This was a request of my husband. And how about this, I have him thinking like a food blogger/food stylist. He asked me to not put the bacon inside but make the top a lattice work of bacon. Genius. He is adorable and he never ceases to throw out ideas for me. I love that he is so supportive, I am grateful and blessed. He is a meat man, so I made this a 3 meat quiche. I mean, it is basically a savory custard, what have I been so afraid of? I feel so silly! This is EASILY made ahead if you are expecting company. And how about lunch with a salad?! Soup and some quiche, YES!
There are just a couple of things that need to be done ahead. You need a pie crust, you can either buy one or use my recipe which is perfection, you can find it here. You need to blind bake the crust. I baked mine at 425 for 12 minutes. You need the pie crust to be baked so it will hold your custard filling and not get soggy!
While you have that in the oven, use 1lb, thick cut bacon and lattice it on parchment paper laid on a baking sheet. (see photo) Bake it for 20-30 minutes, same temp as the shell, until it is crispy. Remove from the oven and let it sit to cool so you can pat off the extra fat. I can trimmed mine, so when I was ready it would fit perfect on top. The trimmings you ask? Cooks treat, duh! Lower oven to 350 now!
3/4 cup heavy cream
1/2 cup grated parmesan cheese
1 cup diced bacon
1/2 lb. ground breakfast sausage, browned and drained
1 lb. thick cut bacon
1 pie crust
Preheat oven to 350 degrees F. In cooled crust, add in browned sausage and diced ham. Spread evenly like this...
In a bowl whisk together eggs, heavy cream, and parmesan cheese. Pour over the meat in the pie crust. Bake for 30-40 minutes, or until set. You should be able to insert a knife and have it come out clean. Let it sit for 10 minutes. Lay your latticed bacon that you have patted dry of extra grease over the top.