If you’re searching for a dish that feels like a warm hug on a plate, look no further than this Bacon and Pimento Cheese Quiche Recipe. It perfectly balances the smoky, savory goodness of bacon with the creamy, tangy richness of sharp cheddar pimento cheese. Every bite delivers a beautiful combination of textures and flavors that will have you coming back for seconds, whether it’s for brunch, lunch, or a cozy dinner. This quiche is not only a crowd-pleaser but also incredibly straightforward to make, making it an irresistible addition to your recipe collection.
Ingredients You’ll Need
Gathering your ingredients for this Bacon and Pimento Cheese Quiche Recipe is both simple and exciting. Each component plays a crucial role, from the flaky crust that holds it all together to the luscious egg mixture that binds the fillings into a silky custard. The sharp cheddar adds vibrant color and tang, while the bacon and pimentos create that signature flavorful punch you’ll adore.
- 1 (9-inch) deep dish pie crust, unbaked: Provides the perfect buttery, flaky base to support the rich filling.
- 2 cups thick shredded sharp cheddar cheese: Offers bold flavor and creamy texture that melts beautifully into the quiche.
- 3/4 to 1 cup crumbled cooked bacon: Delivers smoky crunch that makes every bite irresistible; using precooked bacon pieces is a great time-saver.
- 1 (4-ounce) jar diced pimentos, well drained: Adds a subtle sweetness and a splash of vibrant red, giving the quiche a pop of color.
- 4 large eggs: The essential binding agent that sets the quiche into a custardy delight.
- 1 cup whole milk: Creates a creamy consistency to lighten and enrich the filling.
- 1/2 cup heavy cream: Adds luscious richness and helps achieve that melt-in-your-mouth texture.
- 1/4 teaspoon salt: Enhances all the natural flavors without overpowering them.
- 1/8 teaspoon black pepper: Provides a subtle warmth that balances the cheese and bacon.
How to Make Bacon and Pimento Cheese Quiche Recipe
Step 1: Preheat the Oven
Start by preheating your oven to 375°F. To ensure a perfectly baked quiche crust that’s crisp and golden, place a large rimmed baking sheet on the center rack while the oven heats. This hot surface will help cook the bottom of your quiche evenly, avoiding sogginess and creating that delightful crunch we all love.
Step 2: Layer the Cheese, Pimentos, and Bacon
Scatter the shredded sharp cheddar cheese evenly across the bottom of your unbaked pie crust. The cheese forms a melty, flavorful layer that acts as a flavorful bed for the other ingredients. Next, sprinkle the well-drained diced pimentos over the cheese, adding bursts of color and a subtle tang. Top it all with the crumbled cooked bacon, which adds smoky depth and a wonderful texture contrast throughout the quiche.
Step 3: Whisk the Egg Mixture
In a medium bowl, whisk together the eggs, whole milk, heavy cream, salt, and black pepper until the mixture is smooth and slightly frothy. This step is simple but essential to achieving the creamy, custard-like texture that defines any great quiche. Be careful not to overmix, as you want that silky texture to shine through.
Step 4: Pour and Bake
Gently pour the egg mixture over the layered cheese, pimentos, and bacon in the pie crust. Make sure you don’t overfill, leaving just a little space at the top to allow the eggs to expand as they cook. Carefully place the quiche on the preheated baking sheet in the oven and bake for 35 to 40 minutes. You’ll know it’s done when the quiche is set but still slightly jiggly in the center. Let it cool for about 15 minutes before slicing so the flavors fully settle and the custard firms up perfectly.
How to Serve Bacon and Pimento Cheese Quiche Recipe
Garnishes
To take this Bacon and Pimento Cheese Quiche Recipe to the next level, try garnishing it with a sprinkle of fresh chopped chives or parsley. A little fresh herb adds a pleasant pop of color and a mild, fresh flavor that complements the richness of the quiche beautifully. For an extra indulgent touch, serve with a dollop of sour cream or a swirl of hot sauce on the side.
Side Dishes
This quiche pairs wonderfully with light, refreshing sides that balance its richness. A crisp green salad with a tangy vinaigrette or some sliced fresh tomatoes dressed in olive oil and basil make fantastic companions. Roasted or steamed vegetables like asparagus or haricots verts also offer a lovely texture and flavor contrast for a well-rounded meal.
