Bacon and Cheese Quiche
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.
Ingredients
- 6 medium eggs
- 1 cup whole milk
- 8 oz shredded cheddar
- 1/2 cup chopped cooked bacon
- salt and pepper to taste
- 1 tsp fresh chopped chives
- 1 pie crust
Instructions
- 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!