Bacon and Cheese Quiche

Jump to Recipe

Bacon and cheese quiche makes the perfect hot breakfast to share with a crowd. It’s filling, savory, and full of delicious flavors.

This quiche is one of those breakfast recipes that can easily be changed up according to what fixings you have on hand, similar to our breakfast strata, and baked Denver omelet.

Breakfast quiche in a class pie dish

Easy Peasy breakfast Quiche

Not only is this quiche super tasty, but it’s SO easy to make. Especially with a pre-made crust. Just mix, pour, bake and you’ve got a fancy breakfast ready in under an hour! Cannot beat that.

We love to make quiches for weekend brunches with family and friends, baby/wedding showers, and all the holidays! You can use leftover meat/veggies you had from holiday dinners to throw into the quiche.

The combination of bacon, cheese, and that buttery crust is perfection. I could eat this quiche every day for breakfast and never get sick of it. I never say no to quiche.

Pie crust in a dish for quiche recipe

quiche dish tips

Pick a pie dish that is more flat than deep. Deep pie dishes are harder to cook all the way through. Place your pie crust into the dish, fold over any excess crust, and crimp the edges.

To crimp a pie crust, use your index finger of one hand to push the inner edge out while pinching the outer edge in with the thumb and index finger of the other hand.

You can also BLIND BAKE the pie crust for a few minutes if you’d like to make sure the bottom gets baked.

pictures of how to make quiche

How to Make bacon cheese Quiche

After you’ve prepared your crush and crimped the edges, preheat the oven to 350 degrees.

Add the bacon and cheeses directly to the bottom of the pie crust. In a medium bowl mix the milk, eggs, salt and pepper. Then pour this mixture over the bacon and cheese.

Bake the quiche in the oven for 45-50 minutes or until a knife, inserted in the center, comes out clean. Let set for 5-10 minutes before cutting into it and serving.

Make It Ahead

If you want to make it ahead of time, simple freeze the uncooked quiche until ready to bake and serve. Slide the quiche into a freezer safe bag that is airtight. Freeze for up to one month in advance.

When you’re ready to bake it, remove from the freezer and let it thaw a bit. Then bake as directed.

Leave any leftover quiche in the baking pan, cover it with foil, and keep it in the fridge for up to 3 days.

bacon and cheese quiche in a class pie dish

This bacon and cheese quiche is sure to be a hit at your next brunch!

For more savory breakfast recipes, try:

Bacon and Cheese Quiche Recipe

5 from 9 votes

Bacon and cheese quiche makes the perfect hot breakfast to share with a crowd. It's filling, savory, and full of delicious flavors.

Course Main Course
Cuisine American
Prep Time 10 minutes
Total Time 55 minutes
Servings 6 people
Calories 406 kcal

Ingredients

  • 1 pie crust softened as directed on the box
  • 1 cup milk
  • 4 eggs slightly beaten
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 8 slices bacon cooked and crumbled
  • 1/2 cup Cheddar cheese shredded
  • 1/2 cup Mozzarella Cheese
  • 1/3 cup Parmesan cheese grated

Instructions

  1. Preheat the oven to 350 degrees F. Using a shallow sided 9" inch glass pie plate place the softened pie crust inside and crimp the edges. We double folded the edges of the crust and then crimped.

  2. Add the bacon and cheeses to the bottom of the pie crust.

  3. In a medium bowl mix the milk, eggs, salt and pepper, then pour over the bacon and cheese.

  4. Bake for 45-50 minutes or until a knife, inserted in the center, comes out clean. Let set for 5-10 minutes before cutting.

Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative – from recipes to home decor to gifts and home decor ideas. Welcome!

More by Kristyn

Let Us Know What You Think!

Your email address will not be published. Required fields are marked *

Comments