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This irresistible bacon and cheese quiche is creamy, indulgent, and bursting with flavor—perfect for elevating your next brunch, spicing up lunch, or adding a cozy touch to dinner!
Know Before You Scroll
Serves
6-8 people
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5mins
Flavor Profile
Buttery crust, crispy bacon, melty cheese, and a creamy, custardy filling with just a whisper of garlic and nutmeg. Savory brunch heaven.
Difficulty Level
Beginner-friendly. If you can whisk eggs and crisp bacon, you’re good to go.
Equipment Needed
Pie crust, bacon, shredded cheese (cheddar, Swiss, or Gruyère), eggs, whole milk or half-and-half, heavy cream, salt, black pepper, nutmeg (optional), garlic powder (optional), chives or green onions.
Top Tip
Bake your crust first (aka blind baking) to keep it from going soggy when you pour in the filling. Golden edges = happy quiche.
Time-Saving Tips
Use a store-bought pie crust to skip the dough drama and jump right to the good stuff.
Ingredient Swaps
No Gruyère? Go with cheddar or Swiss. No bacon? Try chopped ham or sautéed mushrooms for a meatless twist.
I’m on week three of making this bacon and cheese quiche, and honestly, it’s starting to feel like my signature dish. It’s buttery, rich, packed with crispy bacon and melty cheese, and somehow still feels light and brunchy thanks to that creamy egg filling and fresh chive sprinkle on top. I keep thinking, eh, it’s just quiche, and then one bite in, I’m like: no, this is an experience. It’s the kind of recipe that works for breakfast, lunch, dinner, reheats like a champ, and is just fancy enough to make me feel like I’ve got my life together. So yeah… let’s do this.
The complete printable recipe is available at the bottom of this post (simply click the button above). For a detailed, step-by-step guide with photos and helpful tips, keep reading!
Step By Step Instructions
1
Roll Out The Dough
We’re starting with one 9-inch pie crust. Gently roll it out and press it into a pie pan.
2
Prep and Blind-Bake
Press the dough into the pan, trim any excess, and crimp the edges. Then place it in the fridge to rest for 10 minutes.
Line the dough with parchment, and add some pie weights (dried beans or rice will do). Blind-bake at 375°F for 10 minutes. Remove the weights, bake another 5, and set aside to cool.
3
Add The Salty Kick
Now for the bacon—10 slices, chopped. Into a cold skillet they go. Cook on medium until golden and crispy, then drain on paper towels.
4
Next up: the filling
In a bowl, whisk 5 large eggs, 1 cup of whole milk or half-and-half, and a half cup of heavy cream. Season salt, pepper, nutmeg if you like, and garlic powder.
Let’s layer it up: sprinkle the bacon evenly into your crust, top with shredded cheese—cheddar, Swiss, or Gruyère—and pour the egg mixture right over the top.
5
Bake And Garnish
Bake at 375°F for 35 to 40 minutes, until it’s golden and just set in the center. Let it cool for about 10 minutes.
Finish with a scattering of chives or green onions, slice it up, and dig in. This is cozy, creamy, crispy-edged magic right here.
Perfect Pairings
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Recipe
Bacon and Cheese Quiche with Buttery Crust
Ingredients
- 1 pie crust
- 10 slices bacon (chopped)
- 1 cup shredded cheese (cheddar, Swiss, or Gruyère)
- 5 large eggs
- 1 cup whole milk or half-and-half
- ½ cup heavy cream
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon ground nutmeg (optional)
- ½ teaspoon garlic powder (optional)
- 2 tablespoons chives or green onions (sliced, for serving)
Instructions
- Preheat the oven to 375°F (190°C).
- If necessary, roll out the dough on a lightly floured surface to fit a 9-inch pie pan. Press the dough into the pan, trim any excess, and crimp the edges. Place it in the fridge to rest for 10 minutes.
- Line the crust with parchment paper and fill with pie weights or dried beans.
- Bake for 10 minutes, then remove the parchment and weights. Bake for another 5 minutes until lightly golden. Let cool slightly.
- Starting with a cold pan, cook the bacon in a skillet over medium heat until crispy. Remove from the pan, and drain on paper towels.
- In a medium bowl, whisk together the eggs, milk, cream, salt, pepper, nutmeg (if using), and garlic powder.
- Sprinkle the bacon evenly over the partially baked crust.
- Add the shredded cheese on top of the bacon.
- Pour the egg mixture over the bacon and cheese.
- Bake the quiche in a preheated oven at 375°F (190°C) for 35–40 minutes, or until the center is set and the top turns golden. If the crust begins to brown too quickly, cover the edges with a foil ring to prevent overbaking.
- Remove from the oven and let cool for 10–15 minutes and scatter with chives before slicing.
Tips
Erren’s Top Tips
- Start With a Cold Pan for Bacon: This helps render the fat slowly and evenly so your bacon gets perfectly crisp without burning.
- Blind Bake Your Crust: This is key to preventing a soggy bottom. Don’t skip it! Use parchment paper and pie weights (or dried beans!) for even baking.
- Let It Cool Before Slicing: Hot quiche can look a little runny right out of the oven. Letting it sit for 10–15 minutes helps it set perfectly.
- Use Room Temp Eggs and Dairy: They mix more smoothly and bake more evenly. Just pull them out while prepping the crust!
- Make It Your Own: Add sautéed veggies, swap cheeses, or use a flavored crust. This recipe is super forgiving and fun to customize.
- Foil for the Win: If your crust starts browning too fast, just wrap the edges with foil partway through baking to keep it from burning.
- Freeze in slices for grab-and-go weekday breakfasts!
Storage & Freezing Instructions
- To Store in the Fridge:
Let the quiche cool completely, then cover tightly with foil or plastic wrap. Store in the fridge for up to 4 days. Reheat slices in the microwave or oven until warmed through. - To Freeze:
Cool the quiche completely. Wrap the whole quiche (or individual slices) tightly in plastic wrap and then foil. Freeze for up to 2 months. Thaw overnight in the fridge and reheat in the oven at 350°F (175°C) until hot in the center.
Save to favoritesYour saved recipes will be right here waiting for you every time you visit, so you can easily find and make the meals you love.FAQs
Can I use milk instead of cream?
Yes! You can use just whole milk or half-and-half if you don’t have heavy cream. It’ll still be rich, just slightly less custardy.
What’s the best cheese for quiche?
Cheddar is classic, Swiss is smooth and mild, and Gruyère is ultra-rich and fancy-feeling. You can also mix and match!
Can I make this crustless?
Totally. Skip the crust and pour the filling into a greased pie dish. It won’t have that buttery crunch, but it’ll still taste amazing and be lower in carbs.
Why is my quiche watery?
Usually, it’s because of underbaked crust or too much moisture in your mix. Blind bake that crust and make sure all your fillings (like bacon or veggies) are fully cooked before assembling.
Can I make this ahead?
Yes! Quiche is perfect for making ahead. Bake it the day before, refrigerate overnight, and reheat in the oven when you’re ready to serve.
Can I reheat quiche in the microwave?
Yes, for a quick fix. Cover a slice loosely with a paper towel and microwave in 30-second bursts until warmed through. For the best texture, though, use the oven.
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