Bacon and Pimento Cheese Quiche
This bacon and chili cheese quiche is a delicious south touch of the classic recipe and is surprisingly easy to make!
Just the word “quiche” rings frills and complicated. But guess what? This is not the case. No way. In fact, when Jack was small, we called him the egg pie just so that it doesn’t seem bizarre. Four -year -old children are much more likely to eat something they can pronounce. 🤣 I mean, that’s really not more than that … A tasty tart with egg cream.
Fill them with cheese, cheese and ham, spinach, sautéed vegetables, etc. Or be like me and fill it with bacon and pepper cheese!
Is it spelled Pimento or Pimiento?
You have all fought this battle for a better part of the last 14 years. Should it be spelled Pimiento or Pimento?
The people of Southern Living lean towards the spelling with the additional “I”, saying that he is listed as the first spelling of Merriam-Webster.
It seems that Pimiento is the original Spanish spelling of the word which refers to Pimiento pepper. However, this spelling has evolved to be chili – especially when it refers to pepper cheese. It may have to do with the translation from Spanish to English. Maybe we have all become lazy.
So what’s the right one? Your supposition is as good as mine. I have had sponsors in the past that required another spelling on another, so you will find that it has been spelled in both directions on the southern bite. In fact, to keep things interesting, I could simply change the spelling randomly in this post.
How can I prevent my pie crust from becoming a soggy?
No one likes a soggy crust. Person. But preventing this pie crust from becoming a soggy is not as universally agreed. I tried all the methods listed here and included my thoughts.
Blind cook the crust – Blind cooking simply cooks the crust before adding a garnish. When you talk about a traditional pastry crust and an unsuccessful garnish, the crust must be completely cooked. When you use the same crust and a garnish that should be cooked, blind cooking generally only partially cook the crust. However, some people ignore this step. The problem is that this can lead to a soggy crust. Blind cooking can be a little heavy, however. The method often includes the lining of the crust formed with crumbled aluminum foil or parchment and fill the crust with pie weights, rice, beans or something similar and the crust partially. I have done it several times, but it’s difficult. I don’t like Poince.
Brush the flour crust – Many people swear by the sprinkling method slightly crust with flour to avoid a soggy crust. The idea is that additional flour absorbs moisture before it enters the crust. Some even use a mixture of equal parts and sugar. But the sugar will not work in this case because we aim for a salty pie and my results with this method are a little bit conclusive. Has it helped? Probably. Has that prevented him? Not really.
Brush the egg crust – The idea here is that the egg seals the crust and acts like a barrier to prevent it from becoming a soggy. When you use a garnish that is not only eggs, it makes sense. In this case, the garnish is literally eggs, therefore … 🤣
Cook on a hot mold – For this recipe, this is my method of choice. It’s easy and seems to work well here. The theory is that placing the uncooked pie (with the garnish already in it) on a hot pastry plate makes the bottom of the crust through faster, sealing and preventing it from becoming a soggy. This method is still not infallible, but it is much easier to accomplish and helps. Simply place a baking sheet on board in the oven and let it preheat with the oven. Then place the quiche on the hot mold rather than directly on the oven grid. The additional advantage of this is that if the quiche overflows, it is taken on the baking sheet and not the bottom of your oven.
FAQ and variations in ingredients
Pie crust – I generally use the refrigerated rolled pie crust found in the grocery section with canned cookies and cinnamon rolls. You can certainly also use preformed crusts frozen in aluminum molds. You can even be industry and do yours. I recommend using a metal pan here – despite everything. Do not hesitate to blind it, if you wish.
Cheese – Since we do not use prefabricated pepper cheese in this area and that we still want this pepper cheese flavor, we use peppers and cheese. I recommend using 2 cups or 1 (8 ounces) (by weight) of cheese cheese cut thick shredded. Yes, bag stuff will work here.
Lard – You will need approximately 3/4 to 1 cup of crumbled bacon for this recipe. You can also buy a pack of 2.8 ounces of real pieces of precious crumbled bacon. If you cook yours, you will have to start with around 10 to 12 bacon slices.
Pepperos – You will need a 4 iced pepper jar for this recipe. Pour them into a fine mesh sieve and let them flow for about 20 minutes to draw the greatest number of humidity as possible.
Eggs – I prefer that my quiche is not too much eggy, so I only include 4 large eggs here.
Milk – I prefer whole milk here, but a lower fat version should also work. I have not tested it with alternatives of milk such as almond and soy, so I cannot say whether they work or not.
Thick cream – This gives the quiche a beautiful creamy texture. You can exchange it for half and half, that’s all you have in hand.
Salt and pepper – As you are not going to taste a large spoonful of raw whipped eggs and milk, I avoided the verbiage “add salt and pepper to taste” and I included certain measurements. That being said, you can always adjust these amounts.
Some additional tips for a bacon cheese quiche and perfect spice …
- Let the quiche rest until it is almost cool before deciding, otherwise the garnish could be too liquid and run everywhere. He thickens while cooling.
- Serve your slightly hot quiche alongside a beautiful salad, grain, cookies, etc.
- The remains should be stored in the refrigerator – tight.
- The quiche can be frozen. Closely wrap the cleaned pie (or individual slices) in a layer of aluminum foil and plastic film and store up to 3 months.
- Reheat the quiche in the oven at 350 ° F for 15 to 20 minutes or until heated. The individual slices will take less time. If you warm Frozen, allow the jelly quiche to defrost the refrigerator overnight, then follow the heating instructions.
Recipe card
Bacon and chili cheese quiche
Nutrition
Calories: 402kcal | Carbohydrates: 16g | Protein: 16g | Fat: 30g | Saturated fats: 14g | Polyunsaturated fat: 3g | Monounsaturated fat: 10g | Trans-fat: 0.03g | Cholesterol: 152MG | Sodium: 586MG | Potassium: 195MG | Fiber: 0.4g | Sugar: 2g | Vitamin A: 695IU | Vitamin C: 0.2MG | Calcium: 269MG | Iron: 1MG
* If nutritional values ​​are provided, they are an estimate and will vary depending on the brands used. The values ​​do not include optional ingredients or when ingredients are added to taste. If the number of calories and other nutritional values ​​are important to you, I recommend entering your favorite brands and plug these ingredients into an online nutritional calculator.
(tagstotranslate) Bacon
