This bacon and cheese quiche recipe is a delicious blend of crispy bacon, cheddar cheese, and a rich egg custard baked in a flaky crust, perfect for a savory brunch or dinner. 👇👇
Recipe Overview
This bacon and cheese quiche is creamy, savory, and baked in a flaky crust. Crispy bacon, cheddar cheese, and a rich egg custard make it perfect for brunch, dinner, or meal prep.
- Easy prep: One-bowl filling, just whisk and pour.
- Classic flavors: Crispy bacon and sharp cheddar are always a hit.
- Versatile meal: Serve for breakfast, brunch, lunch, or dinner.
- Make ahead: Tastes just as good reheated the next day.
- Family-friendly: Simple, no-fuss ingredients everyone enjoys.
Next up – Recipe Ingredients 👇👇
Recipe Ingredients
- 1 frozen pie crust – thawed and softened
- 6 large eggs
- 1 cup milk – whole milk works best
- ½ tsp nutmeg
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup cheddar cheese – shredded
- 8 bacon slices – cooked and crumbled
Watch How To Make Bacon and Cheese Quiche 👇👇
Learn my easy method for a flaky crust and creamy custard every time.
Step-By-Step Instructions 👇👇
STEP 1: Prep the Pie Crust
Let the frozen pie crust thaw for about 20 minutes at room temperature so it’s easier to handle. Place it in a greased quiche dish and press it gently into place with your fingers. If you don’t have a dish, you can bake it right in the foil pan it came in.
STEP 2: Cook the Bacon
Add 8 slices of bacon to a frying pan over medium heat. Cook until the fat has rendered and the bacon is crisp, flipping halfway through. Place on paper towels to drain, then let it cool for a few minutes before crumbling into small bite-size pieces.
STEP 3: Whisk the Egg Mixture
In a mixing bowl, crack 6 large eggs. Add 1 cup milk, ½ tsp nutmeg, ½ tsp salt, and ¼ tsp pepper. Whisk everything together until smooth and frothy. This creates the custard base for your quiche.
STEP 4: Add Bacon and Cheese
Stir in the crumbled bacon and 1 cup shredded cheddar cheese. Mix gently so the bacon and cheese are evenly coated with the egg mixture.
STEP 5: Fill the Crust
Pour the mixture into the prepared crust. Use a spatula to spread the bacon and cheese evenly so every slice will have a bit of everything
STEP 6: Bake the Quiche
Place the dish on a baking sheet (this makes transferring easier and catches spills). Bake in a 350°F oven for 40–45 minutes, or until a knife inserted in the center comes out clean. Don’t worry if the middle looks slightly puffed — it will settle as it cools.
STEP 7: Cool and Serve
Remove from the oven and let the quiche rest for 10 minutes. This helps the filling set so it slices neatly. Use a pie server or silicone spatula to lift out slices and serve warm.
Variations To Try
- Veggie quiche — add spinach, mushrooms, or bell peppers.
- Different cheeses — try Swiss, gruyere, or mozzarella.
- Crustless version — skip the pie crust and bake in a greased dish.
- Mini quiches — bake in muffin tins for grab-and-go breakfasts.
- Add herbs — chives, parsley, or thyme for extra flavor.
Recipe Tips
- Bake on a sheet pan. It makes transferring to the oven easier and prevents spills.
- Check doneness early. Every oven runs differently — test at 40 minutes.
- Use whole milk or cream. For the creamiest custard, avoid skim milk.
- Let it rest. Cooling for 10 minutes helps slices hold together.
How To Store Leftovers
- Refrigerate – Leftovers can be stored in an airtight container in the fridge for 3-4.
- Reheat – This can be reheated in the oven at 350°F for about 10-15 minutes, or until it's heated through.
Fun Serving Ideas
- Pair with a green salad for a light dinner.
- Serve with fresh fruit for brunch.
- Add roasted potatoes for a heartier meal.
- Cut into squares for an easy party appetizer.
FAQs
Yes — homemade pie crust works beautifully, just pre-bake it for 10 minutes before adding filling.
Absolutely. Bake, cool, then refrigerate. Reheat before serving.
Yes! Freeze whole or in slices, wrapped tightly. Reheat in oven for best texture.
Cheddar is classic, but Swiss or Gruyere give a richer, more traditional French flavor.
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Ingredients
- 1 frozen pie crust - softened
- 6 eggs
- ½ tsp nutmeg
- ½ tsp salt
- ¼ tsp pepper
- 1 cup milk
- 1 cup cheddar cheese - shredded
- 8 slices crispy bacon - cooked and crumbled
Instructions
- OPTIONAL STEP: Let the frozen pie crust thaw at room temperature for 20 minutes. Transfer to a greased quiche pan. Use fingers to gently press and shape it into place.
- Cook 8 slices of bacon in advance in a frying pan. Wrap in paper towel to absorb grease, and squeeze to crumble into bite-size pieces.
- Preheat the oven to 350°F. In a medium bowl, beat together 6 large eggs with ½ tsp nutmeg, ½ tsp salt, and ¼ tsp ground black pepper. You can use an electric hand mixer or beat by hand.
- Add 1 cup of milk, 1 cup shredded cheddar cheese, and 8 bacon slices that are cooked and crumbled. Mix together.
- Pour into the pie crust dish and gently spread the bacon and cheese around evenly.
- Bake for 40-45 minutes, or until a knife comes out clean when poked through the center. Let cool for 10 minutes, then slice and use a silicone spatula or pie server to transfer to plates.
Nutrition Info
The nutritional information provided is an estimate and is per serving.
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