Beef Bacon And Cheese Quiche. What if I told you that one dish could elevate your brunch, simplify your weeknight dinner, and utterly impress your guests with minimal effort? I’m thrilled to introduce you to a truly culinary masterpiece that does just that. While the classic quiche Lorraine boasts its delightful French origins, a truly iconic dish with centuries of history and global appeal, my version takes that timeless charm and infuses it with a decidedly hearty and modern twist. We’re talking about the rich, smoky depth of premium beef bacon perfectly harmonizing with a luxurious blend of sharp and creamy cheeses, all nestled within a perfectly flaky, golden crust.
People absolutely adore this dish not just for its incredibly savory flavor profile – the salty notes of the beef bacon, the delightful tang of the cheese, and the smooth, custardy filling are pure bliss – but also for its incredible versatility. It’s a dish that truly delivers on all fronts: a satisfying texture, from the crisp crust to the tender ingredients, and the convenience of being equally delicious served warm or at room temperature. This Beef Bacon And Cheese Quiche is more than just a meal; it’s a comforting experience, perfect for any occasion where you crave something truly special and deeply satisfying.
Ingredients:
Creating a truly exceptional Beef Bacon And Cheese Quiche starts with selecting the best ingredients. Here’s everything you’ll need to bring this savory masterpiece to life:
- For the Crust:
- 1 (9-inch) deep-dish pie crust, store-bought or homemade. If store-bought, I always recommend a good quality all-butter crust for the best flavor and flakiness.
- For the Filling:
- 8-10 slices (approximately 6-8 ounces) thick-cut beef bacon. The quality of your beef bacon significantly impacts the final flavor of your quiche, so choose wisely!
- 1 medium yellow onion, finely diced.
- 2 cloves garlic, minced.
- 5 large eggs, preferably free-range for richer yolks.
- 1 ½ cups heavy cream (also known as whipping cream). This is essential for the quiche’s luxurious, silky texture.
- ½ cup whole milk. A combination of cream and milk provides the perfect balance of richness without being overly heavy.
- 1 cup shredded Gruyere cheese. This Swiss cheese melts beautifully and offers a nutty, slightly sweet flavor that pairs wonderfully with beef bacon.
- ½ cup shredded sharp cheddar cheese. Adding a touch of sharp cheddar gives our Beef Bacon And Cheese Quiche an extra layer of savory depth and a lovely golden hue.
- 1 teaspoon Dijon mustard. This secret ingredient brightens the flavors and helps to stabilize the custard. Don’t skip it!
- ½ teaspoon fine sea salt, or to taste.
- ¼ teaspoon freshly ground black pepper, or to taste.
- Pinch of freshly grated nutmeg. Nutmeg is a classic addition to quiche, enhancing the savory notes and adding a subtle warmth.
- Optional Garnish:
- 2 tablespoons fresh chives, finely chopped.
- 1 tablespoon fresh parsley, finely chopped.
Prepping Our Foundation: The Crust and Aromatics for the Beef Bacon And Cheese Quiche
The first steps are all about building a solid base of flavor and texture for our incredible Beef Bacon And Cheese Quiche. A well-prepared crust and perfectly cooked aromatics are non-negotiable for a truly outstanding result.
- Prepare and Blind Bake the Pie Crust:
I always start with the pie crust to ensure it’s beautifully crisp and golden, providing the perfect foundation for our rich filling. Preheat your oven to 400°F (200°C).
If you’re using a store-bought crust, carefully unroll it and fit it into a 9-inch deep-dish pie plate. Gently press it into the bottom and up the sides. For a homemade crust, roll it out to about a 12-inch circle and carefully transfer it to the pie plate, trimming any excess and crimping the edges decoratively. I like to make sure the crimped edge is sturdy, as it will hold the custard beautifully.
To prevent a soggy bottom, which is the nemesis of any good quiche, we must blind bake the crust. Prick the bottom of the crust all over with a fork – this allows steam to escape and prevents large bubbles from forming. Line the crust with parchment paper or foil, then fill it with pie weights, dried beans, or rice. These weights keep the crust from shrinking and bubbling up during baking.
