Bacon and Cheese Quiche
Savory and simple bacon and cheese quiche is the perfect hot breakfast to start the day - prep in 10 minutes then bake!
Servings: 6 people
Equipment
Ingredients
- 1 pie crust, softened as directed on the box
- 1 cup milk
- 4 eggs, slightly beaten
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 8 slices bacon, cooked and crumbled
- ½ cup cheddar cheese, shredded
- ½ cup mozzarella cheese
- ⅓ cup parmesan cheese, grated
Instructions
- Preheat the oven to 350°F. 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.
Video
Notes
Blind bake. To prevent the pie crust from bubbling and reduce shrinking, line it with parchment paper or foil, fill it with pie weights, dried beans, or rice, and bake for 10-12 minutes.
Prep ahead. Wrap the unbaked quiche tightly in plastic wrap or aluminum foil and store it in the refrigerator for up to 24 hours. Let it sit on the counter for 30 minutes before baking.
Store leftover quiche in an airtight container and refrigerate for 2-3 days or freeze for 3-4 months.
Nutrition
Calories: 406kcal | Carbohydrates: 17g | Protein: 17g | Fat: 30g | Saturated Fat: 12g | Cholesterol: 154mg | Sodium: 672mg | Potassium: 196mg | Fiber: 1g | Sugar: 2g | Vitamin A: 436IU | Calcium: 249mg | Iron: 2mg