Brie and Bacon Quiche
Since we got hit with a bunch of snow, the kids had no school yesterday. After a long morning of playing and building a snowman, I made a brie and bacon quiche for lunch. I envisioned a rich and creamy quiche with bits of smokey bacon, but when I took the quiche out of the oven, I was disappointed to see a very thin “crust” had formed on top. I knew I hadn’t overcooked the quiche and I couldn’t figure out what it was. Finally, after tasting it, I realized it was a cheese crust. The cheese I used was a double cream brie and I think the extra fat/cream floated to the top to form a very thin crust. It may not have looked too pretty but it tasted AMAZING. My kids and I gobbled down half of this quiche before we even spoke to each other. My son told me it was the best quiche flavor I’ve ever made and he loved the cheese crust on top best! We all had seconds and thought it was amazing. The old adage comes to mind… “You can’t judge a book by its cover”. Try this quiche– it’s wonderful.
How to Make a Brie and Bacon Quiche
Preheat the oven to 375 degrees.
Cook the bacon bits in a skillet over medium heat until crisp and cooked. Place on a paper towel to drain grease.
Coat a pie pan with cooking spray then carefully unroll the pre-made pie crust and place it in the pie pan. Crimp the edges.
Combine the eggs, milk, sea salt, and freshly cracked pepper, to taste, together in a bowl and whisk until very well combined.
Sprinkle most of the bits of brie and crumbled bacon in the bottom of the pie.
Add the well whisked egg mixture. Sprinkle the remaining bits of brie and crumbled bacon on top.
Carefully place into the oven and bake for 40 minutes, or until the top is set and not wiggly and the eggs are cooked through. Don’t overcook! Let the quiche cool for at least 15 minutes before slicing and serving. Enjoy.
Equipment
Ingredients
- 4 slices of bacon cut into bits
- 1 pre-made pie crust unrolled
- Brie to taste
- 5 eggs, very well beaten
- 1½ cups milk
- Sea salt and freshly cracked pepper to taste
Instructions
- Preheat the oven to 375 degrees.
- Cook the bacon bits in a skillet over medium heat until crisp and cooked. Place on a paper towel to drain grease.
- Combine the eggs, milk, sea salt, and freshly cracked pepper, to taste, together in a bowl and whisk until very well combined.
- Sprinkle most of the bits of brie and crumbled bacon in the bottom of the pie.
- Add the well-whisked egg mixture.
- Sprinkle the remaining bits of brie and crumbled bacon on top.
- Carefully place into the oven and bake for 40 minutes, or until the top is set and not wiggly and the eggs are cooked through. Don’t overcook!
- Let the quiche cool for at least 15 minutes before slicing and serving. Enjoy.
Mmmmm just the very best. Have a good day, Diane
It looks delicious and beautiful, esp. warm right out of the oven.
Ooooh this looks soooo good! I’ve never made a quiche before, I will have to try it now 🙂
I can easily see me gobbling down a big portion as well. That seems like pretty high praise form your son
Looks absolutely delicious. I see that you used Saint Angel…that triple cream is hard to come by in my area and expensive. I can imagine the flavor it must have given to your quiche. 🙂
Looks delicious this quiche.
Olga.
Our kids are out of school too, but unfortunately, not because of snow….it’s the flu! Either way, this would go down nicely in the morning, great looking quiche, Pam.
What do you do with the Brie rind? Chop it up and use in Quiche or discard?
Eaglestar,
I discard the rind but you can use it in the quiche if you’d prefer.
-Pam