½ cup shredded mozzarella cheese (optional for extra creaminess)
4 large eggs
1 cup heavy cream (or half-and-half for a lighter option)
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon ground nutmeg (optional, for a subtle warmth)
1 small onion, finely chopped (optional)
Instructions:
Preheat the Oven:
Preheat your oven to 375°F (190°C). Place the pie crust in a 9-inch quiche or pie dish, trimming and fluting the edges if desired. Poke the bottom with a fork to prevent bubbling.
Blind Bake the Crust (Optional but recommended for crispiness):
Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes. Remove the weights and bake for an additional 5 minutes. Set aside.
Prepare the Filling:
In a medium bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg until smooth.
Assemble the Quiche:
Spread the crumbled bacon evenly over the crust. Sprinkle the cheddar and mozzarella cheeses on top. Add the chopped onion if using.
Pour the egg mixture over the fillings, ensuring it spreads evenly.
Bake:
Bake the quiche in the preheated oven for 35–40 minutes or until the center is just set and a knife inserted comes out clean.
If the crust edges begin to brown too quickly, cover them with aluminum foil.
Cool and Serve:
Let the quiche cool for 5–10 minutes before slicing. Serve warm or at room temperature.
Tips:
Add your favorite veggies, like spinach or mushrooms, for extra flavor.
Swap out bacon for ham or sausage for variation.
Quiche can be made ahead of time and reheated in the oven.
