Make-ahead Bacon, Corn & Tomato Quiche
This wonderful quiche has a creamy filling full of fresh corn kernels, tomatoes, and meaty bacon. And it can be made-ahead of time, and also makes for great leftovers!
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 butter pie 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:
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.
Bacon Corn Tomato Quiche
Ingredients
- 1 standard pie crust
- 8 oz bacon cooked until crisp and crumbled (equals 1/2 cup crumbled)
- 1.5 cups fresh cut corn kernels (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
- 1 1/4 cups heavy whipping cream
- 3/4 cup milk
- 1 tsp salt
Instructions
- 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.
Notes
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
22 Comments on “Make-ahead Bacon, Corn & Tomato Quiche”
The recipe note at the end about possibly not being able to use all of the custard depending on how much you fill your pie pan with ingredients is on point. I had planned to double all of the ingredients to make two quiches. I first blind baked the two crusts and then filled each with the ingredients listed in the amounts listed. I then made up the custard and found it filled two 9 inch pans perfectly.
This was just delicious, despite the fact that I forgot to put in the gruyere cheese.
The next time I make this, I will use a 10 inch pie pan. (I think I’ll need the additional room because the next time I’ll remember the cheese!)
Hi Mary Jane, I’m glad you thought the quiche was delicious! The gruyere will make it even better. And thanks for your notes on the amount. The pie dish I was using was pretty deep, so I think two regular 9″ pie plates makes sense.
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.
That’s a wonderful idea Margaret! I will try that sometime.
I like this series and also that beautiful pie plate.
I can’t wait to try this. Where can I get a pie dish like yours?
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.
I made this yummy quiche! Easy, yum, and made a great breakfast the next morning! Thanks for sharing!!
YAY!!! That’s great Jenn! I love this quiche. I’m going to try some fall flavors in a quiche very soon =) Happy cooking!
What a wonderful dish and so well presented!
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.
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..
Love it! Great idea.
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!
Oooh — and would make a delicious breakfast, too!
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
What a great meal to have on hand!
Mmmmm!!! Yummy! This is great! I am always in search for the quick recipe.
Hugs,
Maria
Anytime you say quiche … I’m there. This looks amazing & I wish I had a slice, right now 🙂
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!