Apple, Cheddar, and Bacon Quiche: A Savory Delight

This Apple, Cheddar, and Bacon Quiche is a symphony of flavors and textures, perfect for breakfast, brunch, lunch, or even a light dinner. The sweetness of the apples perfectly complements the sharp cheddar and the smoky bacon, all nestled in a flaky, buttery crust. This recipe is surprisingly easy to make and is sure to impress your family and friends.

## Why This Quiche is a Winner

* **Sweet and Savory Balance:** The combination of sweet apples, sharp cheddar cheese, and smoky bacon creates a delightful and addictive flavor profile.
* **Textural Contrast:** The creamy custard, the crisp bacon, the tender apples, and the flaky crust offer a wonderful textural experience in every bite.
* **Versatile Meal:** Enjoy it warm, at room temperature, or even cold. It’s perfect for any meal of the day.
* **Make-Ahead Friendly:** You can assemble the quiche ahead of time and bake it when you’re ready to serve.
* **Crowd-Pleaser:** This quiche is always a hit at gatherings and potlucks.

## Ingredients You’ll Need

### For the Crust:

* 1 1/4 cups all-purpose flour
* 1/2 teaspoon salt
* 1/2 cup (1 stick) cold unsalted butter, cut into cubes
* 1/4 cup ice water

### For the Filling:

* 6 slices bacon, cooked and crumbled
* 1 medium apple (such as Honeycrisp or Granny Smith), peeled, cored, and diced
* 1 cup shredded sharp cheddar cheese
* 4 large eggs
* 1 cup heavy cream
* 1/2 cup milk
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper
* Pinch of nutmeg (optional)
* 1 tablespoon butter
* 1 teaspoon brown sugar

## Equipment You’ll Need

* 9-inch pie plate
* Mixing bowls
* Measuring cups and spoons
* Rolling pin
* Foil or pie shield (optional, to prevent crust from browning too quickly)
* Whisk
* Skillet

## Step-by-Step Instructions

### Part 1: Making the Crust

1. **Combine Dry Ingredients:** In a large mixing bowl, whisk together the flour and salt.

2. **Add Butter:** Add the cold, cubed butter to the flour mixture. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs. The goal is to have small pieces of butter still visible; this will create flaky layers in the crust.

3. **Add Water:** Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix, as this will develop the gluten and result in a tough crust. The dough should be slightly shaggy but hold together when pinched.

4. **Form a Disk:** Gently flatten the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This allows the gluten to relax and the butter to firm up, which will make the dough easier to roll out.

5. **Roll Out the Dough:** On a lightly floured surface, roll out the dough into a 12-inch circle.

6. **Transfer to Pie Plate:** Carefully transfer the dough to the 9-inch pie plate. Gently press the dough into the bottom and up the sides of the pie plate.

7. **Trim and Crimp:** Trim any excess dough from the edges of the pie plate. Crimp the edges of the crust to create a decorative border. You can use a fork to press the tines around the edge, or use your fingers to create a scalloped or fluted edge.

8. **Pre-Bake (Blind Bake):** Preheat oven to 375°F (190°C). Line the crust with parchment paper and fill with pie weights or dried beans. This will prevent the crust from puffing up during baking. Bake for 15 minutes. Remove the parchment paper and pie weights and bake for another 5-7 minutes, or until the crust is lightly golden brown. This pre-baking step helps ensure that the crust is fully cooked and crispy.

### Part 2: Preparing the Filling

1. **Cook the Bacon:** In a skillet over medium heat, cook the bacon until crispy. Remove the bacon from the skillet and drain on paper towels. Once cool enough to handle, crumble the bacon into small pieces. Set aside.
2. **Caramelize the Apples:** Melt butter in the same skillet over medium heat. Add diced apples and brown sugar. Cook, stirring occasionally, until the apples are tender and lightly caramelized, about 5-7 minutes. This step enhances the apple’s sweetness and adds a depth of flavor to the quiche.

3. **Shred the Cheese:** If you haven’t already, shred the cheddar cheese. Set aside.

4. **Whisk the Eggs and Cream:** In a large mixing bowl, whisk together the eggs, heavy cream, and milk until well combined. Add the salt, pepper, and nutmeg (if using). Whisk until everything is well incorporated.

### Part 3: Assembling and Baking the Quiche

1. **Layer the Ingredients:** Sprinkle half of the shredded cheddar cheese evenly over the bottom of the pre-baked crust. Top with the crumbled bacon and the caramelized apples. Sprinkle the remaining cheddar cheese over the apple and bacon mixture.

2. **Pour the Custard:** Carefully pour the egg and cream mixture over the filling ingredients in the crust. Ensure the custard is evenly distributed.

3. **Bake the Quiche:** Bake in the preheated oven at 375°F (190°C) for 35-45 minutes, or until the custard is set and the crust is golden brown. The center of the quiche should be slightly jiggly but not liquidy. If the crust is browning too quickly, cover the edges with foil or a pie shield.

