Bacon and Cheese Quiche is baked in a tender flaky pie crust, and is my favorite recipe for brunch on the weekends. This breakfast quiche recipe is made with bacon, eggs, and 3 types of cheese. It’s easy to make and will become one of your favorite breakfast or brunch recipes.
I absolutely love this Bacon and Cheese Quiche! To keep things simple, I used a store-bought pie crust and loaded it with simple ingredients, such as eggs, bacon, and cheese. This breakfast quiche is easy to adapt to your families liking. Add sausage instead of bacon and mix it up with your favorite cheeses. If you love this quiche, you may want to try our Bacon Spinach Quiche with our Homemade Pie Crust.
Ingredients for bacon and cheese quiche
- Pie Crust: You can use a store bought refrigerated or frozen (thawed) pie crust, or a homemade pie crust.
- Half and Half: I like to use half and half in this recipe, but you can always use whole milk.
- Eggs: Medium to large eggs work well in a quiche.
- Salt and Pepper: Add more or less to taste.
- Garlic Powder: Garlic powder adds just the right amount of flavor for this quiche.
- Bacon: You can cook and crumble bacon strips, or measure 1 cup of bacon crumbles.
- Shredded Cheese: This recipe calls for shredded cheddar, mozzarella, and parmesan cheese.
How to make bacon and cheese quiche
- Preheat oven to 350F and lightly grease the bottom of a pie dish if you are using a refrigerated or homemade pie crust. *If you are using a frozen pie crust, make sure to thaw it out before preparing quiche*
- Carefully place pie dough into a 9″ pie dish and poke holes in the bottom of the dough with a fork.
- I suggest pre-baking/blind baking your pie crust in preheated oven for 8 minutes. This prevents the crust from becoming soggy. It creates a barrier that helps to ensure a flaky, crispy crust.
- While pie crust is pre-baking, cook bacon in a large skillet. Once cooked remove from skillet and chop.
- In a medium size mixing bowl whisk eggs, half and half, salt, pepper, and garlic powder.
- Add crumbled bacon and shredded cheesed to pre-baked pie crust.
- Pour egg mixture over bacon and cheese evenly.
- Bake in a preheated oven for 45 minutes, or until a knife comes out clean when inserted in the middle.
- Remove quiche from the oven and allow to cool for 5 minutes before cutting.
- Serve warm with chopped green onions if desired.
- Store leftovers covered in the fridge.
Tips for making the best quiche
- Watch the quiche as it bakes. If the crust is browning too quickly, cover the outer crust with tin foil.
- Don’t skip the pre-baking/blind baking process. If you pour the egg mixture into an unbaked crust, the liquid will seep into the crust and prevent it from becoming crispy.
- Bake it on the bottom rack of your oven to ensure the pie crust gets nice and golden brown.
- Don’t over bake your quiche. Bake until the edges are set and the middle has a little juggle.
Can quiche be made ahead?
You can prebake the crust, cook the bacon, whisk the egg custard together and store them in the fridge. Then, assemble it right before baking.
Can I make a quiche without the crust?
If you prefer to make your quiche without the crust, you will simply make a crustless quiche the same way you would make one with a crust. Simply omit the crust and generously spray the pie dish you are cooking the quiche in with a non-stick spray. Cook for 40-45 minutes.
Bacon and Cheese Quiche
Ingredients
- 1 pie crust, refrigerated or homemade
- 1 cup half and half
- 5 eggs
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/8 tsp. garlic powder
- 8-10 slices of bacon, cooked and crumbled
- 1/2 cup mozzarella cheese, shredded
- 1/2 cup cheddar cheese, shredded
- 1/2 cup parmesan cheese, shredded
Instructions
- Preheat oven to 350F and lightly grease the bottom of a pie dish if you are using a refrigerated or homemade pie crust. *If you are using a frozen pie crust, make sure to thaw it out before preparing quiche*
- Carefully place pie dough into a 9" pie dish and poke holes in the bottom of the dough with a fork.
- Pre-bake/blind bake pie dough in a preheated oven for 8 minutes.
- While pie crust is pre-baking, cook bacon in a large skillet. Once cooked remove from skillet and chop.
- In a medium size mixing bowl whisk eggs, half and half, salt, pepper, and garlic powder.
- Assemble quiche by adding crumbled bacon and shredded cheesed to pre-baked pie crust.
- Pour egg mixture over bacon and cheese evenly.
- Bake in a preheated oven for 45 minutes, or until a knife comes out clean when inserted in the middle.
- Remove quiche from the oven and allow to cool for 5 minutes before cutting.
- Serve warm with chopped green onions if desired.
Notes
Nutrition
Have you tried this recipe?
RATE and COMMENT below! I would love to hear your experience. Getting feedback from you helps me and other readers too!
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This quiche turned out wonderfully. Everyone loved it at brunch last week.
I’m so glad everyone loved it!
The recipe is mouthwatering. I love quiches. They are such a lovely meal. I like the 3 cheeses you have used. Surely going to try this soon.
Thank you, I can’t wait to hear what you think!
This is such a simple but delicious meal! I love serving my quiche with a nice side salad with vinaigrette. Yummy!
Thank you! I love the idea of serving quiche with a side salad, thank you for sharing!
You can’t beat homemade quiche, and cheese and bacon is such a classic flavour.
I agree with you 100%!
Excellent quiche. You can never go wrong with cheese and bacon!
Agreed, bacon and cheese are on the top of my list for favorite foods!
Followed the recipe with a few additions. Added a layer of celery over the layer of bacon, a layer of onions then added basil, oregano, parsley flakes & nutmeg to egg mixture, then a layer of cheese. Slightly pre-cooking the pie shell is a must. Came out perfect. Yum.