Bacon and egg quiche
Indulge in this savory Bacon and Egg Quiche made with crispy bacon, sautéed onions, fluffy eggs, and creamy cheddar cheese, all nestled in a buttery puff pastry crust. Perfect for brunch or any meal!
- 08 Apr 2025
- Cook time 60 min
- Prep time 10 min
- 4 Servings
- 7 Ingredients
Bacon and egg quiche is a delicious and versatile dish that's perfect for breakfast, brunch, or even dinner. The combination of crispy bacon, flavorful onions, and rich cheddar cheese, all encased in a flaky puff pastry, makes it a delightful meal for any occasion. Whether you're hosting a brunch or simply looking for a comforting meal, this quiche is sure to impress.
Ingredients:
Instructions:
- Preheat your oven to 375°F (190°C).
- Take the puff pastry sheets out of the freezer (if frozen) and let them thaw according to the package instructions.
- On a lightly floured surface, roll out the puff pastry sheets to fit your quiche dish (or pie dish). Gently press the pastry into the dish, ensuring it covers the base and sides. Trim any excess dough.
- Heat a large skillet over medium heat and add the olive oil.
- Add the bacon strips and cook until they are crispy, about 6-8 minutes. Remove bacon from the skillet and place on a paper towel-lined plate to drain. Once cooled, chop the bacon into bite-sized pieces.
- In the same skillet, add the finely chopped onion. Cook until it becomes translucent and fragrant, about 5 minutes. Remove from heat and set aside.
- In a large mixing bowl, whisk together the eggs and heavy whipping cream until well combined. Season with a pinch of salt and pepper.
- Evenly spread the sautéed onions and chopped bacon over the base of the puff pastry in your quiche dish.
- Pour the egg and cream mixture over the bacon and onions.
- Sprinkle the grated cheddar cheese evenly over the top.
- Place the quiche in the preheated oven and bake for 35-40 minutes, or until the filling is set and the top is golden brown. The center should be slightly firm and a knife inserted in the middle should come out clean.
- Allow the quiche to cool for about 10-15 minutes on a wire rack before slicing and serving. This helps the filling to set completely and makes slicing easier.
Tips:
- Pre-cook the bacon until it is just crispy but not overdone. This will ensure a good texture in the final quiche.
- Caramelize the onions slightly for an added depth of flavor.
- Blind bake the puff pastry sheets before adding the filling to avoid a soggy crust.
- Let the quiche cool for a few minutes after baking to ensure it sets properly and is easier to slice.
- Feel free to add your favorite herbs or vegetables to the mixture for additional flavor and texture.
Enjoy your homemade bacon and egg quiche, a delightful blend of savory ingredients wrapped in a golden puff pastry crust. This dish is sure to be a hit at any meal, providing a satisfying and comforting option for your table. Serve it warm and watch as it quickly becomes a favorite among family and friends.
| Nutrition Facts | |
|---|---|
| Serving Size | 330 grams |
| Energy | |
| Calories 1250kcal | 63% |
| Protein | |
| Protein 36g | 24% |
| Carbohydrates | |
| Carbohydrates 60g | 18% |
| Fiber 2.40g | 6% |
| Sugar 4.41g | 4% |
| Fat | |
| Fat 100g | 114% |
| Saturated 30g | 103% |
| Cholesterol 380mg | - |
| Vitamins | |
| Vitamin A 420ug | 46% |
| Choline 270mg | 48% |
| Vitamin B1 0.69mg | 58% |
| Vitamin B2 0.88mg | 67% |
| Vitamin B3 9mg | 55% |
| Vitamin B6 0.33mg | 19% |
| Vitamin B9 120ug | 31% |
| Vitamin B12 1.35ug | 56% |
| Vitamin C 2.60mg | 3% |
| Vitamin E 2.19mg | 15% |
| Vitamin K 22ug | 19% |
| Minerals | |
| Calcium, Ca 230mg | 18% |
| Copper, Cu 0.21mg | 23% |
| Iron, Fe 4.82mg | 44% |
| Magnesium, Mg 50mg | 12% |
| Phosphorus, P 470mg | 38% |
| Potassium, K 470mg | 14% |
| Selenium, Se 80ug | 139% |
| Sodium, Na 1170mg | 78% |
| Zinc, Zn 3.52mg | 32% |
| Water | |
| Water 130g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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