Corn and Bacon Quiche

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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 //

Pie Crust:

• 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

Quiche:

• 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.

Corn, Bacon, Basil, and Cheddar Quiche

bakedbree

Corn, Bacon, Basil, and Cheddar Quiche - A summer quiche you will crave year round. Perfect for Mother's Day or Easter or any gathering. Can be made ahead and served hot or room temperature.

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Ingredients

  

Pie Crust:

• 3 cups flour
• 3 Tablespoons sugar
• 1 teaspoon salt
• ¾ cup cold butter cut into cubes
• ¾ cup cold shortening
• 1 egg
• 5 Tablespoons ice cold water
• 1 Tablespoon apple cider vinegar

Quiche:

• 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 Sargento® Traditional Cut Shredded Pepper Jack Cheese
• 1 ½ cups Sargento® 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

Instructions

 

• 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. When it resembles peas, add the cold liquid. Switch to wooden spoon and mix until it just comes together.
• 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.
• While the crust is chilling, you can get started on the filling. 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.
• 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.
• Add the cooled corn filling to the pie crust. Top with fresh basil and cheeses.
• 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.
• Pour custard over. Let sit for minute and use a fork to make sure everything is evenly distributed.
• Place quiches on a rimmed baking sheet (for insurance in case you get any spill over) and cover loosely with foil.
• Bake in a preheated 400° for 45 minutes, remove foil and bake for another 10 minutes. Let stand for 15 minutes before slicing.

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