Imagine a culinary masterpiece that combines the smoky richness of bacon, the sweet burst of corn, the aromatic freshness of basil, and the creamy indulgence of cheddar cheese—all nestled in a perfectly golden, flaky pie crust. This isn't just another quiche; this is a flavor explosion that will transform your breakfast or brunch from ordinary to extraordinary. Whether you're a seasoned home cook or a weekend culinary adventurer, this recipe promises to elevate your cooking game and impress everyone around your table.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: French
Serves: 8 servings
Ingredients
- 1 pie crust
- 6 large eggs
- 1 cup heavy cream
- 1 cup corn kernels
- 4 slices bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- Fresh basil, chopped
- Salt
- Pepper
Instructions
- Preheat the oven to 375°F (190°C). Allow the pie crust to sit at room temperature for 10 minutes to become more pliable.
- Carefully place the pie crust into a 9-inch pie dish, gently pressing it into the bottom and sides. Crimp the edges decoratively and trim any excess dough.
- Cook the bacon in a skillet over medium heat until crisp and golden brown. Transfer to a paper towel-lined plate to drain excess grease, then crumble into small pieces.
- In a large mixing bowl, whisk together the eggs and heavy cream until smooth and well combined. Season with salt and freshly ground black pepper.
- Sprinkle the crumbled bacon evenly across the bottom of the pie crust. Add the corn kernels in a uniform layer over the bacon.
- Distribute the shredded cheddar cheese over the corn and bacon. Pour the egg and cream mixture slowly and evenly over the filling.
- Chop fresh basil leaves and sprinkle them over the top of the quiche, ensuring even distribution.
- Place the quiche in the preheated oven and bake for 35-40 minutes, or until the center is set and the top is golden brown.
- Remove from the oven and let the quiche cool for 10-15 minutes before slicing. This allows the filling to set and makes cutting easier.
- Garnish with additional fresh basil leaves if desired. Slice into 8 equal portions and serve warm or at room temperature.
Tips
- Room Temperature Ingredients: Allow eggs and cream to sit at room temperature for about 30 minutes before mixing. This ensures a smoother, more consistent custard.
- Bacon Crispness: Cook bacon until it's extra crispy to prevent sogginess in your quiche. Pat dry thoroughly with paper towels to remove excess grease.
- Crust Protection: To prevent over-browning, cover the pie crust edges with aluminum foil if they start to darken too quickly during baking.
- Doneness Test: The quiche is perfectly cooked when it's slightly jiggly in the center but not liquid. A knife inserted near the center should come out clean.
- Make-Ahead Magic: This quiche can be prepared a day in advance and reheated, making it perfect for meal prep or entertaining.
- Customize Your Quiche: Feel free to swap ingredients based on what you have on hand. Swap cheddar for gruyère or add different herbs for variety.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 18g
Protein: 16g
Fat: 28g
Saturated Fat: 14g
Cholesterol: 210mg
