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This Bacon and Cheese Quiche has been a favorite for many years. What’s not to love about a flaky pie crust filled with fluffy, cheesy eggs and plenty of bacon?
My family loves casserole-style breakfast dishes, like this bacon quiche and this green chile quiche too. Quiches are a delicious way to combine our favorite breakfast foods into a single dish.
Bacon and Cheese Quiche
I have to give credit where it’s due. My sister first made this quiche for me about 10 years ago while I was visiting her family. I loved it at first bite and immediately asked her for the recipe. I’ve been making variations on it ever since.
This has to be one of the most versatile and forgiving of breakfast options that you can prep for a group in advance. I store things separately and assemble on the morning I want to make it.
It also freezes well, so that makes it perfect for those mornings when you’re REALLY in a hurry, and only have time to microwave an individual slice. It’s definitely earned it’s place on our menu. And, I think it will on yours too!
Delicious! I always make two… one with a crust and one without to be GF. Easy way to make sure there is breakfast on busy days, or great for a brunch. Thank you!
Ingredients and Substitutions
Eggs – I use eggs in this quiche. I know, I know. It’s a bold choice. But, if you’re here for quiche, I think you might also have some eggs in your kitchen.
Bacon – For this quiche, you’ll need bacon that’s already been cooked and crumbled. Two options. Either I cook bacon in the oven ahead of time and freeze it in portions, or I’ll use the real bacon crumbles from Costco. Both work, and I tend to use whichever I have on hand at the time.
Dairy – You’re going to want heavy cream to make the eggs extra fluffy and creamy and rich. You can swap for milk or half-and-half, but your quiche won’t be as rich.
Cheese – I like using freshly shredded cheddar for its sharp flavor here. But, I also enjoy the convenience of using a cheese blend. So, you can do either.
Pie Crust – Say it with me. Store-bought pie crusts are perfectly fine and save us time. You’ll need one of them here, unless doubling the recipe. Prefer to make your own pie crust? Go for it.
Salt & Pepper – I always use kosher salt and freshly ground black pepper, unless otherwise noted.
Notes on Equipment
- 9-Inch Pie Plate I can’t tell you how many pies and German pancakes I’ve baked in this pie plate over the past 20 years. It’s a lot. We’ve moved through a half dozen kitchens in that time, but it’s still going strong.
- Measuring cups
- Measuring spoons My favorite, despite having a drawer full of options. These will actually fit inside most of my spice jars. And, that is real quality of life, you know?
- Whisk
- Mixing Bowl
How to Make a Bacon and Cheese Quiche
Preheating the Oven: I start by preheating the oven to 425°F.
Whisking the Ingredients: While the oven is warming up, you’ll want to whisk together the eggs, cream, salt, and pepper in a medium-sized bowl.
Laying the Crust: Place the crust in a round 9″ pan or deep dish pie plate. Then, I use a fork to prick the crust several times.
Layering the Ingredients: Sprinkle the bacon evenly over the bottom of the crust. Then, add the shredded cheese. Finally, pour the egg mixture over it all, making sure everything is evenly distributed.
Baking: You’re going to carefully pop the bacon and cheese quiche in the oven to bake. After 15 minutes, I reduce the heat to 300°F. Now it gets to back for another 30-40 minutes, until puffy and the crust has lightly browned.
Serving: Let the quiche cool for 5-10 minutes before serving.
Expert Tip
One of the things that will make or break this bacon and cheese quiche recipe is in how you prep the crust. You don’t want it to be soggy, nor too dry. Even though we’re not pre-baking the crust, I’ve found that some evenly spaced pokes with a fork can help get you the perfect consistency in your crust.
Keep It Cool – You don’t want to bake with a room temperature pie crust. It will need to thaw slightly to make it pliable, so that you can seat it properly in the edges of the pie dish. But, it should be chilled when it goes into the oven.
Avoid Over Whisking – Whisk the eggs and cream until combined. But, don’t go bananas here. If you whisk too much, you’ll incorporate a lot of air into the mixture, which can result in poor texture, or worse, a sad deflated quiche.
Check for Doneness – When the quiche has finished cooking, it should be puffy with a lightly browned crust. The center should be lightly set with a texture similar to cheesecake. Remember, that the residual heat will continue to cook the eggs.
Serving Suggestions
Quiche pretty much has a permanent spot in our menus, especially when fresh seasonal fruit is part of the deal. I like to prep this for a quick lunch, pairing the hearty, savory eggs with my strawberry spinach salad.
And, when peaches and watermelons hit their stride? You’ll find it on my table beside a peach fruit salad or a watermelon fruit salad. Brunch is served!
