Bacon and Cheese Quiche
This post may contain affiliate links. Please read our disclosure policy.
I really think everyone should have a go-to quiche recipe in your back pocket that you can count on to be quick, simple, and delicious. And oh man, my Bacon and Cheese Quiche is JUST that recipe! With just less than 10 ingredients and super straightforward, easy-to-follow instructions, I really think you’ll be as obsessed with this quiche as I am.
This quiche is perfect for breakfast or brunch entertaining, but really can be enjoyed any time of day! Make sure to let me know what you think in the comments once you’ve tried it!
If you want to use a homemade crust for this Bacon and Cheese Quiche, make sure to check out my Homemade Pie Crust for all my tips and tricks on how to get it juuuuust right! If you’re looking for another quiche recipe to try, my Quiche Florentine is another family favorite!
Or if you’re wanting even more yummy breakfast or brunch dishes, check out my Berry French Toast Casserole, Sheet Pan Pancakes, or Hawaiian Roll Breakfast Sliders!
Ingredient Notes
(For the full recipe, scroll down to the recipe card below)
- Pie crust, unbaked: I used the single pie crust from My Homemade Pie Dough recipe, but you can use store bought if you prefer!
- Eggs: I recommend using large eggs to get the right ratio of ingredients in the quiche.
- Whole milk: If you don’t have whole milk or are wanting a substitute, heavy cream or half-and-half also work great in this recipe!
- Thick-cut, quality bacon: You’ll need approximately 6-8 slices of thick-cut, quality bacon for this quiche. Cook and chop it into small pieces in advance. I prefer to bake my bacon in the oven until crispy and then chop it up, but you can cook it however you prefer!
- Shredded cheese: I like using gruyere and cheddar in this recipe, but you can use whatever your favorite cheeses are. You’ll want to divide the cheese to scatter some on the bottom of the crust and some over the top of the filling before baking.
- Other ingredients needed: Diced green onions or parsley for garnish; salt and pepper
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Prepare the pie crust
Prepare the pie crust as directed and place in a 9 inch standard pie plate (not deep dish) and freeze for at least 60 minutes. Using a cold pie crust helps prevent the pie dough from slumping down as it bakes and helps the crust keeps its shape.
Make the filling
Whisk together the eggs, milk, salt, pepper, bacon pieces, and ~ 1 heaping cup of the shredded cheese.
Assemble the quiche
Scatter some of the shredded cheese on the bottom of the crust, then pour the egg filling on top.
Bake!
Top it off with the remaining shredded cheese then bake on the lower or middle rack for ~40-50 minutes, or just until the edges are set but the center jiggles just a little. If the edges of the crust start to brown, cover using a pie crust shield or foil.
Top, cool, slice and serve!
Add the diced green onions or fresh parsley topping, then let the quiche to cool for at least 20-30 minutes, before slicing. It can be served hot, room temperature, or cold. Enjoy! 🍳🥓
Expert Tips to Make the BEST Bacon & Cheese Quiche
- Freeze your pie crust for at least 60 minutes before preparing the rest of the quiche. Using a cold pie crust will help prevent the pie dough from slumping down as it bakes and helps the crust keeps its shape. I like to make my pie crust then put it in a pie plate like this one.
- Cook and chop your bacon ahead of time. This helps cut down on prep time when you’re assembling the quiche. I like to line a baking pan with foil and bake my bacon in the oven until crispy. I find that baking the bacon is less messy for me, and getting it nice and crispy makes it even easier to chop!
- Shred the cheese yourself. While it’s totally fine to buy already shredded cheese for this recipe (and obviously is much faster) I really love the added flavor and texture that cheese shredded from a block brings to this dish. Also, don’t forget to divide your cheese when preparing the quiche. You’ll use 1 cup in the egg mixture, then the remainder should be divided and half scattered on the pie crust and the remainder on top of the egg mixture.
- Baking Time: Bake your Bacon and Cheese Quiche until the custard is just set, but still a little wobbly in the center (think: Jello). If the center is too liquid-y and moves a lot, it needs more time. The internal temperature of a fully cooked quiche should be about 160°F to 165°F (71°C to 74°C).
