We’re starting off the weekend in style with some Bacon Quiche!
First the bacon was chopped up and cooked in the oven. Then, all the ingredients (minus the crust, of course!) are mixed together.
The pie crust is baked in the oven first to make sure it hardens and the liquid-y quiche mixture doesn’t soak through. Then the filling can be poured in, and the whole thing goes into the oven until it’s cooked through.
My filling didn’t quite fit my pie crust because it puffed up on one side too much, but that can be fixed if you put some tin foil into the pie crust and pour in some dry beans before you pre-cook the crust in the oven. It helps weigh the crust down and prevent too much “puffing.”
Once the quiche is finished cooking, some more bacon is sprinkled on top, and we’re done!
Note that I did have to cook the quiche longer than the recipe quoted by about 10 minutes, and the middle still was a little runny.
This quiche was very cheesy and tasty, but the bacon was a little overcooked. A stove top is a more reliable method to cook bacon evenly, in my opinion.
And while the bacon might have been overcooked, the middle of the quiche was still a little under-cooked even after leaving it in the oven for an extra 10 minutes.
This is mostly just chopping and mixing, so not too difficult at all! It’s definitely one of the faster quiches I’ve ever made.
You will need bacon, eggs, heavy cream, milk, colby & monterey jack cheese, and a store-bought pie crust.