Bacon and Cheese Quiche

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

For more savory breakfast recipes:

• Breakfast Pie
• Breakfast Sandwich
• Tater Tot Breakfast Casserole
• Breakfast Pizza
• Breakfast Enchilada Casserole