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
- 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
- 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.
- Add the bacon and cheeses 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.
This is now our go-to quiche recipe to bring out to the lake. We cook it before we head out and then heat it up a day or two later on the top rack of a BBQ. It has become a family favourite with a side of fruit salad!
That makes me so happy!! Perfect for taking on the go! Thank you!
I used 1/2 cup milk 1/2 cup heavy whipping cream. This is fantastic!
Thanks for sharing that!!
Easy New Years Day breakfast and everyone loved it!
Yay!! Glad to hear! Thank you!!
I have always made breakfast casseroles and never did a quiche, but I am going to make this and give it a try
I’d love to know what you think! I hope you like it!
Awesome recipe! I have made it twice…using bacon and left over steak. Was delicious and easy.
Perfect! Thank you for sharing what you did! Glad you liked it!
I have tried many quiches but this one was a huge hit with my family!! Easy and delicious! I baked it in an eight inch pie plate to make it slightly deeper.
Perfect!! I love to hear that! Thank you for letting me know!
Delish recipe, I added a pinch of nutmeg. Very tasty and easy to make! Thank you.
You are so welcome! That would be perfect! Thank you!
Made this for lunch today, easy pezi , and very tasty!
Excellent quiche. I did use 8 eggs and omitted the salt. I used a deep dish pie plate.
Thank you for sharing what you did!
So easy and yet it’s the best Quiche I’ve ever made! Thank you.
You are so welcome! I’m glad you enjoyed it so much!
I have not made this yet, but it looks so delicious. I have a question. Some members of my family do not like mozzarella cheese🙃. Would you think using the cheddar with Swiss cheese would be good? Either way I will make this and give a comment. Thank You!
Swiss cheese would be good with the cheddar but you could try Jack cheese as well. Cheddar and Jack cheese make a lovely combo. Let me know how it goes! 🙂
Made it loads and it’s delish!! 🥰
Yay! So glad to hear you enjoy the recipe!
Is the cooking time increased when this is made from frozen? Does it have to be completely defrosted before baked? Thank you.:-)
I am actually looking for the answer to this question as well. I would like to use a frozen pie crust.
The pie crust actually bakes a lot better when it is defrosted from being frozen. You can just lay the pie crust out on your counter for a few minutes until it softens. It shouldn’t take too long. If you are using a frozen pie crust without defrosting it you would need to increase the cooking time but that would affect the quiche ingredients as well so your eggs would end up getting overcooked.