Step-by-Step Instructions
1. Prepare the Oven and Crust:
Preheat your oven to 375°F (190°C). If using a frozen pie crust, let it thaw slightly. Press the crust firmly into a 9-inch pie dish, crimping the edges as desired. For a crispier crust, prick the bottom and sides with a fork and pre-bake for 8-10 minutes. Let it cool slightly before adding the filling.
2. Sauté the Veggies:
In a small skillet over medium heat, cook the chopped onion and bell pepper for 3-4 minutes until they are just softened. This step deepens their flavor and removes excess moisture. Set aside to cool.
3. Whisk the Custard:
In a large bowl, whisk the eggs, milk (or cream), salt, pepper, and garlic powder (if using) until the mixture is completely smooth and well-combined.
4. Assemble the Quiche:
Sprinkle half of the shredded cheese onto the bottom of the pie crust. Evenly distribute the crumbled bacon and sautéed pepper and onion mixture over the cheese. Carefully pour the egg custard over all the fillings. Finally, top with the remaining shredded cheese.
5. Bake to Perfection:
Place the quiche on a baking sheet (to catch any potential drips) and bake for 35-40 minutes. The quiche is done when the edges are set and the center jiggles just slightly. The top will be beautifully golden brown.
6. Rest and Serve:
Remove the quiche from the oven and let it rest on a wire rack for at least 10-15 minutes before slicing. This allows the custard to set fully, making for clean, perfect slices.
Expert Tips & Variations
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Avoid a Soggy Bottom: Pre-baking (blind baking) the crust for just 8-10 minutes is the best trick to ensure a crisp, flaky base.
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Drain Your Fillings: Make sure your cooked bacon and sautéed veggies are well-drained and cooled before adding them to the crust to prevent a watery quiche.
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Get Creative with Fillings:
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Vegetarian: Omit the bacon and add sautéed mushrooms and spinach (squeeze out excess water first).
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Southwestern: Use pepper jack cheese and add a handful of canned green chiles and a pinch of cumin.
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Meat Lover’s: Substitute the bacon with cooked breakfast sausage or diced ham.
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Storage: Let the quiche cool completely before covering and storing in the refrigerator for up to 4 days. Reheat slices in the microwave or a 350°F oven until warm.
Serve warm and enjoy a taste of the frontier right at your breakfast table!
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