Bacon and Corn Quiche (Printer-Friendly)
Savory pie with bacon, corn, cheddar, and eggs in a flaky crust for breakfast or brunch.
# What You’ll Need:
→ Protein
01 -
4 slices center cut bacon
→ Dairy
02 -
3 oz shredded 2% milk sharp cheddar cheese
03 -
¾ cup skim milk
→ Produce
04 -
1 cup frozen corn kernels
05 -
1 teaspoon chopped fresh chives
→ Pantry
06 -
9 inch frozen regular pie crust (not deep dish)
07 -
4 large eggs
08 -
½ teaspoon salt
09 -
¼ teaspoon black pepper
# Steps to Follow:
01 -
Preheat the oven to 425°F and line a heavy baking sheet with aluminum foil; set aside.
02 -
Cook bacon according to package instructions, drain on paper towels, then chop into small pieces.
03 -
Place frozen pie crust on the baking sheet and loosely cover the outer edges with strips of aluminum foil to prevent excessive browning.
04 -
Evenly sprinkle shredded cheddar cheese over the pie crust, then distribute chopped bacon pieces on top. Add the corn kernels over the bacon and cheese layers.
05 -
In a mixing bowl, whisk together eggs, skim milk, salt, black pepper, and chopped chives until fully combined and slightly frothy.
06 -
Pour the egg mixture evenly over the layered ingredients in the pie crust. Place the baking sheet with the quiche into the oven and bake for 15 minutes at 425°F.
07 -
Remove the quiche from the oven, discard the aluminum foil strips from the crust edges, reduce oven temperature to 350°F, and return the quiche to bake for an additional 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
08 -
Allow the quiche to cool for several minutes before slicing into 8 portions and serving.
# Helpful Hints:
01 -
Using center cut bacon offers a leaner, less greasy result, enhancing the balance with the sweet corn and sharp cheddar.