Creative Ways to Present
For a brunch gathering or special occasion, consider serving your Bacon and Pimento Cheese Quiche Recipe in individual tart pans for charming personal portions. You could also add edible flowers for an elegant touch or pair with artisan breads and fruit preserves for a sophisticated spread that will impress guests and family alike.
Make Ahead and Storage
Storing Leftovers
Leftover Bacon and Pimento Cheese Quiche Recipe stores beautifully in the fridge. Simply cover it tightly with plastic wrap or place it in an airtight container to keep it moist and flavorful. Enjoy within 3 to 4 days for the best taste and texture.
Freezing
This quiche freezes well, making it an ideal make-ahead meal. After baking and cooling completely, wrap individual slices tightly in plastic wrap and aluminum foil, then place them in a freezer bag. They’ll keep their delicious flavor and texture for up to 2 months. Just remember to thaw overnight in the fridge before reheating.
Reheating
When you’re ready to enjoy leftovers, reheat slices in a preheated oven at 350°F for about 15 minutes or until warmed through. Avoid microwaving if possible to keep the crust from getting soggy and maintain that crisp, flaky texture that makes this quiche so special.
FAQs
Can I use a store-bought pie crust for this recipe?
Absolutely! Using a store-bought pie crust saves you time and still delivers great results, especially when preheating on a hot baking sheet to ensure the crust gets crispy and golden.
Is it possible to make the quiche vegetarian?
Definitely. Simply omit the bacon and consider adding roasted vegetables like bell peppers or mushrooms to keep the quiche flavorful and satisfying.
Can I substitute the heavy cream?
Yes, you can use all whole milk or half-and-half if you prefer a lighter version, though using heavy cream adds that signature richness and creaminess.
How do I know when the quiche is done?
You’ll want the center to be set but still have a slight jiggle. Overbaking can make the quiche dry, so start checking around 35 minutes and keep an eye on it.
Can I make this quiche in advance for a brunch?
Yes! Bake it the day before, refrigerate overnight, and reheat before serving. This makes your brunch prep easy and stress-free.
Final Thoughts
There is truly nothing quite like this Bacon and Pimento Cheese Quiche Recipe to bring comfort and joy to your table. It’s rich, savory, and packed with so much flavor, yet surprisingly simple to prepare. Whether you’re serving it for a special occasion or an everyday meal, this quiche promises to impress and satisfy every time. Give it a try — you might just discover your new favorite go-to recipe!
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Bacon and Pimento Cheese Quiche Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Brunch
- Method: Baking
- Cuisine: American
Description
This savory Bacon and Pimento Cheese Quiche combines a flaky deep-dish crust filled with sharp cheddar cheese, smoky bacon, and sweet diced pimentos, all set in a creamy custard made from eggs, milk, and cream. Perfect for brunch or a light dinner, this quiche is baked to golden perfection and served warm.
Ingredients
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 your oven to 375°F (190°C) and place a large rimmed baking sheet on the center rack to heat up along with the oven.
- Prepare Crust Base: Sprinkle the shredded sharp cheddar cheese evenly into the bottom of the unbaked deep-dish pie crust. Follow by distributing the well-drained diced pimentos evenly over the cheese, then sprinkle the crumbled cooked bacon on top.
- Mix Egg Mixture: In a medium bowl, whisk together the eggs, whole milk, heavy cream, salt, and black pepper until fully combined and smooth.
- Fill Crust: Carefully pour the egg mixture into the prepared pie crust over the layered ingredients, taking care not to overfill the crust to avoid spillage during baking.
- Bake Quiche: Transfer the filled pie crust onto the preheated baking sheet in the oven. Bake for 35 to 40 minutes or until the quiche is set and the center is firm when gently shaken.
- Cool and Serve: Remove the quiche from the oven and allow it to cool for about 15 minutes before slicing. Serve warm for the best flavor and texture.
Notes
- Use precooked bacon pieces for convenience, or cook and crumble your own for extra freshness.
- Be sure to drain the diced pimentos thoroughly to prevent excess moisture from making the quiche soggy.
- Allowing the quiche to cool before slicing helps it set properly and makes for cleaner slices.
- This quiche freezes well—wrap leftovers tightly and freeze for up to 2 months.