Bake for 15 minutes. After 15 minutes, carefully remove the parchment paper and pie weights. Return the crust to the oven and continue baking for another 5-7 minutes, or until the crust is lightly golden brown and looks dry. This second bake ensures the bottom is fully cooked and ready to absorb the quiche custard without becoming soft. Once baked, remove the crust from the oven and let it cool completely on a wire rack. This cooling step is crucial; placing hot filling into a hot crust can lead to condensation and a less crisp result.
- Cook the Beef Bacon to Perfection:
While the crust is cooling, it’s time to prepare the star savory element: the beef bacon. In a large skillet, cook the thick-cut beef bacon over medium heat. I like to lay the slices flat in a single layer to ensure even cooking. As the bacon cooks, its fat will render out, making it beautifully crisp. This usually takes about 8-12 minutes, depending on the thickness of your bacon and your desired level of crispness. I find that allowing it to get nice and crispy adds an incredible texture contrast to the creamy quiche.
Once the bacon is cooked to your liking, transfer the slices to a plate lined with paper towels. This helps to absorb any excess grease, making the bacon perfectly crisp and less oily in our Beef Bacon And Cheese Quiche. Once cooled slightly, crumble the bacon into small, bite-sized pieces. Set aside.
- Sauté the Onions and Garlic:
Don’t discard all that flavorful beef bacon fat! It’s an excellent medium for sautéing our aromatics. Pour off all but about 1 tablespoon of the rendered bacon fat from the skillet. Return the skillet to medium heat.
Add the finely diced yellow onion to the skillet. Cook, stirring occasionally, for 5-7 minutes, or until the onion becomes soft and translucent. We’re looking for sweetness here, not browning. Adding a little salt at this stage can help draw out moisture and soften the onions more quickly. Once the onions are tender, add the minced garlic and cook for another 1 minute, stirring constantly, until fragrant. Be careful not to burn the garlic, as burnt garlic can taste bitter. The combination of sweet, tender onions and aromatic garlic forms a crucial flavor layer in our quiche. Remove the skillet from the heat and set the sautéed mixture aside to cool slightly.
Crafting the Velvety Custard for Our Beef Bacon And Cheese Quiche
The custard is the heart and soul of any quiche, and for our Beef Bacon And Cheese Quiche, we want a custard that is rich, silky smooth, and perfectly seasoned. This is where all the flavors come together in a harmonious blend.
- Whisk the Eggs:
In a large bowl, crack the 5 large eggs. Using a whisk, beat the eggs vigorously for about 1-2 minutes until they are thoroughly combined and slightly frothy. The goal here isn’t to incorporate a lot of air, but rather to break down the egg whites and yolks completely so that they form a homogeneous mixture. This ensures a consistent texture throughout your quiche, preventing streaks of egg white.
- Combine Dairy and Seasonings:
To the beaten eggs, add the 1 ½ cups of heavy cream and ½ cup of whole milk. The heavy cream is responsible for the luxurious, melt-in-your-mouth texture, while the milk lightens it just enough to keep it from feeling too dense. Stir these together gently until well combined.
Next, add the teaspoon of Dijon mustard. I always recommend using a good quality Dijon; it adds a subtle tang and depth that you might not even identify, but it truly elevates the flavor profile. Then, season the custard with ½ teaspoon of fine sea salt, ¼ teaspoon of freshly ground black pepper, and a generous pinch of freshly grated nutmeg. I strongly advocate for fresh nutmeg; it has a far more vibrant and aromatic flavor than pre-ground. These seasonings are critical for enhancing the savory elements of our Beef Bacon And Cheese Quiche.
Whisk everything together thoroughly until all the ingredients are fully incorporated and the mixture is smooth. I often taste a tiny bit of the custard mixture (before it touches any raw ingredients like bacon) to ensure the seasoning is just right. Remember, you can always add more salt and pepper, but you can’t take it away!
Assembling and Baking Our Delectable Beef Bacon And Cheese Quiche
Now comes the exciting part: bringing all our beautifully prepared components together and transforming them into a golden-brown, irresistible Beef Bacon And Cheese Quiche in the oven.
- Layer the Filling into the Crust:
Reduce your oven temperature to 375°F (190°C). Retrieve your cooled, blind-baked pie crust. The key to a visually appealing and evenly flavored quiche is proper layering. First, sprinkle about half of the shredded Gruyere and sharp cheddar cheese mixture evenly over the bottom of the crust. This creates a delicious cheesy layer at the base.
