Classic Bacon and Cheese Quiche

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Classic Bacon and Cheese Quiche

Introduction

Quiche is a savory open-faced pie originating in France, but beloved all over the world. A perfect blend of eggs, cream, cheese, and other fillings (like bacon or veggies), it’s baked into a flaky pie crust until set and golden. This bacon and cheese version is rich, indulgent, and incredibly comforting — the perfect meal for breakfast, brunch, lunch, or dinner.

Ingredients

For the crust:

  • 1 9-inch pie crust (store-bought or homemade)
  • Optional: 1 egg white for brushing (keeps the crust crisp)

For the filling:

  • 8 slices bacon, cooked and crumbled
  • 1 small onion, finely diced (optional for flavor)
  • 1 1/2 cups shredded cheddar cheese (or a mix of Swiss/Gruyère and cheddar)
  • 4 large eggs
  • 1 1/2 cups heavy cream or half-and-half
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon nutmeg (optional, classic in French quiche)
  • Fresh or dried parsley for garnish
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Instructions

Step-by-Step Formation:

  1. Preheat oven to 375°F (190°C). Roll out your pie crust into a 9-inch pie dish. Prick the base with a fork and pre-bake for 8 minutes. Optional: brush with beaten egg white to prevent sogginess.
  2. Cook bacon in a skillet until crispy. Drain on paper towels, then crumble.
  3. If using, sauté onions in a little bacon fat until soft and golden.
  4. In a bowl, whisk eggs, cream, salt, pepper, and nutmeg until smooth.
  5. Sprinkle bacon, onions, and shredded cheese evenly into the pie crust.
  6. Pour egg mixture over the top slowly to distribute evenly.
  7. Bake 35–40 minutes or until the center is set and a knife comes out clean.
  8. Let cool slightly before slicing. Garnish with parsley.

Methods

There are two traditional methods for quiche:

  • Blind baking the crust ensures it doesn’t get soggy.
  • Custard base (egg and cream) should be gently whisked for a creamy texture.

Customize it:

  • Swap bacon for sausage or veggies.
  • Use milk instead of cream for a lighter version.

History

The word “quiche” comes from the German word Kuchen meaning cake. The dish hails from the Lorraine region of France, originally made with bread dough and called Quiche Lorraine — filled with eggs, cream, and bacon. Over time, cheese was added and the crust became pastry-based. By the 20th century, it had crossed over into England and America as a brunch staple.

Benefits

  • High Protein from eggs and bacon.
  • Calcium-rich thanks to all that delicious cheese.
  • Customizable to be gluten-free, vegetarian, or low-carb.
  • Meal prep friendly — perfect for reheating all week long!

Nutrition (Per Slice, approx. based on 8 slices)

  • Calories: 390 kcal
  • Protein: 14g
  • Carbohydrates: 8g
  • Fat: 32g
  • Fiber: 0.5g
  • Sugar: 1g
  • Calcium: 200mg

Quiche Lovers

  • Brunch Enthusiasts: It’s a staple of every fancy brunch table.
  • Meal Preppers: Make it Sunday, enjoy all week.
  • Busy Moms & Dads: One dish, minimal cleanup.
  • Cheese Addicts: That melty, golden top is irresistible.

Conclusion

Quiche is proof that simple ingredients can make something extraordinary. The flaky crust, the velvety custard, the smoky bacon, and the cheesy goodness — it’s a hug in a pie shell. Whether you’re hosting a brunch, need a comforting dinner, or just craving something warm and hearty, this bacon and cheese quiche always delivers.

If you’d like variations — spinach-mushroom, broccoli-cheddar, ham and Swiss, or crustless low-carb — I can whip those up too. Want to freeze it or meal prep? I got your back there as well!

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