Introduction

Bacon and Cheddar Quiche is a classic, comforting dish that combines smoky bacon, sharp cheddar cheese,
and a creamy egg custard baked in a flaky pie crust. Perfect for breakfast, brunch, or even a light dinner,
this quiche delivers a satisfying balance of savory flavors and creamy texture that everyone will love.

Ingredients

For the crust (optional if using store-bought):

• 1 ¼ cups all-purpose flour
• ½ teaspoon salt
• ½ cup (1 stick) cold unsalted butter, cubed
• 3–4 tablespoons ice water

For the filling:

• 6 slices of bacon, cooked and crumbled
• 1 cup shredded sharp cheddar cheese
• ½ cup chopped onion (optional)
• 4 large eggs
• 1 ½ cups half-and-half (or whole milk)
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• ⅛ teaspoon ground nutmeg (optional)
• 1 prepared 9-inch pie crust (homemade or store-bought)

Instructions

1. Preheat your oven to 375°F (190°C).
2. Prepare the crust:
   Roll out the dough and fit it into a 9-inch pie dish. Trim and crimp the edges, prick the bottom with a fork,
   line with parchment paper, and fill with pie weights. Bake for 10 minutes, then remove the weights and bake
   another 5 minutes until lightly golden.
3. Cook the bacon until crispy in a skillet over medium heat. Drain on paper towels and crumble.
4. In a bowl, whisk together eggs, half-and-half, salt, pepper, and nutmeg.
5. Spread the bacon and cheddar evenly over the crust. Add onions if desired, then pour the egg mixture on top.
6. Place the quiche on a baking sheet and bake for 35–40 minutes, until the center is set and the top is lightly golden.
7. Let cool for about 10 minutes before slicing and serving.

Description

This Bacon and Cheddar Quiche features a golden crust filled with creamy, savory custard.
The smoky bacon complements the tangy cheddar cheese beautifully, creating a rich and balanced flavor.
The inside is soft and silky, while the crust adds a perfect buttery crunch.

Correction

If your quiche turns out too runny, it may have been underbaked. Bake until the center barely jiggles when shaken.
Also, avoid adding too much milk or cream—stick to the recommended ratio to help the custard set properly.