Description
A decadent and savory quiche packed with bacon, cheese, and vegetables in a flaky homemade crust. Perfect for breakfast, brunch, or dinner!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup (1 stick) cold unsalted butter, cut into small cubes
- ¼ cup cold vegetable shortening, cut into small pieces
- 5–7 tablespoons ice water
- 1 pound bacon, cooked and crumbled
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 4 large eggs
- 1 ½ cups heavy cream
- ½ cup whole milk
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional)
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
Instructions
- Prepare the Crust:
- In a large bowl, whisk together the flour and salt.
- Cut in the cold butter and shortening using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Gradually add the ice water, one tablespoon at a time, mixing gently until the dough just comes together.
- Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- On a lightly floured surface, roll out the dough into a 12-inch circle.
- Carefully transfer the dough to a 9-inch pie plate. Press into the bottom and up the sides.
- Trim excess dough and crimp the edges.
- Prick the bottom of the crust with a fork.
- Line the crust with parchment paper and fill with pie weights or dried beans.
- Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until the edges are lightly golden brown.
- Remove the parchment paper and pie weights and bake for another 5-10 minutes, or until the bottom of the crust is lightly golden brown.
- Remove the crust from the oven and let it cool slightly while you prepare the filling.
- Prepare the Filling:
- Cook the bacon in a large skillet over medium heat until crispy. Remove and drain on paper towels. Crumble the bacon.
- In the same skillet, add the chopped onion and bell peppers. Cook over medium heat until softened, about 5-7 minutes.
- In a large bowl, whisk together the eggs, heavy cream, milk, salt, pepper, and cayenne pepper (if using).
- Add the cooked bacon, sautéed onion and bell peppers, cheddar cheese, and Monterey Jack cheese to the egg mixture. Stir to combine.
- Assemble and Bake the Quiche:
- Pour the filling into the pre-baked crust.
- Bake in a preheated oven at 350°F (175°C) for 45-55 minutes, or until the filling is set and the crust is golden brown.
- Remove the quiche from the oven and let it cool for at least 15-20 minutes before slicing and serving.
Notes
- Make it Ahead: Prepare the crust and filling ahead of time and store them separately in the refrigerator.
- Add More Vegetables: Add other vegetables to the filling, such as mushrooms, spinach, or asparagus. Sauté them before adding them to the egg mixture.
- Use Different Cheeses: Experiment with different types of cheese, such as Gruyere, Swiss, or pepper jack.
- Spice it Up: Add a pinch of red pepper flakes or a dash of hot sauce to the filling for a little extra heat.
- Crustless Option: Skip the crust altogether and bake the filling in a greased pie plate or baking dish. Reduce the baking time by about 10-15 minutes.
- Bacon Alternatives: Substitute bacon with cooked sausage, ham, or even vegetarian bacon.
- Freezing Instructions: Freeze the baked quiche for up to 2-3 months. Let it cool completely before wrapping it tightly in plastic wrap and then in aluminum foil. To reheat, thaw the quiche in the refrigerator overnight and then bake in a preheated oven at 350°F (175°C) for 20-30 minutes, or until heated through.
- Soggy Crust: To prevent a soggy crust, make sure to blind bake it properly and let it cool slightly before adding the filling. You can also brush the bottom of the crust with a beaten egg white before adding the filling to create a moisture barrier.
- Cracked Filling: A cracked filling can be caused by overbaking or baking at too high of a temperature. To prevent this, bake the quiche at a lower temperature (350°F/175°C).
- Prep Time: 45 minutes
- Cook Time: 70 minutes