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Simple quiche with homemade crust WP recipe image

Cheese and Bacon Quiche

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Servings: 8
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes

Equipment

  • Large mixing bowl
  • Measuring cups and spoons
  • Pastry cutter optional
  • Rolling Pin
  • Dry beans or pie weights
  • 10-inch pie dish
  • Baking sheet

Ingredients

For the homemade crust
  • 1¾ cups all-purpose flour plus more for rolling out dough
  • 1 stick cold salted butter
  • 1/4 cup ice-cold water
  • 1/4 tsp salt
For the quiche filling base
  • 6 large eggs
  • 3/4 cup heavy cream or whole milk
  • ¼ tsp salt
  • ¼ tsp pepper
For the add-ins
  • 1 cup grated cheese I like extra sharp white cheddar or Gruyère
  • 6 slices cooked bacon blotted and roughly chopped

Instructions

Make the pastry
  • In a large mixing bowl, combine flour and salt. Add cubed butter. Use a pastry cutter, fork, or your hands to work the fat into the flour until fully incorporated and there are no clumps larger than a pea.
  • Pour in the ice-cold water and gently fold it in with a fork until the dry mixture begins to stick together. If you need more water, add it in 1 tablespoon increments.
  • Gently press the dough into a flat disk and set aside. If you need to stop here, wrap the pastry in plastic wrap and refrigerate for up to 2 days.
Roll out the crust
  • Keep your pie dish nearby. Generously dust a clean work surface and your rolling pin with flour.
  • Place your pastry on the counter and dust the surface with flour. Roll your pastry into a large circle, about 1/8” thick.
  • Transfer the pastry to the pie dish, and let the crust sink into the dish. Gently press the crust into the dish, cutting any excess along the top. Lightly prick the bottom of the crust with a fork.
  • Chill the crust for at least 30 minutes. You can also pop it in the freezer for 15 minutes if you’re in a rush. Meanwhile, preheat your oven to 400°F.
Blind bake the crust
  • Place the pie dish on a baking sheet, line the crust with parchment paper, and fill it with dry beans or pie weights to prevent the crust from puffing up while baking. Bake the crust for 15-20 minutes, or until the bottom is no longer wet.
Make the quiche filling
  • While the crust bakes, whisk together the eggs, cream or milk, salt, and pepper in a large mixing bowl or liquid measuring cup. Add the grated cheese and chopped bacon and stir. Set aside.
Assemble and bake the quiche
  • Remove the baked crust from the oven and let cool for 5 minutes. Turn down the oven to 350℉. Carefully remove the parchment paper and pie weights.
  • Give the filling one final stir, and pour it into the crust. Carefully return the quiche to the oven and bake for 45-50 minutes, or until set.

Notes

  • You can use a store-bought roll-out pie crust if you don’t have time to make one from scratch.
  • Heavy cream creates a richer, creamier filling, but whole milk works well for a lighter everyday quiche.
Course: Breakfast, Main Course
Cost: $6.97 / $0.87 per serving