Homemade quiche is a terrific savory breakfast option. It's also a dish that's easy for a home cook to prepare successfully, following a few simple steps to avoid a soggy bottom. Follow this recipe tutorial at home to bake a bacon-egg-cheddar cheese quiche with a perfectly crisp crust, thanks to blind baking.

For a homemade and store-bought crust - BLIND BAKE:  Once your pie crust is on the pie plate, place a sheet of wax paper or parchment paper over the top, larger than the actual pie plate. Place pie weights or dried beans over top of the paper and spread evenly over the bottom of the shell, making sure to get all the way to the edges, corners, and sides. Place in the oven at 375 degrees for 20-25 minutes. Once finished, remove and let cool until the quiche mixture is ready. Remove the pie weights once cooled down a bit. Proceed with the recipe.

1. Reduce the oven temperature to 350 degrees. 2. In a large skillet over medium heat, add a ½ pound of bacon that you have cut into bits. Cook until crispy for about 10 minutes. Remove and lay on a plate lined with paper towels to cool. 3. Grate the cheese. It is better to grate your own cheese than use pre-shredded. 4. In a large bowl, add 8 eggs and beat with a fork until the yolks are broken.

5. Add in the bacon and cheese. Mix well. 6. Pour carefully into the blind-baked pie crust and place into the oven to bake for 45 minutes at 350 degrees or until the middle is set and doesn't jiggle anymore.

Remove and let cool for 10-20 minutes, slice, and serve!