Sure, we love quiche any time of day. It’s great served fresh from the oven, chilled from the fridge, or even re-warmed three days later. But there’s something about a quiche specifically designed for the morning hours that’s particularly satisfying to sit down to.

This quiche is a riff on a classic bacon, egg, and cheese sandwich. A flaky, buttery crust stands in for the bagel or English muffin, the cheese and bacon are scattered on the crust to create salty bites of bacon and gooey pockets of melted cheese in every bite, and the eggs are whisked with dairy to create the custardy filling.

Prep This Quiche Ahead for a Stress-Free Morning

Instead of waking up early to make this quiche the morning you want to serve it, prep a few components the day before. I recommend blind baking the crust, grating the cheese, and cooking and crumbling the bacon. In the morning, you’ll simply scatter the cheese and bacon over the crust, whisk the eggs and dairy, pour it into the shell, and bake until set.

Do I Need to Prebake the Crust?

Yes! To avoid a soggy-bottomed quiche, you’ll want to give the crust a headstart (this is called blind baking). Line it with parchment paper, fill with pie weights or dried beans, then bake for 20 minutes. Remove the weights and parchment, and bake again until just starting to brown, 10 to 15 minutes more. Set aside to cool slightly before pouring in the filling and returning to the oven.

Grace Elkus

Deputy Food Director

Grace Elkus is the Deputy Food Director at Kitchn, where she writes a monthly vegetarian recipe column called Tonight We Veg. She received her culinary arts diploma from The Natural Gourmet Institute.

Source link