Savory and simple bacon and cheese quiche is the perfect hot breakfast to start the day - prep in 10 minutes then bake!
Prep Time10minutes?mins
Cook Time50minutes?mins
Total Time1hour?hr
Course:?Breakfast, Main Course
Cuisine:?American
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¿ªÔÆÌåÓýs:?6?people
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Author:?Lil' Luna
Equipment
pie plate
pie server
Ingredients
1?pie crust,?softened as directed on the box
1?cup?milk
4?eggs,?slightly beaten
??teaspoon?salt
??teaspoon?pepper
8?slices?bacon,?cooked and crumbled
??cup?cheddar cheese,?shredded
??cup?mozzarella cheese
??cup?parmesan cheese,?grated
Instructions
Preheat the oven to 350¡ãF. Place the pie crust in a shallow 9-inch glass pie plate. Double-fold the edges of the crust and crimp.
Add 8 slices of cooked and crumbled bacon and cheese to the bottom of the pie crust.
In a medium bowl, mix milk, slightly beaten eggs, salt, and pepper, then pour over the bacon and cheese.
Bake for 45-50 minutes or until a knife, inserted in the center, comes out clean. Let set for 5-10 minutes before cutting.
Notes
Recipe Tips.
Partially baking the crust before adding the filling can help keep the crust from getting soggy; line it with parchment paper, fill it with?pie weights, and bake for 13-15 minutes.
For the quiche to be rich and creamy, I highly recommend using whole milk or half and half.
Overcooking can cause the eggs to be rubbery. The center should be set but still slightly jiggly, and the edges should be golden brown.?
Prep ahead.?Cover tightly with plastic wrap and store the uncooked quiche in the fridge for up to 24 hours. Let it sit at room temperature for 30 minutes and give it a gentle stir before baking.Store?Store leftover quiche in an airtight container and refrigerate for up to 3 days or freeze for 2-3 months.
