Today’s Best Quiche Recipe is one of our favorite easy breakfasts because it’s simple, no-fail, and perfect for feeding family or guests. We’ve made variations of this recipe for years, and it always gets RAVE reviews. Plus, it can be made ahead of time!
For this quiche, a flaky pie crust is filled with bacon, cheddar, mozzarella, parmesan, and a creamy egg mixture, then baked until set and golden.
We love this for holidays, brunch, baby showers, weekend mornings, or breakfast-for-dinner because it feels a little fancy without being hard. Let it rest for a few minutes before slicing so each piece comes out nice and clean.
We love quiches so much that we have several delicious variations: Ham and Cheese Quiche, Broccoli Quiche, or Spinach Quiche!
Why you’ll love it + Why it works:
- A simple shortcut. A store-bought pie crust makes this a favorite, easy breakfast idea!
- Easy to customize. Use this best quiche recipe as a base for any kind you’d like – the variations are endless!
- Plan ahead for an easy morning. Prep this quiche the night before and simply pop it in the oven!
- Cheese on the bottom adds flavor. Layering bacon and cheese in the crust gives every slice a savory base.
- Resting helps it slice cleanly. Letting the quiche sit for 5 to 10 minutes helps the filling finish setting before cutting.
Best Quiche Ingredients
- Pie crust, softened as directed on the box (1): Creates the flaky base and makes the quiche easy to slice and serve. Or our homemade Easy Pie Crust Recipe.
- Milk (1 cup): Adds moisture and helps make the egg filling creamy. We use whole milk because it makes a creamier quiche, but half and half or a combination of ½ cup whole milk and ½ cup heavy cream can be used as well.
- Eggs, slightly beaten (4): Sets the filling and hold the quiche together.
- Salt (¼ teaspoon): Seasons the egg mixture and balances the flavors.
- Pepper (¼ teaspoon): Adds simple flavor and a little warmth.
- Bacon, cooked and crumbled (8 slices): Adds smoky, savory flavor and makes the quiche hearty.
- Cheddar cheese, shredded (½ cup): Adds bold cheesy flavor. Or use Swiss cheese, gruyere cheese, white cheddar, Colby, or pepper jack cheese
- Mozzarella cheese (½ cup): Melts smoothly and adds creamy texture.
- Parmesan cheese, grated (⅓ cup): Adds salty, nutty flavor that makes the quiche extra delicious.
- Optional vegetables: Add up to ½ cup veggies like sauteed chopped green onions, broccoli florets, spinach, mushrooms, or diced bell peppers. Top with fresh parsley.
Best Quiche Variations
**Our favorite version of this quiche is with bacon and cheese, but here are 6 other variations we love to sub the bacon and cheese out for:
- Spinach and Feta > Add 1 cup chopped spinach, 2/3 cups feta cheese
- Ham and Swiss > Add 3/4 cup chopped ham, 1 cup shredded Swiss cheese and 1/4 cup chopped bell peppers
- Tomato Basil Mozzarella > Add 1 cup shredded Mozzarella cheese, 1/2 cup halved cherry tomatoes and 1/4 cup fresh basil, chopped
- Southwest > Add 34 cup cooked chorizo or sausage, 1/2 cup shredded Colby jack cheese (or Mexican cheese), 1/2 cup diced bell peppers and 1/4 cup chopped green chiles
- Mushroom & Gruyère > Add 1 cup sautéed mushrooms (cremini or white – sautéed in 1 tablespoon butter) and 1 cup shredded Gruyère cheese.
How to Make Quiche
PREP. Preheat the oven to 350°F. Place the pie dough in a shallow-sided 9-inch glass pie pan. Double-fold the edges of the crust and crimp.
BACON. Add cooked and crumbled bacon, and all three cheeses to the bottom of the pie crust. **Or add any of the variations mentioned above.
EGGS. In a medium bowl, whisk together milk, slightly beaten eggs, salt, and pepper. Pour over the bacon and cheese.
BAKE. Bake for 45-50 minutes or until a knife, inserted in the center, comes out clean. Let the bacon quiche set for 5-10 minutes before cutting.
Kristyn’s Recipe Tips
- Let the pie crust soften as directed so it is easy to fit into the pie plate without tearing.
- Partially baking the crust before adding the filling can help keep the crust from getting soggy; line it with parchment paper, fill it with pie weights, and bake for 13-15 minutes.
- Cook and crumble the bacon before assembling so the filling comes together quickly.
- Bake until a knife inserted in the center comes out clean so the quiche is fully set.
- Make-ahead tip: bake the quiche ahead, refrigerate it, then reheat slices or serve at room temperature.
Easy Quiche Recipe
Equipment
Video
Ingredients
- 1 pie crust, softened as directed on the box
- 1 cup milk
- 4 eggs, slightly beaten
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 8 slices bacon, cooked and crumbled
- ½ cup cheddar cheese, shredded
- ½ cup mozzarella cheese
- ⅓ cup parmesan cheese, grated
Instructions
- Preheat the oven to 350°F. Place the pie crust in a shallow 9-inch glass pie plate. Double-fold the edges of the crust and crimp.
- Add 8 slices of cooked and crumbled bacon and cheese to the bottom of the pie crust.
- In a medium bowl, mix milk, slightly beaten eggs, salt, and pepper, then pour over the bacon and cheese.
- Bake for 45-50 minutes or until a knife, inserted in the center, comes out clean. Let set for 5-10 minutes before cutting.
Notes
- Blind-baking the pie crust before adding the filling can help keep the crust from getting soggy; line it with parchment paper, fill it with pie weights, and bake for 13-15 minutes.
- For the quiche to be rich and creamy, we highly recommend using whole milk (our choice) or half and half.
- Overcooking can cause the eggs to be rubbery. For the best quiche, the center should be set but still slightly jiggly, and the edges should be golden brown.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Cover tightly with plastic wrap and store the uncooked quiche in the fridge for up to 24 hours. Let it sit at room temperature for 30 minutes and give it a gentle stir before baking.
Store leftover quiche in an airtight container and refrigerate for up to 3 days or place in the freezer for 2-3 months.
Complete The Meal
Side Dishes
Easy Fruit Salad Recipe
1 hr 20 mins
Yogurt Parfait
5 mins
Breakfast Potatoes Recipe
30 mins
Cherry Danish
25 mins
More Quiche Recipes
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This recipe was originally published October 2019.
Terrific recipe. Thanks, we all enjoyed it. Especially helpful were the “tips” on what to do and not to do.
I’m happy everyone enjoyed it, and I’m glad the tips were helpful too!
This really is the best quiche recipe. I have made it 4 times and my husband commented that this one is the keeper. I had to omit the salt because the bacon has enough and that was just because we don’t add salt for health reasons. Other than that, I followed the recipe exactly. There are just the two of us so I froze the rest in portions and it freezes very well. Thank you for sharing this great recipe!
I love hearing that it has become a keeper recipe for your family. Great tip about adjusting the salt, and I am so glad to hear it freezes well too!
Im using my Mac Book Pro and I can see the recipe fine. and the ads are displaying too.
Thanks so much for sharing and I’m glad everything is working well for you!
maybe PC vs phone is different, but I’m on a computer and ads are fine. Thanks for the recipe! I’m going to make this for Mother’s Day with my fam
Hope you and your family love the quiche, it sounds perfect for Mother’s Day!
Could not read the recipe for all the ads
I am so sorry about that, I know how frustrating that can be! I will look into it to see how we can improve the experience.