Bacon and Corn Quiche

This easy Bacon and Corn Quiche brings together smoky bacon, sweet corn, and sharp cheddar in a flaky pie crust for a delightful breakfast or brunch. It uses simple ingredients that you probably have on hand, comes together quickly, and makes enough to serve a crowd or enjoy leftovers.

I first made this quiche for a lastminute holiday brunch, and it was a hit with my family. Now it’s one of my goto recipes when I want something comforting but simple.

Ingredients

• Four slices center cut bacon: leaner cut that crisps nicely I recommend Oscar Mayer for consistent quality
• One nine inch frozen pie crust, regular not deepdish: Pillsbury works great and is easy to find
• Three ounces shredded 2% milk sharp cheddar cheese: adds sharpness and melts well feel free to experiment with your favorite cheese
• One cup frozen corn kernels: use frozen for convenience or swap with fresh or canned drained corn if you prefer
• Four large eggs: the base for the custard filling that binds everything together
• Three quarters cup skim milk: keeps the filling light yet creamy
• Half teaspoon salt: enhances all the flavors without overpowering
• Quarter teaspoon black pepper: adds subtle heat
• One teaspoon chopped fresh chives: a fresh, mild onion flavor finishing touch

Instructions

Sauté the Bacon:

Cook the bacon over medium heat following the package instructions until crisp. Drain on paper towels to remove excess grease and chop or crumble into bite sized pieces. This step adds the smoky, savory base flavor.

Prepare the Pie Crust for Baking:

Place the frozen pie crust on a heavy baking sheet lined with aluminum foil for easy cleanup. Loosely cover the edges of the crust with strips of foil to prevent them from browning too quickly since those edges won’t be filled.

Layer the Filling Ingredients:

Sprinkle the shredded cheddar evenly across the bottom of the pie crust. Distribute the chopped bacon pieces over the cheese and then add the frozen corn kernels on top. This layering helps the flavors stay distinct but integrate well when baked.

Mix the Custard:

In a bowl, whisk together the eggs, milk, salt, pepper, and fresh chives until fully combined and slightly frothy. Pour this mixture evenly over the cheese, bacon, and corn filling in the pie crust.

Bake Initially at High Heat:

Place the baking sheet with the quiche in the oven and bake at 425 degrees for 15 minutes. This initial high heat helps the eggs start setting quickly and encourages a nice rise.

Reduce Temperature and Finish Baking:

Remove the quiche and carefully take off the aluminum foil strips covering the crust edges. Lower the oven temperature to 350 degrees, return the quiche to bake, and cook for an additional 25 to 30 minutes. It’s done when a toothpick inserted in the center comes out clean.

Cool and Serve:

Allow the quiche to cool for several minutes before slicing into eight servings. This resting time helps the custard set fully and makes it easier to cut neat slices.

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The smoky crispness of the center cut bacon is my favorite component in this quiche. The way it contrasts with the sweetness of the corn reminds me of cozy family mornings when this recipe first became a favorite.

Storage Tips

Store the quiche covered in the refrigerator for up to four days. To reheat, warm individual slices in the microwave or oven for a few minutes until heated through. You can also freeze the quiche wrapped tightly in plastic wrap and foil for up to two months.

Ingredient Substitutions

Try swapping the cheddar cheese for gruyere or Monterey Jack for a different flavor profile. If you do not have fresh chives, dried chives or green onions can work in a pinch. Use turkey bacon as a leaner alternative to regular bacon.

Serving Suggestions

Serve warm slices alongside fresh fruit or a crisp green salad for a balanced meal. A dollop of sour cream or a sprinkle of fresh herbs makes a nice garnish. It also pairs well with roasted potatoes or simple toasted bread.

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This bacon and corn quiche is easy to make and great for feeding a crowd. Leftovers reheat well and freeze nicely for future meals.

Frequently Asked Questions About Recipes

→ What type of bacon is best for this quiche?

Center-cut bacon works best as it is leaner but still provides a rich smoky flavor that complements the sweetness of the corn.

→ Can fresh corn be used instead of frozen?

Yes, fresh cooked corn or drained canned corn can be substituted, maintaining the sweet pop in each bite.

→ What cheese pairs well with the bacon and corn?

Sharp cheddar cheese adds a nice tang that balances the bacon’s saltiness and corn’s sweetness, but other cheeses can be used based on preference.

→ How do I prevent the pie crust edges from browning too much?

Cover the crust edges loosely with aluminum foil during baking to protect them from over-browning while the filling cooks through.

→ Can this dish be prepared ahead of time?

Yes, the quiche can be assembled in advance and refrigerated before baking to save time on the day of serving.