Make-ahead 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.
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.
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:
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.
Next comes the fun part. You start filling the pie crust with your main ingredients:
Then pour the custard, which consists of eggs, cream, milk, and a little bit of salt, over those ingredients:
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
- 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
- Preheat the oven to 425 degrees F.
- 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.
- Gather up your crumbled bacon, corn, tomatoes, scallions, and cheese, and layer them into the crust. Set aside.
- 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.
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.
I fill my quiche 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.
You can make the quiche up to 3 days in advance.