Bacon and Cheddar Quiche

Table of contents

1. Why You’ll Love This Bacon and Cheddar Quiche
2. Ingredients You’ll Need
3. How to Make Bacon and Cheddar Quiche
4. Step 1: Blind Bake the Crust
5. Step 2: Crisp the Bacon
6. Step 3: Whisk the Custard
7. Step 4: Fill the Crust
8. Step 5: Bake Until Set
9. Step 6: Rest and Slice
10. Tips for the Best Bacon and Cheddar Quiche
11. Easy Variations
12. What to Serve With Bacon and Cheddar Quiche
13. How to Store and Reheat
14. In the Refrigerator
15. In the Freezer
16. Reheating
17. Can You Make It Ahead?
18. Frequently Asked Questions
19. Can I use milk instead of heavy cream?
20. Why did my quiche turn out watery?
21. Can I make this without a pie pan?
22. Bacon and Cheddar Quiche Recipe
23. Ingredients
24. Instructions
25. Notes
26. Final Thoughts

A good quiche is one of those dishes that looks like a lot of work but comes together with a handful of ingredients you probably already have. This Bacon and Cheddar Quiche pairs crispy, smoky bacon with sharp cheddar in a silky egg custard, all tucked into a flaky, buttery crust.

The method is simple: pre-bake the crust, scatter in the bacon and cheese, pour the custard over the top, and bake. Plan on about 15 minutes of prep and just under an hour in the oven, plus a short rest so the slices hold their shape.

Why You’ll Love This Bacon and Cheddar Quiche

• Classic flavor combination: Salty, smoky bacon and tangy sharp cheddar are a pairing that almost everyone enjoys.
• Silky, rich custard: Heavy cream and eggs bake into a smooth, tender filling that is creamy without being heavy-handed.
• Short ingredient list: A pie crust, bacon, cheese, eggs, cream, and a few seasonings are all you need.
• Flexible for any meal: Serve it warm for breakfast, at room temperature for lunch, or with a side salad for dinner.
• Great for planning ahead: It keeps well in the fridge and reheats nicely, so you can bake once and eat well for days.

Ingredients You’ll Need

Everything here is easy to find, with plenty of room for swaps.

• Pie crust: A 9-inch store-bought crust keeps things quick, or make a simple homemade butter crust.
• Bacon: Cook it until truly crisp. Ham or cooked sausage can stand in.
• Sharp cheddar cheese: It gives the boldest flavor. Swiss or Gruyere also work.
• Large eggs: They set the custard.
• Heavy cream: It makes the smoothest custard. Half-and-half gives a lighter filling.
• Salt, black pepper, and nutmeg: The nutmeg is optional but adds a warm, subtle note.

How to Make Bacon and Cheddar Quiche

Step 1: Blind Bake the Crust

Heat your oven to 375°F (190°C). Fit the crust into a 9-inch pie pan, crimp the edges, and prick the bottom all over with a fork. Line it with parchment, fill with pie weights or dried beans, and bake for 10 to 12 minutes until it is lightly golden. Lift out the parchment and weights and set the crust aside.

Step 2: Crisp the Bacon

While the crust bakes, cook the bacon in a skillet over medium heat until it is crisp. Move it to a plate lined with paper towels to drain, then crumble it into small pieces.

Step 3: Whisk the Custard

In a medium bowl, whisk the eggs with the heavy cream, salt, pepper, and nutmeg, if you are using it. Keep whisking until the mixture looks smooth and evenly blended, with no streaks of egg white.

Step 4: Fill the Crust

Spread the crumbled bacon and shredded cheddar evenly across the bottom of the pre-baked crust. Slowly pour the custard over the top so it settles around the fillings without pushing them to one side.

Step 5: Bake Until Set

Bake for 35 to 40 minutes, until the top is golden and the custard is set. A knife slipped in near the center should come out clean, and the center should reach 160°F (71°C) on an instant-read thermometer.

Step 6: Rest and Slice

Let the quiche cool for 10 minutes before cutting. This short rest lets the custard firm up so you get neat slices. Serve it warm or at room temperature.

