Bacon Cheddar Quiche Recipe

A perfect quiche transforms ordinary breakfast ingredients into something extraordinary - where crispy bacon meets melted cheddar and tender spinach, all embraced by a buttery, flaky crust. This bacon cheddar quiche has become my Sunday morning ritual, filling the kitchen with an aroma that never fails to draw my family to the table, even on their laziest mornings.

Last weekend, I served this quiche at my sister's baby shower. The way the room fell silent except for satisfied mmms told me everything I needed to know. The secret? Taking time to properly crisp the bacon and letting the eggs come to room temperature before baking.

Essential Ingredients and Selection Guide

• Eggs: Farm-fresh eggs make a noticeable difference. Look for ones with bright orange yolks for the richest color and flavor. I get mine from the local farmers market where I can chat with the producers
• Half and Half: The perfect balance of richness without being too heavy. Full-fat is non-negotiable here; it's what gives the quiche its silky texture
• Bacon: Thick-cut bacon provides better texture and more pronounced flavor. Choose one without added flavoring to let the natural smokiness shine
• Cheddar Cheese: Sharp or extra-sharp aged cheddar brings the most flavor. Freshly grated melts more smoothly than pre-shredded
• Baby Spinach: Select bright, crisp leaves without any yellowing. Fresh spinach offers better texture and taste than frozen
• Pie Crust: Whether homemade or store-bought, ensure it's cold when working with it. The key to flakiness lies in those cold butter pieces

Detailed Step-by-Step Instructions

Preparing the Crust

Begin with a cold pie crust in your 9-inch pie dish. Crimp the edges decoratively - I find a simple thumb-and-finger crimp not only looks beautiful but helps prevent shrinkage during blind baking. Chill the shaped crust for 20 minutes while your oven preheats to 400°F.

Blind Baking Process

Line your chilled crust with parchment paper, ensuring it hugs every curve. Fill with dried beans or pie weights to prevent bubbling. Bake for 15 minutes until the edges start turning golden. Remove weights and parchment carefully - I learned the hard way to pull slowly to avoid tearing the partially baked crust. Return to oven for 5-7 minutes until the bottom looks dry and pale golden.

Bacon Preparation

While the crust bakes, cook bacon in a cold-started skillet over medium heat. This gradual heating helps render fat evenly while achieving perfect crispiness. Once golden brown, transfer to paper towels, let cool, then crumble into generous pieces. Reserve a few prettier pieces for topping.

Egg Mixture

In a large bowl, whisk 6 eggs until well combined. Add 1½ cups half and half slowly while whisking to ensure smooth incorporation. Season with ½ teaspoon salt and ¼ teaspoon black pepper. The key is to whisk until the eggs look silky and slightly frothy - about 1 minute by hand.

Assembly

Layer half the cheese in the bottom of your par-baked crust. Add crumbled bacon, then spinach. Pour the egg mixture slowly over the fillings, letting it seep between layers. Top with remaining cheese and reserved bacon pieces. Reduce oven temperature to 375°F.

Baking Process

Place quiche on the center rack and bake for 35-40 minutes until the center is just set but still has a slight wobble. A knife inserted one inch from the edge should come out clean. Let rest for 15 minutes before slicing - this allows the eggs to finish setting for perfect, clean cuts.

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Growing up in my grandmother's kitchen, I watched her make quiche every holiday morning. She taught me that patience with the blind baking process makes all the difference in achieving that perfectly crispy crust.

The Art of Seasoning

Layering flavors throughout each component elevates a good quiche to greatness. Season the egg mixture well, remembering that the filling ingredients will dilute the overall seasoning. Consider the saltiness of your bacon and cheese when adding salt.

Make-Ahead Magic

Quiche actually improves when made a day ahead. The flavors meld together beautifully overnight, and gentle reheating brings back that just-baked texture. For busy mornings, this make-ahead capability has saved countless brunches.

Serving Suggestions

While delicious on its own, I love serving this quiche with a lightly dressed arugula salad. The peppery greens provide a fresh contrast to the rich, creamy filling. For brunch gatherings, I often pair it with fresh fruit and croissants.

Storage Solutions

Properly stored in an airtight container, this quiche keeps beautifully for up to four days. Reheat individual slices in a 325°F oven for about 10 minutes to maintain the crust's crispness.

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After years of quiche-making, I've learned that this recipe is more than just breakfast - it's a canvas for creativity and a way to bring people together. Whether served at room temperature for a picnic or hot from the oven on a cozy morning, it never fails to create moments of joy around the table.

Frequently Asked Questions

→ Why blind bake the crust?

Blind baking prevents a soggy bottom by partially cooking the crust before adding the wet filling.

→ Can I make this ahead?

Yes! Bake up to 2 days ahead and reheat, or freeze for up to 3 months. Let thaw overnight before reheating.

→ What can I substitute for half and half?

Use equal parts whole milk and heavy cream, or just heavy cream for a richer quiche.

→ Can I add other vegetables?

Yes, but pre-cook watery vegetables like mushrooms or peppers to prevent a soggy quiche.

→ How do I know when it's done?

The center should be set and not jiggly. A knife inserted near the center should come out clean.