Bacon and Cheese Quiche

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

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

Cook Time 45

Resting time 30

Total Time 1 30

Servings slices

Calories 369kcal

Author Tawnie Graham of Kroll's Korner

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

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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.)

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