Bacon and cheese quiche is a filling breakfast or party dish! The mix-ins in this quiche recipe are optional, but I've included some ideas.
– 4 large eggs at room temperature– ¾ cup whole milk (180 ml)– ½ cup heavy whipping cream (120 ml)– ¼ teaspoon salt
Ingredient
– ¼ teaspoon black pepper– ¼ teaspoon garlic powder– 8 to 10 slices fully cooked bacon chopped .– 1 cup shredded cheddar cheese (100 grams)– ¼ cup thinly sliced green onions (15 grams)
Direction
Partially bake your pie crust: For this quiche, bake it with pie weights for 15 minutes and without them for 5 minutes. This will keep the crust crisp and not soggy.
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See this post for details on partially baking the crust. Let the par-baked crust cool before adding the filling. Combine eggs in a large bowl and lightly beat.
Beat them lightly until just combined—don't add air! Adding dairy and spices: Whisk whole milk, heavy cream, salt, pepper, and garlic powder into beaten eggs until just combined.
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Build the quiche: Evenly cover the pie crust with cooked bacon, shredded cheddar, and chopped green onions. Next, carefully pour egg mixture into pie crust.
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Move the mix-ins around with a fork or rubber spatula to distribute them evenly throughout the quiche. Bake the quiche until the edges are set and the centre is no longer jiggly.