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Brie and Bacon Quiche

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 bacon and brie 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.

Brie and Bacon Quiche

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.

Brie and Bacon Quiche

Add the well whisked egg mixture. Sprinkle the remaining bits of brie and crumbled bacon on top.

Brie and Bacon Quiche

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.

Brie and Bacon Quiche

Brie and Bacon Quiche

Brie and Bacon Quiche

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Course: Breakfast
Servings: 8
Author: Pam - For the Love of Cooking

Ingredients

  • 4 slices of bacon cut into bits
  • 1 pre-made pie crust unrolled
  • Brie to taste
  • 5 eggs
  • 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.
  • 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.
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7 Comments

  1. Mmmmm just the very best. Have a good day, Diane

  2. Ooooh this looks soooo good! I’ve never made a quiche before, I will have to try it now ๐Ÿ™‚

  3. I can easily see me gobbling down a big portion as well. That seems like pretty high praise form your son

  4. Looks absolutely delicious. I see that you used Saint Angelโ€ฆthat triple cream is hard to come by in my area and expensive. I can imagine the flavor it must have given to your quiche. ๐Ÿ™‚

  5. 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.