✨ Recipe Ingredients
1 pound Bacon
1 pound Sausage
3 cups Heavy Whipping Cream
8 Eggs (large)
1 1/2 tablespoons Butter (melted)
2 1/2 tablespoons Parmesan Cheese (grated)
1 pound Cheddar Cheese (shredded)
1 cup Half-and-Half
Step 1
Preheat the oven to 370°F.
Step 2
Cook the bacon and sausage in a large skillet over medium-high heat. Make sure the meat is browned and the bacon is crispy. Drain and place on paper towels to soak up the grease.
Step 3
Brush melted butter on the bottom and sides of a baking dish (I used a 10×12 baking dish, but you can use something similar).
Step 4
Sprinkle Parmesan cheese into the bottom of the dish and top with bacon and sausage. Spread the cheddar cheese over the meat.
Step 5
Beat the eggs, heavy cream, and half-and-half together. Pour the mixture over the cheese and sausage in the baking dish.
Step 6
Bake for 50-60 minutes. Allow the quiche to cool for 15 minutes before slicing and serving. Enjoy!
💡Tips
1. Whisk the Egg Mixture Thoroughly
It’s important to whisk the eggs, heavy cream, and half-and-half together until they are well combined. This will help prevent any stringy or clumpy bits of egg in your finished quiche. You can also add a pinch of salt and some freshly ground black pepper to the egg mixture.
2. Let the Quiche Cool Before Slicing
As tempting as it may be to dive right into your freshly baked quiche, it’s important to let it cool for at least 15 minutes before slicing and serving. This resting time allows the custard to set and firm up, making it easier to cut into neat slices. If you try to slice the quiche too soon, it may fall apart or have a runny consistency.
