Fifteen Spatulas

Make-ahead Bacon, Corn & Tomato Quiche

Bacon Corn Tomato Quiche

How many times have you gotten home from a long day and wished that you had nothing to do for the rest of the night but sit on the couch and watch TV, or take a nice long bubble bath and read?

But the reality is it’s 6 o’clock, and you have to make dinner.

Maybe just for yourself.

Maybe for yourself and your spouse.

Or *gasp* maybe even for yourself and a handful of hungry children.

On days like that, you laugh at the thought of those “oh so quick” 30 minute meals.

Because on days like that, a 30 minute meal is way too long.


When I know I’m going to have a day like that, I turn to my favorite make ahead meal, which only involves a quick 10 minutes in a 350 degree oven when you’re ready to serve it. I’m talking about the lovely quiche, which is basically a savory custard pie.

Tomato Bacon Corn Quiche

And before you even think, “Well I don’t like leftovers or reheated things,” this quiche is intentionally made in advance.

This is because it tastes better the next day, after the flavors get a chance to meld together and mature. That’s right. What I’m saying is that making quiche in advance is not only more convenient, but tastier too. I think it’s the perfect make ahead meal and for that reason, I make it often.

Cheesy Bacon Corn Tomato Quiche

You can put nearly anything in a quiche, which makes it a great meal whether it’s for breakfast, lunch, or dinner.

The one I’m sharing with you today has bacon, corn, grape tomatoes, scallions, and a good helping of Gruyere cheese.

To make a quiche, first you fill a pie plate with buttery pie crust dough:

Make Ahead Quiche

Then you blind bake it, which means that you fully cook it in the oven, weighted down with something heavy, like beans or rice.

By blind baking it, we ensure that the crust is flaky and crisp after we cook the quiche, instead of soggy and soft.

Cheesy Bacon Corn Quiche

Next comes the fun part. You start filling the pie crust with your main ingredients:

Tomato Gruyere Corn Quiche

Then pour the custard, which consists of eggs, cream, milk, and a little bit of salt, over those ingredients:

Bacon Tomato Corn Quiche

And bake!

After it fully bakes, let it cool completely, cover the quiche with plastic wrap, and keep it in the fridge. When you’re ready to serve it, cut it into slices and place them on a sheet pan. Reheat the quiche slices in a 350 degree oven for 10 minutes, until they’re warmed through.

I love to pair quiche with a light mixed green salad, to balance the richness of the quiche.

This post is part of BlogHer’s Make Ahead Meals editorial series, made possible by Bank of America.

Bacon, Corn & Tomato Quiche

Yield: 1 9inch quiche

Bacon, Corn & Tomato Quiche

Ingredients:

  • 1 prepared pie crust (I used this recipe)
  • 8 oz bacon, cooked until crisp and crumbled (equals 1/2 cup crumbled)
  • 1.5 cups fresh cut corn kernels (this was from 2 ears of sweet corn)
  • 1 pint cherry or grape tomatoes, sliced in half
  • 1/2 bunch scallions, sliced (equals about 1/3 cup)
  • 4 oz gruyere cheese, grated
  • 4 eggs
  • 1¼ cups heavy whipping cream
  • 3/4 cup milk
  • 1 tsp salt

Directions:

  1. Preheat the oven to 425 degrees F.
  2. We are going to start by blind baking the pie crust, and all that means is we are going to prebake it so that the crust isn't soggy later on, it stays flaky and crisp. To do this, press your pie crust into a 9 inch pie plate. Cover it with a sheet of parchment paper and dump in some sort of pie weight, like dried beans, rice, or ceramic pie weights. Bake the pie crust for 25 minutes, then remove the beans and parchment paper, and bake for 10 more minutes. Remove the pie crust from the oven, and turn the oven temperature down to 350.
  3. Gather up your crumbled bacon, corn, tomatoes, scallions, and cheese, and layer them into the crust. Set aside.
  4. Place the eggs, heavy cream, milk, and salt in a big bowl and whip with a hand mixer for 1 minute on high speed. It will be frothy on top. Pour this custard over the tomatoes, bacon, corn, etc until it comes almost to the top of the crust. Bake in the 350 degree oven for 1 hour, then take it out of the oven. Jiggle the pie pan from side to side and look at how it moves. If it still looks liquidy, it needs more time, but if it just jiggles a bit, then it's set and is done. Take care not to overbake.
  5. The quiche tastes better the next day and reheats beautifully. Let the quiche cool completely, keep it in the fridge overnight, then the next day, preheat the oven to 350. Cut the quiche into slices (it slices cleaner when it's cold), and reheat in the oven for about 10 minutes, until warmed through.

