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Corn, Bacon, Basil, and Cheddar Quiche

Corn, Bacon, Basil, and Cheddar Quiche

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.

how to make pie crust

Pie Crust:

Corn, Bacon, Basil, and Cheddar Quiche

Quiche:

How to Make Pie Crust

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.

How to Make Pie Crust

When it resembles peas, add the cold liquid.
How to Make Pie Crust

Switch to wooden spoon and mix until it just comes together.

How to Make Pie Crust

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.

Corn, Bacon, Basil, and Cheddar Quiche

While the crust is chilling, you can get started on the filling.

Corn, Bacon, Basil, and Cheddar Quiche

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.

How to Make Mini Pie Crust

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.

Corn Bacon Basil and Cheddar Quiche

Add the cooled corn filling to the pie crust. Top with fresh basil.

Corn, Bacon, Basil & Cheddar Quiche

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.

Corn, Bacon, Basil & Cheddar Quiche

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.

Corn, Bacon, Basil, and Cheddar Quiche

Pour custard over. Let sit for minute and use a fork to make sure everything is evenly distributed.

Corn, Bacon, Basil, & Cheddar Quiche

I love how the mini quiche turned out.

Corn, Bacon, Basil & Cheddar Quiche

Place quiches on a rimmed baking sheet (for insurance in case you get any spill over) and cover loosely with foil.

Corn, Bacon, Basil & Cheddar QuicheBake in a preheated 400° for 45 minutes, remove foil and bake for another 10 minutes. Let stand for 15 minutes before slicing.

Corn Bacon Basil & Cheddar Quiche

This post is brought to you by Sargento CheeseSargento Shredded Cheeses have distinctive, fresh tasting cuts, blends and varieties always shredded from blocks of real natural cheese. We are a Real Cheese People ™ family.

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Corn, Bacon, Basil, and Cheddar Quiche


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

  1. In a large bowl, whisk together flour, sugar, and salt. Whisk together egg, water, and vinegar. Keep in fridge.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Add the cooled corn filling to the pie crust. Top with fresh basil and cheeses.
  8. 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.
  9. Pour custard over. Let sit for minute and use a fork to make sure everything is evenly distributed.
  10. Place quiches on a rimmed baking sheet (for insurance in case you get any spill over) and cover loosely with foil.
  11. 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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  1. Annalise @ Completely Delicious

    April 14th, 2015 at 11:10 pm

    I love quiche so much, and I wish I remembered to bake them more often. Such great combination of flavors in this recipe!

  2. bakedbree

    April 21st, 2015 at 9:07 pm

    Me too. I love it, but forget about it.

  3. kelly

    May 30th, 2015 at 12:04 pm

    I made this last night and it was amazing!!! The only changes I made were to use a Trader Joe’s pie crust (was pressed for time and it’s a really good pre-made) and to not use pre-shredded cheese. My baking time was quite a bit longer in order to get the center to set, but I think I have a crazy oven! Thank you for sharing such a lovely recipe! The flavors were so vibrant, and we’re excited about the leftovers. 🙂

  4. bakedbree

    May 31st, 2015 at 7:42 pm

    I am so glad that you liked it! Ovens can vary greatly, and it can also change based on how deep your pie pan is. Leftovers of this are great. Even better than the first day.

  5. Beauty Follower

    May 30th, 2015 at 1:04 pm

    Looks so delicious!

    https://beautyfollower.blogspot.gr

  6. bakedbree

    May 31st, 2015 at 7:41 pm

    Thank you!

  7. Emily

    November 11th, 2015 at 8:57 pm

    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.

  8. bakedbree

    November 11th, 2015 at 11:02 pm

    I would bake it completely and then reheat. This is a great make ahead and will be fine this way.

  9. J

    November 22nd, 2016 at 10:44 pm

    Would the baking time differ between smaller mini quiches and a regular pie size quiche?

  10. bakedbree

    November 27th, 2016 at 10:24 am

    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.

  11. Janine

    February 13th, 2018 at 2:30 am

    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.

  12. bakedbree

    February 25th, 2018 at 8:42 pm

    If it starts to brown too much, I loosely cover it with foil so that it continues to cook but not brown.

  13. rachel

    April 3rd, 2018 at 2:20 pm

    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.

  14. bakedbree

    April 5th, 2018 at 11:34 am

    Probably 25 to 30 minutes? Until the custard is set.

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