The Humble Quiche: Elevated to Weeknight Wonder with Bacon, Cheddar, and Scallions

There are certain dishes that, no matter how many times I prepare them, transport me back to a specific memory. For me, that’s this quick and easy Bacon, Cheddar, and Scallion Quiche. I remember a particularly chaotic week years ago, juggling a demanding catering gig and a family dinner that felt impossibly distant. Staring into my pantry, I spotted those frozen pie shells, a wedge of sharp cheddar, some lingering bacon, and a bunch of vibrant green scallions. What emerged was pure magic – a rich, savory, and utterly satisfying meal that silenced even my most discerning critics. It proved that with a few humble ingredients and a dash of inspiration, you can create something truly special, even when time is your most precious commodity.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 12 (across two quiches)
• Yield: 2 quiches
• Dietary Type: Vegetarian (can be adapted)

Ingredients

This recipe is designed for speed and simplicity, calling for readily available ingredients that come together in a flash.

For the Filling:

• 6 slices bacon
• 1 ¼ cups cheddar cheese, shredded (sharp cheddar provides the best flavor)
• 1 bunch scallions (about 6-10 stalks), thinly sliced width-wise
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon salt (adjust based on bacon’s saltiness)
• ¼ teaspoon black pepper

For the Custard:

• 4 large eggs
• 1 pint heavy cream
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Crust:

• 2 unbaked pie shells (store-bought is perfectly fine for this quick preparation!)

Equipment Needed

The beauty of this quiche lies in its minimal equipment requirements. You’ll want:

• A skillet for cooking the bacon.
• A paper towel-lined plate or bowl to drain the bacon.
• A medium bowl for mixing the filling ingredients.
• A separate bowl for the custard.
• A whisk for the custard.
• A measuring cup and measuring spoons.
• A knife and cutting board for the scallions.
• Two 9-inch pie dishes (if your unbaked shells aren’t already in them).
• An oven preheated to the correct temperature.

Instructions

Here’s how to transform these simple ingredients into a delicious and impressive quiche with remarkable speed.

1. Preheat your oven to 350°F (175°C). Ensuring your oven is at the correct temperature is crucial for even baking and a perfectly set custard.
2. Crisp the bacon. Place the 6 slices of bacon in your skillet over medium heat. Cook until it’s nicely browned and rendered its fat. Once cooked through to your desired crispness, carefully remove the bacon from the skillet and place it on a paper towel-lined plate to drain any excess grease.
3. Prepare the filling base. Once the bacon has cooled slightly, chop it into small bacon bits. Add these to your medium bowl.
4. Add the aromatics and cheese. Slice the scallions width-wise into thin rounds. Add the sliced scallions to the bowl with the bacon. Now, add your shredded cheddar cheese, onion powder, garlic powder, and a pinch of salt and pepper. Gently toss these ingredients together until they are well combined and evenly distributed.
5. Distribute the filling. Carefully divide the bacon, scallion, and cheese mixture evenly between the two unbaked pie shells. Try to spread it out so that each slice of quiche will have a good balance of all the components.
6. Whisk the custard. In a separate bowl, crack the 4 large eggs. Add the heavy cream, the remaining ½ teaspoon of salt, and ¼ teaspoon of black pepper. Whisk everything together vigorously until the yolks and whites are fully incorporated and the mixture is smooth and homogenous. This creates the creamy, rich custard that binds the filling together.
7. Pour the custard. Gently pour the custard mixture evenly over the filling in each of the pie shells. Make sure to fill them up without overflowing.
8. Bake to perfection. Place both quiches on a baking sheet (this helps catch any potential drips and makes them easier to handle). Bake for 30 minutes, or until the shells are golden-brown and the custard is set. To test for doneness, you can gently insert a knife near the center; it should come out clean, and the center should no longer be jiggly.