Notes

Recipe Note #1: I fill mine with tons of the fresh ingredients (corn, tomatoes, scallions, etc) and have less of the custard. You can adjust this recipe to however you like it. If you don't want to put in all of the corn, tomatoes, scallions and so on, you certainly don't have to. Depending on how much you fill your pie pan with the tomatoes, corn, etc, you may not use all of the custard. Recipe Note #2: You can make the quiche up to 3 days in advance.

http://www.fifteenspatulas.com/make-ahead-bacon-corn-tomato-quiche/

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Comments

  1. Di posted on September 12, 2012 at 4:45 am (#)

    Yummy! My mouth is watering! I’m wondering if it’s possible to make a quiche that is dairy free? And how would I make that for my lactose intolerant friends. Thanks!

  2. CJ at Food Stories posted on September 12, 2012 at 11:37 am (#)

    Anytime you say quiche … I’m there. This looks amazing & I wish I had a slice, right now :-)

  3. Maria posted on September 12, 2012 at 11:57 am (#)

    Mmmmm!!! Yummy! This is great! I am always in search for the quick recipe.

    Hugs,
    Maria

  4. Jessica@AKitchenAddiction posted on September 12, 2012 at 12:42 pm (#)

    What a great meal to have on hand!

  5. Mi Vida en un Dulce posted on September 12, 2012 at 2:28 pm (#)

    The tart looks wonderful and very easy to make. Ok, maybe the crust takes some time, but the filling is so easy, and I like the idea that we can use whatever we want inside

  6. Meg posted on September 12, 2012 at 3:09 pm (#)

    Oooh — and would make a delicious breakfast, too!

  7. Bam's Kitchen posted on September 12, 2012 at 6:50 pm (#)

    A great make a head dish. I think though this might be so good that my hungry teenage boys might demolish before I even get home. Cute tart plate as well!

  8. Anita at Hungry Couple posted on September 12, 2012 at 11:24 pm (#)

    Love it! Great idea.

  9. Gerry @ Foodness Gracious posted on September 13, 2012 at 5:21 pm (#)

    Yup I gasp every day ;) As soon as I wake up I think about what I can make for dinner. I hate to bulk shop and will skip around the store almost every day! Great looking dish btw..

  10. Tommy posted on September 13, 2012 at 9:59 pm (#)

    Make-ahead meals? Love it. And I love this quiche … because really, bacon, corn & tomato in a quiche? What’s not to love? Okay, I’ll stop saying love.

  11. Asmita posted on September 13, 2012 at 10:32 pm (#)

    What a wonderful dish and so well presented!

  12. Jennifer posted on September 16, 2012 at 12:40 pm (#)

    I made this yummy quiche! Easy, yum, and made a great breakfast the next morning! Thanks for sharing!!

    • Joanne Ozug replied on September 17th, 2012 at 8:32 pm

      YAY!!! That’s great Jenn! I love this quiche. I’m going to try some fall flavors in a quiche very soon =) Happy cooking!

  13. Teresa posted on September 19, 2012 at 6:35 am (#)

    I can’t wait to try this. Where can I get a pie dish like yours?

    • Joanne Ozug replied on September 19th, 2012 at 3:16 pm

      Hi Teresa, I was looking online because someone else had asked too. It is an Emile Henry piece I got from Williams Sonoma in store but sadly I haven’t been able to find it online :( It’s a beautiful pie plate isn’t it? It was expensive (I think around $50 or $60) but it was too pretty to pass up.

  14. Norma-Platanos, Mangoes and Me! posted on September 19, 2012 at 4:51 pm (#)

    I like this series and also that beautiful pie plate.

  15. margaret posted on November 12, 2012 at 2:55 pm (#)

    i usually don’t use a pie crust, but just throw some fine home made bread crumbs in the bottom of the pie plate, with or without butter. When devouring a delicious quiche at a local deli, their chef use no crust, just a well buttered pie plate.

    • Joanne Ozug replied on November 13th, 2012 at 4:04 am

      That’s a wonderful idea Margaret! I will try that sometime.

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