I’m going to start by saying you HAVE to make this Three Cheese Bacon Quiche…
Like, I’m not joking.
Today I’m doing something a little different and telling you about a fellow food blogger friend of mine:
With a Dash of Salt. Blogger Kristina’s recipes are scrumptious, easy to read, and full of flavor.
I just had to try out one of her recipes and tell you ALLLLL about it.
First things first, go follow With a Dash of Salt on Instagram and subscribe to see all her recipes:
In the meantime, let me tell you about this amazing quiche. OMG.
Quiche was something my mom made us all the time, her recipe was a ham and
cheese quiche and I used to love the days we had it in the house.
It was eaten for dinner with a fresh mixed green side salad or served for breakfast and brunches.
We knew it was an exciting day when we had quiche, obviously I love good food.
For months I have been thinking about making my own quiche and then this recipe just fell into my lap.
With a Dash of Salt’s Three Cheese Bacon Quiche is loaded with three incredible cheeses:
gruyere (FAV!), dutch gouda, and white cheddar (also FAV type of cheddar ever).
It’s also loaded with a whole pack of bacon, I can’t think of any better way to make this.
Cream and eggs give the quiche a fluffy texture and super decadent taste while the pie crust grounds the dish completely.
To say I fell in love with this recipe was an understatement.
- 6 ounces dutch gouda, shredded
- 4 ounces white cheddar, shredded
- 4 ounces gruyere, shredded
- 4 large eggs
- 12 ounces bacon
- 1 teaspoon salt
- 2 cups heavy cream
- 1 pie crust, store bought
- 1 tablespoon chives, optional
- Preheat oven to 425 degrees.
- Place pie crust into pan, crimp edges if necessary.
- Lay bacon on a sheet pan lined with tin foil.
- Bake for 10 minutes until crispy.
- In a medium bowl whisk eggs, heavy cream, chives, and salt (do not whip).
- Crumble bacon.
- Spread 1/3 mixed cheeses into the bottom of the pie crust, layer with 1/3 bacon.
- Repeat two times until cheese and bacon is all used up in the pie crust.
- Pour all egg mixture over the top of the cheeses and bacon.
- Bake for 15 minutes.
- Turn down oven to 325 and bake for an additional 30 minutes, or until fluffy and solid (about 5 minutes more).
- Cool for 10 minutes and slice into 8 pieces.
- Garnish with chives.
- Reheat frozen thawed quiche slices at 400 degrees for about 15 minutes until warmed.
Freezing this quiche is a must if you have leftover pieces, I didn’t even think of freezing
for future meals until I read it on With a Dash of Salt’s blog post, so smart!
Much love and fellow blogger support,