Description
A rich and savory Bacon and Pimento Cheese Quiche featuring a flaky deep-dish crust filled with sharp cheddar cheese, smoky bacon, tangy pimentos, and a creamy custard base, perfect for brunch or a hearty snack.
Ingredients
Scale
Crust
- 1 (9-inch) deep dish pie crust, unbaked
Filling
- 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
- 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 to heat up along with the oven, ensuring a hot surface for even baking.
- Prepare Filling in Crust: Sprinkle the shredded sharp cheddar cheese evenly into the bottom of the unbaked pie crust. Evenly distribute the well-drained diced pimentos over the cheese, then scatter the crumbled cooked bacon on top.
- Mix Custard: In a medium bowl, whisk together the eggs, whole milk, heavy cream, salt, and black pepper until fully combined and smooth. Pour this egg mixture gently over the layered ingredients in the pie crust, careful not to overfill.
- Bake Quiche: Carefully place the filled pie crust on the preheated baking sheet and bake in the oven for 35 to 40 minutes, or until the quiche is fully set and the top is lightly golden.
- Cool and Serve: Remove the quiche from the oven and allow it to cool for about 15 minutes to set before slicing. Serve warm for best flavor and texture.
Notes
- Make sure to drain the pimentos well to avoid a soggy crust.
- Crumbled bacon can be substituted with precooked real bacon pieces for convenience.
- Allow the quiche to cool slightly before slicing to ensure clean cuts.
- You can use a store-bought pie crust or make your own for a more homemade touch.
- For a crispier crust bottom, you may blind bake the pie crust for 5-7 minutes before adding the filling.
