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Bacon and Cheese Quiche Recipe Bacon and Cheese Quiche Recipe

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Bacon and Cheese Quiche Recipe

This bacon and cheese quiche is my go-to for a hearty breakfast. It's rich, savory, and super easy to make. Perfect for impressing guests or just treating yourself!

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Craving something savory and satisfying? This Bacon and Cheese Quiche is your answer. Perfect for breakfast, brunch, or even dinner, it’s a delightful mix of crispy bacon, melty cheddar, and a creamy egg filling. The best part? It’s super easy to whip up, even on a busy day. Let’s get cooking!

Bacon and Cheese Quiche Recipe

Ingredients:

  • 1 sheet pre-made or homemade pie crust
  • 6 slices cooked and crumbled bacon
  • 1 cup shredded cheddar cheese
  • 1 cup whole or 2% milk
  • 4 beaten eggs
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. Place the pie crust in a pie dish and set aside.
  3. In a mixing bowl, whisk together the eggs, milk, salt, and pepper.
  4. Spread the crumbled bacon and shredded cheese evenly over the pie crust.
  5. Pour the egg mixture over the bacon and cheese.
  6. Bake for 45 minutes, or until the quiche is set and the top is golden brown.
  7. Let the quiche cool for a few minutes before slicing and serving.

What You Will Need

What you will need to make bacon and cheese quiche

  • Pie crust: Provides a flaky, buttery base that holds the filling together and adds texture to the quiche.
  • Bacon: Adds a savory, smoky flavor and a bit of crunch, making each bite more satisfying.
  • Cheddar cheese: Melts beautifully, offering a rich, creamy texture and sharp taste that complements the bacon.
  • Milk: Helps create a smooth, custard-like consistency for the filling, balancing the richness of the cheese and bacon.
  • Eggs: Bind all ingredients together, giving the quiche its structure and classic, fluffy texture.

Tools and Instruments Required

What tools/instruments will be needed to make Bacon and Cheese Quiche Recipe

  • Pie dish: Holds the crust and filling, giving the quiche its shape.
  • Mixing bowl: Combines eggs, milk, salt, and pepper evenly.
  • Whisk: Blends the egg mixture smoothly without lumps.
  • Oven: Bakes the quiche to set the filling and brown the top.
  • Knife: Slices the quiche cleanly for serving.
bacon-and-cheese-quiche-recipe

Bacon and Cheese Quiche

A delicious and savory quiche perfect for breakfast or brunch.
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Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Breakfast, Brunch
Cuisine French
Servings 6 servings
Calories 300 kcal

Equipment

  • Oven
  • Mixing bowl
  • Whisk
  • Pie dish

Ingredients:  

Main Ingredients

  • 1 sheet Pie Crust pre-made or homemade
  • 6 slices Bacon cooked and crumbled
  • 1 cup Cheddar Cheese shredded
  • 1 cup Milk whole or 2%
  • 4 Eggs beaten
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper

Instructions: 

  • Preheat your oven to 375°F (190°C).
  • Place the pie crust in a pie dish and set aside.
  • In a mixing bowl, whisk together the eggs, milk, salt, and pepper.
  • Spread the crumbled bacon and shredded cheese evenly over the pie crust.
  • Pour the egg mixture over the bacon and cheese.
  • Bake for 45 minutes, or until the quiche is set and the top is golden brown.
  • Let the quiche cool for a few minutes before slicing and serving.

Notes:

Feel free to add other ingredients like spinach or mushrooms for variety.

Nutrition value:

Calories: 300kcalCarbohydrates: 20gProtein: 15gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 150mgSodium: 600mgPotassium: 200mgFiber: 1gSugar: 3gVitamin A: 500IUVitamin C: 2mgCalcium: 200mgIron: 2mg

Keywords:

Keyword Bacon, Cheese, Quiche
Tried this recipe?Let us know how it was!

Make Ahead and Freezing Tips

Make Ahead Instructions

  • Prepare the quiche as directed but don't bake it.
  • Cover the unbaked quiche with plastic wrap.
  • Store in the fridge for up to 24 hours.
  • When ready to bake, remove plastic wrap and bake as directed.

Freezing Instructions

  • Bake the quiche and let it cool completely.
  • Wrap the cooled quiche tightly in plastic wrap, then in aluminum foil.
  • Label and date the wrapped quiche.
  • Freeze for up to 2 months.
  • To reheat, thaw in the fridge overnight, then bake at 350°F (175°C) for 20-25 minutes until heated through.

Using heavy cream instead of milk makes the quiche richer and creamier.

Frequently Asked Questions

FAQ:
How do I prevent a soggy crust?
Pre-bake the crust for 10 minutes before adding the filling.
Can I use a different type of cheese?
Yes, Swiss or Gruyere work well too.
How do I know when the quiche is done?
Insert a knife in the center; it should come out clean.
Can I make this quiche ahead of time?
Yes, store it in the fridge for up to 3 days.
Can I freeze the quiche?
Absolutely, wrap it tightly and freeze for up to 2 months.

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