- Prepare the Crust:
- In a food processor, combine the flour and salt. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs.
- Gradually add the ice water, one tablespoon at a time, and pulse until the dough comes together and forms a ball.
- Flatten the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Roll out the Crust:
- On a lightly floured surface, roll out the chilled dough into a circle large enough to line a 9-inch pie dish. Transfer the dough to the pie dish and trim any excess overhang. Crimp the edges as desired.
- Prepare the Filling:
- In a skillet, cook the bacon until crisp. Remove from the skillet and drain on paper towels. Once cooled, crumble the bacon.
- In a bowl, whisk together the eggs, half-and-half or milk, salt, pepper, and nutmeg (if using).
- Stir in the crumbled bacon, shredded cheese, chopped onion, chopped bell pepper (if using), and chopped parsley (if using).
- Assemble and Bake:
- Pour the egg mixture into the prepared pie crust.
- Place the quiche on a baking sheet and bake in the preheated oven for 35-40 minutes, or until the filling is set and the top is golden brown.
- Remove from the oven and let it cool for a few minutes before slicing and serving.
- Serve:
- Serve the homestyle bacon and cheese quiche warm or at room temperature, garnished with additional chopped parsley if desired.
Enjoy this delicious quiche for breakfast, brunch, or any meal of the day!