This Bacon and Cheddar Quiche is loaded with crispy bacon, sharp cheddar cheese, and a rich, creamy egg custard all nestled inside a buttery, flaky pie crust. It’s the kind of dish that works for breakfast, brunch, lunch, or even dinner — and it comes together so much easier than you might think!
A Deliciously Easy Quiche Recipe
I’ll be honest — quiche used to feel a little intimidating to me. But once I started making this one on a regular basis, I realized just how simple it really is. It’s one of those recipes that looks incredibly impressive but requires very little effort. I make this for weekend brunch pretty regularly and it is always the first thing to disappear. Serve it with a simple side salad or some fresh fruit and you have a complete, wholesome meal that the whole family will love!
This is also a fantastic recipe to make ahead of time, which makes it perfect for those busy mornings when you still want something warm, hearty, and nutritious on the table without a lot of fuss. It reheats beautifully and the leftovers are honestly just as good the next day!
Frequently Asked Questions
Can I use a store-bought pie crust?
Absolutely! A refrigerated store-bought pie crust works great here and saves a lot of time. Just press it into your pie dish, crimp the edges, and you are good to go. If you have a little extra time and want to make your own from scratch, that works wonderfully too — use whichever option fits your schedule and budget.
Do I have to blind bake the crust?
I do recommend it! Pre-baking the crust for just a few minutes before adding the filling helps prevent a soggy bottom. Just line it with parchment paper, add some pie weights or dried beans, and bake for about 10 minutes. It makes a big difference in the final result.
Can I use a different cheese?
Yes, of course! Sharp cheddar is my personal favorite here because it has that bold flavor that really holds its own against the bacon and eggs. But you could easily swap in Gruyère, Swiss, Monterey Jack, or even a smoked gouda. Use whatever your family enjoys most!
Can I substitute the heavy cream?
You can use half-and-half or whole milk in place of the heavy cream. Just keep in mind that the filling will be slightly less rich and creamy. I don’t recommend using skim milk as it won’t give you that classic, silky custard texture.
Can I make this ahead of time?
Yes! This is actually one of the best things about this recipe. You can fully assemble and bake it the night before, let it cool completely, cover it tightly, and put it in the refrigerator. When you’re ready to serve, just reheat it in the oven at 325°F for about 15-20 minutes until warmed through.
Can this be frozen?
Yes! Once the quiche has been fully baked and cooled, wrap it tightly to protect against freezer burn and it will keep for up to 3 months. Let it thaw overnight in the refrigerator before reheating. It’s a great one to make in a double batch — eat one now and freeze one for later!
How do I store leftover quiche?
Allow it to cool fully, then cover it tightly or transfer slices to an airtight container and store in the refrigerator for up to 3 days. You can reheat individual slices in the microwave or pop the whole dish back in a 325°F oven until heated through.
Ingredients Needed: (See Recipe Card Below for the Full Recipe)
- refrigerated pie crust — a store-bought crust makes this super simple. If you want to make your own homemade pie crust from scratch, that works great too!
- bacon — cook it up nice and crispy so it holds up well inside the filling. You can also use thick-cut bacon for even more flavor. Turkey bacon works here too if that’s what you prefer.
- sharp cheddar cheese — shred your own from a block if possible. Pre-shredded cheese has a coating on it that can prevent it from melting as smoothly.
- eggs — the base of any great quiche. Make sure they are at room temperature — it just helps them mix in better and creates a smoother custard.
- heavy cream — this is what gives the filling that rich, creamy, custard-like texture. You can substitute with half-and-half for a slightly lighter result.
- onion — I use yellow onion here and sauté it until it’s soft and sweet. If you’re not a fan of onion, you can simply leave it out.
- garlic — just a little bit goes a long way here. Fresh minced garlic or the jarred kind both work perfectly.
- Dijon mustard — this is a bit of a secret ingredient! Just a small amount spread on the bottom of the crust adds a subtle depth of flavor that really pulls everything together.
- salt, pepper, and a pinch of nutmeg — nutmeg is a classic quiche seasoning and you only need a tiny pinch. It adds a subtle warmth that is really wonderful.
How to Make Bacon and Cheddar Quiche
Preheat oven to 375°F. Spray a 9-inch pie dish with nonstick cooking spray. Roll out your pie crust and press it into the pie dish, crimping the edges as desired. Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake the crust for 10 minutes. Remove from oven, carefully lift out the parchment and weights, and set aside.
While the crust is pre-baking, cook your bacon in a large skillet over medium heat until nice and crispy. Transfer to a paper towel-lined plate to drain. Once cool enough to handle, roughly chop or crumble the bacon. Drain most of the bacon grease from the pan, leaving just about a teaspoon behind.
