I still remember the morning my grandmother set a warm bacon quiche on the kitchen table, sunlight through the curtains and the smell of bacon making everyone pause their morning routines, it was the kind of dish that made small weekday moments feel like a gentle celebration and taught me that simple ingredients can make a lasting memory with family and friends, which is why I reach for this Bacon Quiche whenever I want comfort with a little ceremony.
Why You’ll Love It
This bacon quiche is the kind of recipe that fits into real life — easy to assemble on a sleepy weekend, sturdy enough to feed a crowd at brunch, and forgiving if you swap cheeses or add a handful of veggies, everyone from kids to grandparents appreciates the savory custard, and it keeps well so you can make it for a weekday breakfast or a relaxed Sunday morning.
Serves 6
Prep Time: 20 minutes |
Cook Time: 40 minutes |
Total Time: 60 minutes
Ingredients
- 1 ready made 9 inch pie crust (unbaked)
- 6 slices bacon
- 1 small yellow onion, finely diced (about 3/4 cup)
- 4 large eggs
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 cup shredded sharp cheddar cheese (about 4 oz)
- 1 tablespoon unsalted butter
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon fresh thyme leaves, plus extra for garnish
Instructions
- Preheat the oven to 375°F and set the pie crust in a 9 inch pie dish, crimp the edges and place on a baking sheet.
- Cook the bacon in a skillet over medium heat until crisp, drain on paper towels, then chop into bite sized pieces, reserve 1 tablespoon of bacon fat in the pan.
- Add butter to the pan with the reserved bacon fat, sauté the diced onion over medium low heat until soft and translucent, about 6 to 8 minutes, let cool slightly.
- Whisk together the eggs, heavy cream, and milk in a large bowl, stir in the cooled onions, chopped bacon, shredded cheddar, thyme, salt, and pepper.
- Blind bake the crust for 8 minutes if you prefer a crisper bottom, then remove from oven and carefully pour the egg mixture into the crust.
- Bake the quiche on the middle rack for 35 to 40 minutes, until the center is just set and a knife inserted near the center comes out mostly clean with a few moist crumbs.
- Let the quiche rest on a cooling rack for at least 15 minutes to finish setting, garnish with extra thyme, slice and serve warm or at room temperature.
- Store any leftovers covered in the refrigerator for up to 3 days and reheat gently before serving.
Recipe Variations
- Spinach and Bacon: Fold 1 cup of sautéed spinach into the filling for color and a touch of green.
- Mushroom and Gruyère: Replace cheddar with 1 cup shredded Gruyère and add 1 cup sautéed mushrooms for an earthy flavor.
- Crustless Bacon Quiche: Skip the crust and bake in a well greased 9 inch pie pan for a lower carb version, reduce bake time by 5 to 10 minutes.
- Herb and Goat Cheese: Swap cheddar for 4 oz crumbled goat cheese and add 1 tablespoon chopped fresh chives for a tangy twist.
Make Ahead: You can cook the bacon and sauté the onions up to 2 days ahead, store them in an airtight container in the refrigerator, and keep the assembled filling in the fridge up to 24 hours before pouring into the crust and baking, the pie crust can be blind baked and cooled a day ahead and wrapped tightly in plastic wrap.
Frequently Asked Questions
Can I use turkey bacon instead of pork bacon
Yes, turkey bacon works though the flavor and crispness will be milder, you may want to cook it until extra crisp and consider adding a touch more salt or smoked paprika for depth
Can I freeze a baked quiche
You can freeze a fully baked and cooled quiche wrapped tightly in foil for up to 2 months, thaw in the refrigerator overnight and reheat gently in a 325°F oven until warmed through
How do I know when the quiche is done
The quiche is done when the edges are set and the center is slightly jiggly but not liquid, a knife inserted near the center should come out mostly clean with a few moist crumbs
Can I use milk instead of cream for a lighter quiche
You can substitute all milk for the cream to reduce richness, use whole milk for the best texture and expect a slightly less custardy result
Bacon Quiche
This bacon quiche is the kind of recipe that fits into real life — easy to assemble on a sleepy weekend, sturdy enough to feed a crowd at brunch, and forgiving if you swap cheeses or add a handful of veggies, everyone from kids to grandparents appreciates the savory custard, and it keeps well so you can make it for a weekday breakfast or a relaxed Sunday morning.
Ingredients
- 1 ready made 9 inch pie crust (unbaked)
- 6 slices bacon
- 1 small yellow onion, finely diced (about 3/4 cup)
- 4 large eggs
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 cup shredded sharp cheddar cheese (about 4 oz)
- 1 tablespoon unsalted butter
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon fresh thyme leaves, plus extra for garnish
Instructions
- Preheat the oven to 375°F and set the pie crust in a 9 inch pie dish, crimp the edges and place on a baking sheet.
- Cook the bacon in a skillet over medium heat until crisp, drain on paper towels, then chop into bite sized pieces, reserve 1 tablespoon of bacon fat in the pan.
- Add butter to the pan with the reserved bacon fat, sauté the diced onion over medium low heat until soft and translucent, about 6 to 8 minutes, let cool slightly.
- Whisk together the eggs, heavy cream, and milk in a large bowl, stir in the cooled onions, chopped bacon, shredded cheddar, thyme, salt, and pepper.
- Blind bake the crust for 8 minutes if you prefer a crisper bottom, then remove from oven and carefully pour the egg mixture into the crust.
- Bake the quiche on the middle rack for 35 to 40 minutes, until the center is just set and a knife inserted near the center comes out mostly clean with a few moist crumbs.
- Let the quiche rest on a cooling rack for at least 15 minutes to finish setting, garnish with extra thyme, slice and serve warm or at room temperature.
- Store any leftovers covered in the refrigerator for up to 3 days and reheat gently before serving.
Conclusion
This bacon quiche is a cozy, reliable recipe that brings people together with little fuss and a lot of flavor, it teaches you to trust simple steps like cooking the bacon well and letting the custard rest, and it welcomes small experiments with cheese or herbs so you can make it your own, take a quiet morning to bake it, share it with loved ones, and know that each warm slice carries a bit of home.
