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
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This recipe was originally published October 2019.
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!
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!
Made this for lunch today, easy pezi , and very tasty!
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!
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!
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 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!
Easy New Years Day breakfast and everyone loved it!
Yay!! Glad to hear! Thank you!!
I used 1/2 cup milk 1/2 cup heavy whipping cream. This is fantastic!
Thanks for sharing that!!
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!