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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.
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!
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.
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.
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.
Recipe FAQ
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.
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.
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:
- Breakfast Pie
- Breakfast Sandwich
- Tater Tot Breakfast Casserole
- Breakfast Pizza
- Breakfast Enchilada Casserole
Bacon and Cheese Quiche
Equipment
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.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Excellent recipe. Turned out great. Very easy. Did add a pinch of Slap-Ya-Momma seasoning.
Hi there for the Milk is it whole milk? Or can I use 2percent?
Easy to make anb 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.
Do you use freshly grated parmesan cheese?
You can use either! Freshly grated is delicious!
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.
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.
Best quiche ever!! I used precooked bacon, Swiss and cheddar.
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!
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).
Is the mozzarella cheese supposed to be shredded?
Yes, shredded 🙂 Hope you like it!