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Instructions:
- Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish with cooking spray or butter.
- In a large mixing bowl, whisk together the eggs, milk, and heavy cream until well combined.
- Add the garlic powder, onion powder, salt, and pepper. Mix well.
- Fold in the cheddar cheese, mozzarella cheese, and crumbled bacon, stirring until evenly distributed.
- Pour the mixture into the greased pie dish, spreading the filling evenly.
- Bake for 35–40 minutes, or until the center is firm and a knife inserted comes out clean.
- Allow the quiche to cool for a few minutes before slicing.
- Garnish with chopped parsley if desired, and serve warm or at room temperature.
Variations :
- Vegetarian: Omit the bacon and add sautéed mushrooms, spinach, or diced bell peppers.
- Spicy: Add a pinch of red pepper flakes or a few dashes of hot sauce to the egg mixture.
- Cheese Swap: Use gruyère, Swiss, or pepper jack instead of cheddar for a different flavor profile.
- Herby Boost: Stir in chopped chives, thyme, or basil for added aroma and color.
Tips :
- For best results, use freshly shredded cheese for a smoother melt and richer taste.
- Let the quiche rest for at least 5–10 minutes after baking to help it firm up and slice cleanly.
- Leftovers can be stored in an airtight container in the fridge for up to 4 days and reheated in the oven or microwave.
- This quiche freezes well. Cool completely, wrap tightly in foil or plastic wrap, and freeze for up to 2 months. Reheat in the oven for best texture.
