Bacon Pimento Cheese Quiche with Southern Flair

The First Bite That Stole My Heart

The smell of crispy bacon and sharp cheddar hit me before I even saw the quiche. My aunt pulled it from the oven, golden and bubbling. One bite—creamy, smoky, with a tangy kick—and I was hooked. Ever wondered how you could turn breakfast into something unforgettable? This dish does it. It’s comfort food with a Southern twist.

My Quiche Disaster Turned Win

My first try? I forgot to preheat the baking sheet. The crust was soggy, but the flavors still shone. Home cooking isn’t about perfection—it’s about joy. Even mistakes taste good with love (and bacon). Now I always double-check the oven. What’s your funniest kitchen fail?

Why This Quiche Shines

– The sharp cheddar and salty bacon balance the sweet, mild pimentos. – Creamy eggs hold it all together, like a cozy blanket for your taste buds. Which flavor combo surprises you most? Is it the smoky-meets-tangy twist? Share your thoughts below!

A Slice of Southern History

This quiche mixes French techniques with Southern staples. Pimentos became popular in the U.S. in the early 1900s. *Did you know they’re named after the Spanish word for pepper?* Bacon and cheddar? Pure comfort-food magic. What’s your favorite dish with a story?

Ingredients:

Ingredient	Amount	Notes
Deep dish pie crust	1 (9-inch)	Unbaked
Sharp cheddar cheese	2 cups	Thick shredded
Cooked bacon	3/4 to 1 cup	Crumbled (or 1 (2.8-ounce) bag precooked)
Diced pimentos	1 (4-ounce) jar	Well drained
Large eggs	4
Whole milk	1 cup
Heavy cream	1/2 cup
Salt	1/4 teaspoon
Black pepper	1/8 teaspoon

How to Make Bacon Pimento Cheese Quiche

Step 1 Preheat the oven to 375°F. Place a rimmed baking sheet on the center rack. Let it heat with the oven. This helps the crust cook evenly. Step 2 Sprinkle shredded cheddar into the pie crust. Add drained pimentos next. Top with crumbled bacon. Layer evenly for the best flavor. Step 3 Whisk eggs, milk, cream, salt, and pepper. Pour gently into the crust. Don’t overfill—leave a little space. (Hard-learned tip: Use a measuring cup for neat pouring.) Step 4 Bake the quiche on the hot baking sheet. Cook 35–40 minutes until set. Let cool 15 minutes before slicing. Serve warm for the best taste. What’s the secret to a flaky crust? Share below! Cook Time: 40 minutes Total Time: 55 minutes Yield: 8 servings Category: Brunch, Lunch

Creative Twists on This Quiche

Spicy Kick Add diced jalapeños or a dash of hot sauce. Perfect for heat lovers. Veggie Delight Swap bacon for sautéed mushrooms or spinach. A hearty meat-free option. Summer Fresh Mix in diced tomatoes and fresh basil. Light and bright for warm days. Which twist would you try first? Vote in the comments!

Serving Ideas for Your Quiche

Pair with a crisp green salad or roasted potatoes. Garnish with fresh chives for color. Drink it with sweet tea or a cold beer. Both balance the rich flavors. Which would you choose tonight? Tell us your pick!

Storing and Serving Tips

Keep leftover quiche in the fridge for up to 3 days. Wrap slices in foil or store in airtight containers. To freeze, cool completely, then wrap tightly in plastic and foil. It lasts 2 months frozen. Reheat in a 350°F oven for 15 minutes until warm. *Fun fact: Quiche tastes even better the next day as flavors meld!* Batch-cook two pies—one for now, one for later. Who doesn’t love a ready-made meal?

Troubleshooting Your Quiche

Soggy crust? Blind-bake it for 10 minutes before adding fillings. Eggs too runny? Bake 5 extra minutes or until a knife comes out clean. Cheese sinking? Toss bacon bits with flour before layering. These small tweaks make a big difference. Why this matters: A perfect quiche balances creamy filling with a crisp crust. Ever had a quiche disaster? Share your fixes below!

Your Quiche Questions Answered

Can I make this gluten-free? Yes! Use a gluten-free pie crust or skip the crust entirely. How far ahead can I prep this? Assemble the night before, cover, and refrigerate. Bake in the morning. Any cheese swaps? Try pepper jack for spice or Swiss for a milder flavor. Can I double the recipe? Absolutely. Use two pie dishes and rotate pans halfway through baking. What’s a lighter milk option? Half-and-half works, but avoid skim milk—it thins the filling.

Let’s Share the Love

Nothing beats seeing your creations! Snap a pic of your quiche and tag Savory Discovery on Pinterest. Why this matters: Food connects us all. Need brunch inspo? Ask me for more Southern-style recipes. Happy cooking! —Elowen Thorn.