Easy and quick to prepare, this breakfast or brunch recipe will quickly become a weekly staple. It’s full of flavor that comes from just the right combination of bacon, cheese, half and half and eggs. Plus a little nutmeg and paprika to take it to the next level.
Bake your pie crust for a couple minutes less than suggested on the package. I used a refrigerated pie crust and cooked for 8 minutes, 2 minutes under the recommended full cook time. Don’t forget to prick the sides and bottom of your crust with a fork.
Preheat the oven to 425℉.
Add chopped bacon and cheese into the crust.
In a large bowl, whisk together the eggs, spices and half and half. Pour the mixture into the crust. Gently stir the bacon and cheese on the bottom of the crust into the egg mixture.
Bake in the oven for 15 minutes at 425. Then turn down the heat to 375℉ and bake for 45 - 50 minutes more. If your crust is browning too much, add strips of tin foil over it to prevent it from browning further. When cooked, your quiche should be golden brown and fully set (not jiggly).
Notes
Cover your pie crust with tin foil: If your quiche is baking in the oven and you find that your crust is getting too brown, add a few strips of tin foil around the edges and fold them over so that they cover the crust. I tend to add this about 30 minutes after my quiche has gone into the oven.
Stir your filling: When you pour your egg mixture into your quiche, give it a gentle stir so that the cheese and bacon mixes well with the filling. Otherwise you’ll end up with your bacon and cheese clumped together at the bottom of your quiche.