Bacon and Cheddar Quiche

Learn how to prepare this incredible Bacon and Cheddar Quiche recipe so you can taste the traditional flavor of these ingredients.

This recipe is a favorite of the whole family and with good reason! The children love it and it becomes a very fun breakfast.

Stay with us so you can learn how to prepare the Bacon and Cheddar Quiche recipe.

Prep Time: 25 min | Cook Time: 50 min | Total time: 1 hour 15 min

What you need to make Bacon and Cheddar Quiche:

Crust (makes enough for 2 quiches):

2 ½ cups All-Purpose Flour, Plus Extra For Rolling

1 cup Unsalted Butter

1 teaspoon Salt

1 teaspoon Sugar

6-8 tablespoons Ice Water

Filling:

4 Eggs

½ cup Heavy Cream

½ cup Milk

¼ teaspoon Salt

¼ teaspoon Pepper

12 Ounces Bacon (Cooked Crispy And Chopped Up)

1 cup Cheddar Cheese (Shredded)

How to make Bacon and Cheddar Quiche:

Step 1. To make the crust, pulse flour, sugar, and salt in a food processor and pulse to mix together. Add in the butter, cut into small chunks, and pulse until the butter is no larger than pea-size.

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Step 2. Add water in a little at a time and pulse. Remove the dough from the food processor and knead together, forming two 4-5 inch disc shape with the dough. Pat dough out into two 4-5 inch circles. Wrap each piece of dough in plastic wrap and refrigerate for an hour or overnight.

Step 3. When you’re ready to make the quiche, preheat oven to 350.

Step 4. Roll out one of the pie crusts. Line pie dish with one of the pie crusts. Mix the corn eggs, heavy cream, milk, and salt and pepper.   

Step 5. Bake at 45-50 minutes.

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laura

Bacon and Cheddar Quiche

Learn how to prepare this incredible Bacon and Cheddar Quiche recipe so you can taste the traditional flavor of these ingredients.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 7

Course: Breakfast

Cuisine: American

Calories: 803

Ingredients Method

Ingredients

  

• 2 ½ cups All-Purpose Flour Plus Extra For Rolling
• 1 cup Unsalted Butter
• 1 teaspoon Salt
• 1 teaspoon Sugar
• 6-8 tablespoons Ice Water

Filling:

• 4 Eggs
• ½ cup Heavy Cream
• ½ cup Milk
• ¼ teaspoon Salt
• ¼ teaspoon Pepper
• 12 Ounces Bacon Cooked Crispy And Chopped Up
• 1 cup Cheddar Cheese Shredded

Method

 

1. To make the crust, pulse flour, sugar and salt in a food processor and pulse to mix together. Add in the butter, cut into small chunks, and pulse until the butter is no larger than pea size.
2. Add water in a little at a time and pulse. Remove the dough from the food processor and knead together, forming two 4-5 inch disc shape with the dough. Pat dough out into two 4-5 inch circles. Wrap each piece of dough in plastic wrap and refrigerate for an hour or overnight.
3. When you’re ready to make the quiche, preheat oven to 350.
4. Roll out one of the pie crusts. Line pie dish with one of the pie crusts. Mix the corn eggs, heavy cream, milk, and salt and pepper.
5. Bake at 45-50 minutes.
6. Enjoy!