Make Ahead & Storage
Make Ahead: Yes, this recipe can be made ahead! You can prepare the crust and filling a day ahead and wait to assemble and bake it. Or you can bake it ahead of time and freeze the portions for later.
How to Store: Let the quiche cool completely, then cover tightly and refrigerate or freeze until ready to use. Alternately, you can store individual servings of leftover quiche in airtight containers or Ziploc bags.
How to Reheat: If I’m reheating a whole quiche, I thaw it completely in the refrigerator and then warm it while covered with foil in the oven. But if you’re just in need of a warm slice, the microwave can get the job done in just a minute or two.
More Savory Breakfast Recipes
- Jammy Hard Boiled Eggs
- Bacon Spinach and Sweet Potato Frittata
- Cottage Cheese Eggs
- Tater Tot Breakfast Casserole
- Bacon Caramelized Onion and Potato Frittata
Frequently Asked Questions
You can, but I don’t recommend it. Heavy cream makes the eggs fluffy and adds richness (read: fat) to the dish. You can cut back with whole milk, but the texture and flavors won’t be as nice.
If your crust starts browning before the quiche is fully cooked, just loosely tent some strips of aluminum foil over the edges.
You can. If you prefer using sausage, just cook and crumble the meat, and then make sure the grease is well-drained.
I’m a huge fan of using what I have on hand. I’ve made quiches like this with Colby, Pepper Jack, Mexican blends, and more. Just make sure it’s a good melting cheese with plenty of flavor and you’ll be fine.
Bacon and Cheese Quiche
Ingredients
- 6 eggs
- 1 cup heavy cream
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 6 -12 slices of bacon cooked and crumbled
- 1½ cups shredded cheddar cheese or Mexican cheese blend, or any other cheese you like
- 1 prepared pie crust, store-bought is fine
Instructions
- Preheat the oven to 425°F. Combine the eggs, cream, salt, and pepper in a medium size bowl and whisk to combine.
- Place the pie crust in a round 9" pan or deep dish pie plate. Prick the crust with a fork several times.
- Sprinkle the bacon across the bottom of the crust and then cover with cheese. Pour the egg mixture over the cheese.
- Bake for 15 minutes at 425°F. Reduce the heat to 300°F and bake an additional 30-40 minutes, until the quiche is puffy and lightly browned. Let cool 5-10 minutes before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 1/12/15 – recipe notes and photos updated 5/20/26}
What you said in the first sentence.
I recently introduced my kids to quiche (I know, what took me so long) and they love it! Confession, I've never made one at home though! This looks heavenly.
Love a good quiche at any time of the day – this looks perfect!
I love breakfast quiche. Thanks for the recipe!
This quiche needs to happen, SOON! This looks so delicious!
Made this last night, it was a hit! Even Picky Son gave it thumbs up and said "you have GOT to make this again!!"
And the verdict is…Really tasty! I know I was making it for breakfasts later in the week, but it smelled so good and it was lunchtime and one thing led to another and… at least there's some still left for later on in the week. Even my non-quiche eating husband had a piece and liked it. Thanks for the recipe!
Though this looks good, I like my recipe better. I add white pepper, powdered mustard, dash of cayenne, whole milk. I'll give this a try though. Thanks.
It I were to make muffin size without the crust, how long do you think I should take them?
I’d bake for 15 minutes at 425 degrees. Then reduce the heat to 300 degrees and bake an additional 15-20 minutes, until the mini quiche cups are puffy and lightly browned. Just add time as needed until cooked through, Sandy.
The recipe looks wonderful! I have a question about the pie crust. Do you bake it before adding the ingredients?
The crust for this recipe is not baked before adding the filling ingredients, Nancy.
This is one of my favorite quiche recipes. Thanks so much for posting this recipe.
You are so welcome, Lori.
This was the perfect basic quiche recipe! Basic recipes are hard to find sometimes, so thanks again for creating a classic go-to. Turned out absolutely great.
I’m thrilled to hear that you’re enjoying the quiche recipe. I love how versatile and adaptable quiche can be!
delicious. I always make two …one with a crust and one without to be GF . Easy way to make sure there is breakfast on busy days or great for a brunch. Thank you!
I’m thrilled you are enjoying the quiche recipe!
This bacon cheddar quiche looks absolutely delicious! I love how simple yet flavorful the recipe is, and the make-ahead option makes it perfect for busy mornings. Can’t wait to try it.
I hope you enjoy it as much as we do.
Very good but I did add sliced green onions. The one thing that I didn’t like was the bacon was all piled on the bottom. Maybe it should be mixed with the egg instead?
Either way will work nicely.
Can I add veggies such as spinach and mushrooms?
Sure thing!