Bacon Cheese Quiche
I’ll be honest with you—quiche has a reputation. On one hand, it’s the elegant brunch showstopper we love to serve. On the other, it’s notorious for being too eggy, too rubbery, or worst of all… soggy. But not today, my friend. This Bacon Cheese Quiche is the brunch hero we deserve—crispy, creamy, flavorful, and guaranteed to impress.
Whether you’re planning a weekend brunch or need a reliable breakfast quiche recipe that keeps well all week, this one’s a keeper. And yep, I’ve included all my hard-earned tips so you can skip the culinary landmines I’ve already stepped on. Ready to dive in?
Why This Is the BEST Bacon Cheese Quiche
Say goodbye to soggy bottoms—our blind-baking method guarantees a perfectly crisp and golden crust every single time.
Rich and creamy filling thanks to a perfect egg-to-cream ratio—no rubbery texture!
Expert bacon tips so every bite delivers smoky, crispy perfection.
The ultimate cheese combo—we blend sharp cheddar and nutty Gruyère for melt and flavor that sings.
Flexible crust options: homemade or store-bought, I’ve got you covered.
Ingredient Spotlight
Let’s break down the cast of characters in our savory breakfast star.
Ingredients (Imperial & Metric)
1 9-inch pie crust (store-bought or homemade)
6 large eggs
1 cup (240 ml) heavy cream
1 cup (100 g) shredded sharp cheddar
1 cup (100 g) shredded Gruyère
8 slices thick-cut smoked bacon
1 small shallot, finely diced (optional)
Salt & pepper to taste
⅛ tsp freshly grated nutmeg
1 tbsp chopped fresh chives (optional)
Ingredient Tips & Tricks
Pie Crust
Store-bought is totally fine—just choose one that’s thick and buttery. Always blind-bake it (instructions below). Homemade? Here’s a great cottage cheese quiche crust idea that’s super flaky.
Blind Baking
This step is essential. First, line your crust with parchment paper, then fill it with pie weights or beans, and bake at 375°F (190°C) for 15 minutes. After that, take out the weights and bake for an additional 5 to 7 minutes until it’s dry and lightly golden.
Bacon
Thick-cut smoked bacon delivers the best bite. I oven-bake mine at 400°F (200°C) for 15–20 minutes—less mess, more even cooking.
Cheese
A blend is best. Cheddar brings sharpness, while Gruyère offers a creamy melt. Always shred your own—it melts better and skips the anti-caking agents.
Eggs & Cream
Stick to large eggs. Heavy cream = ultra-rich. Want lighter? Try half-and-half, but note the custard won’t be as lush.
Aromatics & Seasoning
Sautéed shallots or onions = next-level flavor. Add nutmeg—it enhances the custard without overpowering.
Foolproof Step-by-Step Instructions
Let’s make magic. Here’s exactly how to pull off this showstopper:
1. Preheat & Prep
Heat oven to 375°F (190°C).
Blind-bake pie crust as explained above. Let cool slightly.
2. Cook the Bacon
Lay bacon on a sheet pan, bake until crispy.
Drain on paper towels, then chop into bite-size pieces.
3. Sauté Aromatics
In a skillet, cook shallots over medium heat until soft and golden—about 3–5 mins.
4. Make the Custard
In a mixing bowl, combine eggs, cream, salt, pepper, and nutmeg using a whisk.
5. Layer the Ingredients
Sprinkle bacon evenly in crust.
Add cheese blend and shallots.
Pour custard over the top.
Sprinkle with fresh chives.
6. Bake
Bake at 375°F (190°C) for 35–40 mins, until edges are set and center jiggles slightly.
Rest 15–20 mins before slicing.
Looking for more creamy bacon recipes? Try our creamy bacon pasta—it’s just as indulgent.
Quiche Perfection: Pro Tips & Troubleshooting
Let’s troubleshoot so you don’t have to!
Soggy Bottoms? Always blind bake! You can also brush a thin egg wash on the crust and bake for 2 extra mins for a moisture barrier.
Rubbery Texture? You may have too much egg or baked it too long. The sweet spot: 1 egg per ½ cup of cream.
Watery Quiche? Don’t add raw veggies. Sauté or blanch them and pat dry first.
When is it done? Insert a knife near the center—it should come out mostly clean. Or aim for 170–175°F (77–80°C) internal temp.
