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Bacon and Pimento Cheese Quiche


This Bacon and Pimento Cheese Quiche is a scrumptious Southern twist on the basic recipe and is surprisingly straightforward to make!

Sideview of slice of Bacon and Pimento Cheese Quiche

Simply the phrase “quiche” sounds frou-frou and complex. However guess what? It’s not. In no way. Actually, when Jack was little, we known as it egg pie simply so it wouldn’t sound all bizarre to him. 4-year-olds are way more prone to eat one thing they’ll pronounce. 🤣 I imply, it’s actually not more than that… a savory egg custard pie.

Fill them with cheese, cheese and ham, spinach, sautéed greens, and so forth. Or be like me and fill it with bacon and pimento cheese!

overhead view of Bacon and Pimento Cheese Quiche with slice missing

Is it spelled pimento or pimiento?

Y’all, I’ve been combating this battle for the higher a part of the final 14 years. Ought to it’s spelled pimiento or pimento?

The parents over at Southern Dwelling lean in direction of the spelling with the additional “i,” saying that it’s listed as the primary spelling in Merriam-Webster.

Plainly pimiento is the unique Spanish spelling for the phrase that refers back to the pimiento pepper. Nonetheless, that spelling has advanced to be pimento – particularly when referring to pimento cheese. Maybe it has to do with the interpretation from Spanish to English. Maybe all of us simply bought lazy.

So which is the best one? Your guess is pretty much as good as mine. I’ve had some sponsors prior to now which have required one spelling over one other, so that you’ll discover it spelled each methods on Southern Chunk. Actually, to maintain issues fascinating, I’d simply randomly change the spelling on this put up.

overhead view of entire Bacon and Pimento Cheese Quiche.

How do I maintain my pie crust from getting soggy?

Nobody loves a soggy crust. No. One. However protecting that pie crust from getting soggy isn’t as universally agreed upon. I’ve tried all of the strategies listed right here and included my ideas.

Blind Bake the Crust – Blind baking is solely baking the crust earlier than you add a filling. When speaking a few conventional pastry crust and a non-cooked filling, the crust must be utterly cooked. When utilizing the identical crust and a filling that have to be baked, blind baking usually solely partially cooks the crust. Nonetheless, some people skip this step. The issue is that it might result in a soggy crust. Blind baking is usually a little cumbersome, although. The tactic typically contains lining the fashioned crust with crumbled aluminum foil or parchment and filling the crust with pie weights, rice, beans or one thing related and baking the crust partially. I’ve accomplished this loads of instances, nevertheless it’s fussy. I don’t like fussy.

Brush the Crust with Flour – Many of us swear by the tactic of calmly dusting the crust with flour to stop a soggy crust. The concept is the additional flour absorbs the moisture earlier than it soaks into the crust. Some even use a combination of equal components flour and sugar. However sugar’s not going to work on this case since we’re aiming for a savory pie and my outcomes with this technique are a bit inconclusive. Did it assist? In all probability. Did it forestall it? Not likely.

Brush the Crust with Egg – The concept right here is that the egg seals the crust and acts as a barrier to maintain it from getting soggy. Whenever you’re utilizing a filling that’s not simply eggs, this is sensible. On this case, the filling is actually eggs, so… 🤣

Bake on a Scorching Sheet Pan – For this recipe, that is my technique of alternative. It’s straightforward and appears to work properly right here. The idea is that putting the unbaked pie (with the filling already in it) on a sizzling baking sheet makes the underside of the crust bake by way of quicker, sealing it and protecting it from getting soggy. This technique remains to be not foolproof, nevertheless it’s a lot simpler to perform and does assist. Merely place a rimmed baking sheet within the oven and permit it to preheat with the oven. Then place the quiche on the recent sheet pan somewhat than straight on the oven rack. The additional benefit of that is that if the quiche overflows, it’s caught on the baking sheet and never the underside of your oven.

Bacon and Pimento Cheese Quiche with slice cut.

Ingredient FAQ and Variations

Pie Crust – I usually use the refrigerated rolled pie crust discovered within the part of the grocery retailer with canned biscuits and cinnamon rolls. You’ll be able to definitely use the frozen pre-formed crusts within the aluminum pans as properly. You’ll be able to even be industrious and make your individual. I like to recommend utilizing a steel pan right here – regardless. Be happy to blind bake it, if you want.

Cheese – Since we’re not utilizing pre-made pimento cheese on this and we nonetheless need that pimento cheese taste, we use pimento peppers and cheese. I like to recommend utilizing 2 cups or 1 (8-ounce) package deal (by weight) of thickly shredded sharp cheddar cheese. Sure, the bagged stuff will work right here.

Bacon – You’ll want about 3/4 to 1 cup of crumbled bacon for this recipe. You should purchase a 2.8-ounce package deal of precooked crumbled actual bacon items as properly. If cooking your individual, you’ll want to begin with about 10 to 12 slices of bacon.

Pimentos – You’ll want a 4-ounce jar of diced pimentos for this recipe. Pour them in a positive mesh sieve and permit them to empty for about 20 minutes to get as a lot moisture out of them as attainable.

Eggs – I desire my quiche to not be too eggy, so I solely embody 4 massive eggs right here.

Milk – I desire complete milk right here, however a decrease fats model ought to work as properly. I’ve not examined it with milk options like almond and soy, so I can’t say in the event that they work or not.

Heavy Cream – This provides the quiche a pleasant creamy texture. You’ll be able to swap it for half and half it that’s all you could have on-hand.

Salt and Pepper – Because you’re not going to style a giant spoonful of uncooked whipped eggs and milk, I prevented the “add salt and pepper to style” verbiage and did embody some measurements. With that being mentioned, you’ll be able to all the time modify these quantities.

slice of Bacon and Pimento Cheese Quiche on a plate.

A number of extra ideas for an ideal Bacon and Pimento Cheese Quiche…

  • Permit the quiche to relaxation till it’s almost cool earlier than slicing, in any other case the filling may be too liquidy and run in every single place. It thickens because it cools.
  • Serve your quiche barely heat alongside a good salad, grits, biscuits, and so forth.
  • Leftovers ought to be saved within the fridge – tightly wrapped.
  • Quiche could be frozen. Tightly wrap the cooled whole pie (or particular person slices) in each a layer of aluminum foil and plastic wrap and retailer as much as 3 months.
  • Reheat the quiche within the oven at 350°F for 15 to twenty minutes or till heated by way of. Particular person slices will take much less time. If reheating from frozen, permit the frozen quiche to thaw within the fridge in a single day after which observe the reheating directions.

Recipe Card

Bacon and Pimento Cheese Quiche

Diet

Energy: 402kcal | Carbohydrates: 16g | Protein: 16g | Fats: 30g | Saturated Fats: 14g | Polyunsaturated Fats: 3g | Monounsaturated Fats: 10g | Trans Fats: 0.03g | Ldl cholesterol: 152mg | Sodium: 586mg | Potassium: 195mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 695IU | Vitamin C: 0.2mg | Calcium: 269mg | Iron: 1mg

Please word:

Dietary values offered are an estimate and can differ relying on the manufacturers used. If calorie rely and different dietary values are necessary to you, I like to recommend grabbing your favourite manufacturers and plugging these elements into a web based dietary calculator.

Bacon and Pimento Cheese Quiche - image for Pinterest

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