Bacon and Corn Quiche (Print Version)
Flaky crust filled with smoky bacon, sweet corn, cheddar, and eggs for a tasty savory treat.
# Ingredients You'll Need:
→ Meat
01 -
4 slices center cut bacon
→ Dairy
02 -
3 ounces shredded 2% milk sharp cheddar cheese
03 -
¾ cup skim milk
→ Produce
04 -
1 cup frozen corn kernels
05 -
1 teaspoon chopped fresh chives
→ Eggs
06 -
4 large eggs
→ Other
07 -
1 9-inch regular frozen pie crust (not deep dish)
08 -
½ teaspoon salt
09 -
¼ teaspoon black pepper
# Step-by-Step Instructions:
01 -
Preheat oven to 425°F. Line a heavy baking sheet with aluminum foil and set aside.
02 -
Cook bacon according to package instructions. Drain on paper towels and crumble into small pieces.
03 -
Place frozen pie crust on the baking sheet and loosely cover the outer edges with strips of aluminum foil to prevent over-browning.
04 -
Sprinkle shredded cheddar evenly over the pie crust, then top with crumbled bacon and frozen corn kernels.
05 -
In a bowl, whisk together eggs, skim milk, salt, black pepper, and chopped chives until fully combined. Pour evenly over the prepared crust and toppings.
06 -
Bake in preheated oven at 425°F for 15 minutes. Remove from oven and reduce temperature to 350°F. Remove foil strips from pie crust edges and return to oven. Bake an additional 25–30 minutes or until a toothpick inserted in the center comes out clean.
07 -
Allow quiche to cool for several minutes before slicing into 8 pieces and serving.
# Extra Tips & Details:
01 -
Use a regular, not deep-dish, frozen pie crust for best cooking results.
02 -
Frozen corn kernels are convenient and work well, but fresh cooked or drained canned corn can be substituted.
03 -
Center cut bacon provides a leaner, less greasy option.