Description
This Bacon and Pimento Cheese Quiche is a savory, indulgent dish featuring a flaky deep-dish crust filled with sharp cheddar cheese, smoky bacon, and sweet pimentos, all enveloped in a rich egg custard. Perfect for brunch, lunch, or a comforting dinner, this quiche offers a delightful balance of creamy and crispy textures with every bite.
Ingredients
Scale
Crust and Filling
- 1 (9-inch) deep dish pie crust, unbaked
- 2 cups thick shredded sharp cheddar cheese
- 3/4 to 1 cup crumbled cooked bacon (or 1 (2.8-ounce) bag precooked real bacon pieces)
- 1 (4-ounce) jar diced pimentos, well drained
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 Oven: Preheat the oven to 375°F (190°C) and place a large rimmed baking sheet on the center rack of the oven to preheat. This ensures a hot surface to start baking the quiche evenly.
- Prepare Filling Base: Sprinkle the shredded sharp cheddar cheese evenly into the bottom of the unbaked pie crust. Then, evenly distribute the well-drained diced pimentos on top of the cheese, followed by an even layer of crumbled cooked bacon.
- Make Custard: In a medium bowl, whisk together the eggs, whole milk, heavy cream, salt, and black pepper until the mixture is smooth and well combined. This custard mixture will bind the ingredients and create a creamy texture when baked.
- Fill the Crust: Carefully pour the egg custard mixture over the cheese, bacon, and pimentos in the pie crust. Be careful not to overfill to prevent spilling during baking.
- Bake the Quiche: Place the prepared quiche on the preheated baking sheet in the oven. Bake for 35 to 40 minutes, or until the quiche is fully set and a knife inserted near the center comes out clean. The edges should be slightly golden and the filling firm.
- Cool and Serve: Remove the quiche from the oven and allow it to cool for about 15 minutes. This resting time helps the quiche to set further, making it easier to slice and serve. Serve warm for best flavor and texture.
Notes
- For a crispier crust bottom, preheating the baking sheet is key to a quick browning of the pie base.
- Feel free to adjust the amount of bacon according to your taste preferences.
- Use whole milk and heavy cream for a richer custard; substitutions with lower-fat dairy may affect texture and taste.
- Allow the quiche to cool slightly before slicing to achieve clean slices and avoid a runny filling.
