We NEVER say no to quiche – especially today’s BEST quiche recipe that is filled with eggs, bacon and cheese!
It’s not only delicious, but it’s so easy to make – especially with a pre-made pie crust. Just mix, pour, and bake, and you’ll have a fancy breakfast ready in under an hour! You cannot beat the simplicity or the flavor.
We love to make this bacon quiche for weekend brunches with family and friends, baby/wedding showers, and all the holidays. It’s quick and filling and great for making ahead of time – saving you time when hosting!
We love quiches so much that we have several delicious variations: Ham and Cheese Quiche, Broccoli Quiche, or Spinach Quiche!
Why we think you’ll love it:
- 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!
Quiche Ingredients and Substitutions
- 1 pie crust softened as directed on the box – or homemade Easy Pie Crust Recipe
- 1 cup milk – 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.
- 4 large eggs slightly beaten
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 8 slices bacon cooked and crumbled – see Bacon in the Oven
- ½ cup cheddar cheese shredded – or swiss cheese, gruyere cheese, white cheddar, colby, or pepper jack cheese
- ½ cup mozzarella cheese
- ⅓ cup parmesan cheese grated
- 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
- 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.
- 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.
Best 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
Collections
This recipe was originally published October 2019.
MY APPETITE IS VERY SMALL. i MADE MY OWN PASTRY FOR THIS THIS RECIPE, PUT IT INTO TWO SIX INCH ALUMINUM PIE PLATES, AND FROZE ONE UNCOOKED AS SUGGESTED ON YOUR SITE. tHE ONE i COOKED, i CUT IN HALF, ATE SOME FOR DINNER, MORE FOR BREAKFAST THE NEXT DAY, THEN STILL HAD 1/4 FOR LUNCH. iT IS SO GOOD i’VE MADE IT AGAIN TWICE IN THE LAST TWO MONTHS. oNCE, INSTEAD OF COOKING THE BACON FIRST, i DICED IT AND SAUTED IT WITH WHITE ONION UNTIL BOTH WERE WELL DONE. tHE OTHER, i USED DICED HAM INSTEAD OF BACON, AS WELL AS FINELY DICED ONION.
Only fiRst letter capital In e mail! FOr quickie could you use pre made pie from Store? & Could you ever put slices of ham in this?
For sure to both 🙂 Hope you like it! Thank you!
This recipe was amazing! I have never made a quiché from scratch before so I was intrigued. I loved that this recipe was incredibly simple and straightforward to make! I used this as a base recipe and used this butter pie crust (https://www.fivehearthome.com/fool-proof-flaky-butter-pie-crust/comment-page-4/?unapproved=133202&moderation-hash=3dd6e133c8de9a16355a4dfe5e75a9e9#comment-133202).
If you’re looking for an easy and straightforward quiché recipe try this one!!!!!!!!!
Question, I am hosting a brunch on Sunday. I would love to have this premade. Could I make it today and then reheat ON Sunday and if so what is this best way to reheat?
Sorry to not get back to you sooner. What did you end up doing? I hope it was ok!
How do you blind bake?! Baked this for Over an hour and The crust just WOuldn’T cook 🙁 The pan is pretty shallow. Any idea on what to Do Differ next time?
Blind bake is to bake the pie crust, before adding the ingredients. You can partially bake it or completely bake it. You would use the same temp & bake for however long you think you want it. It will bake in the oven with the other ingredients, so I would just bake for maybe 10 min or so.
If you blind bake the crust, should you poke holes in the crust as it will puff up some?
I probably would 🙂 Enjoy!
Is there any other PROTEIN BesIdes Pork you can use? We are a NO pork household!
You could use hamburger, stake pieces, whatever meat you like. It would be great with anything.
You could probably try turkey bacon too, that way you get the bacon taste without actually having pork. 🙂
This recipe is Delicious. I habe Pinned it and will deFinitely used it again and again.
Happy you liked it! Glad you have it pinned! Thank you!
I had to cook about an hour to get it completely set, but it was so good, and super easy! I used 3/4 cup liquid eggs and 1/2 cup Pre-CRUMBLED bacon (which is tHe equivalent of 8 strips). I love that you have freezer INSTRUCTIONS. This would be the PERFECT meal for sharing, As it can serve as any meal, hot or toom temp. It’s very versatile!
It really is a great meal for sharing! I am glad you liked it 🙂 Thank you!
Has anyone tried this using only egg whites or a mix of whole eggs and whites? I know the conversion, just wondering what the texture would be like…
I haven’t tried it before. Curious if anyone else has?
Exactly the quicHe Inspiration i was looking for! Thank you!
Glad you found it! Thank you!
Quick, easy to make & yummy!!!
I am glad you think so 🙂 Thank you!