Tips for the Best Bacon and Cheddar Quiche

• Do not skip the blind bake. Pre-baking the crust is the best way to avoid a soggy bottom under the wet custard.
• Bring eggs and cream to room temperature. They blend together more smoothly and bake more evenly.
• Watch the center, not the clock. The quiche is ready when the edges are set and the middle has only a very slight wobble.
• Use a sharp knife. Wipe the blade between cuts for clean, bakery-style slices.
• Sauté any vegetables first. If you add extras like mushrooms or spinach, cook them down so they do not release water into the filling.

Easy Variations

• Ham and Swiss: Swap the bacon for diced ham and the cheddar for Swiss cheese.
• Veggie Boost: Stir in sautéed spinach, mushrooms, onions, or bell peppers along with the bacon.
• Crustless Quiche: Grease the pie pan well and pour the fillings straight in for a lower-carb version. Start checking for doneness a few minutes early.
• Spicy Twist: Add a pinch of red pepper flakes or some diced jalapenos to the custard.

What to Serve With Bacon and Cheddar Quiche

• A crisp green salad: A simple vinaigrette cuts through the richness of the custard.
• Fresh fruit: Berries, grapes, or melon add a bright, refreshing contrast.
• Roasted vegetables: Asparagus or cherry tomatoes bring color and balance to the plate.
• Crusty bread: A warm slice of French bread rounds out the meal.

How to Store and Reheat

In the Refrigerator

Let the quiche cool completely, then cover it tightly or move slices to an airtight container. It will keep in the refrigerator for 3 to 4 days.

In the Freezer

Wrap cooled slices in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator. The crust may be slightly less crisp.

Reheating

For the best texture, reheat slices in a 325°F (165°C) oven for 10 to 15 minutes until warmed through. The microwave works in a pinch, but the crust will soften.

Can You Make It Ahead?

Yes. Blind bake the crust and cook the bacon a day ahead, or bake the whole quiche the day before, chill it, and reheat it in the oven before serving.

Frequently Asked Questions

Can I use milk instead of heavy cream?

Yes. Half-and-half or whole milk both work, though the custard will be a bit less rich and slightly softer. Whole milk may need a few extra minutes in the oven to set.

Why did my quiche turn out watery?

Usually raw vegetables released moisture, or the quiche was underbaked. Cook and drain vegetables first, and bake until the center is set.

Can I make this without a pie pan?

A tart pan or a deep-dish pie pan both work. If you use a deep-dish pan, the bake time may run a few minutes longer.

Recipe

Print recipe

Bacon and Cheddar Quiche Recipe

Prep: 15 minutes Cook: 52 minutes Total: 1 hour 17 minutes Serves: 8 Calories: 400

Ingredients

For the crust:

• 1 store-bought or homemade pie crust (9-inch)
• (Or make your own with 1¼ cups flour, ½ cup cold butter, and 3–4 tablespoons ice water)

For the filling:

• 6 slices bacon, cooked crisp and crumbled
• 1 cup shredded sharp cheddar cheese
• 4 large eggs
• 1½ cups heavy cream (or half-and-half)
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• Pinch of nutmeg (optional)

Instructions

1. Preheat the oven to 375°F (190°C). Fit the crust into a 9-inch pie pan, crimp the edges, and prick the bottom with a fork. Line with parchment and fill with pie weights or dried beans. Bake for 10–12 minutes until lightly golden. Remove the parchment and weights.
2. Cook the bacon in a skillet over medium heat until crisp. Drain on paper towels and crumble.
3. In a medium bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg (if using) until smooth.
4. Sprinkle the bacon and cheddar evenly over the bottom of the pre-baked crust. Pour the egg mixture over the top.
5. Bake for 35–40 minutes, until the top is golden and the center is set (160°F/71°C). A knife inserted near the center should come out clean.
6. Cool for 10 minutes before slicing. Serve warm or at room temperature.

Notes

If the crust edges brown too quickly, cover them loosely with foil. Leftovers keep 3 to 4 days refrigerated or up to 3 months frozen. Calories are an estimate per slice (8 slices).

Final Thoughts

This Bacon and Cheddar Quiche proves that a simple, classic dish can still feel special. Give it a try for your next brunch, and leave a comment below to share which fillings or cheese you used.