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Rich, creamy, and perfectly balanced with smoky bacon and gooey cheese, this Bacon and Cheese Quiche is the ultimate brunch or dinner favorite. With its buttery crust, fluffy egg filling, and golden top, it’s elegant enough for guests yet easy enough for a weekday meal.

Ingredients

1 single pie crust, unbaked (store-bought or homemade)
5 large eggs
1¼ cups whole milk, heavy cream, or half-and-half
Generous pinch of salt and black pepper
1 cup thick-cut quality bacon (about 6–8 slices), cooked and chopped
1½–2 cups shredded cheese (Gruyère and cheddar blend recommended), divided
Diced green onions or fresh parsley, for garnish

Instructions

Prepare the Crust
Roll out your pie crust and fit it into a 9-inch standard pie plate (not deep dish).
Freeze the crust for at least 60 minutes — starting with a very cold crust helps it hold its shape while baking.
Preheat the Oven
Preheat your oven to 350°F (175°C).
Make the Filling
In a large bowl, whisk together the eggs and milk (or cream) until smooth.
Season with a generous pinch of salt and pepper.
Stir in the cooked bacon and about 1 heaping cup of shredded cheese.
Assemble the Quiche
Sprinkle a small handful of cheese on the bottom of the chilled crust.
Pour the egg mixture over the top, then sprinkle the remaining cheese evenly over the filling.
Bake the Quiche
Bake on the lower or middle rack of the oven for 40–50 minutes, or until the edges are set and the center is slightly jiggly when gently shaken. Tip: If the crust edges start to brown too quickly, cover them with a pie crust shield or strips of foil.
Cool and Garnish
Let the quiche cool for 20–30 minutes before slicing.
Garnish with diced green onions or parsley before serving. Serve warm, at room temperature, or even cold — it’s delicious every way!

Why You’ll Love This Recipe

Classic French-inspired flavor that never goes out of style.
Perfectly creamy filling and flaky crust.
Simple ingredients and easy steps.
Great for breakfast, brunch, lunch, or dinner.
Tastes just as good the next day — ideal for meal prep!

Tips

Keep everything cold: A chilled crust and cold dairy help prevent sogginess.
Don’t overbake: Remove from the oven when the center still has a slight wobble — it will finish cooking as it cools.
Pre-cook bacon: Drain excess fat before adding it to the filling to avoid a greasy quiche.
Use quality cheese: Gruyère adds nuttiness, while cheddar gives richness and sharpness.
Rest before slicing: Cooling helps the custard set properly for clean slices.

Variations and Substitutions

Cheese swaps: Try Swiss, mozzarella, or fontina.
Add veggies: Sautéed spinach, mushrooms, bell peppers, or leeks make great additions.
Different meats: Substitute bacon with ham, pancetta, or cooked sausage.
Crustless version: Skip the crust and pour the filling into a greased pie dish for a lighter, gluten-free option.
Dairy alternatives: Use lactose-free milk or a dairy-free creamer blend if needed.

FAQs

Can I make this ahead of time?
Yes! You can bake the quiche, let it cool, then refrigerate for up to 3 days. Reheat at 325°F until warmed through.

Can I freeze quiche?
Absolutely. Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Why is my quiche watery?
Too much liquid or underbaking can cause this. Use full-fat dairy and bake until the center is almost set.

Do I need to blind bake the crust?
For this recipe, freezing the crust works well enough, but if you prefer a crisper base, you can blind bake it for 10–12 minutes before adding the filling.

Serving Suggestions

Pair with a fresh green salad or roasted vegetables for a light meal.
Serve alongside fresh fruit and coffee for a brunch spread.
Add a cup of tomato soup or potato leek soup for a cozy lunch.
Perfect for holidays, bridal showers, or weekend gatherings.