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Whole baked quiche topped with green onion in a silver pie pan with small pieces missing.
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Bacon and Cheese Quiche

My Bacon and Cheese Quiche recipe is simple, straightforward, and DELICIOUS! With a flaky, buttery pie crust and a cheesy, savory egg filling packed with pieces of thick-cut bacon, this quiche is sure to have everyone going back for seconds!
Course Breakfast
Prep Time 15 minutes
Cook Time 45 minutes
Resting time 30 minutes
Total Time 1 hour 30 minutes
Servings 8 slices
Calories 369kcal

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

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
    Unbaked pie crust in a pie pan.
  • 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
    Side by side images of a white mixing bowl. Left side shows whole eggs in the bowl and a measuring cup pouring in milk. Right side shows a hand with a whisk mixing these ingredients.
  • 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.
    Side by side images of a white mixing bowl. Left side shows a whisk mixing eggs, cheese, and bacon. Right side shows these ingredients more mixed with the whisk in the bowl.
  • 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.
    Side by side images. Left side shows an unbaked pie crust in a pan with shredded cheese sprinkled on the crust. Right side shows a bowl and spatula pouring an egg, bacon, and cheese mixture into the dish.
  • 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.
    Side by side images. Left side shows an unbaked pie crust with liquid egg mixture. Right side shows the same pan with a hand adding shredded cheese to the top of the egg mixture.
  • 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.
    Side by side images. Left side shows full quiche in a pie pan, uncut. Right side shows a close up of a slice of quiche with fully baked eggs, cheese, and bacon.

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

Serving: 1slice | Calories: 369kcal | Carbohydrates: 13g | Protein: 15g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.05g | Cholesterol: 148mg | Sodium: 475mg | Potassium: 191mg | Fiber: 1g | Sugar: 2g | Vitamin A: 434IU | Calcium: 218mg | Iron: 1mg