Bacon and cheese quiche is a savory pie of crispy bacon and sharp cheddar baked in a creamy egg custard. This homestyle version layers half the cheese and all the bacon in a 9-inch pie crust, pours over eggs whisked with heavy cream, milk and a pinch of nutmeg, and finishes with the rest of the cheddar. It bakes at 375°F until golden and set, and cuts into 6 slices for breakfast, brunch or dinner.
How to make it: Cook the chopped bacon until crisp and drain it. Sprinkle half the cheddar in the crust, add the bacon, and pour over 4 eggs whisked with 1 cup of cream, 1/2 cup of milk, salt, pepper and nutmeg. Top with the remaining cheese and bake 35 to 40 minutes, until the center is set and reaches 160°F. Cool 5 to 10 minutes before slicing.
Why You’ll Love It
- Silky custard: heavy cream and milk make a rich, tender filling that slices cleanly.
- Bacon in every bite: eight slices of crispy bacon, layered under the custard.
- Short ingredient list: crust, bacon, cheddar, eggs, cream, milk and seasonings.
- Any meal: serve it warm for brunch or with a salad for dinner.
Ingredient Notes
Pie crust: one 9-inch crust, homemade or store-bought.
Bacon: 8 slices, chopped and cooked until crisp. Cook it first so the fat doesn’t make the custard greasy.
Cheddar: 1 cup shredded, half on the bottom and half on top. Shred it from a block for the smoothest melt.
Eggs, cream and milk: 4 large eggs, 1 cup heavy cream and 1/2 cup whole milk. The cream gives the custard its velvety texture.
Salt, pepper and nutmeg: 1/4 teaspoon each. A little nutmeg is the classic seasoning for quiche custard.
Parsley: 2 tablespoons chopped, optional, for garnish.
More recipes you might like
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)
How to Make Bacon and Cheese Quiche
1. Prepare the crust. 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.
2. Cook the bacon. 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.
3. Layer and fill. 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.
4. Bake. Place the quiche in the preheated oven and bake for 35-40 minutes, until the top is golden, the center is set and it reaches 160°F. A knife inserted in the center should come out clean.
5. Cool and serve. 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.
Should You Cook Bacon Before Adding It to Quiche?
Yes. Raw bacon won’t crisp inside a custard, and its fat leaks into the eggs and makes the filling greasy. Cook it until crisp, drain it well on paper towels, and let it cool a little before it goes into the crust. Layering it on top of the first handful of cheese keeps it from sinking into a soggy layer on the bottom.
The Secret to a Good Quiche
- Use enough cream. A rich mix of cream and milk sets into a silky custard instead of a rubbery one.
- Protect the bottom crust. The cheese on the bottom acts as a barrier. For an extra-crisp bottom, partially bake the crust before filling it.
- Don’t overfill. Leave a little room below the rim so the custard doesn’t spill as it puffs.
- Bake until just set. The center should barely wobble and reach 160°F. Overbaked custard turns watery and cracks.
- Rest before slicing. A few minutes out of the oven lets the filling firm up for clean slices.
Common Quiche Mistakes to Avoid
- Wet fillings. Vegetables like spinach or mushrooms must be cooked and drained first, or they water down the custard.
- Too many eggs. All egg and little dairy bakes up dense and spongy.
- Too hot an oven. High heat makes the custard curdle and puff, then sink.
- Slicing too soon. Hot quiche runs; give it time to set.
Variations
- Swiss or Gruyère: swap them for the cheddar for a classic quiche Lorraine flavor.
- Spinach: add sautéed, well-squeezed spinach with the bacon.
- Mushrooms: sauté and drain them, then layer them with the bacon.
- Onion: cook diced onion in a little of the bacon fat until soft.
- Crustless: bake the filling in a well-greased pie dish without the crust, checking it earlier.
Make Ahead & Storage
Make ahead: Bake the quiche, cool it and refrigerate it covered. Reheat slices in a low oven until hot, to 165°F.
Leftovers: Refrigerate within 2 hours in an airtight container and eat within 3 to 4 days.
Freezer: Wrap a cooled quiche, or individual slices, tightly and freeze. Thaw in the refrigerator before reheating.
What to Serve With It
A green salad, fresh fruit, roasted potatoes or warm butter biscuits round out a brunch spread. A spinach salad with warm bacon dressing is a good match too.
More breakfast and brunch bakes: bacon, egg and cheese biscuit casserole, sausage, egg and cream cheese hash brown breakfast casserole and sausage and cream cheese crescents. For a savory pie at dinner, try pizza casserole pie.
For an egg bake without a crust, try Green Chili Egg Casserole, with cottage cheese, green chiles and colby jack.
If you enjoy quiche, try Spinach Feta Quiche for wilted spinach, mozzarella and feta in a flaky pie crust.
Frequently Asked Questions
Should I cook bacon before adding it to quiche?
Yes. Cook it crisp and drain it, or the custard turns greasy and the bacon stays soft.
What is the secret to a good quiche?
Plenty of cream in the custard, well-drained fillings and baking only until the center is just set, at 375°F for 35 to 40 minutes.
How do I know when quiche is done?
The top is golden, the center barely wobbles, and a knife inserted in the middle comes out clean.
Why is my quiche watery?
It was overbaked, or the fillings weren’t drained. Cook and drain the bacon and any vegetables first.
Can I use half-and-half?
Yes. Use it in place of the cream and milk; the custard will be slightly lighter.
Can I use a deep-dish crust?
Yes. It holds more filling, so it may need a few extra minutes in the oven.
Can I freeze quiche?
Yes. Freeze it baked and cooled, then thaw in the refrigerator before reheating.
How long do leftovers keep?
3 to 4 days in the refrigerator.
Final Notes
Cook the bacon crisp, layer it over cheese and bake just until the center is set. If you try it with Gruyère or spinach, tell me in the comments how it turned out.
Homestyle Bacon and Cheese Quiche: A Savory Slice of Comfort
Want This Recipe Later?
We'll send this recipe straight to your inbox.
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, the center is set and it reaches 160°F. A knife inserted in the center should come out clean.
- 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.
Notes
Nutrition
Made this recipe? Tap a star to rate it.
Nutrition values are estimates based on the listed ingredients and serving count. Actual values vary with brands, cuts and portion sizes.
