Description
This savory Bacon and Pimento Cheese Quiche combines a flaky deep-dish pie crust with sharp cheddar cheese, smoky bacon, and sweet pimentos, all enveloped in a rich custard of eggs, milk, and cream. Perfect for brunch or a comforting dinner, this quiche bakes to golden perfection and is best served warm.
Ingredients
Scale
Crust and Cheese
- 1 (9-inch) deep dish pie crust, unbaked
- 2 cups thick shredded sharp cheddar cheese
Fillings
- 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
Egg 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 your oven to 375°F (190°C) and place a large rimmed baking sheet on the center rack to heat while you prepare the quiche. This hot baking sheet helps ensure a crisp crust bottom.
- Assemble Cheese and Fillings: Sprinkle the shredded sharp cheddar cheese evenly into the bottom of the unbaked pie crust. Layer the well-drained diced pimentos evenly over the cheese, followed by an even layer of crumbled cooked bacon on top.
- Mix Egg Custard: In a medium mixing bowl, whisk together the eggs, whole milk, heavy cream, salt, and black pepper until the mixture is smooth and fully blended. Carefully pour this egg mixture into the pie crust over the layered ingredients, making sure not to overfill.
- Bake the Quiche: Transfer the prepared pie crust with fillings onto the preheated baking sheet in the oven. Bake for 35 to 40 minutes, or until the quiche filling is fully set and the top is lightly golden. It should not jiggle when shaken gently.
- Cool and Serve: Remove the quiche from the oven and let it cool on a wire rack or counter for about 15 minutes to allow the custard to set further. Slice into 8 servings and serve warm for the best flavor.
Notes
- Use a deep-dish pie crust for a thicker quiche with plenty of filling.
- Crumbled bacon can be substituted with precooked bacon pieces for convenience.
- Ensure pimentos are well drained to prevent a soggy crust.
- Preheating the baking sheet helps achieve a crisp, golden crust bottom.
- The quiche can be refrigerated and reheated gently in the oven or microwave.
- Allow the quiche to cool slightly before slicing to prevent cracking or crumbling.
