Name: Bacon and Cheese Quiche
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 8 Servings
Cuisine: American
Ingredients: 1 frozen pie shell; 6 bacon; 4 eggs; 0.75 cup whole milk; 0.25 cup heavy cream; 0.5 tsp salt; 0.25 tsp black pepper; 2 ounces shredded gouda cheese; 2 ounces shredded cheddar cheese

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Bacon and Cheese Quiche

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Ingredients

Warning0 allergens identified

Instructions

Preheat the oven to 400°F. Move a rack to the lowest position in the oven.

Poke the bottom of the frozen pie shell several times with a fork, and transfer to a baking sheet.

Bake the pie shell on bottom rack of oven until the bottom is slightly puffed, 12-14 minutes. When done, remove from oven and set aside.

Reduce the oven temperature to 350°F.

Place two sheets of paper towels on a large dinner plate. Set aside.

Set a large skillet over medium-high heat. Arrange the bacon strips in the skillet. Fry the bacon until brown and crisp, about 6-8 minutes, flipping once.

Transfer the bacon strips to the paper-towel-lined dinner plate.

In a large mixing bowl, whisk together the eggs, milk, heavy cream, salt, and black pepper until smooth.

Using clean hands, crumble the bacon into small pieces.

Add the crumbled bacon and shredded cheeses to the egg and milk mixture. Fold with a rubber spatula until evenly distributed.

Pour the egg, bacon, and cheese mixture into the pie shell. Cover the edges of the pie shell with pie guards or strips of aluminum foil to avoid burning or over-browning the crust.

Bake the quiche on bottom rack of oven until the top is firm and golden brown, 45-55 minutes.

Check to see that quiche is done. Remove from oven or add time as needed.

Allow to cool for at least 30 minutes at room temperature before slicing and serving. Leftover quiche may be stored covered in the refrigerator for up to 3 days.

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Nutrition

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Tips & Tricks (5)

Pre-Cook Your Bacon Crispy 🥓
Cook bacon until very crisp before crumbling and adding to the quiche—this prevents it from becoming soggy and ensures maximum flavor impact throughout the custard.
Temper Your Eggs Properly 🥚
Whisk eggs with cream and milk at room temperature for 2-3 minutes until slightly frothy, which creates a lighter, more delicate custard texture in your finished quiche.
Blind Bake Your Crust 🥧
Pre-bake the frozen pie shell at 375°F for 8-10 minutes with parchment and weights to prevent a soggy bottom crust that can result from the quiche's moisture.
Blend Your Cheeses Strategically 🧀
Reserve some gouda on top while mixing cheddar throughout the custard—gouda's smoky notes caramelize beautifully on the surface while cheddar distributes flavor evenly throughout.
Test Doneness Perfectly ✨
The quiche is done when the center jiggles just slightly when gently shaken—it will continue cooking as it cools and reach the ideal creamy consistency.