Description
A savory and versatile quiche featuring smoky turkey bacon and creamy plant-based cheese, perfect for breakfast, brunch, lunch, or a light dinner. This easy-to-make baked egg custard pie combines rich flavors and textures for a comforting and elegant meal suitable for any occasion.
Ingredients
Scale
Custard Filling
- 4 large eggs
- 1 cup milk or plant-based milk
- 1 tablespoon vegetarian Worcestershire sauce (natural)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Fillings
- 6 slices smoked turkey bacon, cooked and chopped
- 1/2 cup plant-based cheese, shredded or cubed
- 1/2 cup onions, finely chopped
- 2 cloves garlic, minced
Crust
- 1 store-bought or homemade pie crust (gluten-free if desired)
Optional Variations
- 1/2 cup fresh spinach, chopped
- 1/2 cup mushrooms, sliced
- 1/2 cup bell peppers, diced
- 1/2 cup tomatoes, chopped
- Fresh herbs like thyme, basil, or parsley to taste
- Diced jalapeños or a pinch of cayenne pepper for spice
Instructions
- Prepare the crust: Roll out your pie crust into a 9-inch tart pan or pie dish. Press the crust firmly along the edges and prick the base with a fork to prevent bubbling during baking. Pre-bake the crust at 375°F (190°C) for about 8 minutes to achieve a crisp bottom.
- Cook the turkey bacon and vegetables: In a skillet over medium heat, cook the smoked turkey bacon until crisp and fragrant. Remove and drain on paper towels. Using the same skillet, lightly sauté the chopped onions and minced garlic until soft and translucent to build a delicious flavor base.
- Mix the custard: In a mixing bowl, whisk together the eggs, milk or plant-based milk, vegetarian Worcestershire sauce (natural), salt, and black pepper until fully combined. Stir in the cooked turkey bacon, sautéed onions and garlic, and plant-based cheese chunks to create a rich filling. Add any optional vegetables or herbs at this stage if desired.
- Assemble and bake: Pour the custard mixture into the pre-baked crust, spreading it evenly. Bake at 375°F (190°C) for 35 to 40 minutes or until the quiche is set firmly and lightly golden on top. Allow the quiche to rest for 10 minutes before slicing and serving.
Notes
- Blind baking the crust prevents a soggy bottom and ensures crispiness.
- Use room temperature eggs to help the custard blend smoothly.
- Do not overfill the crust; leave some space at the top to avoid overflow during baking.
- Bake at moderate temperatures for even cooking and to prevent excessive browning.
- Let the quiche cool before slicing for cleaner, easier cuts.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/6th of quiche)
- Calories: 280
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 180 mg
Keywords: quiche, turkey bacon, plant-based cheese, baked custard, savory pie, brunch recipe, gluten-free quiche