- Use a pie crust shield or foil if necessary. If you find the edges of the pie crust are starting to brown easily, I recommend using a pie crust shield, or simply wrapping foil around the crust edges to prevent them from getting too crispy while you wait for the egg mixture to cook. (See the “shop this post” section below for one I like!)
Variations
- Add veggies! Use whichever ones sound good to you. This would be delicious with spinach, mushrooms, broccoli, bell peppers, onion, tomatoes, or asparagus! Let me know in the comments if you try any veggies in it!
- Use different cheese. I love this quiche with cheddar and gruyere, but you could mix it up with any kind of cheese you like! Mozzarella, Parmesan, Feta, and Monterey Jack would all be great. Or to spice it up, try some Pepper-jack!
- Serve it cold! There’s no rule that says quiche has to be eaten warm. Mix it up and enjoy some of the leftovers straight from the fridge!
Storage & Freezing
- Storage: Allow the Bacon and Cheese Quiche to cool completely then wrap in plastic wrap or foil. Store quiche in the fridge for 3-4 days in an airtight container.
- Freezing: Let the quiche cool completely after baking, then wrap it tightly in plastic wrap, followed by foil. Place it in a freezer-safe bag or container and freeze for 2-3 months.
- Reheating frozen quiche: When you’re ready to enjoy the frozen quiche, let it defrost in the fridge overnight (or use your microwave’s defrost feature). Then bake at 350°F for 20-30 minutes or until it’s heated all the way through. (It’s important to reheat quiche gently to avoid overcooking the eggs.) Quiche can also be served cold or at room temperature. It’s all preference!
shop this post
Buy Now → 
Buy Now → 
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Bacon and Cheese Quiche
Ingredients
- 1 single pie crust, unbaked (I used this pie crust, but you can use store-bought if preferred)
- 5 large eggs
- 1 1/4 cups whole milk, heavy cream, or half-and-half
- generous pinch salt & pepper
- 1 cup thick-cut quality bacon (~6-8 slices) (cooked and chopped into small pieces)
- 1 ½ – 2 cups cheese shredded (gruyere and cheddar), divided.
- diced green onions or parsley for garnish
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Prepare the pie crust as directed and place in a 9 inch standard pie plate (not deep dish) and freeze for at least 60 minutes. Using a cold pie crust will help prevent the pie dough from slumping down as it bakes/crust keeps its shape. I use a pie plate like this one.1 single pie crust, unbaked
- Preheat the oven to 350°F.
- For the filling, whisk together the eggs and milk.5 large eggs, 1 1/4 cups whole milk, heavy cream, or half-and-half
- Then add in the salt, pepper, bacon pieces, and about 1 heaping cup of the cheese.generous pinch salt & pepper, 1 cup thick-cut quality bacon (~6-8 slices), 1 ½ – 2 cups cheese shredded (gruyere and cheddar), divided.
- Scatter some of the cheese on the bottom of the crust then pour the egg filling on top.1 ½ – 2 cups cheese shredded (gruyere and cheddar), divided.
- Scatter remaining cheese over the top of the egg filling. Bake at 350°F on the lower or middle rack for about 40-50 minutes, or just until the edges are set but the center jiggles just a little. If the edges of the crust are beginning to brown, feel free to cover using a pie crust shield or foil.
- Add the diced green onions or parsley topping as desired. Allow quiche to cool for at least 20-30 minutes, then slice. It can be served hot, room temperature, or cold.
Notes
- Storage: Let the quiche cool completely then store quiche in the fridge for 3-4 days in an airtight container or wrapped tightly in plastic wrap or foil.
- Freezing: Let the quiche cool completely after baking, then wrap it tightly in plastic wrap, followed by foil. Place it in a freezer-safe bag or container and freeze for 2-3 months.
- Reheating frozen quiche: When you’re ready to enjoy the quiche, let it defrost in the fridge overnight, remove the foil and plastic wrap, then bake at 350°F for 20-30 minutes or until it’s heated all the way through. (It’s important to reheat quiche gently to avoid overcooking the eggs.)
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photography by Marie-Catherine Dubé
