Make Ahead: Quiche can be baked, cooled, and refrigerated for up to 3 days. Reheat gently in the oven before serving.
Customizing the Flavour: Add sautéed onions, spinach, or mushrooms for variety. Use Swiss or Gruyère cheese for a different twist.
Serving Suggestions: Pair with a green salad, roasted potatoes, or fresh fruit for a complete meal.
Allergy-Friendly Options: Use dairy-free milk and cheese alternatives. Gluten-free crust works well too.
Storage Tips: Store covered in the fridge for up to 3 days. Freeze slices for up to 2 months—reheat from frozen in the oven.
BACON AND CHEESE QUICHE
This Bacon and Cheese Quiche is rich, creamy, and packed with savoury flavour. With crispy bacon, gooey cheese, and a flaky crust, it's a perfect brunch, breakfast, or light dinner option everyone will love.
Ingredients
- 1 9- inch unbaked pie crust
- 6 slices bacon chopped
- 1 cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- 4 large eggs
- 1 cup milk
- ½ cup heavy cream
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground nutmeg optional
Instructions
Preheat the Oven:
- Preheat oven to 375°F (190°C). Place the pie crust in a 9-inch pie dish and set aside.
Cook the Bacon:
- In a skillet over medium heat, cook bacon until crispy. Drain on paper towels.
Assemble the Filling:
- Sprinkle the bacon evenly over the crust. Top with cheddar and mozzarella cheese.
Mix the Custard:
- In a bowl, whisk together eggs, milk, cream, salt, pepper, and nutmeg. Pour over the bacon and cheese in the crust.
Bake the Quiche:
- Bake for 35–40 minutes or until the centre is set and the top is lightly golden. Let rest for 10 minutes before slicing.