Bacon and Cheese Quiche
“Light and fluffy, this scrumptious bacon and cheese quiche is ideal for breakfast or brunch, but can also be served at dinnertime. Serve with chilled grapes or other fresh fruit on the side.” —Colleen Belbey, Warwick, Rhode Island
|Servings||Prep Time||Cook Time|
|6servings||15minutes||40minutes + standing|
|40minutes + standing|
- 1 sheet refrigerated pie crust
- 1/4 cup sliced green onions
- 1 tbsp butter
- 6 large eggs
- 1-1/2 cups heavy whipping cream
- 1/4 cup unsweetened apple juice
- 1 lb sliced bacon cooked and crumbled
- 1/8 tsp salt
- 1/8 tsp pepper
- 2 cups shredded Swiss cheese
- Preheat oven to 350°. Line a 9-in. pie plate with crust; trim and flute edges. Set aside. In a small skillet, saute green onions in butter until tender.
- In a large bowl, whisk eggs, cream and juice. Stir in bacon, salt, pepper and green onions. Pour into crust; sprinkle with cheese.
- Bake until a knife inserted in the center comes out clean, 40-45 minutes. Let stand 10 minutes before cutting.
- Freeze option: Securely wrap individual portions of cooled quiche in parchment and foil; freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap quiche; reheat in oven until heated through and a thermometer inserted in centre reads 165°.
Bacon and Cheese Quiche Tips
Why does my bacon and cheese quiche have a soggy bottom?
To avoid a soggy bottom, place the quiche on the lowest oven rack when you bake it. The lower part of your oven will help the bottom crust crisp up more as it bakes. Also, make sure the green onions are dry before adding them to the filling, because excess moisture can lead to a soggier crust.
Can I make the bacon and cheese quiche ahead of time?
Yes! Prepare your quiche according to the directions, and allow it to cool completely on a wire rack. Cover and refrigerate for up to 3 days. When you’re ready to eat the bacon and cheese quiche, cover it lightly in foil and reheat it in the oven at 325 degrees until heated through, about 15 minutes.
Can I use milk instead of heavy cream in this bacon and cheese quiche?
You can, but substituting the heavy cream with whole or 2% milk is better. You will lose some of the richness and flavour the heavy cream brings, but it shouldn’t be too drastic of a difference if you swap it out for a milk with a higher percentage milk fat. Can’t get enough quiche? Get out our top quiche recipes for more inspiration. Can't get enough eggs? Try our best egg recipes or any of our other top-rated breakfast recipes. —Mark Neufang, Taste of Home Culinary Assistant
1 piece: 739 calories, 60g fat (31g saturated fat), 359mg cholesterol, 781mg sodium, 22g carbohydrate (4g sugars, 0 fibre), 27g protein.