Homestead on Lakeside

My favorite type of dessert is pie. When I was a child and it was my birthday, I didn’t want a birthday cake. I wanted a birthday pie. So, of course, I love all types of quiche. It’s basically a savory pie. The key to making a quick bacon and cheese quiche for breakfast is to have your pie crust ready. Over the holidays, when the pie baking was in full swing, I made extra pie crusts and froze them.

The night before I wanted to make the quiche, I took a pie crust dough out of the freezer and placed it in the refrigerator. The other piece that helps make this a fast prep in the morning is to have your bacon already cooked and in the fridge. When I make bacon, I try to make extra so that I can add it to any recipe for a delicious touch. Cooked bacon stores in the fridge very well. On a side note, I also love eating cold bacon for a snack. So, keeping extra cooked bacon in the fridge is a must in our house.

This quiche is so light and fluffy because of the egg milk ratio. If you add too many eggs and not enough milk, you’ll have more of a frittata texture. I hope you enjoy this bacon and cheese quiche.

Bacon and Cheese Quiche

Ingredients:

6 medium eggs

1 cup of whole milk

8 oz. of shredded cheddar

1/2 cup of chopped cooked bacon

salt and pepper to taste (my bacon is pretty salty, so I only add pepper)

1 tsp of chopped fresh chives

1 pie crust

Bacon and Cheese Quiche

Recipe:

Start by preheating your oven to 375F and preparing your pie crust. Roll out the cold pie crust on a floured surface and place it in buttered/greased pie dish. Poke holes with a fork in the bottom of the crust and place in the freezer for about 5 minutes until your oven is done preheating. Blind bake your crust for 10 minutes.

While your crust is baking, prepare the quiche filling. Whisk the eggs and milk together and add in your cheese, chopped bacon, and salt and pepper.

Take the blind baked crust out of the oven and reduce the heat to 350F. Pour in your quiche filling and sprinkle the top with chopped chives. Bake for 40 minutes or until the quiche center isn’t jiggly when lightly jiggled.

This recipe is so versatile. you can use the quiche base and change the mix ins to broccoli, spinach, or ham. Enjoy!

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