Best Quiche Recipe

5 from 652 votes

Best Quiche Recipe

This best quiche recipe is loaded with bacon and cheese, quick to prep, perfect for brunch, and easy to tailor to whatever you have on hand!

Prep Time10

Cook Time50

Total Time1

Course: Breakfast, Main Course

Cuisine: American

Servings: people

Author: Kristyn Merkley

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

Recipe Tips.

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.

Prep ahead. 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 freeze for 2-3 months.

Nutrition