Easy Bacon Cheddar Quiche with Homemade Butter Crust

Ingredients

• 2.5 cups All-Purpose Flour (300 g, sifted)
• 1.5 tablespoons Granulated Sugar (Adds subtle sweetness to crust)
• 0.25 teaspoon Salt (Kosher or table salt)
• 1 cup Unsalted Butter (Cold, cut into ~1 tsp pieces (226 g))
• 4 tablespoons Ice Water (Add a few drops at a time until dough holds together)
• 6 slices Bacon (Cut into bite‑size pieces, cooked until crisp)
• 1.75 cups Sharp Cheddar Cheese (Shredded; 1 cup (112 g) in filling, 0.75 cup (≈28 g) for topping)
• 2 tablespoons Green Onion (Finely chopped; reserve a little for garnish)
• 4 Large Eggs (Room temperature)
• 1.25 cups Heavy Cream (300 mL, cold)
• 0.25 teaspoon Black Pepper (Freshly cracked)

Instructions

1. Combine Dry Ingredients

   In a large mixing bowl, whisk together 2½ cups all‑purpose flour, 1½ tbsp sugar, and ¼ tsp salt until evenly distributed.

   Time: PT5M

2. Cut and Incorporate Cold Butter

   Cube 1 cup cold unsalted butter into roughly teaspoon‑size pieces. Add to the flour mixture and, using your fingertips or a pastry cutter, blend until the butter pieces range from pea‑size to sand‑size.

   Time: PT10M

3. Add Ice Water and Form Dough

   Sprinkle 4 tbsp ice water over the mixture, a few drops at a time, mixing with a knife or your palm until the dough just holds together when squeezed.

   Time: PT5M

4. Chill the Dough

   Divide the dough in half, flatten each piece into a 1‑inch thick disk, wrap in plastic, and refrigerate for 45 minutes.

   Time: PT45M

5. Preheat Oven

   Preheat the oven to 425°F (220°C).

   Time: PT10M

   Temperature: 425°F

6. Roll Out and Blind Bake Crust

   On a lightly floured pastry mat, roll one disk to a 12‑inch circle. Transfer to a 9‑inch pie dish, trim excess, and prick the bottom with a fork. Line with parchment and fill with pie weights. Bake 18 minutes, then remove weights and parchment and bake another 5 minutes until lightly golden.

   Time: PT23M

   Temperature: 425°F

7. Cook Bacon

   Place 6 bacon strips in a cold non‑stick skillet, turn to medium heat, and cook, turning occasionally, until crisp. Transfer to paper towels to drain.

   Time: PT10M

   Temperature: medium heat

8. Prepare Fillings

   Shred 1 cup cheddar cheese, chop 2 tbsp green onion, and set aside. Reserve about ¼ cup cheese and a tablespoon of green onion for topping.

   Time: PT4M

9. Make Custard Base

   In a bowl, whisk together 4 room‑temperature eggs, 1¼ cups heavy cream, ½ tsp salt, and ¼ tsp freshly cracked black pepper until just combined—do not over‑beat.

   Time: PT3M

10. Combine Filling Ingredients

    Fold the shredded cheese, cooked bacon pieces, and chopped green onion into the custard mixture.

    Time: PT2M

11. First Bake with Filling

    Pour the custard filling into the pre‑baked crust. Bake at 350°F (175°C) for 25 minutes, until the edges are set but the center is still slightly wobbly.

    Time: PT25M

    Temperature: 350°F

12. Add Topping and Finish Baking

    Sprinkle the reserved ¼ cup cheddar and remaining green onion over the partially set quiche. Return to the oven and bake another 18 minutes, or until the center is just set and the top is lightly golden.

    Time: PT18M

    Temperature: 350°F

13. Cool and Serve

    Remove the quiche from the oven and let it cool on a wire rack for 20 minutes before slicing. Serve warm or at room temperature.

    Time: PT20M

Nutrition Facts

Calories

810

Protein

30 g

Carbohydrates

30 g

Fat

55 g

Fiber

2 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Bread Flour, Whole Wheat Flour (will affect texture)
• Instead of Granulated Sugar: Honey (use less), Maple syrup (use less)
• Instead of Salt: Sea Salt
• Instead of Unsalted Butter: Salted butter (omit added salt), Cold margarine (texture may differ)
• Instead of Bacon: Turkey bacon, Cooked sausage, Smoked ham
• Instead of Sharp Cheddar Cheese: Gruyère, Swiss cheese, Mozzarella
• Instead of Green Onion: Chives, Leeks (white part)
• Instead of Large Eggs: Egg substitute (for vegans, use tofu custard)
• Instead of Heavy Cream: Half‑and‑half (less rich), Whole milk + butter
• Instead of Black Pepper: White pepper

Equipment Needed

• Large Mixing Bowl
• Pastry Mat
• Rolling Pin
• Sharp Knife
• Cutting Board
• Measuring Cups & Spoons
• Skillet (non‑stick)
• Paper Towels
• 9‑inch Pie Dish (rimmed)
• Parchment Paper
• Pie Weights or Dried Beans
• Oven
• Whisk

Critical Steps — Do Not Skip

• Keeping the butter cold and cutting it into the flour for a flaky crust.
• Chilling the dough before rolling to prevent shrinkage.
• Blind baking the crust with weights to avoid sogginess.
• Using room‑temperature eggs and cream for an even custard set.
• Baking at a moderate temperature (350°F) to achieve a creamy interior without over‑cooking.

Chef Tips from the Video

• Use a pastry mat for easy transfer of the rolled dough to the pie dish.
• If you prefer a lighter crust, substitute half the butter with cold shortening.
• For extra flavor, add a pinch of nutmeg to the custard.

Troubleshooting

Storage

Refrigerator: Cover and store up to 3 days.

Freezer: Wrap tightly and freeze up to 2 months; reheat in oven.

Room temperature: Do not store at room temperature longer than 2 hours.

Make-Ahead Tips

• Freeze the rolled dough disks for up to 1 month; thaw before rolling.
• Blind‑bake the crust a day ahead, keep covered, and finish the quiche when ready.
• Prepare the custard mixture and keep refrigerated for up to 12 hours before baking.

Frequently Asked Questions