This quiche is bursting with chunks of crispy canadian bacon and juicy bits of sweet pineapple. A fun, easy, and tropical take on a breakfast classic recipe!
Hawaiian Quiche. Basically meaning that this is a Canadian Bacon Pineapple quiche. I think referring to something as Hawaiian means pretty much the same thing. Right? I’ve been on a brunch kick ever since I did brunch week here on the blog. Remember?
This quiche is bursting with juicy pineapple. Crispy canadian bacon. Creamy, silky egg. It’s a brunch dream come true! And all, homemade, using real ingredients.
The first step is the pineapple. I went with real pineapple. The canned stuff has so much added sugar in the juice and who knows what else added in there. And if you’re intimidated by the pineapple and it’s rough outside…don’t be!! It’s so easy to chop up a pineapple. Let me show you how:
How to cut a pineapple:
- Trim the top off the pineapple. This is the super pokey part! Let’s get rid of it before we hurt ourselves.
- Cut the skin off, just set the pineapple standing up. Hold it with one hand and use your knife to trim the skin off from the top to the bottom. You may notice little pieces of the skin staying in the crevices, its ok, we can go back and remove it once we get the majority of the skin off.
- Clean it up. Some little hard pieces of skin may have stayed on, just use your knife and cut them off, again slicing from the top to the bottom.
- Cut the bottom off the pineapple.
- Stand the pineapple back up. Find the core (the center of the pineapple). The core is tough and not pleasant to eat. So we want to get rid of it. To do so make one cut to the side of the core. Then turn the pineapple, find the core, and do the same..slice just to the side of the core. Continue until you end up with just the center core of the pineapple. It will look like a square.
- Cut the strips of the pineapple into equal sizes (the first cut will give you a bigger piece of pineapple than the last cut). Then cut each strip into equal size pieces.
Here’s what you will end up with, the core. It’s not good. Don’t try to eat it. You’re welcome.
Let’s chat briefly about quiche. I’m still fairly new to quiches. So it’s been a learning process. But I happened to stumble across the Julia Child method for making a quiche. Duh. Why didn’t I go to her in the first place??
Julia’s advice is in regards to ratio. The ratio of the eggs to the dairy. Any quiche can be made with either heavy or light cream or with milk. The proportions always are 1 egg in a measuring cup plus milk or cream to the 1/2 C level; 2 eggs and milk or cream to the 1 C level; 3 eggs and milk or cream to the 1 1/2 C level; and so forth. Makes sense right??? And super easy!
So, the quiche is pretty much a custard, a mixture of eggs and dairy, loaded with savory fillings. To make the custard super creamy and wonderful we do want to use dairy that has a higher fat content, which means whole milk, half and half, cream, or a mixture.
At this point it’s just basically baking the whole thing. Super easy. And the best part? We can just chop up the Canadian bacon and put it into the quiche and while it bakes it will crisp up all on it’s own! Lovely!
- 1 cup Monterey Jack cheese, shredded
- 1 cup pineapple, diced
- 8 ounces canadian bacon, diced
- 4 large eggs
- 1/2 cup half and half
- 1 cup whole milk , *follow instructions in regards to measuring milk
- ¼ tsp salt
- ⅛ tsp pepper
- Preheat oven to 375°F. Prepare ingredients by dicing pineapple, and canadian bacon. Shred the cheese.
- Spray 9 inch quiche dish with cooking spray to prevent sticking. Spread the cheese, pineapple, and canadian bacon on the bottom of the quiche dish.
- Crack the eggs and add to a large liquid measuring cup, add the 1/2 cup cream and then add milk until the total volume is 2 cups. Mix quickly with a hand mixer or a whisk until light and frothy. Add the salt and pepper and continue to mix or whisk until frothy again. Pour the egg mixture into the quiche dish over the cheese, pineapple, and bacon.
- Bake for about 40-45 minutes or until the egg is cooked, no longer liquid looking in the center, and turning golden on the edges.
- Remove from the oven and allow to cool. Serve quiche room temperature.