Let it rest! This isn’t optional. It finishes cooking and firms up beautifully.
Delicious Variations & Customizations
Quiche is endlessly customizable. Here are some ideas:
Quiche Lorraine: Use only Gruyère and bacon—traditionally no onion or extras.
Veggie-Loaded: Add blanched broccoli, sautéed mushrooms, wilted spinach (squeeze out water!).
Crustless: Pour into a greased pie dish. Bake 5–10 mins longer.
Cheese Swaps: Goat cheese adds a tangy flavor, Monterey Jack provides a creamy melt, and Swiss offers a nice balance.
Looking for portable options? Check out these cottage cheese breakfast muffins—perfect for meal prep!
Serving, Storing & Reheating Guide
Serving Suggestions
Serve warm or at room temp with a green salad, roasted asparagus, or a fruit platter.
Make-Ahead
Bake the whole quiche a day ahead. Cool, cover, and refrigerate. Reheat in oven at 325°F (165°C) until warmed through.
Storage
Fridge: Store slices in airtight containers for up to 4 days.
Freezer: Wrap cooled slices in plastic + foil. Freeze up to 2 months.
Reheating
Oven > microwave. Heat at 350°F (175°C) for 15–20 mins. Microwave if rushed, but crust may soften.
For another bacon-packed dinner idea, don’t miss this chicken bacon ranch pasta.
FAQ
Why is my bacon and cheese quiche runny?
It may be underbaked or contain too much milk. Stick to the egg-to-cream ratio and bake until center is just set.
Do I have to blind bake the crust for quiche?
Yes! It keeps the crust crisp and prevents sogginess.
Can I use milk instead of cream in quiche?
Absolutely! Just keep in mind that the texture will be lighter and not as rich, with whole milk being the best option.
What’s the best way to reheat quiche?
Oven reheating keeps the crust crispy. Microwave only if necessary.
Can I freeze bacon and cheese quiche?
Absolutely. Wrap tightly and freeze. Thaw overnight in the fridge before reheating.
How do I know when the quiche is done baking?
Edges should be set, and the center should jiggle slightly. A knife inserted near the center should come out clean or with a few moist crumbs.
Did You Make This Bacon Cheese Quiche?
I’d LOVE to hear how it turned out! Leave a comment and a star rating below. Your feedback makes my day—and helps others bake with confidence, too. Share this with your brunch crew or pin it for later!
Want more brunch-worthy inspiration? Poke around and check out our best cheesy creations and tips at Tasty Good Recipes. Happy baking, friends!
Creamy Bacon Cheese Quiche
Ingredients
- 1 9- inch pie crust store-bought or homemade
- 6 large eggs
- 1 cup 240 ml heavy cream
- 1 cup 100 g shredded sharp cheddar
- 1 cup 100 g shredded Gruyère
- 8 slices thick-cut smoked bacon
- 1 small shallot finely diced (optional)
- Salt & pepper to taste
- ⅛ tsp freshly grated nutmeg
- 1 tbsp chopped fresh chives optional
Instructions
- Preheat oven to 375°F (190°C). Blind bake your pie crust: line it with parchment paper, fill with pie weights, bake for 15 minutes. Remove weights and bake for an additional 5–7 minutes until lightly golden. Let cool slightly.
- While the crust cools, bake the bacon on a lined sheet pan at 400°F (200°C) for 15–20 minutes or until crispy. Drain on paper towels, then chop into bite-sized pieces.
- Sauté the diced shallot in a skillet over medium heat with a touch of oil until softened and golden, about 3–5 minutes.
- In a medium bowl, whisk together the eggs, heavy cream, nutmeg, salt, and pepper until fully combined.
- Sprinkle the cooked bacon evenly into the baked crust, followed by the sautéed shallots and cheese blend. Pour the custard mixture over the top. Garnish with fresh chives if desired.
- Bake for 35–40 minutes, or until the quiche is golden, the edges are set, and the center still has a slight jiggle.
- Let rest for 15–20 minutes before slicing and serving.
Notes
- Blind baking is essential to prevent a soggy bottom. Don’t skip it!
- Customize with your favorite cheeses like Monterey Jack or feta.
- Let the quiche cool before slicing—it firms up beautifully and holds its shape.
