Teresa's Recipes
Bacon and Swiss Quiche with Homemade Pie Crust
Experience the decadence of breakfast with this savory Bacon and Swiss Quiche, enveloped in a buttery, flaky homemade pie crust. Filled with a luscious custard of eggs and milk, generous chunks of crispy bacon, and melted Swiss cheese, this quiche offers a symphony of flavors that will make your breakfast or brunch feel like an extravagant feast. The handcrafted crust adds a personal touch of warmth that transforms this dish into a heartwarming meal.
Ingredients
- 2 tablespoons, chopped Chives
- 1/2 teaspoon Black pepper
- 1/2 teaspoon, divided Salt
- 1 cup Milk
- 4, large Eggs
- 1 cup, shredded Swiss cheese
- 6 slices, cooked and crumbled Bacon
- 1 1/2 cups All-purpose flour
- 1/2 cup, cold and cubed Unsalted butter
- 4-5 tablespoons Ice water
Dietary Notes
- Servings: 6
- Dish Type: Breakfast
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Calories: 450
- Fat: 30g
- Carbs: 28g
- Protein: 18g
- Sodium: 580mg
- Sugar: 3g
Instructions
- In a large bowl, combine the flour and 1/4 teaspoon of salt. Add the cold, cubed butter and use your fingers to mix until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, and mix until the dough comes together. Be careful not to overwork the dough.
- Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour. This will help the dough maintain its shape during baking.
- Preheat your oven to 375°F (190°C).
- On a lightly floured surface, roll out the dough to fit a 9-inch (23 cm) pie dish. Gently place the dough in the pie dish and crimp the edges for a decorative touch.
- In a medium bowl, whisk together the eggs, milk, remaining 1/4 teaspoon of salt, and black pepper. This forms your creamy egg custard.
- Evenly sprinkle half of the bacon and Swiss cheese over the bottom of the pie crust. This creates a base of flavor for your quiche.
- Pour the egg mixture over the bacon and Swiss cheese in the pie crust.
- Sprinkle the remaining bacon and Swiss cheese on top, creating a delightfully cheesy top layer.
- Bake for 40-45 minutes, or until the quiche is set and the top is golden brown. If the edges of the crust are browning too quickly, you can cover them with foil.
- Remove the quiche from the oven and let it cool for about 10 minutes. This allows the quiche to fully set up.
- Garnish with chopped chives before serving for a pop of color and freshness.