Cheese & Bacon Breakfast Quiche
This crowd-pleasing quiche features three cheeses, crispy bacon, and a silky custard filling in a buttery crust.
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Servings: 8
Equipment
- 9-inch shallow pie dish
- Measuring cups and spoons
- Baking Sheet
Ingredients
For the Base:
- 1 pie crust homemade or store-bought
- 8 slices bacon cooked crispy and crumbled
- ½ cup sharp cheddar cheese shredded
- ½ cup mozzarella cheese shredded
- ⅓ cup Parmesan cheese freshly grated
For the Custard:
- 4 large eggs room temperature
- 1 cup whole milk
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Pinch of nutmeg optional
Instructions
- Preheat oven to 375°F. Place pie crust in 9-inch pie dish, double-fold edges, and crimp.
- Layer crumbled bacon and cheeses in bottom of crust.
- In medium bowl, gently whisk eggs, milk, salt, pepper, and nutmeg until just combined.
- Slowly pour egg mixture over bacon and cheese.
- Place pie dish on preheated baking sheet.
- Bake at 375°F for 20 minutes, then reduce temperature to 350°F.
- Continue baking 25-30 minutes until center is slightly wobbly and edges are set.
- Let rest 10 minutes before slicing.
Notes
- For extra crispy crust, blind bake for 10 minutes
- All ingredients should be room temperature
- Don't overmix egg mixture
- Cover crust edges with foil if browning too quickly
- Can be made 24 hours ahead and refrigerated unbaked
- Leftovers keep 3 days in refrigerator
- Can be frozen up to 3 months