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.
I have made this recipe several times for friends and family. I love it because you can be change to continually by add a variety of vegetables (mushrooms, broccoli, peppers as well as change up the variety of meat. Very versatile! It is my go to recipe for quick breakfast or brunch items. It can be made and baked, put into individual containers to eat for breakfast with fresh fruit or a lunch item at room temperature with a crisp salad. What more can you ask for?
Can this be frozen AFTER baking? Most quiches can……it would be a mess freezing before baking!!
Yes it can!
I can’t wait to try this! The only thing I wonder about though is the crust. Traditional quiche crust is not really like pie crust. Not sure it would taste the same.
Hope you enjoy the quiche!!
This was a great recipie. I wanted to make a cheese and bacon quiche and settled on this one because it did not require blind baking of the crust since I was a bit short on time. I used marble, mozzarella and Parm cheeses. Turned out fantastic and no soggy crust. Rich, creamy and deslish.
The quiche is in the oven baking, so it’s too soon to rate the flavor of the recipe. My low score is for the random way the ingredients and directions were listed. I had to keep scrolling back and forth every step, often time couldn’t find the part I needed.Never saw a recipe before that had all the ingredients listed at the bottom of the pages. Fingers crossed the taste will win me over.
Thanks for the feedback and for giving the recipe a try. Hope you enjoyed the quiche!
Going to try this recipe on the morning
Best Recipe ever!
In fact, it is now replacing the existing recipe I had in my family recipe binder.
Thank you so much – loved it!
How do I save this?
I have never made a quiche so I am looking forward to trying this one. Thanks.
Hope you enjoy!!
We enjoyed this Quiche very much. The flavor was just right and the quiche was cooked perfectly.