This home made Bacon & Cheese Quiche is perfect for breakfast or dinner!
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Oh do I love a good quiche! And I’m not picky when it comes to what’s in them…I have yet to meet a quiche I don’t like. But for so long I thought my family didn’t like quiche (I have no idea where that thought even came from), so I never made them at home, and would just order them if we went out to eat. But last week I was craving a quiche, so I thought I would try to make one for dinner. I figured it was worth a shot because a lot of times kids change their minds about what they like or don’t like, so it’s important not to give up on foods. I decided to keep the ingredients simple and made sure they were ones the kids liked…with bacon and cheese and pie crust, you just can’t go wrong.
And to my great surprise everyone enjoyed this quiche so much, even my youngest who is my picky eater!
Quiches are so easy to make, don’t be afraid of them! You can even keep things extra simple by using a pre-made pie crust, then the rest is as simple as whisking together ingredients, pouring it into a pre-baked crust then baking!
I just wanted to share this picture with you so you can see what it looks like to pre-bake a pie crust. This is a required step for the making of your quiche, and it’s super simple. Basically all you have to do is weigh down the crust so it doesn’t bubble up during the pre-baking step. You can use pre-bought pie weights, but I just like to use dried rice, lentils or beans…they work great and they’re cheap!
Most think of quiches as breakfast food, but they’re great for dinner too. You can load them up with your favourite vegetables, use your preferred cheese, add ham, bacon, pancetta…tailor them to your tastebuds! Quiches are great because the ingredients are so simple, chances are you have everything you need right in your fridge.
Anyway, I hope you love this recipe…it’s full of the delicious and comforting flavours of bacon and cheese. Because bacon. And cheeeeese. SO good.Print
Pastry Crust (makes 2 bottom crusts – see notes):
- 2 cups flour
- 1/2 tsp salt
- 2/3 cup shortening (lard)
- 1/4 cup water
- 1 tbsp butter
- 1 cup diced onion
- salt and fresh ground pepper
- 6 large eggs
- 3/4 cup whole milk
- 1 cup cooked and crumbled bacon (I also used 1/4 cup pancetta)
- 1 cup shredded cheese (any kind you like – I used an Italian cheese blend)
- Preheat your oven to 375 degrees.
- Sift the flour and salt into a bowl.
- With a pie cutter, cut in the shortening until the particles are pea sized.
- Sprinkle in water, 1 tsp or so at a time, mixing lightly with a fork. Donât over mix or the crust will be tough.
- Press into a ball. It is okay if it is crumbly. In fact crumbly makes for a tender, flaky crust!
- Separate the ball into 2 balls: use one for the quiche, and freeze one for later.
- Roll out one ball of the dough to fit a 9 inch pie plate.
- Place a sheet of parchment paper over dough in the plate, and fill with pie weights, or you can use dried lentils, rice or beans. See picture above
- Bake for 20 minutes, then remove from the oven.
- Remove the parchment paper and weights and set aside.
- While the crust is baking, cook the bacon until it is hard enough to crumble.
- In a separate skillet, melt the butter over medium heat then add the onion, salt and pepper. Cook until the onions are soft, about 5 minutes.
- In a separate bowl, whisk together the eggs and milk.
- Then add the cooked onion, bacon, and shredded cheese, and combine.
- Pour the egg mixture into the partially baked crust and bake for 40-45 minutes, until the centre of quiche is set (it won’t jiggle if it’s fully cooked).
The recipe for the pie crusts makes 2 crusts, so use one for this quiche, and freeze the other for later!
Adapted slightly from Martha Stewart
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Have a delicious day!