Bacon and Cheddar Quiche
This cheesy bacon quiche has been a favorite for many years. What’s not to love about a flaky pie crust filled with fluffy, cheesy eggs and plenty of bacon?
I adore make-ahead and casserole-style breakfast dishes, preferably ones with plenty of protein as well. This recipe combines some of our favorite breakfast foods into a single dish that everyone in the family loves to eat.
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My sister first made a bacon cheddar quiche for me about 10 years ago while I was visiting her family. I loved it at first bite and immediately asked her for the recipe.
Quiche is one of the most versatile and forgiving of all make-ahead breakfast options. You can prepare the crust and filling a day ahead and wait to assemble and bake it.
Ingredients
- 2 ½ cups All-Purpose Flour Plus Extra For Rolling
- 1 cup Unsalted Butter
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 6-8 tablespoons Ice Water
Filling:
- 4 Eggs
- ½ cup Heavy Cream
- ½ cup Milk
- ¼ teaspoon Salt
- ¼ teaspoon Pepper
- 12 Ounces Bacon Cooked Crispy And Chopped Up
- 1 cup Cheddar Cheese Shredded
How to Make Bacon and Cheddar Quiche
- To make the crust, pulse flour, sugar and salt in a food processor and pulse to mix together. Add in the butter, cut into small chunks, and pulse until the butter is no larger than pea size.
- Add water in a little at a time and pulse. Remove the dough from the food processor and knead together, forming two 4-5 inch disc shape with the dough. Pat dough out into two 4-5 inch circles. Wrap each piece of dough in plastic wrap and refrigerate for an hour or overnight.
- When you’re ready to make the quiche, preheat oven to 350.
- Roll out one of the pie crusts. Line pie dish with one of the pie crusts. Mix the corn eggs, heavy cream, milk, and salt and pepper.
- Bake at 45-50 minutes.
- Enjoy!
