Bacon Corn Quiche Delight

This easy Bacon and Corn Quiche makes a satisfying breakfast or brunch using just a handful of simple ingredients that are usually easy to find. Its flaky pie crust, smoky bacon, sweet corn, sharp cheddar, and fluffy eggs blend beautifully for a dish that feels indulgent but comes together quickly. Whether you are serving up a fancy holiday spread or a casual weekday meal, this quiche fits perfectly.

I first made this quiche on a lazy Sunday morning, and now it's become my go-to when I want something that feels special but is fuss free. My family especially loves how the sweet corn pops against the savory bacon.

Ingredients

• 4 slices center cut bacon: – leaner and tastier Oscar Mayer is a reliable brand
• 9 inch frozen regular pie crust: – Pillsbury offers great flavor and ease avoid deepdish crusts for best results
• 3 ounces shredded 2% milk sharp cheddar cheese: – provides a nice bite and melts smoothly sharpness complements bacon well
• 1 cup frozen corn kernels: – keeps the sweetness consistent fresh or canned corn can substitute if drained well
• 4 large eggs: – key for the fluffy custard filling fresh eggs always make a difference
• 3/4 cup skim milk: – lightens the filling while keeping it creamy
• 1/2 teaspoon salt: – enhances all the flavors
• 1/4 teaspoon black pepper: – adds mild heat and depth
• 1 teaspoon chopped fresh chives: – brightens with a fresh herby touch substitute with green onions if desired

Instructions

Searing the Bacon:

Cook the bacon according to the package directions until crisp. Strain on paper towels to remove excess grease and chop into smaller pieces to distribute evenly in the quiche.

Preparing the Pie Crust:

Place the frozen pie crust on a foil lined heavy baking sheet for easy clean up. Use strips of aluminum foil to loosely cover the outer edges of the crust. This prevents the edges from browning too quickly while the filling cooks.

Layering the Filling:

Sprinkle the shredded cheddar cheese in an even layer on the crust bottom. Scatter the chopped bacon pieces over the cheese, then sprinkle the corn kernels on top.

Mixing the Custard:

In a mixing bowl, whisk together the eggs, skim milk, salt, pepper, and chopped chives until completely blended and slightly frothy.

Combining and Baking:

Pour the egg mixture carefully over the bacon, corn, and cheese layers inside the pie crust. Place the baking sheet with the quiche into the preheated oven at 425 degrees Fahrenheit and bake for 15 minutes.

Adjusting Heat and Baking Further:

Remove the quiche from the oven and reduce the oven temperature to 350 degrees Fahrenheit. Take off the foil strips from the crust edges. Return the quiche to the oven and bake for an additional 25 to 30 minutes until the filling is set and a toothpick inserted in the center comes out clean.

Cooling and Serving:

Let the quiche cool for a few minutes before slicing into 8 pieces. Serve warm for best flavor and texture.

My favorite ingredient is the sweet corn. It adds a touch of natural sweetness that balances the saltiness of the bacon perfectly. A memorable family moment was when my kids could not stop asking for "just one more slice" after brunch. It is definitely a recipe that brings everyone together around the table.

Storage Tips

Store any leftover quiche in an airtight container in the refrigerator for up to four days. It reheats beautifully in a 350degree oven for about 10 to 15 minutes. For longer storage, wrap tightly in plastic wrap and aluminum foil then freeze for up to two months. Thaw overnight in the fridge before reheating.

Ingredient Substitutions

Swap out the frozen corn kernels for fresh cooked corn when in season for a fresher flavor. Use whole milk or half and half instead of skim milk for a richer custard. Try different cheeses like Gruyère or Monterey Jack if you want to experiment with slightly different flavor profiles.

Serving Suggestions

Pair the quiche with a fresh fruit salad or a crisp green side salad to brighten the meal. Serve alongside roasted potatoes or a crusty baguette for a heartier brunch. A simple tomato salsa or a dollop of sour cream can add extra flavor layers if you like.

Serve warm for the best flavor and texture. This quiche is a simple satisfying dish that brings family and friends together.

Common Recipe Questions

→ What type of bacon works best?

Center-cut bacon is recommended for its leaner texture and balanced flavor, but any preferred bacon can be used.

→ Can fresh corn be substituted?

Yes, fresh cooked corn or drained canned corn can replace frozen kernels with similar results.

→ What cheese pairs well in this dish?

Sharp cheddar cheese complements the smoky bacon and sweet corn, but other cheeses like Swiss or Gruyere may also work.

→ Is pre-made pie crust necessary?

Using a pre-made regular pie crust speeds preparation and ensures a flaky, crispy base without extra effort.

→ How do I prevent crust edges from browning too fast?

Cover the crust edges with strips of aluminum foil during initial baking to shield them from over-browning.

→ What is the best way to bake this quiche?

Start baking at 425°F for 15 minutes to set the eggs, then reduce to 350°F for 25-30 minutes to finish cooking evenly.