Next, distribute the crumbled, crispy beef bacon over the cheese. Make sure it’s spread out well so every slice of quiche gets a good amount of that savory goodness. Follow this with the sautéed onions and garlic, spreading them evenly over the bacon layer. Finally, sprinkle the remaining half of the shredded cheese over the onions. These layers will keep the ingredients from sinking entirely to the bottom and ensure every bite is packed with flavor.
- Pour in the Custard:
Carefully pour the prepared egg and dairy custard mixture over the layered ingredients in the pie crust. Pour slowly and steadily to avoid disturbing the layers too much. Fill the crust almost to the very top, leaving about a ¼-inch margin from the rim. The custard will rise slightly as it bakes, so don’t overfill it. If you have a little custard left over, it’s better to discard it than to risk overflow in the oven.
- Bake the Quiche to Golden Perfection:
Carefully transfer the pie plate to the preheated 375°F (190°C) oven. I like to place it on a baking sheet to catch any potential drips, although with careful pouring, this shouldn’t be an issue. Bake for 30 minutes at this temperature. After 30 minutes, reduce the oven temperature to 350°F (175°C) and continue baking for another 20-30 minutes, or until the quiche is set and the top is beautifully golden brown. The center of the quiche should be just barely jiggly when gently shaken, indicating it’s perfectly cooked without being overdone. A knife inserted near the center should come out clean (though a tiny bit of moisture is okay).
If you notice the crust edges browning too quickly, you can loosely cover the edges with aluminum foil for the remaining baking time. This is a common practice to ensure an even bake. Over-baking will lead to a dry, rubbery quiche, so keep a close eye on it during the final minutes. The visual cues are your best friend here – a puffed-up, golden, and mostly set center is what we’re aiming for.
The Grand Finale: Cooling and Serving Our Beef Bacon And Cheese Quiche
You’ve done the hard work, and now the anticipation builds. The final steps are crucial for ensuring your Beef Bacon And Cheese Quiche reaches its full potential in terms of texture and flavor.
- Cool Before Slicing:
This step is absolutely critical, even though it requires patience! Once baked, carefully remove the quiche from the oven and place it on a wire rack. Allow the quiche to cool for at least 20-30 minutes before slicing. I know it’s tempting to cut into it right away, but this cooling period allows the custard to fully set, making for clean, beautiful slices. If you cut it too soon, the custard might still be too liquid and could ooze out, ruining the presentation and texture. The flavors will also meld and deepen slightly as it cools.
- Garnish and Serve:
After the cooling period, your Beef Bacon And Cheese Quiche is ready to be admired and enjoyed! If using, sprinkle the finely chopped fresh chives and/or parsley over the top just before serving. These fresh herbs add a lovely pop of color and a touch of herbaceous freshness that complements the rich savory flavors.
Using a sharp knife, slice the quiche into wedges. I find that a slightly serrated knife works wonderfully for cutting through both the crisp crust and the creamy filling cleanly. Serve warm or at room temperature. This quiche is incredibly versatile and makes a fantastic meal for breakfast, brunch, lunch, or even a light dinner. It pairs beautifully with a simple green salad with a light vinaigrette, or a side of fresh fruit. Enjoy the fruits of your labor!
- Storage Instructions:
If you happen to have any leftovers (which is rare in my house!), they can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can gently warm individual slices in the microwave, or for a crisper crust, reheat in a preheated oven at 300°F (150°C) for about 10-15 minutes, or until warmed through. Sometimes, I even enjoy a cold slice straight from the fridge – it’s that good!
I hope you love making and eating this Beef Bacon And Cheese Quiche as much as I do. It’s a truly satisfying dish that never fails to impress!
