is well-sealed to maintain freshness and prevent any odors from the fridge from seeping in.

• Place the wrapped quiche in an airtight container or a resealable plastic bag for an extra layer of protection.

• Store the quiche in the refrigerator for up to 3-4 days. When ready to eat, reheat individual slices in the microwave for about 1-2 minutes or in a preheated oven at 350°F (175°C) for 10-15 minutes until warmed through.

• For freezing, first, cool the quiche completely. Then, wrap it tightly in plastic wrap followed by a layer of aluminum foil to prevent freezer burn.

• Label the wrapped quiche with the date of freezing to keep track of its freshness. It can be stored in the freezer for up to 2 months.

• To reheat a frozen quiche, remove it from the freezer and let it thaw in the refrigerator overnight. Once thawed, reheat in a preheated oven at 350°F (175°C) for 20-25 minutes or until heated through.

• If you prefer to reheat directly from frozen, cover the quiche with aluminum foil and bake at 350°F (175°C) for 30-35 minutes. Remove the foil during the last 10 minutes of baking to allow the crust to crisp up.

• For individual slices, you can reheat directly from frozen in the microwave. Place a slice on a microwave-safe plate and heat on high for 2-3 minutes, checking halfway through to ensure even heating.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover quiche on a baking sheet.
  3. Cover it loosely with aluminum foil to prevent the crust from over-browning.
  4. Bake for about 15-20 minutes, or until the quiche is heated through.
  5. Remove the foil for the last 5 minutes to crisp up the crust.

• Microwave Method:

  1. Place a slice of quiche on a microwave-safe plate.
  2. Cover it with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.
  4. Let it sit for a minute before serving to allow the heat to distribute evenly.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the quiche slice on the toaster oven tray.
  3. Heat for about 10-15 minutes, or until warmed through.
  4. For a crispier crust, you can broil for the last 2 minutes, keeping a close eye to avoid burning.

• Stovetop 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 trap the heat and moisture.
  4. Heat for about 5-7 minutes, flipping halfway through to ensure even warming.
  5. Check the temperature to make sure it's heated through before serving.

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

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

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

• Whisk: Helps to thoroughly mix the egg mixture.

• Measuring cups: Ensures accurate measurement of milk and heavy cream.

• Measuring spoons: Ensures precise measurement of salt and black pepper.

• Knife: Used to crumble the cooked bacon if not pre-crumbled.

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

• Cheese grater: Used to shred the cheddar cheese if not pre-shredded.

• Cooling rack: Allows the quiche to cool evenly for 10 minutes before serving.

• Oven mitts: Protects hands when placing the quiche in the oven and removing it after baking.

Use pre-cooked bacon: Save time by using pre-cooked bacon that only needs a quick reheat or crumbling.

Shredded cheese: Buy pre-shredded cheese to eliminate the need for grating.

Pre-made pie crust: Opt for a pre-made pie crust to skip the dough preparation step.

Mix in advance: Prepare the egg mixture the night before and store it in the fridge.

Batch cooking: Cook multiple quiches at once and freeze extras for future meals.