Description

This Bacon and Pimento Cheese Quiche is a savory and indulgent dish combining a flaky deep-dish pie crust with sharp cheddar cheese, smoky bacon, and tangy pimentos. Perfect for brunch or a comforting meal, it boasts a creamy custard filling made with eggs, milk, and cream, baked until golden and set. The recipe yields a deliciously rich quiche that serves 8 and is simple to prepare using a conventional oven.

Ingredients

Scale

Crust and Cheese

1 (9-inch) deep dish pie crust, unbaked
2 cups thick shredded sharp cheddar cheese

Meats and Vegetables

3/4 to 1 cup crumbled cooked bacon (or 1 (2.8-ounce) bag precooked real bacon pieces)
1 (4-ounce) jar diced pimentos, well drained

Custard Mixture

4 large eggs
1 cup whole milk
1/2 cup heavy cream
1/4 teaspoon salt
1/8 teaspoon black pepper

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Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) and place a large rimmed baking sheet on the center rack to preheat along with the oven. This will help ensure the quiche cooks evenly and the crust turns crisp.
Assemble Base Layer: Sprinkle the shredded sharp cheddar cheese evenly into the bottom of the unbaked pie crust. Then, distribute the well-drained diced pimentos over the cheese, followed by an even layer of crumbled cooked bacon. This layering creates a flavorful foundation for the custard filling.
Prepare Custard Mixture: In a medium mixing bowl, whisk together the eggs, whole milk, heavy cream, salt, and black pepper until fully combined and smooth. This custard base provides the creamy texture and rich flavor of the quiche.
Fill Crust: Carefully pour the custard mixture over the cheese, pimentos, and bacon in the pie crust. Take care not to overfill the crust to prevent spillage during baking.
Bake the Quiche: Transfer the filled pie crust onto the preheated rimmed baking sheet in the oven. Bake for 35 to 40 minutes, or until the quiche is set and the top is slightly golden. The baking sheet helps ensure even heat distribution and catches any spills.
Cool and Serve: Remove the quiche from the oven and allow it to cool on a wire rack for about 15 minutes. This resting time helps the quiche to set further and makes slicing easier. Serve warm for the best flavor and texture.

Notes

Using a preheated baking sheet helps prevent a soggy crust by providing a hot surface for the quiche to bake on.
Adjust bacon quantity based on preference for smokiness and saltiness.
Allow the quiche to cool slightly before slicing to maintain clean slices.
This quiche can be made a day ahead and reheated gently before serving.
Substitute half-and-half for heavy cream for a lighter custard, if desired.