Add the diced onion to the same skillet over medium heat. Cook for about 4-5 minutes, stirring occasionally, until the onion is softened and just starting to turn golden. Add the minced garlic and cook for another 30 seconds. Remove from heat and set aside to cool slightly.
In a large bowl, whisk together the eggs, heavy cream, salt, pepper, and just a tiny pinch of nutmeg until smooth and fully combined. Spread the Dijon mustard in a thin, even layer across the bottom of the pre-baked pie crust.
Scatter the cooked onion and garlic evenly across the bottom of the crust. Add the crumbled bacon on top. Sprinkle three-quarters of the shredded cheddar cheese over the bacon layer. Slowly pour the egg and cream mixture over everything. Top with the remaining shredded cheddar cheese.
Place the quiche on a baking sheet (this helps catch any potential drips and also helps the bottom crust cook more evenly.) Bake at 375°F for 35-40 minutes, until the center is just set and the top is lightly golden. The very center may still have a very slight jiggle to it — that’s totally fine, it will firm up as it rests. Let it rest for at least 10-15 minutes before slicing and serving. This step is important — don’t skip it!
Pro Tips for the Best Bacon and Cheddar Quiche
- Don’t skip the blind bake. Pre-baking the crust for just 10 minutes makes a big difference. It helps keep the bottom of the crust from getting soggy once you add the filling. It’s a quick step that is well worth it!
- Shred your own cheese. I know it’s a little extra work, but freshly shredded cheddar from a block melts so much better than the pre-shredded stuff from the bag. The coating on pre-shredded cheese can make the filling a little grainy.
- Room temperature eggs and cream. Just like with any baked good, bringing your eggs and cream closer to room temperature before whisking them together helps everything blend more smoothly and creates a more even, silky custard.
- Do not overbake. This is probably the most common quiche mistake! Pull it out of the oven when the center still has just a very slight wobble to it. It will continue to set up as it rests on the counter. Overbaking will give you a rubbery, dry filling.
- Let it rest. I know it’s hard to wait when it smells this good, but giving the quiche at least 10-15 minutes to rest after it comes out of the oven is what allows it to slice cleanly and hold its shape beautifully.
What to Serve with Bacon and Cheddar Quiche
This quiche is hearty and filling enough to stand on its own, but if you want to round out the meal, there are so many great options! A simple green salad with a light vinaigrette is my personal favorite. Fresh fruit, roasted asparagus, or a bowl of tomato soup all pair wonderfully with it as well. For a full brunch spread, serve it alongside some Butter Swim Biscuits and a pitcher of orange juice and you are all set!
Storage Instructions
Allow the quiche to cool completely before storing. Cover it tightly with plastic wrap or aluminum foil, or transfer slices to an airtight container. Store in the refrigerator for up to 3 days. To reheat, pop individual slices in the microwave for about 60-90 seconds, or place the whole quiche in a 325°F oven for 15-20 minutes until warmed through. This quiche can also be frozen for up to 3 months — just make sure it is wrapped really well to prevent freezer burn.
Bacon and Cheddar Quiche
Ingredients
Method
- Preheat oven to 375°F. Lightly spray a 9-inch pie dish with nonstick cooking spray. Press the pie crust into the dish and crimp the edges. Line with parchment paper, fill with pie weights or dried beans, and blind bake for 10 minutes. Remove parchment and weights and set aside.
- In a large skillet over medium heat, cook the 6 strips of bacon until crispy. Transfer to a paper towel-lined plate. Once cool, crumble or roughly chop the bacon. Leave about 1 teaspoon of bacon grease in the pan and drain the rest.
- Add the diced onion to the same skillet over medium heat. Cook for 4-5 minutes, stirring occasionally, until softened. Add the 2 cloves of minced garlic and cook for 30 seconds more. Remove from heat and let cool slightly.
- In a large bowl, whisk together the 4 eggs, 1 cup heavy cream, 1/2 cup whole milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/8 teaspoon nutmeg until smooth and well combined.
- Spread the 1 teaspoon of Dijon mustard evenly across the bottom of the pre-baked pie crust.
- Layer the sautéed onion and garlic across the bottom of the crust. Top with the crumbled bacon. Sprinkle 1 cup of the shredded cheddar cheese over the bacon layer.
- Slowly pour the egg and cream mixture over the filling. Top evenly with the remaining 1/2 cup of shredded cheddar cheese.
- Place the pie dish on a baking sheet and bake at 375°F for 35-40 minutes, until the filling is just set and the top is lightly golden. The very center should have only a very slight jiggle.
- Remove from oven and let rest for 10-15 minutes before slicing and serving.