Expert Tips & Tricks

To elevate this already fantastic quiche, consider these insider tips:

• Bacon Fat is Flavor: Don’t discard all the bacon fat from the skillet. You can reserve a tablespoon or two to sauté the scallions for an extra layer of smoky flavor before adding them to the bacon and cheese.
• Cheese Choices: While sharp cheddar is classic, feel free to experiment. A blend of Gruyère and cheddar, or even a touch of Monterey Jack for its melting properties, works wonderfully.
• Scallion Prep: For a milder onion flavor, you can soak the sliced scallions in ice water for 10 minutes before adding them to the filling. This also helps them retain their vibrant green color.
• Preventing Soggy Bottoms: For an extra insurance policy against a soggy crust, you can blind-bake the pie shells for about 5-7 minutes before adding the filling. This is an optional step but can result in a crisper bottom crust.
• Custard Consistency: If your eggs and cream mixture seems a bit thin, don’t worry. The heat of the oven will set it beautifully. The key is a thorough whisking to ensure it emulsifies properly.

Serving & Storage Suggestions

This quiche is incredibly versatile. Serve it warm, fresh from the oven, for a delightful brunch, a light lunch, or even a quick weeknight dinner. It pairs beautifully with a crisp green salad tossed with a simple vinaigrette, or a side of roasted asparagus.

Storage: Leftover quiche can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, place a slice on a baking sheet and warm it in a 300°F (150°C) oven for about 10-15 minutes, or until heated through and the crust is re-crisped. You can also reheat individual slices in the microwave, though the crust may lose some of its crispness.

Nutritional Information

Here’s an approximate breakdown of the nutritional content per serving. Please note that these values are estimates and can vary based on the specific brands and quantities of ingredients used.

Nutrient	Amount per Serving	% Daily Value
Calories	384.5 kcal
Total Fat	32 g	49%
Saturated Fat	15.2 g	76%
Cholesterol	131.4 mg	43%
Sodium	400.6 mg	16%
Total Carbohydrate	16.6 g	5%
Dietary Fiber	1.6 g	6%
Sugars	0.6 g	2%
Protein	8.5 g	16%

Note: Calories from Fat is approximately 287g, representing about 75% of the daily value.

Variations & Substitutions

While this recipe is fantastic as is, it’s a wonderful canvas for creativity:

• Vegetarian Delight: Omit the bacon and sauté the scallions in a tablespoon of butter or olive oil for a delicious vegetarian version. You could also add sautéed mushrooms or spinach for extra depth.
• Spicy Kick: Add a pinch of cayenne pepper or some finely diced jalapeño to the filling for a touch of heat.
• Herbal Notes: Incorporate fresh herbs like chives (in addition to or instead of scallions) or a sprinkle of fresh parsley into the custard for added freshness.
• Gluten-Free: Use a gluten-free pie crust for a Celiac-friendly option.

FAQs (Frequently Asked Questions)

Q: Can I make this quiche ahead of time?
A: You can prepare the filling mixture (bacon, scallions, cheese) a day in advance and store it in the refrigerator. However, it’s best to bake the quiche just before serving for optimal texture and flavor.

Q: My quiche seems to be browning too quickly on top. What can I do?
A: If the crust is browning too fast before the custard is set, you can loosely tent the quiche with aluminum foil. This will shield the top from direct heat while allowing the inside to cook through.

Q: What’s the best way to avoid a watery quiche?
A: Ensure your bacon is well-drained of grease, and if you’re adding any vegetables like spinach or mushrooms, make sure they are thoroughly sautéed and any excess moisture has been removed before adding them to the filling.

Q: Can I use milk instead of heavy cream?
A: While heavy cream provides the richest, creamiest texture, you can substitute half-and-half for a slightly lighter, but still delicious, result. Using just milk may result in a less set and slightly watery custard.

Q: How can I tell if the quiche is fully cooked?
A: The best indicators are a golden-brown crust and a custard that is set. When you gently shake the pie dish, the center should only have a slight wobble, and a knife inserted near the center should come out clean.

Final Thoughts

This Bacon, Cheddar, and Scallion Quiche is a testament to the fact that delicious meals don’t need to be complicated or time-consuming. It’s the kind of dish that proves comfort food can also be elegant and impressive. Whether you’re whipping it up for a busy weeknight dinner or a relaxed weekend brunch, it’s guaranteed to be a crowd-pleaser. So gather your ingredients, embrace the simplicity, and enjoy the delightful aroma that will soon fill your kitchen. I’d love to hear how it turns out for you – perhaps you’ve discovered a new favorite quick and easy recipe!