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Bacon and Cheese Quiche is the perfect hot breakfast to share with a crowd. It’s filling, savory, and full of delicious flavors.

This Bacon and Cheese Quiche is one of those breakfast recipes that can easily be changed up according to the fixings on hand, similar to our Breakfast Strata, and Baked Denver Omelet.

Bacon and cheese quiche in a class pie dish.

Easy Peasy Breakfast Quiche

Not only is this Breakfast Quiche recipe super tasty, but it’s SO easy to make. Especially with a pre-made crust, but you can easily use homemade. Just mix, pour, and 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! Use leftover meat/veggies from holiday dinners to throw into the quiche.

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

Pie crust in a dish for bacon and cheese quiche recipe.

Crust tips

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

To crimp a pie crust, use the 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.

Par bake a crust. Blind baking is fully baking the crust and then adding a filling. Par baking is partially baking the crust, adding the filling, and then baking completely. This method works with a Homemade Pie Crust or a store-bought frozen pie crust. It ensures the crust cooks completely and is not soggy.

  • After pressing the pie dough into the pie pan, line it with parchment paper and fill it with pie weights, dried beans, or uncooked rice.
  • Refrigerate the crust for 30 minutes.
  • Bake at 350°F for 13-15 minutes. The pie weights will prevent bubbles from forming while baking.
  • After 13-15 minutes, remove the pie weights and parchment paper. Let the crust cool a bit then fill it with the quiche mixture.
  • Bake until the egg mixture is fully baked through, about 45-50 minutes.

Crustless quiche. Making this Bacon Quiche without a crust makes it a frittata. The egg mixture is the same and is cooked all the way through using a skillet instead of the oven.

Layering and filling the bacon and cheese quiche.

How to Make a Quiche

PREP. 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.

BACON. Add the bacon and cheese to the bottom of the pie crust.

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

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

Process image of Bacon and cheese quiche.

Recipe Tips

Serve with Fruit Salad, Orange Sweet Roll, or Yogurt Parfait!

Ingredient tips + variations:

  • Bacon. Use our Bacon in the Oven recipe.
  • Cheese. Other cheese options include swiss cheese, gruyere cheese, Colby, or pepper jack cheese.
  • Veggies. Add in chopped green onions or diced bell peppers for extra flavor. 
  • Milk. Substitute the milk with 1 cup half and half or a combination of ½ cup whole milk and ½ cup heavy cream.

Storing tips

Make ahead of time. Freeze the uncooked Bacon and Cheese 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.

To bake, remove it from the freezer and let it thaw a bit then bake as directed.

STORE. 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 baked in a class pie dish.

Recipe FAQ

Can you use heavy cream instead of milk in quiche?

You can substitute the milk for 1 cup of half and half, or a combination of 1/2 cup heavy cream and 1/2 cup whole milk.

Why is my quiche soggy?

Typically quiche can get soggy if the filling has a high liquid content. Fresh vegetables are usually the main cause for this since they release liquid as they cook. This recipe doesn’t have any vegetables, but if you choose to add any, I recommend precooking them and draining afterwords.

Do I need to blind bake my pie crust when making quiche?

This recipe doesn’t require you to blind bake the crust before adding the egg filling. We’ve never had issues with a soggy crust when making this quiche recipe.

For more savory breakfast recipes:

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5 from 641 votes

Bacon and Cheese Quiche

By: Lil’ Luna
Bacon and Cheese Quiche is the perfect hot breakfast to share with a crowd. It's filling, savory, and full of delicious flavors.
Servings: 6 people
Prep: 10 minutes
Cook: 50 minutes
Total: 1 hour

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
  • cup Parmesan cheese grated
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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 8 slices of cooked and crumbled bacon, ½ cup cheddar cheese, ½ cup Mozzarella Cheese, and ⅓ cup Parmesan cheese to the bottom of the pie crust.
  • In a medium bowl, mix 1 cup of milk, 4 slightly beaten eggs, ¼ teaspoon salt, and ¼ teaspoon 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.

Video

Nutrition

Calories: 406kcal, Carbohydrates: 17g, Protein: 17g, Fat: 30g, Saturated Fat: 12g, Cholesterol: 154mg, Sodium: 672mg, Potassium: 196mg, Fiber: 1g, Sugar: 2g, Vitamin A: 436IU, Calcium: 249mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast, Main Course
Cuisine: American
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About Kristyn

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!

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Recipe Rating




173 Comments

  1. Linda Reis says:

    Can I make it with Almond milk?

  2. Tere Lumley says:

    5 stars
    This recipe was fabulous! I made two for Easter brunch. The only changes I made to the recipe is I pre-baked the pie shells, from a thawed state, at 350 degrees for ten minutes. One I followed the recipe exactly, the second one I added baby spinach. Both were very good! I will definitely be making again!

    1. Lil'Luna Team says:

      Yay! So glad to hear you enjoyed the quiche. Thanks for sharing!

  3. Jennifer Hamblen says:

    5 stars
    This was another winner, which I’ve come to expect from your site. Every single recipe I’ve tried (a lot!) from you has been unbelievably good, and easy. When I randomly search for a particular recipe online (maybe I have some odd ingredients on hand) and Lil’ Luna is a result? You can bet I’m going to use your recipe. Thank you SO much!

  4. Heather Dawn Sloan Lopez says:

    5 stars
    I love quiche, and cannot wait to try this.. Do you think you could make this with a frozen pie crust? Would I need to thaw it or could it go straight into the oven to par bake?

    1. Lil'Luna Team says:

      I would recommend thawing it first so that the crust doesn’t get soggy.

  5. Verona McManus says:

    5 stars
    I made this a couple of weeks ago it was great. It was very easy to follow, a really simple recipe. I’m going to make it again this weekend . This will be my go to recipe for quiche. Thank you.

    1. Lil'Luna Team says:

      You’re welcome! I’m glad you love the recipe!

  6. Julianna says:

    Could you make this with a flaky crust? I made this as is and it was amazing but am obsessed with a buttery flaky crust!

    1. Lil'Luna Team says:

      You could give it a try!