Bacon & Cheddar Quiche
butter crust. Custardy eggs. Lots of crisp bacon and sharp cheddar. This is the kind of make-ahead brunch you can prep the day before and bake fresh in the morning—reliably delicious, and exactly the sort of comfort you’ll find on tinsuf.
Table of Contents
Ingredients
Crust (makes 2 single crusts; freeze one for later)
- 2 1/2 cups all-purpose flour, plus extra for rolling
- 1 cup (2 sticks) unsalted butter, cold and cubed
- 1 teaspoon fine salt
- 1 teaspoon sugar
- 6–8 tablespoons ice water
Filling
- 4 large eggs
- 1/2 cup heavy cream
- 1/2 cup milk
- 1/4 teaspoon fine salt
- 1/4 teaspoon black pepper
- 12 ounces bacon, cooked crisp and chopped
- 1 cup sharp cheddar cheese, shredded
Instructions
- Make the crust —
Pulse flour, salt, and sugar. Cut in cold butter to pea-size pieces. Pulse in ice water just until dough holds when pressed. Divide into two disks; wrap and chill 1 hour or overnight (freeze one for later). - Roll & line pan —
Preheat oven to 350°F (175°C). Roll one disk to a 12-inch round; fit into a 9-inch pie dish and crimp edges.
- Blind-bake —
Dock base with a fork. Line with parchment and weights; bake 12–15 minutes. Remove weights and bake 5 minutes more. Cool slightly. - Make custard —
Whisk eggs, heavy cream, milk, salt, and pepper until smooth. - Assemble —
Scatter bacon and cheddar in the crust. Pour the custard over top. - Bake —
Bake 45–50 minutes until the center just sets and the top is golden. Let stand 15 minutes before slicing.
Troubleshooting & Consistency Tips
- Soggy bottom: Blind-bake the crust and cool slightly before filling; bake the quiche on a preheated sheet pan.
- Weepy custard: Don’t overbake—pull when the center has a slight wobble. Cool 15 minutes to set.
- Greasy top: Drain bacon on paper towels; blot before adding to the crust.
- Tough crust: Add only enough water for the dough to hold; avoid overworking.
- No food processor? Cut butter in by hand with a pastry cutter or two knives
Storage & Make-Ahead
- Refrigerate: Up to 4 days. Reheat slices at 325°F until warmed through.
- Freeze: Wrap baked, cooled quiche tightly (whole or slices) up to 2 months; thaw overnight and reheat at 325°F.
- Prep ahead: Crust and filling can be prepared a day ahead; store crust rolled in pan (chilled) and custard covered in the fridge. Assemble and bake fresh.
Why This Recipe Works
A high-butter crust baked briefly before filling stays crisp and flaky. The 1:1 cream-to-milk ratio creates a custard that is rich but not heavy, while four eggs set it perfectly. Crisp bacon adds salt and texture; sharp cheddar melts smoothly and brings tangy depth. Baking at 350°F cooks the custard gently so it sets without curdling.
Expert Tips
- For ultra-clean slices, chill the quiche, then rewarm individual wedges.
- Flavor swaps: add sautéed onions or leeks, a handful of chopped chives, or replace half the cheddar with Gruyère.
- Dairy options: substitute half-and-half for the cream + milk in a pinch.
- Use the second dough disk for another quiche or sweet pie—freezes up to 2 months.
- Bake on the lower oven rack to ensure the base crisps nicely.
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