This Corn and Bacon Quiche will be an instant family hit. It is incredibly easy to prepare and you can store it in the fridge for days!
I have been on a big quiche kick lately. There is a great little coffee shop in Woods Hole called Pie In The Sky that makes my favorite quiche around. The crust is a little sweeter than what I would normally use for a quiche, but that is why I love their quiche so much. The crust is always flaky and perfect. They have also introduced me to the idea that you can put just about anything into a quiche and it will work. They make a pesto, arugula, tomato, and cheddar one that is hands down my favorite.
I had to bring a few baby meals to friends and I wanted to bring something that they probably weren’t already getting – like lasagna or baked pasta dishes. It had to be travel-and-kid-friendly, something that could hold for a day or two, and something that wasn’t difficult for me to make. You could always use store bought pie crust, but I think that when you make it yourself it is night and day in the end result. I save some time by using shredded cheese. I wanted them to be able to eat it when they wanted to eat it, and not something that had to eaten right away. Quiche is just about the perfect thing to bring. This recipe makes 2 quiche, so you can eat one and give away the other. They also freeze well.
I have been really working on my pie crust game lately. I love the one I typically use from Dorie Greenspan, but if you are new to pie crust, this one from Pioneer Woman really is fool-proof. I added some sugar to mine to mimic the sweetness from Pie In The Sky, and also added a little easy roll dough improver. It helps roll out perfect crust every time. This is a completely optional ingredient, but one that I find myself using a lot these days, especially for cinnamon rolls.
Corn, Bacon, Basil, and Cheddar Quiche Ingredients //
- 3 cups flour
- 3 Tablespoons sugar
- 1 teaspoon salt
- 1 Tablespoon Easy Roll Dough Improver (optional)
- ¾ cup cold butter, cut into cubes
- ¾ cup cold shortening
- 1 egg
- 5 Tablespoons ice cold water
- 1 Tablespoon apple cider vinegar
- 6 pieces thick cut bacon, cut into ½ inch pieces
- 1 bunch green onions
- 1 red pepper, diced
- 2 cups corn (fresh or thawed frozen)
- ½ cup basil
- 1 ½ cups Traditional Cut Shredded Pepper Jack Cheese
- 1 ½ cups Traditional Cut Shredded Sharp Cheddar Cheese
- 8 eggs
- 1 ½ cups half-and-half or heavy cream
- 1 teaspoon salt
- ½ teaspoon pepper
- pinch freshly grated nutmeg
- pinch cayenne pepper
How to Make // The Steps
Step 1: In a large bowl, whisk together flour, sugar, and salt. Whisk together egg, water, and vinegar. Keep in fridge. Add the cubed butter and shortening and work into the flour using a pastry cutter.
Step 2: When it resembles peas, add the cold liquid.
Step 3: Switch to wooden spoon and mix until it just comes together.
Step 4: Divide the dough in half and wrap in plastic wrap. Chill for at least 30 minutes. You can freeze the other half for another time.
Step 5: While the crust is chilling, you can get started on the filling.
Step 6: Cook the bacon until crisp. Remove the bacon from the pan, leaving about 1 Tablespoon fat in the pan. Pour off any remaining. Let the bacon drain on paper towels. Add green onions, peppers, and corn to the pan. Season with salt and pepper. Cook until slightly soft, about 4 to 5 minutes. Let cool slightly.
Step 7: Roll out the pie crust on a floured board. Roll into a circle and transfer to a pie plate. Trim the crust, tuck under, and crimp. Or you can make individual quiche. I did these for the kids. I found small disposable pie tins at the grocery store.
Step 8: Add the cooled corn filling to the pie crust. Top with fresh basil.
Step 9: Top with both cheeses. I like to use at least two types of cheese, I think that it adds a lot more flavor and I like the gentle kick from the peppers. I’m a cheese on my cheese kind of girl.
Step 10: To make the custard, add the eggs to a blender or large measuring bowl (I use a batter bowl). Pour in cream or half-and-half, salt, pepper, nutmeg, and cayenne. Blend until frothy, about 2 minutes.
Step 11: Pour custard over. Let sit for minute and use a fork to make sure everything is evenly distributed.
I love how the mini quiche turned out.
Step 12: Place quiches on a rimmed baking sheet (for insurance in case you get any spill over) and cover loosely with foil.
Step 13: Bake in a preheated 400° for 45 minutes, remove foil and bake for another 10 minutes. Let stand for 15 minutes before slicing.
How to Store this Quiche //
Wait for the quiche to cool to room temperature before placing it in an airtight container lined with paper towels and storing it in the fridge for up to 3 days. Whole quiches can be kept in their original baking dish; simply wrap them in foil or plastic wrap.
Easter Recipes and Craft Ideas | Baked Bree
Sunday 22nd of March 2020
[…] Corn, Basil, Bacon, and Cheddar Quiche – I love quiche. It’s incredibly versatile. Put in whatever you want. Serve it hot. Serve it room temperature. I think it’s best when you make your own crust, but I won’t judge if you use a premade one. This also a great make ahead dish. […]
Tuesday 3rd of April 2018
How long did you bake the mini quiches for? thanks for a lovely recipe! have used it numerous times for the full size and it turned out perfectly.
Thursday 5th of April 2018
Probably 25 to 30 minutes? Until the custard is set.
Tuesday 13th of February 2018
I had some trouble with this one. Mine was so overcooked the crust was way too browned and the over baked cheese made the top like a rubbery skin. My ingredients for the inside of the quiche just about filled up the glass pie pan that I ended up only using about 6 of the eggs and 1/2 & 1/2 mixture. The flavors were nice but if I try it again I would cut the temp down from 400.
Sunday 25th of February 2018
If it starts to brown too much, I loosely cover it with foil so that it continues to cook but not brown.
Tuesday 22nd of November 2016
Would the baking time differ between smaller mini quiches and a regular pie size quiche?
Sunday 27th of November 2016
It would most likely be less. Just bake it until it just has a little jiggle in the middle. It will continue to set as it cools.
Wednesday 11th of November 2015
Bree, do you think this recipe would still work if I made it overnight and let it sit in the fridge fully assembled? I wonder if the pie crust (pre-made, Pillsbury brand) would get too soggy. I think I may just prepare the filling and pour it in the crust in the morning.
Wednesday 11th of November 2015
I would bake it completely and then reheat. This is a great make ahead and will be fine this way.