Breakfast Quiche with Bacon (Print Version)
# Ingredients:
→ Crust
01 -
1 (9-inch) frozen deep dish pie crust
→ Filling
02 -
3 large eggs
03 -
355ml heavy cream
04 -
1/2 teaspoon garlic powder
05 -
6 strips bacon, cooked crispy and crumbled
06 -
1 cup cooked tater tots (approximately 15-16 pieces)
07 -
1/3 cup diced red bell pepper
08 -
113g Farmer Cheese or goat cheese
09 -
1/2 cup shredded sharp cheddar cheese
10 -
1-2 tablespoons thinly sliced chives, plus extra for garnish
11 -
Kosher salt, to taste
12 -
Fresh cracked black pepper, to taste
# Instructions:
01 -
Preheat oven to 190°C (375°F). Line crust with parchment paper and fill with dried beans. Bake for 20 minutes, then carefully remove parchment and beans. Continue baking for another 15 minutes until golden brown. Allow to cool for 5 minutes.
02 -
In a large bowl, whisk together eggs, heavy cream, garlic powder, and a couple pinches of salt and pepper until smooth and well combined.
03 -
Distribute cheese, bacon, tater tots, red pepper, chives, and Farmer Cheese evenly in the partially baked pie crust.
04 -
Pour the egg mixture over the filling ingredients.
05 -
Bake for 30 minutes at 190°C (375°F).
06 -
Add a foil ring that covers just the crust edges and continue baking for another 15-25 minutes.
07 -
After adding the foil, check the quiche every 10 minutes by inserting a thin knife into the center. The quiche is done when the eggs are set and the knife comes out clean.
08 -
Let the quiche rest for 10 minutes. Garnish with additional chives, slice, and serve.
# Notes:
01 -
For best results, allow all refrigerated ingredients to come to room temperature before mixing.