Cheesy Bacon Quiche

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Cheesy Bacon Quiche - recipe by Barefeet In The Kitchen (make-ahead and freezer instructions included)

What’s not to love about a flaky pie crust filled with fluffy cheesy eggs and plenty of bacon? I adore make-ahead and casserole style breakfast dishes, preferably ones with plenty of protein as well. This recipe combines some of our favorite breakfast foods into a single dish that everything in the family loves to eat.

Looking for a low carb or gluten free option? I make crustless quiche more often than not, although I do enjoy both kinds. If you love the crust and don’t want to give it up, here’s a link to the best gluten free pie crust ever!

Quiche is one of the most versatile and forgiving of all make-ahead breakfast options. You can prepare the crust and filling a day ahead and wait to assemble and bake it. You can bake the quiche ahead of time and reheat when ready to serve.

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You can freeze the whole quiche once it has been baked or freeze leftover portions for easy reheating and quick breakfasts.

Cheesy Bacon Quiche is great for breakfast, lunch, or dinner! (make-ahead and freezer instructions included)

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Cheesy Bacon Quiche

5 from 2 votes
Servings: 8 servings


  • 6 eggs
  • 1 cup heavy cream
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 6 -12 slices of bacon cooked and crumbled
  • 1 1/2 cups shredded Mexican cheese blend or any other cheese you like
  • 1 prepared pie crust, store-bought is fine


  • Preheat the oven to 425 degrees. Whisk together the eggs, cream, salt, and pepper. Place the 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 degrees. Reduce the heat to 300 degrees and bake an additional 30-40 minutes, until the quiche is puffy and lightly browned. Let cool 5-10 minutes before serving. Enjoy!
  • FREEZER INSTRUCTIONS: Let the quiche cool completely. Cover tightly with foil and freeze until ready to use. Thaw completely in the refrigerator and then warm covered with foil in the oven or slice and warm individual servings in the microwave. You can also freeze individual servings of leftover quiche in airtight containers or ziploc bags. Simply warm in the microwave when ready to serve.
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ONE YEAR AGO TODAY: Thai Steak and Green Bean Stir Fry
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Aggie says

    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.

  2. Beth says

    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!

    • Mary Younkin says

      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.

  3. Nancy says

    The recipe looks wonderful! I have a question about the pie crust. Do you bake it before adding the ingredients?

  4. Lily says

    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.5 stars