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.
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.
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.
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.
This bacon and cheese quiche is sure to be a hit at your next brunch!
For more savory breakfast recipes, try:
- Breakfast Pie
- Breakfast Sandwich
- Tater Tot Breakfast Casserole
- Breakfast Pizza
- Breakfast Enchilada Casserole
Bacon and Cheese Quiche Recipe
Ingredients
- 1 pie crust softened as directed on the box
- 1 cup milk
- 4 eggs slightly beaten
- ¼ 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
- Preheat the oven to 350°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.
- Add the bacon and cheese to the bottom of the pie crust.
- In a medium bowl mix the milk, 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.
I read your response to baking using a frozen pie crust but wondering about the baking time of a completed quiche. Do I defrost the quiche before baking or bake the frozen quiche adding time? Love this recipe. I used ham and cream, it was fabulous!!
Yes, you’ll want to defrost the quiche a bit before baking. Then just bake as directed.
Have you ever tried to bake first & then freeze afterwards? Then just defrost quiche and heat/eat?
I haven’t tried, but I imagine you can! You’ll want to make sure your quiche is completely cooled and wrapped well for storing in the freezer. Then you can probably just bake from frozen (as you would a frozen lasagna or something).
Amazing! Not sure what was so different about this; it seems pretty basic. But for some reason it was one of the best, most creamy quiches I’ve ever made. I added a bit of spinach to it as well.
Thank you! I’m so glad that you loved the quiche. Spinach sounds like a delicious addition too!
Best quiche ever!! I used precooked bacon, Swiss and cheddar.
Approximately How long would you defrost?
It really depends on how warm your kitchen is… but I’d keep an eye on it and after an hour or so, see if it’s thawed out a bit. It may need longer? You just don’t want to bake it being rock solid.
Can you bake 2 at the same time? How might it affect baking time ?
I’ve made this so many times for family gatherings, it’s so good! I’m hosting a few more than usual and need to make 2.
Yes, I’m sure you could! I haven’t tried 2 in the same oven at the same time, so I’m not sure exactly how much the baking time would alter. But I’d check it at 45-50 minutes and if they need more time, keep adding a few minutes and checking until a knife inserted at the center comes out clean.
Do you use freshly grated parmesan cheese?
You can use either! Freshly grated is delicious!
Hi there. I want to bake this for a trip and reheat (not freeze) in microwave. Is this possible?
Yes, you could do that! You’ll want to keep the baked quiche cool/refrigerated until you are ready to heat. It is good for about 3 days in the fridge.
Easy to make anb delicious
Hi there for the Milk is it whole milk? Or can I use 2percent?