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
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 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.
