Bacon Corn Quiche (Printer-Friendly)
Fluffy eggs, smoky bacon, sweet corn, and sharp cheddar in a flaky crust for a delicious meal.
# What You'll Need:
→ Meat
01 -
4 slices center-cut bacon
→ Dairy
02 -
3 oz shredded 2% milk sharp cheddar cheese
03 -
3/4 cup skim milk
→ Produce
04 -
1 cup frozen corn kernels
05 -
1 teaspoon chopped fresh chives
→ Eggs
06 -
4 large eggs
→ Baking
07 -
1 9-inch frozen regular pie crust
08 -
1/2 teaspoon salt
09 -
1/4 teaspoon black pepper
# Steps to Follow:
01 -
Preheat oven to 425°F and line a heavy baking sheet with aluminum foil. Set aside.
02 -
Cook bacon according to package directions. Drain on paper towels and chop into small pieces.
03 -
Place frozen pie crust on the baking sheet. Loosely cover crust edges with strips of aluminum foil to prevent over-browning.
04 -
Sprinkle shredded cheddar cheese over the bottom of the pie crust, followed by crumbled bacon and frozen corn kernels.
05 -
In a bowl, whisk together eggs, skim milk, salt, black pepper, and chopped chives until fully combined.
06 -
Pour the egg mixture evenly over the ingredients in the crust. Bake at 425°F for 15 minutes.
07 -
Remove foil strips from crust edges. Reduce oven temperature to 350°F and bake an additional 25-30 minutes, or until a toothpick inserted into the center comes out clean.
08 -
Allow quiche to cool for a few minutes before slicing into 8 pieces. Serve warm.
# Extra Suggestions:
01 -
Using center-cut bacon reduces fat content and balances flavor. Frozen corn can be replaced by fresh or canned drained corn if preferred.