The late-morning light used to find me in the kitchen, cutting a warm slice of Bacon And Cheese Quiche for a slow weekend breakfast while the house still smelled faintly of coffee and baking, the top browned with melted cheese and flecks of crispy bacon that promised both comfort and a little celebration.
Why You’ll Love It
This quiche is an easy showstopper that fits into so many real-life moments, from a casual brunch with friends to a quick weeknight dinner where everyone digs in without fuss, the savory bacon and tangy cheese pairing making it a crowd-pleaser for kids and grown-ups alike, and the make-ahead nature means you can enjoy hands-off time with guests while the oven does the work.
Serves 6
Prep Time: 20 minutes |
Cook Time: 40 minutes |
Total Time: 60 minutes
Ingredients
- 1 9 inch pie crust, store-bought or homemade, chilled
- 6 large eggs
- 1 cup heavy cream
- 1/2 cup whole milk
- 6 slices bacon, cooked until crisp and chopped (about 6 ounces)
- 1 1/2 cups shredded sharp cheddar cheese
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon freshly grated nutmeg (optional)
- 2 tablespoons chopped fresh chives or parsley
- 1 tablespoon melted butter to brush crust (optional)
Instructions
- Preheat the oven to 375°F (190°C). Fit the chilled pie crust into a 9 inch pie plate, trim and crimp the edges, and place it on a baking sheet.
- Blind bake the crust for 10 minutes to prevent a soggy bottom, using pie weights or dried beans if available, then remove weights and bake 3 more minutes until just starting to color.
- While the crust bakes, whisk together the eggs, heavy cream, milk, salt, pepper, and nutmeg in a large bowl until smooth and lightly frothy.
- Scatter the chopped cooked bacon and shredded cheddar cheese evenly across the bottom of the parbaked crust, reserving a small handful of cheese for the top if you like a browned finish.
- Pour the egg and cream mixture over the bacon and cheese, tilting the pan slightly to level, then sprinkle the reserved cheese on top.
- Bake on the middle rack for 35 to 40 minutes, or until the center is set but still slightly wobbly and the top is golden brown; a knife inserted near the center should come out mostly clean.
- Remove from the oven and brush the crust with melted butter if using, then let the quiche rest for at least 10 minutes before slicing to finish setting.
- Garnish with chopped chives or parsley and serve warm or at room temperature.
Recipe Variations
- Spinach and Bacon: Fold in 1 cup of sautéed, well-drained spinach for added greens and texture without changing the method.
- Swiss and Caramelized Onion: Swap cheddar for 1 1/2 cups shredded Swiss cheese and add 1 cup caramelized onions for a sweeter, nuttier profile.
- Crustless Quiche: Omit the crust and bake the filling in a buttered 9 inch pie dish for a lower-carb, lighter version, reduce bake time by about 5 minutes.
- Goat Cheese and Herbs: Use 1 cup crumbled goat cheese and a tablespoon each of chopped thyme and tarragon for a tangy, herb-forward twist.
Make Ahead: You can assemble the quiche up to a day ahead: fill the parbaked crust with bacon, cheese, and the egg mixture, cover tightly with plastic wrap, and keep refrigerated; bake from chilled, adding a few extra minutes to the baking time. Cooked bacon and grated cheese can be prepared and stored separately in the fridge up to 2 days ahead. Leftover baked quiche keeps well covered in the refrigerator for up to 3 days and reheats gently in a 325°F oven until warmed through.
Frequently Asked Questions
Can I make this quiche with turkey bacon or vegetarian bacon?
Yes, use cooked turkey bacon or a smoked vegetarian bacon substitute, but pat it well to remove excess moisture and taste before adding since salt levels vary.
How do I know when the quiche is fully baked without overcooking it?
The edges should be set and lightly browned while the center still has a slight wobble; a knife inserted near the center should come out mostly clean with a few moist crumbs.
Can I freeze the quiche after baking?
Yes, cool completely, wrap tightly in plastic and foil, and freeze for up to 2 months, thaw overnight in the fridge and reheat in a 350°F oven until warmed through.
Is it possible to make a smaller or larger quiche using this recipe?
You can scale the ingredients proportionally for a 7 or 10 inch pan, but adjust baking time accordingly and check for the gentle wobble to know it is done.
Bacon And Cheese Quiche
This quiche is an easy showstopper that fits into so many real-life moments, from a casual brunch with friends to a quick weeknight dinner where everyone digs in without fuss, the savory bacon and tangy cheese pairing making it a crowd-pleaser for kids and grown-ups alike, and the make-ahead nature means you can enjoy hands-off time with guests while the oven does the work.
Ingredients
- 1 9 inch pie crust, store-bought or homemade, chilled
- 6 large eggs
- 1 cup heavy cream
- 1/2 cup whole milk
- 6 slices bacon, cooked until crisp and chopped (about 6 ounces)
- 1 1/2 cups shredded sharp cheddar cheese
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon freshly grated nutmeg (optional)
- 2 tablespoons chopped fresh chives or parsley
- 1 tablespoon melted butter to brush crust (optional)
Instructions
- Preheat the oven to 375°F (190°C). Fit the chilled pie crust into a 9 inch pie plate, trim and crimp the edges, and place it on a baking sheet.
- Blind bake the crust for 10 minutes to prevent a soggy bottom, using pie weights or dried beans if available, then remove weights and bake 3 more minutes until just starting to color.
- While the crust bakes, whisk together the eggs, heavy cream, milk, salt, pepper, and nutmeg in a large bowl until smooth and lightly frothy.
- Scatter the chopped cooked bacon and shredded cheddar cheese evenly across the bottom of the parbaked crust, reserving a small handful of cheese for the top if you like a browned finish.
- Pour the egg and cream mixture over the bacon and cheese, tilting the pan slightly to level, then sprinkle the reserved cheese on top.
- Bake on the middle rack for 35 to 40 minutes, or until the center is set but still slightly wobbly and the top is golden brown; a knife inserted near the center should come out mostly clean.
- Remove from the oven and brush the crust with melted butter if using, then let the quiche rest for at least 10 minutes before slicing to finish setting.
- Garnish with chopped chives or parsley and serve warm or at room temperature.
Conclusion
This Bacon And Cheese Quiche is the kind of recipe that rewards simple attention with beautiful results, giving you a golden, savory centerpiece that photographs well and tastes even better, whether you’re feeding friends or grabbing a quick slice for yourself; trust the easy steps, make it your own with small swaps, and enjoy the calm satisfaction of pulling a perfect quiche from the oven.