Conclusion:
Well, my friends, we’ve journeyed through the creation of what I truly believe is a show-stopping dish, a culinary masterpiece that will undoubtedly earn you rave reviews from anyone lucky enough to try it. If you’re looking for a recipe that combines hearty satisfaction with sophisticated flavor, then this is absolutely your new go-to. This isn’t just any quiche; it’s a symphony of savory notes, a testament to the fact that classic dishes can always be elevated with a touch of thoughtful innovation. The rich, smoky essence of the beef bacon, perfectly rendered and crisp, melds exquisitely with the creamy, melt-in-your-mouth texture of the custard. And let’s not forget the cheese – oh, the glorious cheese! A blend that offers both sharp tang and mild, nutty undertones, creating layers of flavor that dance on your palate with every single bite. It’s truly a dish that feels both comforting and luxurious, substantial yet incredibly elegant. You’ll find yourself reaching for a second slice before you even realize it, utterly captivated by its irresistible charm. It’s the kind of recipe that makes an ordinary meal feel like a special occasion, transforming a simple brunch into an unforgettable feast. The golden-brown crust, flaky and buttery, provides the perfect structural integrity and a delightful textural contrast to the tender filling. Seriously, if there’s one recipe you add to your repertoire this season, make it this one. It’s a guaranteed crowd-pleaser and a personal triumph in the kitchen, proving that a little effort yields extraordinary rewards.
Elevate Your Dining Experience: Serving Suggestions & Creative Variations
Now that you’ve mastered the art of creating this magnificent quiche, let’s talk about how to make it an even more versatile star on your menu. This quiche is incredibly adaptable, fitting seamlessly into various meal settings. For a quintessential brunch, I love serving a generous slice alongside a vibrant, crisp green salad tossed with a light vinaigrette. The freshness of the salad cuts beautifully through the richness of the quiche, creating a perfectly balanced meal. A side of fresh fruit – think berries, melon, or sliced oranges – also adds a delightful sweetness and a pop of color to your plate. If you’re considering it for a light lunch or even an elegant dinner, a cup of warm, comforting tomato soup or a delicate cream of mushroom soup would make an excellent companion. The creamy textures complement each other wonderfully, offering a truly satisfying experience.
But why stop there? The beauty of a recipe like this lies in its potential for customization. While the classic version is utterly divine, don’t hesitate to experiment once you’ve made it once or twice. For instance, consider swapping out some of the cheddar for a different cheese; a smoked gouda would add another layer of smoky depth, or a Monterey Jack could bring a milder, creamier texture. Want to sneak in some extra veggies? Sautéed spinach, finely diced bell peppers, or even a handful of tender asparagus tips can be folded into the custard mixture before baking. Just make sure to properly drain any high-water-content vegetables to prevent a watery quiche. For a touch of herbaceous freshness, a sprinkle of fresh chives or dill stirred into the custard just before pouring it into the crust would be absolutely fantastic. And if you’re feeling adventurous with your crust, while I adore a classic buttery pastry, you could also explore a gluten-free almond flour crust or even a potato crust for a unique twist. Imagine the possibilities! Each variation offers a chance to make this already incredible dish uniquely your own, catering to your personal tastes or what you have on hand in your pantry. This flexibility ensures that the Beef Bacon And Cheese Quiche remains exciting and fresh, no matter how many times you prepare it. It’s a canvas for your culinary creativity, inviting you to play with flavors and textures.
Your Culinary Adventure Awaits!
So, my fellow food enthusiasts, I implore you: don’t just read about this incredible Beef Bacon And Cheese Quiche; make it your next kitchen project! Clear your schedule, gather your ingredients, and prepare for a truly rewarding culinary experience. The aroma alone as it bakes will be enough to make your mouth water, filling your home with an inviting warmth that promises deliciousness. And the moment you pull that golden, puffed quiche from the oven, you’ll feel an immense sense of accomplishment. I promise you, the joy of slicing into that perfectly set, savory custard, revealing the delightful layers of beef bacon and melted cheese, is incredibly satisfying. It’s a dish that genuinely impresses, whether you’re serving it to discerning guests or simply treating yourself to something special.
After you’ve savored every last bite, I would absolutely love to hear all about your experience. Did you stick to the original recipe, or did you venture into some of the variations I suggested? Perhaps you came up with your own brilliant twist! Your insights and triumphs are what make this community so vibrant and inspiring. So please, don’t be shy! Share your photos, your thoughts, your successes, and even your “oops” moments (we all have them!) with me. Let’s celebrate the art of home cooking together. Happy baking, and I can’t wait to see what you create!
Recipe
A delicious recipe
Ingredients
Instructions
Important Information
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.
Leave a Comment