What is quiche?
Well, for those of you who don’t know what it is, quiche is a delicious, feel-good, savory egg-based dish. Filled with a whole lot of yumminess.
I was curious and wondered where quiche actually originated from. So, I got to researching and I discovered that there has been some controversy on where quiche originated. Some say that it is a classic French cuisine and that the French created it first, while others say that quiche originated in Germany in the Middle Ages in the medieval kingdom of Lothringen. The word “quiche” is from the German word “Kuchen”, meaning cake. The French later renamed quiche, “Quiche Lorraine”. Quiche Lorraine’s original recipes included eggs, fresh cream, and bacon bits. Traditionally, their quiche had no cheese and only later was added by other chefs.
Quiche is super versatile and can be made in hundreds of ways. I fell in love with quiche when my friend, Kirsten, introduced it to me years ago. I couldn’t believe how delicious and light it actually was. The great thing about quiche, aside from it being so savory, is that you can eat this dish for any meal at any time of the day. You can change the types of cheese or protein you use, and you can also add some nutritious green vegetables as well.
More quiche recipes to come! Don’t worry, I have you covered! 😉
This recipe was given to me by my friend Kirsten, and I have since made it numerous times in many different ways.
Let’s talk crust!
To make your life a little simpler, and make this recipe less time-consuming, I like to purchase store-bought pie crust. Now, if you’re someone who enjoys making homemade pie crust, then by all means, be my guest and have a blast. Some days I am just short on time and need to make my life a little easier.
I do have a homemade pie crust recipe, be sure to look for it in my blog.
Frozen or refrigerated pie crusts like Pillsbury pie crust, are really great to use for this recipe. They are super flaky and exactly what helps make this quiche so delicious.
Frozen pie crusts don’t need to be thawed before you bake. They come out just fine if you stick them in the oven while frozen. If you’re using a refrigerated pie crust, I like to take it out of the refrigerator right before I begin prepping. I remove it from the box and just let it sit out in its wrapper until I’m ready to use it. Right before I place it over my pie dish, I like to unroll it and lay it on my counter, and with a rolling pin just roll it out flat. Roll your rolling pin over the dough 2-3 times just to help make the dough a little flatter and easier to work with when laying over a pie dish.
If you don’t like crust or prefer not to use it, just make sure to grease your dish before pouring the ingredients into it to prevent it from sticking!
Whipping Cream
This recipe calls for whipping cream. Many may ask what’s the difference between heavy cream and whipping cream? Well, ladies and gents, there is a slight difference. While they are both great for use as whipped cream and while heavy cream actually holds its peaks a little more, whipping cream has about 5-6% less fat than heavy cream. When using whipping cream in this quiche it tends to leave a lighter and airier texture. So, it’s best to use whipping cream rather than heavy cream in this particular recipe. I think heavy cream might make this quiche slightly denser. While this quiche is rich and savory in flavor, it is also light and airy and that’s what I love about it! Every time I make this quiche, I always get really great compliments on it.
Bacon!!
Now, choosing bacon for this recipe is completely your preference. I tend to like more smoked-styled bacon so that is what I use, but feel free to use any bacon that you enjoy. There is low sodium bacon, no sugar bacon, thicker sliced bacon, etc. There is a plethora of choices to make when choosing bacon. Additionally, it should be noted, that there are many ways to cook bacon. You can cook it on a cast iron skillet, in an air fryer, baked in the oven and so much more. I like to cook it usually in my cast iron skillet until it starts to get a little crispy, but not completely. I do this more to get rid of as much fat as possible before adding the bacon to the quiche so that it doesn’t add more fat to the recipe.
Today, I ended up using my frying pan to cook my bacon. It was already sitting on my stove and accessible to me, so I just used that!
To cook bacon in a pan, you simply turn up the heat on medium to high. Let your pan get hot and simply add in your diced bacon and hear it sizzle away.
Cheese Lovers Paradise
To all my cheese lovers, this recipe is super versatile when it comes to whatever cheese you love. I have used mozzarella, parmesan, and so many others. Sometimes when I make quiche, I’ll use whatever cheese is in my fridge. Since we are big cheese lovers in my house, I always and I mean always, have cheese in my refrigerator. You can mix and match your cheeses or just choose one and toss it into this recipe. Whatever satisfies your taste buds! Just keep in mind that you want to pick a cheese that will have good melting properties such as goat cheese, feta cheese, gruyere cheese, cheddar cheese, and so on.
Baking
Here are some tips to ensure that your quiche comes out just right!
Always place your quiche on the bottom rack when baking in your oven. This will help ensure that your pie crust will become a nice golden brown all around. Getting a nice crispy golden-brown crust is essential to making this quiche a success! Also, keep an eye on your quiche. Your oven might cook differently than mine. You want to make sure that the crust is a nice golden brown all around the edges. The edges should be set, and your quiche might begin to crack as mine does. Don’t worry if it does. It is OK!! This will make for an extra creamy and silky quiche! If you see that your quiche is a little too jiggly in the center, let it bake for an additional 10 minutes. Remove it from the oven and place it on a cooling rack for a good 30 minutes or more. If you don’t let it settle, it won’t become a custard and it could get runny when you cut into it. Serve warm or cold. This quiche is also best when heated the next day in your air fryer or toaster oven. Just don’t leave it there for too long like I did once. It burns easily! Lol! This quiche also holds well in the refrigerator for a few days!
Hope you enjoy this recipe as much as I do!
If you change it up, feel free to share what you did in the comments below!
Bom apetite! Enjoy your meal!
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Bacon and Cheese Quiche Recipe
Equipment
- 1 pie dish
Materials
- 1 Pillsbury Pie crust refrigerated or frozen
- ½ pack of bacon diced and cooked
- ½ cup of shredded swiss cheese
- ½ cup of shredded cheddar cheese
- 1 small onion finely chopped
- 4 eggs
- 2 cups of whipping cream
- ¼ tsp of salt
- ¼ tsp of black pepper
Instructions
- Heat oven to 425℉.
- Remove crust from refrigerator and let sit out to room temperature.
- Chop bacon and let cook in frying pan until almost crispy.
- Remove bacon and lay on a plate with a paper towel to drain the excess fat. Let sit aside.
- Remove most of the excess fat leftover in pan from bacon but leave enough to have a coating around the pan to sauté onions.
- Saute onions until they become translucent.
- In a large bowl add whipping cream, eggs, salt and pepper and mix well using a hang mixer or a whisk if that is what you prefer.
- Add cheeses and mix well.
- Next, you will need a pie dish.
- Remove pie crust from its original packaging and lay over the pie dish. Be sure to mold it into the dish. Also be sure to read my blog above to see what I do with my crust.
- Lay your bacon and onion into the bottom of your pie dish.
- Pour whipping cream and remaining ingredients over bacon and onion. With a fork or spoon make sure to mix everything evenly throughout your dish.
- Place the pie dish in the oven uncovered for 15 minutes. Don’t forget to set your timers!
- Reduce oven to 300℉ after the 15 minutes and continue to bake for an additional 40 minutes.
- To check if the middle of the pie is fully baked. Take a knife and stick it in the middle of your quiche and if it comes out clean then your pie is ready.
- Remove quiche from the oven and let cool and rest for about 30 minutes before serving and eating.
- Bom appetite! Enjoy this deliciousness!
My friend made a quiche using this recipe (crust less because I’m on Keto). It was amazing ! Can’t wait to try it out and have it again.
Thanks so much for sharing and look for more Keto friendly recipes coming soon! Let me know how your recipes turns out!