This classic bacon and cheese quiche is a savory pie filled with a creamy, custard-like egg mixture, crispy bacon, and melted cheese, all encased in a buttery, flaky crust. It’s the perfect dish for brunch, lunch, or even a light dinner. Whether served warm or cold, quiche offers an elegant yet comforting meal that’s as versatile as it is delicious.

Why You’ll Love This Recipe

This quiche is the epitome of simplicity and indulgence. The balance of smoky bacon, rich cheese, and silky eggs makes for a decadent yet satisfying bite every time. It is easy to prepare in advance, sliceable for gatherings, and endlessly adaptable to suit your taste preferences or ingredients on hand. It’s equally appropriate for casual breakfasts or refined brunches.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Prepared pie crust (homemade or store-bought)
Eggs
Heavy cream or whole milk
Cooked bacon, chopped
Shredded cheese (Gruyère, Swiss, or cheddar recommended)
Salt
Black pepper
Nutmeg (optional)
Fresh parsley or chives, chopped (for garnish)

Directions

Preheat the oven to 375°F (190°C).
Place the pie crust into a 9-inch pie dish and crimp the edges. Prick the bottom with a fork and pre-bake for 10 minutes. Let cool slightly.
In a skillet, cook the bacon until crisp. Drain on paper towels and chop into pieces.
In a mixing bowl, whisk together eggs, cream, salt, pepper, and a pinch of nutmeg if using.
Sprinkle the cooked bacon evenly into the prepared crust, followed by the shredded cheese.
Pour the egg mixture over the bacon and cheese.
Bake for 35–40 minutes, or until the center is just set and the top is lightly golden.
Let rest for 10 minutes before slicing. Garnish with fresh herbs if desired.

Servings and Timing

Servings: 6–8 slices
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes

Variations

Vegetarian: Omit bacon and add sautéed spinach, mushrooms, or roasted vegetables.
Low-Fat: Use whole milk instead of cream and reduce the amount of cheese.
Crustless: Bake the filling in a greased pie dish without a crust for a gluten-free option.
Spicy: Add a pinch of cayenne or diced jalapeños to the egg mixture.
Cheese Varieties: Try feta, mozzarella, or blue cheese for different flavor profiles.

Storage/Reheating

Storage: Store in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat slices in a 325°F (160°C) oven for 10–15 minutes or in a microwave for 1 minute.
Freezing: Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat before serving.

FAQs

Can I use milk instead of cream?

Yes, whole milk works well, though cream yields a richer texture.

How do I know when the quiche is done?

The center should be just set and not jiggly. A knife inserted should come out clean.

Can I make quiche the night before?

Yes, it stores and reheats well, making it ideal for preparing ahead.

What’s the best cheese for quiche?

Gruyère, Swiss, and sharp cheddar are classic choices for flavor and meltability.

Should I blind-bake the crust?

Yes, pre-baking the crust prevents it from becoming soggy once filled.

Can I use pre-cooked bacon?

Yes, just chop it into small pieces before adding to the crust.

Is quiche served hot or cold?

It can be served warm, at room temperature, or even cold depending on preference.

Can I freeze leftover quiche?

Yes, wrap individual slices and freeze. Reheat directly from frozen or after thawing.

Can I make mini quiches with this recipe?

Yes, use a muffin tin and adjust baking time to 20–25 minutes.

How do I prevent a watery quiche?

Ensure all vegetables are cooked and drained, and do not overbake the custard.

Conclusion

Classic bacon and cheese quiche is a timeless dish that effortlessly blends rich flavors with simple preparation. Whether you’re serving it for brunch, lunch, or a light dinner, it’s a versatile and satisfying recipe that never disappoints. With its creamy filling and flaky crust, this quiche is bound to become a regular favorite in your kitchen.