Make-ahead Bacon, Corn & Tomato Quiche

Forget going out to eat or ordering takeout every time you crave Mediterranean food. Try making Make-ahead Bacon, Corn & Tomato Quiche at home. This main course has 3864 calories, 117g of protein, and 307g of fat per serving. This recipe serves 1 and costs $18.73 per serving. From preparation to the plate, this recipe takes approximately 45 minutes. This recipe from Fifteen Spatulas has 97 fans. A mixture of pie crust, gruyere cheese, scallions, and a handful of other ingredients are all it takes to make this recipe so yummy. Overall, this recipe earns a super spoonacular score of 97%. Similar recipes are Make-Ahead Tomato-Croissant Quiche, Make Ahead Quiche, and Crustless Quiche to Make Ahead and Freeze.

Servings: 1

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 425 degrees F.We are going to start by blind baking the pie crust, and all that means is we are going to prebake it so that the crust isn't soggy later on, it stays flaky and crisp. To do this, press your pie crust into a 9 inch pie plate. Cover it with a sheet of parchment paper and dump in some sort of pie weight, like dried beans, rice, or ceramic pie weights. Bake the pie crust for 25 minutes, then remove the beans and parchment paper, and bake for 10 more minutes. Remove the pie crust from the oven, and turn the oven temperature down to 350.Gather up your crumbled bacon, corn, tomatoes, scallions, and cheese, and layer them into the crust. Set aside.Place the eggs, heavy cream, milk, and salt in a big bowl and whip with a hand mixer for 1 minute on high speed. It will be frothy on top. Pour this custard over the tomatoes, bacon, corn, etc until it comes almost to the top of the crust. Bake in the 350 degree oven for 1 hour, then take it out of the oven. Jiggle the pie pan from side to side and look at how it moves. If it still looks liquidy, it needs more time, but if it just jiggles a bit, then it's set and is done. Take care not to overbake.The quiche tastes better the next day and reheats beautifully. Let the quiche cool completely, keep it in the fridge overnight, then the next day, preheat the oven to 350. Cut the quiche into slices (it slices cleaner when it's cold), and reheat in the oven for about 10 minutes, until warmed through.

 

Step by step:

1. Preheat the oven to 425 degrees F.We are going to start by blind baking the pie crust, and all that means is we are going to prebake it so that the crust isn't soggy later on, it stays flaky and crisp. To do this, press your pie crust into a 9 inch pie plate. Cover it with a sheet of parchment paper and dump in some sort of pie weight, like dried beans, rice, or ceramic pie weights.

2. Bake the pie crust for 25 minutes, then remove the beans and parchment paper, and bake for 10 more minutes.

3. Remove the pie crust from the oven, and turn the oven temperature down to 350.Gather up your crumbled bacon, corn, tomatoes, scallions, and cheese, and layer them into the crust. Set aside.

4. Place the eggs, heavy cream, milk, and salt in a big bowl and whip with a hand mixer for 1 minute on high speed. It will be frothy on top.

5. Pour this custard over the tomatoes, bacon, corn, etc until it comes almost to the top of the crust.

6. Bake in the 350 degree oven for 1 hour, then take it out of the oven. Jiggle the pie pan from side to side and look at how it moves. If it still looks liquidy, it needs more time, but if it just jiggles a bit, then it's set and is done. Take care not to overbake.The quiche tastes better the next day and reheats beautifully.

7. Let the quiche cool completely, keep it in the fridge overnight, then the next day, preheat the oven to 35

8. Cut the quiche into slices (it slices cleaner when it's cold), and reheat in the oven for about 10 minutes, until warmed through.

Nutrition Information:

covered percent of daily need