Bacon and Cheese Quiche with Buttery Crust

A Cheese Quiche with a buttery crust and yellow filling, topped with chopped chives, sits on a wooden board. One slice is cut and slightly pulled out from the whole quiche.

No ratings yet

Bacon and Cheese Quiche with Buttery Crust

This bacon and cheese quiche is creamy, savory, and rich with smoky bacon, melty cheese, and a buttery crust. A cozy brunch favorite that's easy to love!

Course Appetizer, brunch, lunch, side dishes

Keyword Bacon and Cheese Quiche, Bacon and Cheese Quiche with Buttery Crust, Quiche recipes

Prep Time 15

Cook Time 19

Total Time 34

Servings

Calories 363

Author Erren Hart

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

US Customary - Metric

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.

Video

Notes

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.

Nutrition