Every slice of this bacon and cheese quiche is a taste of pure comfort!
This savory masterpiece combines crispy bacon, a trio of cheeses, and a velvety egg custard nestled inside a flaky, golden crust.
Serve it warm or at room temperature for breakfast, brunch, or a light dinner alongside a fresh green salad.
Either way, you’ll love it!
Why You’ll Love This Bacon and Cheese Quiche
Classic Cheese and Bacon Flavor: This quiche delivers a mouthwatering experience with savory bacon, rich cheeses, and delicate egg custard.
Impressive Presentation: With its golden-brown top and colorful filling, this quiche is a showstopper guaranteed to impress guests. The ideal centerpiece dish for brunches, potlucks, or dinner parties.
Make-Ahead Marvel: Prepare this quiche in advance and refrigerate or freeze it. That way, you can have a gourmet meal ready whenever you like, saving time on busy days.
Customization King: While delicious as-is, this recipe serves as an excellent base for experimentation. Swap out cheeses, add vegetables, or try different meats to create your own signature quiche.
Ingredients
- Pie Crust: The buttery, flaky foundation that cradles the savory filling. You can make it yourself or buy a premade one at the store.
- Bacon: Crispy, smoky bits of heaven that add a delightful crunch and irresistible flavor.
- Cheddar, Gruyère, and Parmesan Cheese: A trio of cheesy goodness that brings rich, sharp, and nutty notes to every bite.
- Yellow Onion: These perfectly sautéed, golden morsels add a subtle sweetness and depth to the quiche.
- Large Eggs: They form the velvety, custardy base that binds all the ingredients together.
- Heavy Cream or Half-and-Half: A luxurious touch that gives the quiche its silky-smooth texture and rich flavor.
- Salt and Black Pepper: A classic seasoning duo that enhances every flavor and brings out the best in each ingredient.
- Ground Nutmeg: A secret weapon that adds a hint of warmth and a subtle, sweet aroma to the dish.
How to Make Bacon and Cheese Quiche
This quiche is my go-to for brunch gatherings, lazy weekend mornings, or even as a satisfying dinner option.
Here are the super simple steps:
1. PAR BAKE: Heat the oven to 400°F. Line the pie crust with parchment and weights, and bake for 8-10 minutes. Remove the weights, and bake again for 5-7 minutes. Let cool and reduce the oven to 375°F.
2. COOK: Arrange bacon in a cold skillet, cook over medium heat until crispy, then set aside.
3. SAUTÉ: Cook the onion in the leftover bacon grease until soft, about 6-8 minutes, then remove from heat.
4. WHISK: In a large bowl, mix the eggs, heavy cream, salt, pepper, and nutmeg until smooth.
5. ASSEMBLE: Crumble bacon in the pie crust, top with the onions and cheese, and pour the egg mixture over.
6. BAKE: Cook for 35-45 minutes until the center is set and the top is golden.
Let the quiche cool for 5-10 minutes before serving. Enjoy!
Tips For the Best Bacon and Cheese Quiche
The combination of cheddar, Gruyère, and Parmesan in this recipe provides a delightful depth of flavor.
Meanwhile, the diced onion adds a subtle sweetness that complements salty bacon.
But just because it’s pretty perfect as is, doesn’t mean you can’t change things up!
So, let’s look at some tip, tricks, and recipe variations.
- Skip the par-bake. Place a baking tray in the oven as it preheats. Pop the assembled quiche on the hot tray to bake. This should prevent a soggy bottom.
- Use crispy bacon. Even if you normally prefer less crispy bacon, it’s important in this recipe. Floppy bacon will add grease to the filling and it won’t give you the same texture in the final dish.
- Use several cheese varieties. This provides balance to avoid overpowering the quiche with a single flavor. But feel free to swap in Gouda, Swiss, or even a bit of Brie.
- Don’t overfill the crust. Leave a small border around the edges of the pie crust to prevent the quiche from overflowing during baking.
- Add-ins and variations. Add cooked and cooled bell peppers, mushrooms, spinach, or fresh herbs like parsley or chives. Try ham or sausage instead of bacon.
How to Store
Let me know in the comments if you give this recipe a try! I’d love to hear about your quiche-making adventures.
As for storage, it’s really easy!
To Store: Wrap cooled leftovers in foil or transfer to an airtight container. Store in the fridge for 2-3 days.
To Freeze: Flash freeze leftover until firm, then wrap in plastic and foil. Store it in the freezer for up to 2 months.
To Reheat: Bake leftovers, covered in foil, at 325°Fahrenheit for 15-20 minutes until warm.
More Delicious Quiche Recipes to Try
Classic Quiche Lorraine
Ham and Cheese Quiche
Broccoli Cheddar Quiche
Spinach Quiche
Bacon and Cheese Quiche
8
servings20
minutes45
minutes410
kcalThis bacon and cheese quiche recipe combines smoky bacon, rich cheeses, and a creamy custard filling. Serve it for breakfast, brunch, or even dinner!
Ingredients
8 slices bacon
1/2 large yellow onion, diced
5 large eggs
1 cup heavy cream or half-and-half
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground nutmeg, optional
1 unbaked (9-inch) pie crust (homemade or store-bought)
1/3 cup shredded Gruyère cheese
1/3 cup cheddar cheese
1/3 cup grated Parmesan cheese
Instructions
- Preheat the oven to 400°Fahrenheit. Place the pie crust in a 9-inch pie dish and crimp the edges. Line the inside with parchment paper and fill with dried beans or pie weights.
- Par-bake the crust for 8-10 minutes, remove the lining (beans and paper), and bake again for 5-7 minutes. Set aside to cool and reduce the oven to 375°F.
- Arrange the bacon in a single layer in a large, cold skillet. Turn the heat to medium and cook until crispy, flipping once or twice to ensure even cooking. Set aside.
- Add the onion to the skillet and cook in the bacon grease until soft, about 6-8 minutes. Remove from the heat.
- In a large bowl, whisk the eggs, heavy cream, salt, pepper, and nutmeg until smooth.
- Crumble the bacon and spread it evenly in the pie crust. Top with the cooked onions and shredded cheeses. Then, carefully pour the egg mixture over the top.
- Bake for 35-45 minutes, or until the center is set and the top is golden brown and no longer jiggly.
- Remove the quiche from the oven and let it cool for 5-10 minutes before slicing and serving. Enjoy!
Notes
- Skip the par-bake. Place a baking tray in the oven as it preheats. Pop the assembled quiche on the hot tray to bake. This should prevent a soggy bottom.
- Use crispy bacon. Even if you normally prefer less crispy bacon, it’s important in this recipe. Floppy bacon will add grease to the filling and it won’t give you the same texture in the final dish.
