The cheesiest, creamiest, and most satisfying quiche your lips will ever touch!
Who doesn’t love a tasty quiche? You can eat it for breakfast for a satisfying way to start the day, or serve it at lunchtime with a little side salad. It’s also the perfect breakfast dish to make ahead of time if you’re hosting brunch for a group. Prepare it the night before, store it in the fridge, and then just pop it in the oven whenever you’re ready to bake it. So easy!
The possibilities are endless when it comes to the ingredients of a quiche. I had a ton of veggies in the fridge, some nice sharp cheddar and parmesan cheese, and uncured bacon so that’s what I threw into mine. The flavors of the melty cheese with the veggies and bacon sent my tastebuds to their happy place. I hope it sends yours there, too. The best part about this quiche is that you can throw in any veggies you have on hand and it’s going to be delicious. So, feel free to mix it up and see where things go.
I’ve included the instructions for my go-to pie crust below, but store bought pie crust also works great if you’re in a pinch and don’t have time to make a homemade one. I highly suggest this refrigerated pie crust for an equally delicious crust! If you end up making this dish, please let me know by tagging me on social at @la.dolce.limone. Enjoy!
Cheesy Bacon & Veggie Quiche
Ingredients
Equipment
Method
- Preheat oven to 350°F.
- Combine all-purpose flour, almond flour and salt in a large bowl.
- Add *cold* butter cubes and work it into the flour mixture with your fingers until small beads of dough form.
- Pour in the buttermilk and mix, adding more buttermilk as needed, until dough comes together.
- Knead the dough on floured surface until all dried spots are gone.
- Divide the dough into half. You'll only need half of the dough for this pie crust. You can wrap the other half in plastic wrap and save in the fridge until ready to use, for up to one week or so.
- Cook bacon and set aside to drain on paper towel-lined plate.
- Whisk eggs, cream, smoked paprika, garlic powder, and salt and pepper.
- Add cheddar and parmesan cheeses. Stir to combine.
- Dice red and green bell pepper and add to quiche mixture. Lightly sauté the shallot and add to mixture once cooled. Crumble bacon and add to mixture, stirring to fully incorporate all ingredients.
- Pour mixture into unbaked pie crust and bake until quiche is golden brown and set in the center, about 45 minutes or so. Check the quiche about 20-30 minutes in and add foil to the top if the crust is getting browned too quickly.
- Remove from oven and let the quiche set for about 10 minutes. Garnish with parsley or chives and enjoy. Makes 6-8 hearty slices.
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