This post may contain affiliate links. I receive compensation when a purchase is made using an affiliate link (more information).
Vegetable and Meat Choices
I used leftover grilled vegetables in this one. They were actually veggies left over from two meals, and they were totally on their last legs – probably just a day short of having to go in the compost bin. I used a mix of bell peppers (red, green, and yellow) and onions. Squash, zucchini, and mushrooms would also work great in this.
I pulsed the veggies in the Vitamix instead of trying to chop them. I thought trying to have decent knife skills with cooked, refrigerated leftover vegetables wouldn’t work out so well. The blender did the trick. You could also toss them into the food processor.
I used bacon, but you can easily make this vegetarian by not using meat at all. Any kind of sausage would be good to use. Just pre-cook any meat you use.
I (almost) always make my crust homemade, but store bought is also fine. I might be biased, but I think the buttery flake in my homemade pie crust is better than its store-bought counterparts. See my pie crust recipe here.
Pie Plate & Pie Weights
Being a traditional round quiche, this recipe uses a pie plate. If you don’t have a pie plate, you can totally make this in a tart pan, or make it square or rectangular in pretty much whatever baking dish you have.
Blind Baking A Pie Crust
Blind baking is baking the pie crust without the filling in it. It gives the crust a head start to begin cooking, so it holds up better against a really wet filling. I always blind bake my crusts for 10 minutes when I make a quiche. If you’re making a cold fruit pie (e.g., strawberry), the recipe will also likely call for blind baking.
To blind bake a pie crust, place the crust into the pie plate like you would for making any pie. Place parchment paper or aluminum foil on top of the crust. Then, fill with pie weights. If you don’t have pie weights, you can also use dried beans or rice. (See more tips from Baking Kneads). Pie weights help keep the crust weighted down while it blind bakes, so it doesn’t puff up.
Looking for other quiche ideas? Check out the Crabby Mini Breakfast Quiches.
- Pie weights
- Aluminum foil
- 1 pie crust
- 4 eggs
- 1 cup heavy cream
- 1 cup shredded cheddar cheese divided
- 1 cup chopped cooked vegetables (Vegetables of your choice. Recommendations: onion, bell pepper, zucchini, squash, mushrooms)
- 4 strips cooked bacon, chopped (OK to omit and make this vegetarian)
- Preheat oven to 375°.
- Roll out pie crust. Transfer the crust to a greased pie plate.
- Cover the crust with aluminum foil or parchment paper. Add pie weights to the pie plate.
- Bake the crust for 10 minutes (it will not be fully cooked after 10 minutes).
- While the crust is baking, whisk together the eggs and heavy cream in a large bowl.
- Stir half of the vegetables, cheese, and bacon into the egg mixture.
- Remove the pie from the oven. Remove the aluminum foil/parchment paper and pie weights.
- Transfer the egg mixture to the crust. Add the remaining vegetables and bacon, and use a spoon to gently move the bacon and veggies below the surface of the egg (it's OK if there are some pieces sticking up). Do the same with the remaining cheese.
- Optional: use a pastry brush to brush the crust with some of the egg mixture from the quiche (this will help promote a nice golden finish).
- Cover the edges of the crust with aluminum foil (or a crust shield, if you have one).
- Bake for 35 minutes, checking occasionally after the first 20 minutes to ensure it's not beginning to get overdone. Remove the foil from the crust and cook for 5 more minutes, allowing the crust to cook to a golden finish.
- If you don’t have pie weights, dried beans or rice will do.
- If you omit the bacon and don’t replace with another meat, such as sausage, consider adding ½ kosher salt and a bit of black pepper. If you make this meatless, you don’t need to add more vegetables because this is veggie-heavy anyway, but you could.
- Any meat needs to be pre-cooked.