Bacon and Cheese Quiche Recipe

Eggs: The base of the quiche, providing structure and richness.

Milk: Adds creaminess to the filling.

Shredded cheese: Melts into the quiche, adding flavor and texture.

Bacon: Cooked and crumbled, it adds a smoky, savory element.

Gluten-free pie crust: The vessel for the quiche, suitable for those avoiding gluten.

Salt: Enhances the overall flavor.

Black pepper: Adds a hint of spice and depth.

To ensure a perfectly set quiche, avoid overmixing the eggs and milk. Whisk them just until combined to prevent incorporating too much air, which can cause the quiche to puff up and then deflate. Additionally, pre-cook the bacon until it's crispy to add a delightful crunch and prevent it from becoming soggy in the quiche.

• eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for each egg. Let it sit for a few minutes to thicken. This is a common vegan substitute that binds ingredients similarly to eggs.

• milk - Substitute with almond milk: Almond milk is a great dairy-free alternative that provides a similar consistency and mild flavor.

• shredded cheese - Substitute with dairy-free shredded cheese: There are many dairy-free cheese options available that melt well and provide a similar texture and flavor.

• cooked and crumbled bacon - Substitute with tempeh bacon: Tempeh bacon is a plant-based alternative that can be seasoned and cooked to mimic the smoky flavor and crispy texture of bacon.

• gluten-free pie crust - Substitute with cauliflower crust: A cauliflower crust is a low-carb, gluten-free alternative that provides a similar base for the quiche while adding extra vegetables.

• salt - Substitute with herb salt: Herb salt can add additional flavor dimensions with herbs like rosemary, thyme, and basil, enhancing the overall taste of the quiche.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor profile but with a slightly different, more subtle taste.

• Allow the quiche to cool completely at room temperature before storing. This helps prevent condensation, which can make the crust soggy.

• Wrap the quiche tightly with plastic wrap or aluminum foil. Ensure it is sealed well to maintain freshness and prevent it from absorbing other odors in the refrigerator.

• Store the wrapped quiche in the refrigerator for up to 3-4 days. For best results, place it in an airtight container.

• To reheat, preheat your oven to 350°F (175°C). Place the quiche on a baking sheet and cover it with aluminum foil to prevent the crust from burning. Heat for about 15-20 minutes or until warmed through.

• For freezing, first, cool the quiche completely. Then, wrap it tightly in plastic wrap followed by a layer of aluminum foil. This double wrapping helps prevent freezer burn.

• Label the wrapped quiche with the date to keep track of its storage time. It can be frozen for up to 2 months.

• When ready to eat, thaw the quiche in the refrigerator overnight. Once thawed, reheat it in a preheated oven at 350°F (175°C) for about 20-25 minutes, or until heated through.

• For individual servings, slice the quiche before freezing. Wrap each slice in plastic wrap and then place them in a freezer-safe bag. This allows you to reheat single portions as needed.

• To reheat individual slices, unwrap and place them on a microwave-safe plate. Microwave on medium power for 2-3 minutes, checking frequently to avoid overcooking. Alternatively, reheat in a preheated oven at 350°F (175°C) for 10-15 minutes.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover quiche on a baking sheet.
  3. Cover it loosely with aluminum foil to prevent the crust from over-browning.
  4. Heat for about 15-20 minutes, or until the quiche is warmed through.
  5. Remove the foil for the last 5 minutes if you want a crispier crust.

• Microwave Method:

  1. Place a slice of quiche on a microwave-safe plate.
  2. Cover it with a microwave-safe lid or another plate to retain moisture.
  3. Heat on medium power for 1-2 minutes, checking halfway through.
  4. If needed, continue heating in 30-second intervals until the quiche is hot.

• Stovetop Method:

  1. Heat a non-stick skillet over medium-low heat.
  2. Add a small amount of butter or olive oil to the skillet.
  3. Place the quiche slice in the skillet and cover with a lid.
  4. Heat for about 5-7 minutes, flipping halfway through, until the quiche is warmed through and the crust is crispy.

• Air Fryer Method:

  1. Preheat your air fryer to 300°F (150°C).
  2. Place the quiche slice in the air fryer basket.
  3. Heat for about 5-7 minutes, checking halfway through to ensure it doesn't overcook.
  4. Remove once the quiche is hot and the crust is crispy.

• Oven: Preheat to 375°F (190°C) to bake the quiche until it is set and golden brown on top.

• Mixing bowl: Use to whisk together the eggs and milk, and to mix in the shredded cheese, crumbled bacon, salt, and pepper.

• Whisk: Essential for thoroughly combining the eggs and milk to create a smooth mixture.

• Pie dish: Holds the gluten-free pie crust and the quiche mixture during baking.

• Measuring cup: Use to measure 1 cup of milk and 1 cup of shredded cheese accurately.

• Measuring spoons: Use to measure ½ teaspoon of salt and ¼ teaspoon of black pepper precisely.

• Knife: Useful for slicing the quiche after it has cooled for a few minutes.

• Cutting board: Provides a safe surface for slicing the quiche.

• Cooling rack: Allows the quiche to cool evenly before slicing and serving.

• Spatula: Helps to serve the quiche slices neatly.

Pre-cook the bacon: Cook and crumble the bacon in advance to save time on the day of preparation.

Use pre-shredded cheese: Opt for pre-shredded cheese to cut down on prep time.

Make the crust ahead: Prepare the gluten-free pie crust a day before and store it in the fridge.

Mix ingredients in advance: Whisk together the eggs, milk, cheese, bacon, salt, and pepper the night before and store in the fridge.

Use a food processor: Quickly mix the eggs and milk using a food processor for a smoother consistency.