Easy Quiche Recipe
Bacon and cheese quiche is a hearty dish perfect for get-togethers or breakfast meal prep! This quiche recipe can be customized with any mix-ins you like, and I’ve provided some ideas in the body of this post.
Homemade quiche is a simple yet impressive dish that’s great for family breakfasts, potlucks, and even meal prep.
The quiche recipe I’m sharing in today’s post is a bacon and cheese variation that we love. However, the bacon and cheese can easily be swapped for any number of mix-ins!
So, consider this easy recipe a jumping off point for your own quiche creations. Add sautéed vegetables to yours, swap the cheddar for your favorite cheese, or replace the bacon with another protein of your choice.
You’ll need less than 10 ingredients to make this homemade bacon and cheese quiche. I usually keep most of the ingredients on hand at all times, making this an easy dish to throw together at a moment’s notice.
Below is an overview of the main ingredients in this quiche recipe:
- Pie Crust: I prefer using my homemade pie crust recipe, but you may use a store-bought pie crust if you want to make things a little easier.
- Bacon: I used cooked, chopped bacon, but you can easily swap it out for ham or your favorite mix-in.
- Whole Milk & Heavy Cream: I find that a combination of the two makes the quiche creamy, without being too heavy. You may also replace both of these with 1 and 1/4 cups of half and half.
- Cheese: I used cheddar cheese, but just about any cheese will work just fine. I recommend buying a block of cheese and shredding it yourself, since packaged shredded cheese has a coating on it that doesn’t allow it to melt as well.
- Green onions: Add a pop of freshness that goes well with the salty bacon and rich cheese. If you’re looking for more of an onion flavor, you can use the white part of the green onions.
How to Make Quiche
- Partially bake your pie crust: To make this quiche, you’ll start by partially baking your pie crust with pie weights for 15 minutes, then without them for another 5 minutes. This will ensure that the crust turns out nice and crisp and doesn’t end up soggy. For more detailed instructions on how to partially bake the crust, you can refer to this post. Once the crust is par-baked, set it aside to cool slightly and start on the filling.
- Lightly beat the eggs: Add the eggs to a large mixing bowl. Lightly beat them until just combined; you don’t want to incorporate too much air into the mixture!
- Add the dairy and spices: To the beaten eggs, add the whole milk, heavy cream, salt, pepper, and garlic powder and whisk until just combined.
- Assemble the quiche: Sprinkle the cooked bacon, shredded cheddar, and chopped green onions evenly around the pie crust. Then, carefully pour the egg mixture into the pie crust. If needed, use a fork or rubber spatula and move the mix-ins around to make sure they are evenly distributed throughout the quiche.
- Bake the quiche: You’ll know the quiche is finished when the edges are set and the center is no longer jiggly.
Frequently Asked Questions
This simple quiche recipe uses a standard 9-inch pie plate. For this size of quiche, the filling will need to cook in the partially baked crust for roughly 45 to 50 minutes at 350ºF.
To prevent the egg filling from becoming dry and rubbery, I recommend reheating it in a 350ºF oven for about 10 minutes or until warmed through.
If you absolutely must reheat slices of quiche in the microwave, heat in 30-second bursts until warmed through.
Yes, quiche (bacon and cheddar or otherwise!) freezes very well. Let the cooked quiche cool completely on your countertop before wrapping in plastic wrap and then sealing in a zip-top freezer bag.
Quiche can be frozen for up to three months. When ready to eat, thaw overnight in the fridge before reheating as instructed.
One thing that I love about this quiche recipe is that it’s very customizable! Here are a few of my favorite quiche variations:
- Veggie: Sauté your favorite veggies (broccoli, chopped red peppers, sliced mushrooms, spinach, etc.) in 1 to 2 tablespoons of olive oil. Remove from the heat, pat dry, and use in place of the bacon. If desired, add a little extra salt.
- Ham & Cheese: Omit the bacon and use 1 cup of chopped ham. If the ham you are using is salty, I’d recommend omitting the salt from the recipe.
- Use another kind of cheese: Replace the shredded cheese with your favorite kind! Some other great options are gouda, Swiss, Gruyère, feta, or goat cheese.
- Do not over beat your eggs! This can incorporate too much air into the eggs and cause your quiche to rise quite a bit in the oven, giving it a spongy texture.
- I made my own pie crust for this recipe, but you’re welcome to use a store-bought crust to save time. Note: If using a store-bought pie crust, like Pillsbury, I still recommend partially baking it before adding the filling.
- You will know the quiche is done once it puffs up a little in the center and is no longer jiggly. A toothpick inserted into the center should also come out clean.
- If the edges of your pie crust start to brown too much before the filling is done, place a pie crust shield or foil around the edges to prevent them from burning.
- Quiche can be enjoyed warm or cold, so don’t feel like you have to reheat it to enjoy the leftovers!
For the Crust:
- 1 pie crust homemade or store-bought
For the Filling:
- 4 large eggs at room temperature
- ¾ cup whole milk (180 ml)
- ½ cup heavy whipping cream (120 ml)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- 8 to 10 slices fully cooked bacon chopped (approx. ¾ cup)
- 1 cup shredded cheddar cheese (100 grams)
- ¼ cup thinly sliced green onions (15 grams)
- To prepare the pie crust: Preheat the oven to 400°F (204°C).
- Roll out the pie dough into a large circle (it needs to be larger than your pie dish). Carefully transfer the dough to a 9-inch pie plate, gently fit it in the dish, and trim any excess dough from the edges or tuck it under.
- Place the pie plate in the refrigerator and allow the dough to chill for 15 to 20 minutes while the oven is preheating.
- Once the oven is preheated, remove the pie plate from the refrigerator, and decorate the edges. Line the dough with parchment paper or foil, making sure to cover the bottom and the sides. Fill with pie weights (dried beans or rice work great too!), making sure to press them up against the sides as well.
- Bake with the pie weights for 15 minutes or until the edges of the crust start to lightly brown. If using a thinner store-bought pie crust, you may need to reduce the baking time slightly.
- Remove from the oven, carefully remove the parchment paper (or foil) and the pie weights. Return to the oven to bake for 5 more minutes or until the bottom of the crust is set and looks dry.
- Remove from the oven and set aside to cool slightly on a wire rack while you prepare the filling.
- To prepare the filling: Reduce the oven temperature to 350°F (180°C).
- In a large mixing bowl, lightly beat the eggs. Add the whole milk, heavy cream, salt, pepper, and garlic powder and whisk until just combined. Make sure not to over beat the eggs to avoid incorporating too much air.
- Sprinkle the bacon, shredded cheese, and chopped green onions evenly around the partially baked pie crust.
- Carefully pour the egg mixture over the mix-ins. If needed, use a spoon or rubber spatula to carefully move the mix-ins around so they’re evenly distributed.
- Bake in the center rack of the oven for 45 to 50 minutes or until the top of the quiche is set and no longer jiggly in the center or a toothpick inserted into the center comes out clean. If the edges of the pie crust start to brown too much before the quiche is done, cover the edges with a pie crust shield or foil.
- Remove from the oven and transfer to a wire rack to cool for at least 20 minutes.