Impres your guests with this Bacon, Scallion, and Cheddar Quiche: a fluffy, cheesy filling that sets up sky-high in a springform pan. Yes, it’s a lot of quiche, but it’s delicious and the leftovers keep well and reheat perfectly.
Bacon, Scallion, and Cheddar Quiche
Course: Breakfast, BrunchCuisine: French10-12
servingsMake sure all your prep is done before you start cooking.
Ingredients
1 double-crust batch of shortcrust pastry
- For the filling:
6 large eggs
1½ cups heavy cream
1½ cups whole milk
1 tsp coarse salt
1/2 tsp rosemary
1/2 tsp sage
½ tsp freshly ground pepper
1/4 tsp nutmeg
1/8 tsp cayenne
- For the add-ins:
3-4 thinly sliced scallions
8 slices bacon, diced and cooked until crispy
4 oz. aged, white cheddar, cut into pea-sized cubes
Directions
- Prep the crust.
- Follow the shortcrust instructions with these changes: A) Roll out the entire batch of dough, instead of dividing it in half. Fitting it to the pan will result in some folds along the side; snip these away and smooth out the cuts. B) Do not crimp. Instead, let the excess crust hang over the outer edge of the pan. C) Blind bake for 20 minutes.
- Make the filling.
- Whisk eggs until smooth – about 100 strokes by hand – then whisk in cream, milk, and salt. Grind rosemary, sage, pepper, nutmeg, and cayenne very finely. Stir it into the custard. Pour the custard into a saucepan and heat over a low flame, stirring constantly, until it reaches 80°F.
- Pour custard mixture into cooled crust. Scatter in the bacon and scallions, and cheddar.
- Bake.
- Bake at 375°F for 10 minutes, then lower the heat to 325°F and continue to bake until a knife inserted into the center comes out clean, checking after 30 minutes. Use a serrated knife to cut the off the overhanging crust. Let cool about 1 hour before serving.
Notes
- Basil, cumin, oregano, parsley, thyme, onion powder, and/or garlic powder can be added to or substituted for the spices.
This filling is to die for. It’s lighter and less dense than what you expect of a quiche filling. I also love the sky-high result you get from making it in a springform pan. You can reheat leftover slices of quiche easily in the microwave with excellent results, but I’ll eat it stone cold, straight from the fridge, too. It’s that good.
Social Learning
You could shred the cheese instead of cubing it, but I love the little pockets of cheese you get with the cubes.
You could bake the quiche completely in the oven, without preheating the custard on the stove, but then the baking time may be too long for your crust, and the crust may wind up getting too dark.
The Backstory
Six eggs? In this economy?
For the quiche in this post, I took out a second mortgage on my house. Wait, I’m getting off track.
For the quiche in this post, I experimented with graham cracker crust. I had a ton of grahams that I wanted to see if I could use in a savory way, and AI insisted that this would not be as weird as it sounds. Well, it isn’t as weird as it sounds. But I also didn’t like it enough to ever want to do it again. That’s why the recipe calls for a traditional crust.
Bacon, Scallion, and Cheddar Quiche
Credit for images on this page: Make It Like a Man! unless otherwise credited. This content was not solicited by anyone, nor was it written in exchange for anything. Thank you, Kesor. Thank you, ⌘+C. References: Food.com, Ina Garten, Martha Stewart, Southern Living. Make It Like a Man! is ranked by Feedspot as #13 in the Top 30 Men’s Cooking Blogs.
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ta quiche est bien appétissante
bonne semaine
Thank you!
This looks absolutely delicious!!
Thank you, Lori!
My first thought was this is delicious. My second thought is that this might cost a week’s wages in the current situation. Like the USA we’re also seeing outbreaks of avian influenza in poultry farms, particularly in Victoria. It’s not the same subtype as what you’re experiencing in the USA, but it’s having a similar effect on egg availability and prices.
Of course, as you might imagine, I write these recipes in advance, and add them to a posting queue. And now here I am, posing an egg-heavy dish, in the midst of an egg crisis! Let them eat cake!
Mmmmmmm. Love this quiche.
Thank you, Mimi!
I do not enjoy and do not eat eggs normally, but I can in a quiche or frittata. This would be a great breakfast to make when company is here, and I could actually eat it with them.
Eggcelent!
Hola Jeff.
Estupendo y delicioso quiche de beicon. Tiene un aspecto fabuloso.
Un abrazo.
Thank you, Juan!
Molto gustosa questa torta salata, complimenti!!!
Thank you!