4. **Cool and Serve:** Remove the quiche from the oven and let it cool for at least 15-20 minutes before slicing and serving. This allows the custard to set completely and makes it easier to slice. Serve warm, at room temperature, or even cold.

## Tips for the Perfect Quiche

* **Use Cold Ingredients for the Crust:** Cold butter and ice water are essential for creating a flaky crust. The cold butter prevents the gluten from developing too much, resulting in a tender crust.
* **Don’t Overmix the Crust:** Overmixing the dough will develop the gluten and result in a tough crust. Mix just until the dough comes together.
* **Pre-Bake the Crust:** Pre-baking (blind baking) the crust ensures that it is fully cooked and crispy, preventing it from becoming soggy from the filling.
* **Use High-Quality Ingredients:** Using fresh, high-quality ingredients will make a noticeable difference in the flavor of the quiche.
* **Don’t Overbake the Quiche:** Overbaking the quiche will result in a dry and rubbery custard. Bake until the center is set but still slightly jiggly.
* **Let the Quiche Cool Before Slicing:** Allowing the quiche to cool for at least 15-20 minutes before slicing will allow the custard to set completely and make it easier to slice.
* **Customize the Filling:** Feel free to experiment with different cheeses, vegetables, and meats to customize the quiche to your liking.

## Variations and Substitutions

* **Cheese:** Try using Gruyere, Swiss, or Monterey Jack cheese instead of cheddar.
* **Vegetables:** Add sauteed onions, mushrooms, spinach, or bell peppers to the filling.
* **Meat:** Substitute sausage, ham, or prosciutto for the bacon.
* **Crust:** Use a store-bought pie crust for convenience, or make a gluten-free crust using gluten-free flour.
* **Dairy-Free:** Substitute coconut cream or almond milk for the heavy cream and milk.
* **Herbs:** Add fresh herbs like thyme, rosemary, or chives to the filling for added flavor.

## Serving Suggestions

* **Breakfast or Brunch:** Serve with a side of fresh fruit, yogurt, or a green salad.
* **Lunch or Dinner:** Serve with a side of soup, salad, or roasted vegetables.
* **Appetizer:** Cut the quiche into small squares and serve as an appetizer at a party or gathering.

## Storage Instructions

* **Refrigerate:** Store leftover quiche in an airtight container in the refrigerator for up to 3-4 days.
* **Freeze:** Wrap individual slices of quiche tightly in plastic wrap and then in foil. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating.

## Reheating Instructions

* **Oven:** Preheat oven to 350°F (175°C). Place the quiche on a baking sheet and bake for 10-15 minutes, or until heated through.
* **Microwave:** Microwave individual slices of quiche on high for 1-2 minutes, or until heated through. Be careful not to overheat, as this can make the custard rubbery.

## Recipe Card

**Apple, Cheddar, and Bacon Quiche**

A savory quiche featuring sweet apples, sharp cheddar cheese, and smoky bacon in a flaky crust.

**Prep Time:** 30 minutes
**Cook Time:** 50 minutes
**Total Time:** 1 hour 20 minutes
**Servings:** 6-8

**Ingredients:**

* **Crust:**
* 1 1/4 cups all-purpose flour
* 1/2 teaspoon salt
* 1/2 cup (1 stick) cold unsalted butter, cut into cubes
* 1/4 cup ice water
* **Filling:**
* 6 slices bacon, cooked and crumbled
* 1 medium apple (such as Honeycrisp or Granny Smith), peeled, cored, and diced
* 1 cup shredded sharp cheddar cheese
* 4 large eggs
* 1 cup heavy cream
* 1/2 cup milk
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper
* Pinch of nutmeg (optional)
* 1 tablespoon butter
* 1 teaspoon brown sugar

**Instructions:**

1. **Make the Crust:**
* In a large bowl, whisk together flour and salt.
* Cut in cold butter until mixture resembles coarse crumbs.
* Gradually add ice water, mixing until dough comes together.
* Flatten into a disk, wrap in plastic, and refrigerate for 30 minutes.
* Roll out dough and transfer to a 9-inch pie plate. Crimp edges.
* Pre-bake crust at 375°F (190°C) for 15 minutes with pie weights, then 5-7 minutes without, until lightly golden.
2. **Prepare the Filling:**
* Cook bacon until crispy, crumble, and set aside.
* Melt butter in a skillet, add diced apples and brown sugar. Cook until tender and lightly caramelized, about 5-7 minutes.
* Shred cheddar cheese.
* In a bowl, whisk together eggs, heavy cream, milk, salt, pepper, and nutmeg (if using).
3. **Assemble and Bake:**
* Sprinkle half the cheddar over the crust. Top with bacon and apples, then remaining cheese.
* Pour egg mixture over filling.
* Bake at 375°F (190°C) for 35-45 minutes, or until custard is set and crust is golden.
* Cool for 15-20 minutes before slicing and serving.

Enjoy this delicious Apple, Cheddar, and Bacon Quiche! It’s a delightful combination of sweet and savory that’s perfect for any occasion. Happy baking!