For the Flaky Crust:
1 store-bought or homemade 9-inch pie crust, chilled (see pro-tip for homemade)
Pie weights or dried beans for blind baking
For the Savory Filling:
6 slices thick-cut bacon, cooked until crisp and crumbled
1 ½ cups (6 oz) sharp cheddar cheese, shredded
4 large eggs, room temperature
1 cup (240 ml) heavy cream or half-and-half
1 cup (240 ml) whole milk
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ teaspoon smoked paprika
⅛ teaspoon freshly grated nutmeg (the secret ingredient)
2 tablespoons fresh chives, chopped
The Method: Crafting Quiche Perfection
Phase 1: The Perfect Pre-Baked Crust
Prep: Preheat oven to 375°F (190°C). Place chilled pie crust in a 9-inch pie dish. Crimp edges.
Blind Bake: Line crust with parchment paper and fill with pie weights. Bake for 15 minutes. Carefully remove parchment and weights. Prick bottom with a fork and bake for another 8-10 minutes, until the crust is pale gold and dry. Let cool slightly. Reduce oven to 350°F (175°C).
Phase 2: The Foolproof Custard
Whisk: In a large bowl, whisk the eggs until just combined—no need for froth. Slowly whisk in the cream, milk, salt, pepper, paprika, and nutmeg until homogenous.
Phase 3: Assemble & Bake
Layer: Sprinkle 1 cup of the shredded cheddar and all the crumbled bacon evenly over the bottom of the warm pre-baked crust.
Pour & Top: Slowly pour the custard mixture over the fillings. Sprinkle the remaining ½ cup of cheese and the chives over the top.
Bake: Carefully transfer to the oven. Bake at 350°F for 40-50 minutes, until the center is just set with a slight jiggle and the top is golden brown.
Phase 4: The Sacred Rest
Cool: Let the quiche cool on a wire rack for at least 30 minutes before slicing. This allows the custard to set fully for clean, beautiful slices.
Pro-Tips for Quiche Mastery
Homemade Crust Shortcut: Use a food processor to pulse 1 ¼ cups flour, ½ tsp salt, ½ cup cold cubed butter, and 3-4 tbsp ice water until it forms a dough. Chill 1 hour before rolling.
Room Temp is Key: Cold ingredients can shock the crust and cause uneven baking.
Pre-Baking (Blind Baking) is Non-Negotiable: This prevents a soggy bottom—the cardinal sin of quiche.
The Jiggle Test: The center should jiggle like Jell-O, not liquid, when gently shaken. It will set as it cools.
Customize It: Add ½ cup sautéed onions or mushrooms, or swap cheddar for Gruyère and bacon for ham.
Serving Your Golden Masterpiece
Serve warm or at room temperature. It’s perfect on its own or with:
A simple mixed green salad with a lemony vinaigrette.
Fresh fruit like berries or melon.
A glass of dry sparkling wine or freshly squeezed orange juice.
Conclusion: The Quintessential Savory Pie
This Bacon and Cheddar Quiche is more than a meal; it’s a gesture of hospitality and a celebration of timeless technique. It balances rich indulgence with elegant simplicity, proving that the most satisfying dishes are often built on a foundation of care and a few, perfect ingredients.
Preheat your oven, crisp that bacon, and prepare to bake the brunch masterpiece that will have everyone asking for the recipe.
