Classic bacon and eggs, baked up in a flaky homemade pie crust make this a special treat for the weekend. You'll need to plan ahead as the crust needs to rest overnight, but it's worth the extra effort.
Course Breakfast, Brunch
Cuisine American, French
Keyword Bacon Quiche, Quiche
Prep Time 20 minutesminutes
Cook Time 40 minutesminutes
Resting time 1 hourhour
Total Time 2 hourshours
Author loveonaplate
Ingredients
Crust (makes enough for 2 quiches):
2 ½cupsall-purpose flourplus extra for rolling
1cupunsalted butter
1teaspoonsalt
1teaspoonsugar
6-8tablespoonsice water
Filling: makes enough for one quiche, double for 2 crusts
4eggs
½cupheavy cream
½cupmilk
¼teaspoonsalt
¼teaspoonpepper
8slicesbaconcooked crispy and coarsely chopped
1cupshredded cheddar cheese
Instructions
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°F
Roll out one of the pie crust discs to a 9 inch circle. Line pie dish with one of the pie crusts.
Blind bake crust in oven for 8 minutes. Remove from oven.
Whisk together the eggs, heavy cream, milk, and salt and pepper. Stir in the bacon.
Layer half the cheese in the bottom of the par cooked pie crust. Pour egg mixture over cheese. Top with remaining cheese.
Bake 35-40 minutes until egg is set. Test for doneness by inserting a knife in the center of the quiche. It should come out clean.
Notes
Par baking the crust and layering the cheese on the bottom before pouring in the egg mixture ensures a crisp, not soggy bottom of your quiche.