Here’s the deal: This quiche has it all. Bacon, eggs, and cheese. I’m just not sure you could ask for anything else from a quiche. Possibly a flaky crust, but trust me when I say this is the creme de la creme of quiche crusts (this is the only tart or quiche dough I make). Compared to the multiple feasts we had last weekend, this quiche feels surprisingly light!
And look, if you’re really concerned about the calories, use egg whites to replace whole eggs, substitute turkey bacon, and instead of adding cheese (I always use reduced-fat, anyway), add something low in calories and fat, but high in flavor… like pesto!
…but then this wouldn’t be the quiche that “has it all.” Think about that.
Directions
You should probably prepare yourself for the difficulty of making this quiche.
Are you ready?
Make quiche dough ahead of time (recipe here). Roll dough out to fit a quiche or tart pan. Bake at 375 F for 15 minutes.
Chop bacon into small pieces. Cook bacon. Combine bacon, eggs, cheese, milk, and cream in a medium bowl. Pour mixture into partially baked dough. Cook for an additional 35-40 minutes, or until the egg has set and turned slightly golden brown on top. Let cool slightly.
Eat.
For a fast and flavorful weeknight meal (or, hello, perfect brunch entrée!), it doesn’t get much easier than this.
Bacon, Egg, and Cheese Quiche
Yields: 8 servings
Time: 10 minutes prep, 50 min – 1 hour cooking
Ingredients
- 1 prepared quiche dough
- 4 slices of bacon, chopped
- 5 eggs
- 1/2 cup skim milk
- 1/4 cup heavy cream
- 1/4 cup shredded cheese (I used cheddar)
Instructions
- Roll dough out to fit a quiche or tart pan. Bake at 375 for 15 minutes, or until lightly golden.
- Cook chopped bacon until desired crispness. Combine eggs, milk, cream, cheese, and bacon in a medium bowl. Pour into partially baked dough. Return to oven and bake for an additional 35-40 minutes, or until egg has set and is lightly golden brown.
