I mean, no one has ever gone wrong with three of anything. Case in point: tres leches desserts, three cheese pastas, three ingredient pancakes.
Well this is no three ingredient recipe, but it does have three delicious cheeses and a whole package of bacon!
Hellllllo, beautiful. Get in my belly.
Growing up I always had my mom’s “new and improved” version of a classic quiche lorraine. My mom put slabs of butter on the pie crust before baking. I mean, YES PLEASE. She also doubled the amount of bacon and cheese going into it. Needless to say, quiche was one of our family’s favorite breakfasts. We reserved it for special occasions when we could justify eating that much goodness for just one meal.
In fact, it was one of the first meals my mom made for my boyfriend when he came to meet the fam. He ate two huge slices, and was practically licking his plate when he was done. To this day, it is still his request when we visit them for breakfast! Now 5 years later, we are still together and making this delicious quiche for ourselves.
What’s more? You can even prepare this ahead of time and reheat it throughout the week for a hearty and satisfying breakfast! We love making quiches for busy weeks and simply reheating them while we get ready for work or give Elsa a quick walk around the block and this one heats up very nicely. Pair it with a coffee, or some fresh fruit, (or both!) and you’ve got a well balanced meal that will take your hungry pangs away!
Three Cheese Bacon Quiche
- 1 pie crust
- 12 oz package of bacon
- 4 large eggs
- 2 cups heavy cream
- 1 tbsp chives (optional)
- 1 tsp salt
- 6 oz dutch gouda shredded
- 4 oz white cheddar shredded
- 4 oz gruyere shredded
Preheat oven to 425 degrees.
Place pie crust into pan and crimp edges.
Arrange bacon on a foil lined baking sheet and bake until slightly crispy.
In a medium bowl, gently whisk the eggs, heavy cream, chives, and salt. Do not whip!
Crumble prepared bacon.
Spread approximately 1/3 of the cheese mixture into the pie crust. Next, layer about 1/3 of the bacon. Continue this layering process until all of your bacon and cheese has been used. It will be a heaping amount!
Pour egg mixture over cheese and bacon in the prepared pie dish.
Bake for 15 minutes at 425 degrees.
Lower the oven temperature to 325 degrees and bake for an additional 45 minutes. If the quiche jiggles intensely when you try to pull it out, leave the quiche in for an additional 5 minutes.
Let cool for 10 minutes, then serve!
To save quiche: cut into slices and place in tupperware or plastic bags. Store in the fridge for short-term use, or freezer for long-term use. To reheat, place the thawed slice in a 400 degree oven for about 15 minutes until warmed through. Note that reheat time may vary depending on the size of your slices.