Description
A savory, rustic quiche loaded with crispy turkey bacon, melted cheddar and Swiss cheese, and aromatic fresh thyme — perfect for breakfast, brunch, or a light dinner.
Ingredients
Scale
- 1 9-inch pie crust (unbaked)
- 6 slices turkey bacon
- 1 cup shredded cheddar cheese
- 1 cup shredded Swiss cheese
- 4 large eggs
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 1 tablespoon fresh thyme leaves (plus extra for garnish)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Place pie crust in a 9-inch pie dish; crimp edges if desired. Prick the bottom with a fork and line with parchment; fill with pie weights or dried beans. Blind-bake for 15 minutes, remove weights and parchment, and bake 5 more minutes until lightly golden. Set aside to cool slightly.
- In a skillet over medium heat, cook turkey bacon until crisp, about 6–8 minutes. Transfer to paper towels to drain; crumble when cool.
- In a large bowl, whisk together eggs, heavy cream, milk, salt, pepper, and nutmeg until well combined.
- Sprinkle half of the cheddar and Swiss cheese evenly over the bottom of the pre-baked crust. Top with crumbled turkey bacon and half the fresh thyme.
- Carefully pour the egg mixture over the cheese and bacon layer. Top with remaining cheddar and Swiss cheese, then sprinkle remaining fresh thyme on top.
- Bake for 35–40 minutes, until the center is just set and the top is golden brown. A knife inserted near the center should come out clean.
- Let cool on a wire rack for at least 10 minutes before slicing. Garnish with additional fresh thyme if desired.
Notes
For a lighter version, substitute half-and-half for the heavy cream. The quiche can be refrigerated for up to 3 days; reheat in a 350°F oven for 10–15 minutes.
Nutrition
- Calories: 420 kcal
- Sugar: 3 g
- Fat: 32 g
- Carbohydrates: 14 g
- Protein: 18 g