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There’s something about the smell of baking pastry that feels like a warm hug—especially when it’s hiding a custardy surprise. You know that little thrill when the kitchen fills with the scent of sizzling bacon and just a hint of nutmeg? That’s the kind of comfort you can count on.
Picture a slice of quiche fresh from the oven: edges crisped to a golden brown, cheese bubbling at the surface, and a tender, creamy center that holds everything together like an edible embrace. Whether you’re chatting over coffee or winding down after a busy day, this dish fits right in.
Why You’ll Love It
Bacon and cheese might sound like a classic tag team—and they really are. But add a whisper of nutmeg and a flaky crust, and you’ve got something extra special. Here’s what makes this quiche a keeper:
• Comfort factor: Gooey cheddar, salty bacon, and a velvety custard that feels indulgent without being fussy.
• Versatility: A lazy weekend brunch, a casual dinner with a green salad, or prepped ahead for grab-and-go mornings.
• Custom friendly: Swap in mushrooms, spinach, or different cheeses. Crustless? Sure—just skip the dough and bake the filling.
• Picky-eater approved: Even the fussiest crowd can’t resist that cheesy, bacon-studded goodness.
Timing and Servings
You can have this quiche on the table in about an hour. Here’s how the clock breaks down:
• Prep: 15 minutes (getting the crust, cooking bacon, whisking custard)
• Bake: 35–40 minutes, until the top is lightly browned and the center is set
• Rest: 10 minutes, for cleaner slices and a creamier texture
Yields six generous slices—enough for sharing or for a treat-yourself feast.
Ingredients
• 1 (9-inch) pie crust, homemade or store-bought
• 8 slices bacon, chopped
• 1 cup sharp cheddar cheese, shredded and divided
• 4 large eggs
• 1 cup heavy cream
• ½ cup whole milk
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon ground nutmeg
• 2 tablespoons fresh parsley, chopped (optional garnish)
Directions
1. Preheat the oven to 375°F (190°C). Fit the pie crust into a 9-inch dish, crimping the edges for a decorative touch.
2. Cook the bacon over medium heat until crisp. Transfer to paper towels to drain—no one wants a soggy quiche.
3. Sprinkle half of the cheddar over the crust’s bottom, then scatter the bacon pieces evenly.
4. In a mixing bowl, whisk eggs, cream, milk, salt, pepper, and nutmeg just until blended—stop before it gets foamy.
5. Pour the custard mixture slowly over the bacon and cheese. Top with the remaining cheddar and a scattering of parsley, if using.
6. Bake 35–40 minutes. You’re looking for a lightly bronzed top and a center that’s firm to the touch—no runny bits.
7. Let the quiche rest for about 10 minutes. This pause yields clean slices and a silkier mouthfeel.
Variations
• Vegetarian twist: Omit bacon, sauté mushrooms, spinach, or bell peppers first to keep moisture at bay.
• Cheese swap: Try Gruyère, Swiss, pepper jack, or a blend for different flavor notes.
• Crustless style: Grease a pie dish, skip the dough, and bake the filling directly—great for gluten-free diets.
• Mini quiches: Use a muffin tin for individual portions, perfect for brunch parties or lunchboxes.
Storage & Reheating Tips
• Refrigerate: Store in an airtight container for up to four days.
• Reheat in the oven: Warm slices at 350°F (175°C) for about 10 minutes to revive that flaky texture.
• Microwave option: Zap individual pieces for 1–2 minutes—handy for quick bites.
• Freeze: Wrap cooled quiche (whole or sliced) in plastic wrap and foil. Freeze up to three months. Thaw overnight before reheating.
FAQs
Can I use turkey bacon or sausage instead of pork bacon?
Absolutely. Turkey bacon crisps up nicely, and crumbled breakfast sausage adds a different savory kick.
How can I tell when the quiche is perfectly cooked?
The edges should look set and puffed. A thin knife inserted slightly off-center comes out clean or with just a hint of soft custard.
Why is nutmeg called for in quiche?
It’s subtle, but that gentle warmth ties the flavors together—like the literary equivalent of a soft underscore in a film score. You can skip it, but you might miss the depth.
What’s the best way to shred cheese?
Grating a block by hand gives a creamier melt. Pre-shredded cheese often has coating agents that can leave a chalky edge.
Can I add extra veggies?
Sure thing. Just sauté them first to remove excess moisture so your quiche stays firm.
Conclusion
Whether you’re rallying friends for brunch, treating your family to a cozy dinner, or planning hearty breakfasts for the week, this Homestyle Bacon and Cheese Quiche delivers comfort in every bite. It’s unfussy, endlessly flexible, and so satisfying that you’ll find yourself craving just one more slice. Go ahead—bake a quiche, pour a cup of something warm, and savor that moment of simple, cheesy bliss.
Homestyle Bacon and Cheese Quiche: A Savory Slice of Comfort
Ingredients
- 1 9-inch pie crust homemade or store-bought
- 8 slices bacon chopped
- 1 cup shredded cheddar cheese
- 4 large eggs
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp ground nutmeg
- 2 tbsp fresh parsley chopped, optional for garnish
Instructions
- Preheat your oven to 375°F (190°C). If using a store-bought crust, fit it into a 9-inch pie pan. For a homemade crust, roll out the dough and press it into the pan. Crimp the edges for a decorative finish.
- In a skillet over medium heat, cook 8 slices of chopped bacon until crispy and golden brown. Transfer the cooked bacon to a paper towel-lined plate to remove excess grease.
- Sprinkle half of the shredded cheddar cheese evenly over the bottom of the crust. Spread the crispy bacon over the cheese layer. In a bowl, whisk together eggs, heavy cream, whole milk, salt, pepper, and ground nutmeg until smooth. Carefully pour the mixture over the cheese and bacon layers. Sprinkle the remaining shredded cheddar cheese on top and garnish with chopped parsley, if desired.
- Place the quiche in the preheated oven and bake for 35-40 minutes, until the top is golden and the center is set. Test with a knife—it should come out clean when inserted in the center.
- Let the quiche cool slightly for about 5-10 minutes before slicing. Serve warm, paired with a fresh green salad or fruit for a complete meal.