If you love a savory breakfast then this bacon & cheddar quiche is for you! Flakey crust, meat, cheese, and eggs-what else could you ask for?
Ingredients & Equipment Needed For This Recipe
- All Purpose Flour
- Unsalted Butter– You want this to be cubed and very cold.
- Granulated Sugar
- Kosher Salt
- Iced Water– I usually prepare this very first so it can get as cold as possible before I add to the dough.
- Large Eggs– I use large eggs for most of my recipes. Sometimes I use medium eggs that we receive fresh so if that’s the case I go by weight.
- Whole Milk– You can use half & half for the entire recipe if you like!
- Heavy Whipping Cream
- Salt & Pepper– Season to your personal preference.
Cooked & Chopped Bacon
Cheddar or Any Hard Cheese of Choice
- Set of Measuring Cups & Spoons (Liquids too) OR Digital Kitchen Scale if using Metric
- 2 Medium Bowls– One for mixing the quiche crust and the other for the filling.
- Whisk– In the recipe you will see it used twice. You can just use the same one!
- Rubber Spatula– Getting all the filling into the crust.
- Parchment Paper– Used for par-baking.
- Beans or Pie Weights– I just stick to beans and keep them in a separate jar so I can use them over and over.
- 9″ Quiche or Pie Pan– Self explanatory.
- Pan Spray- So you don’t have any parts of the crust sticking to the pan.
My Kinda Professional Tips For Bacon & Cheddar Quiche
- Don’t roll your crust too thick. The crust won’t get flakey if it’s too thick! My recipe can make 2- 9″ pie or quiche shells, rolled to about 1/8″ thick.
- Chill your crust before baking. Also par-baking will help with soggy bottoms. I par-bake my crust at 400° F ( C) for 15 minutes with parchment paper and beans (pie weights are also an option). Remove the beans or weights and parchment and place bak into the oven for 5-10 minutes until the bottom of the crust is DONE. If it’s still soggy, your bottom will be soggy!
- Don’t overfill your quiche! This will create a big mess in your oven as the eggs will expand in the oven.
- Can serve cold or hot. That’s what I love about this dish as it is versatile! I have it for breakfast and dinner every time time I make it!
- Quiche will last up to 3-4 days in the fridge in a close-able container.
Bacon & Cheddar Quiche
- Set of Measuring Cups & Spoons(Liquid too) OR Digital Kitchen Scale if using metric
- 2 Medium Bowls
- Rubber Spatula
- Rolling Pin
- Parchment Paper
- Beans or Pie Weights
- 9" Quiche or Pie Pan
- Pan Spray
- 2 1/4 Cup All-Purpose Flour
- 1 Tbl Granulated Sugar (10 g)
- 1 Tbl Kosher Salt (10 g)
- Ice Cold Water
- 4 Large Eggs
- Whole Milk (150 ml)
- Heavy Cream (150 ml)
- to taste Salt & Pepper
- 1/2 Cup Cooked & Chopped Bacon
- 1 Cup Cheddar Cheese
- Get 2 Cups of ice water ready. You wont be using all of it just enough to make dough but it never hurts to have a little extra. Cut the butter into small cubes or flat sheets and place in the freezer. Combine the dry ingredients with a whisk.
- Place the super cold butter into the flour and combine well. Rub with hands until the pieces of butter are about dime sided. Start by adding one cup water to start, gently mixing dough and adding more as need until 1 1/2 cups are in. It's better to be a little dry than too wet.
- Wrap the dough or bowl and place in the fridge for 30 minutes.
- Pre-heat oven to 400° F (205° C). Spray the quiche or pie pan with pan spray
- Once chilled, take the dough and cut in half. Sprinkle your work surface with flour and roll the dough out the size of your pan plus one inch for crust. May be a little thin but that's okay!
- Crumple up the parchment and then open and place in the pan on top of the dough. Add the beans or weights on top.
- Place into the oven for 15-20 minutes. Take out of the oven and remove the parchment and beans carefully. Continue to bake for another 5-10 minutes or until the bottom of the crust is bake on the top pretty well.
- Once the crust is par-baked, let cool and make the Quiche Filling.
- Cook and chop your bacon first according to your preference of texture, I like it crispy!
- Combine all of the quiche filling ingredients very well and measure out the cheese separately.
- Place the quiche dough back into the oven and fill with the quiche filling. Bake at 375 for 15 minutes.
- Lower the oven temperature to 350° F (180° C) and add the toppings. Continue to bake for another 30-35 minutes until the center is no longer jiggly.
- Remove from oven and let cool 10 minutes before slicing carefully and enjoying hot or letting cool in the fridge until you enjoy later!
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