Martha Stewart Cheese And Bacon Quiche

This delicious Martha Stewart Cheese and Bacon Quiche is a quick and easy dish perfect for breakfast or brunch. With a creamy filling, crispy bacon, and melted Gruyère cheese, it’s a crowd-pleaser. You can easily swap ingredients, making it versatile for whatever you have in your kitchen.

Ingredients Needed:

• All-purpose flour, for rolling
• 1 homemade or store-bought single-crust pie dough
• 1 tablespoon unsalted butter
• 2 cups medium diced yellow onion (from 1 large onion)
• Coarse salt and ground pepper
• 6 large eggs
• ¾ cup heavy cream
• ¾ pound bacon, cooked and crumbled
• 1 cup shredded Gruyere cheese (4 ounces)

How To Make Cheese And Bacon Quiche​?

1. Roll out pie crust: Preheat oven to 375°F (190°C). Lightly flour a rolling pin and work surface and roll out dough to a 12-inch (30cm) round.
2. Fit into pie plate and crimp: Place in a 9-inch (23cm) pie plate, fold overhang under, and crimp edge.
3. Blind bake crust: Place a sheet of parchment paper over dough and fill with pie weights or dried beans. Bake until edge is dry and light golden, about 20 minutes.
4. Remove parchment: Remove parchment and weights.
5. Sauté onion: Meanwhile, in a large skillet, melt butter over medium-high. Add onion, season with salt and pepper, and cook until light golden, 8 to 10 minutes.
6. Combine eggs and cream: In a medium bowl, whisk together eggs and cream.
7. Add onion, bacon, and cheese: Add onion, bacon, and cheese, then season with ½ teaspoon salt and ¼ teaspoon pepper.
8. Add filling to crust and bake: Whisk to combine, pour into crust, and bake until centre of quiche is just set, 40 to 45 minutes.

Recipe Tips:

• Blind bake the crust: Always bake the crust before adding the filling. This keeps it from getting soggy and ensures a crisp, golden crust.
• Cook bacon until crispy: Make sure the bacon is crispy before crumbling it. This adds extra flavor and texture to the quiche.
• Use room temperature eggs: Let the eggs sit out for a few minutes before mixing. This helps them blend better with the cream for a smooth filling.
• Don’t overfill the quiche: Pour the filling into the crust slowly, leaving a little space at the top. This prevents spills while baking.
• Let it cool slightly before serving: Allow the quiche to cool for 10-15 minutes after baking. This helps it set and makes slicing easier.

How To Store And Reheat Leftovers?

• Refrigerate: Let the leftover quiche cool to room temperature. Then, wrap it tightly in plastic wrap or store it in an airtight container. It will stay fresh in the fridge for up to 3 days.
• Freeze: If you want to freeze the quiche, let it cool completely, then wrap it tightly in plastic wrap and foil. It can be frozen for up to 1 month. To thaw, place it in the fridge overnight before serving.
• Reheat: Preheat the oven to 350°F (175°C). Place the quiche on a baking sheet and cover it loosely with foil. Heat for 15-20 minutes, or until warmed through.

Nutrition Facts

Serving Size: 1 slice (approximately 136g)

• Calories: 439
• Total Fat: 35g
• Saturated Fat: 17g
• Cholesterol: 195mg
• Sodium: 827mg
• Potassium: 175mg
• Total Carbohydrate: 13g
• Dietary Fiber: 1g
• Sugars: 2g
• Protein: 19g
• Calcium: 256mg
• Iron: 1mg

Check out More Recipes:

• Martha Stewart​ Asparagus Quiche
• Martha Stewart Spinach Quiche​
• Martha Stewart​ Broccoli Quiche
• Martha Stewart Lorraine Quiche