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.
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!