Konrad’s Christmas Cheddar Bacon Quiche
A festive, savory quiche featuring a flaky homemade crust, crispy bacon, and a rich custard bubbling with cheddar cheese and warm spices.
Ingredients
- 1 1/4 cups flour
- 1/2 teaspoon salt (for crust)
- 5 tablespoons cold butter
- 3 tablespoons cold water
- 6 large eggs
- 1 1/4 cups heavy whipping cream
- 1/2 teaspoon salt (for filling)
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 6 ounces bacon, diced
- 1 cup shredded cheddar cheese
- 1/2 cup cheddar cheese, cubed
Instructions
- Preheat oven to 375°F (190°C).
- Prepare the crust: In a bowl, combine flour and 1/2 teaspoon salt.
- Cut cold butter into the flour mixture using a pastry cutter or your fingers until it resembles coarse crumbs.
- Slowly add cold water, one tablespoon at a time, mixing until the dough just comes together.
- Form the dough into a disk, wrap in plastic wrap, and refrigerate for 15 minutes.
- On a floured surface, roll out the dough to fit a 9-inch tart or pie pan.
- Transfer dough to the pan, trim excess edges, and prick the bottom with a fork.
- Line the crust with parchment paper and fill with pie weights or dried beans. Bake blind for 15 minutes.
- Remove weights and parchment; bake an additional 5 minutes until lightly golden. Set aside.
- In a skillet over medium heat, cook diced bacon until crisp. Drain on paper towels.
- In a large bowl, whisk together eggs, heavy whipping cream, salt, black pepper, and nutmeg until smooth.
- Layer the cooked bacon evenly on the crust, then sprinkle the shredded and cubed cheddar cheese over the bacon.
- Pour the egg and cream mixture over the fillings carefully.
- Bake the quiche for 25-30 minutes, or until the filling is set and the top is lightly golden.
- Remove from oven and let cool for 5-10 minutes before slicing and serving warm.