Bacon Blue Cheese Quiche

Bacon blue cheese quiche with crisp bacon, tangy blue cheese, and a silky cream custard in a flaky butter crust. Ready in one hour for brunch or dinner.

Prep Time 10

Cook Time 45

Total Time 55

Servings Servings

Author Heather

Ingredients

½ recipe Basic Pie Dough or store-bought pie crust
4 strips bacon fried crisp, crumbled
1 tsp fresh thyme leaves only
3 large eggs beaten
1 cup heavy whipping cream preferably 35%
3 tbsp blue cheese crumbles
⅓ cup gruyere cheese
½ tsp kosher salt
¼ tsp black pepper

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Instructions

Pastry Shell

Make a half recipe of my basic all-butter pie dough (or use a store-bought pie crust). Press into quiche tart pan or pie dish and set aside for 20-30 minutes so the gluten as time to relax.
Preheat oven to 400ºF. Prick the bottom of the shell all over with a fork. Place on a rimmed baking sheet and precook for 15 minutes. Remove and cool slightly.

Blue Cheese Custard

In a medium bowl, add eggs, heavy cream, gruyere and blue cheese, thyme, salt and black pepper. Whisk to combine.

Assemble & Bake

Lower oven to 375ºF.
Layer bacon pieces on the bottom of the baked pastry shell and pour egg mixture over.
Bake 45 minutes. If the top is getting too brown, tent the top of the pan with aluminum foil.
Serve warm or at room temperature.

Notes

*Key tip: Cook the bacon until fully crisp and drain it well, or the custard turns greasy and the bacon goes chewy.

**Ingredient note: A creamy Danish blue or Gorgonzola dolce melts best. Roquefort or Maytag gives a sharper bite.

***Substitution: Pancetta or ham can replace the bacon, or use half Gruyère for a milder cheese. See the post for more swaps.

****Doneness: The edges should be set and the center should wobble slightly, about 170°F. It firms up as it rests.

*****Storage: Keeps 4 days in the fridge or 2 months in the freezer. Reheat covered at 300°F, uncovering at the end.

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