A buttery, flaky crust cradles a creamy egg custard filled with smoky bacon, melted cheeses, and tender onions — baked to perfection for a savory breakfast or brunch centerpiece.

Why You’ll Love This Recipe

This classic bacon and cheese quiche is the ultimate combination of rich, comforting flavors and elegant presentation. The crisp, buttery crust holds a soft, custardy filling, while smoky bacon and a blend of cheeses add depth and indulgence. It’s versatile enough for a weekend family breakfast yet impressive enough for a brunch gathering or holiday spread. Plus, it can be made ahead and served warm or at room temperature, making entertaining stress-free.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1 pre-made pie crust (or homemade)
6 slices bacon, cooked and crumbled
1 cup shredded cheddar cheese
1 cup shredded Swiss cheese
1 small onion, finely diced
4 large eggs
1 ½ cups heavy cream (or half-and-half)
½ tsp salt
¼ tsp black pepper
2 tbsp fresh parsley, chopped

Directions

1. Preheat oven to 375°F (190°C). Place pie crust in a 9-inch pie dish and trim excess edges.
2. In a skillet, cook bacon until crispy. Remove and crumble.
3. Sauté diced onion in bacon drippings until soft.
4. Sprinkle bacon, onion, cheddar, and Swiss cheese evenly over the crust.
5. In a mixing bowl, whisk together eggs, cream, salt, and pepper until smooth. Pour egg mixture over the filling.
6. Bake for 35–40 minutes, or until the center is set and the top is lightly golden.
7. Let cool for 5 minutes before slicing. Garnish with fresh parsley before serving.

Servings and timing

Serves: 6–8
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes

Variations

• Replace bacon with cooked ham, sausage, or turkey bacon.
• Add vegetables like spinach, mushrooms, or bell peppers for extra flavor and nutrition.
• Use Gruyère or Fontina cheese for a more sophisticated twist.
• Swap the heavy cream for whole milk to make it lighter.
• Add a pinch of nutmeg to the custard for a classic French flavor note.

Storage/reheating

Store leftover quiche in an airtight container in the refrigerator for up to 4 days. Reheat slices in a 350°F (175°C) oven for 10–12 minutes or microwave briefly until warmed through. Quiche can also be frozen (baked or unbaked) for up to 2 months; thaw overnight in the refrigerator before reheating.

FAQs

Can I make this quiche ahead of time?

Yes, it can be baked a day ahead and reheated or served at room temperature.

Can I use milk instead of cream?

Yes, but the texture will be slightly less rich and creamy.

How do I know when the quiche is done?

The center should be set but still slightly jiggly; it will finish setting as it cools.

Can I make it crustless?

Yes, simply pour the filling into a greased pie dish without a crust and bake.

What’s the best way to prevent a soggy crust?

Blind bake the crust for 10 minutes before adding the filling.

Can I use pre-cooked bacon?

Yes, but make sure it’s crispy for the best texture.

Can I freeze slices individually?

Yes, wrap slices in plastic wrap and foil before freezing.

How do I reheat without drying out the quiche?

Cover with foil when reheating in the oven to retain moisture.

Can I make mini quiches with this recipe?

Yes, divide the filling among muffin tins and reduce baking time to about 20–25 minutes.

What side dishes pair well with quiche?

A fresh green salad, roasted potatoes, or fruit salad make excellent pairings.

Conclusion

Classic bacon and cheese quiche delivers a satisfying balance of flaky crust, rich custard, and smoky, cheesy flavor. Perfect for breakfast, brunch, or even a light dinner, this versatile dish can be adapted to suit your preferences and prepared ahead for easy entertaining. Whether enjoyed hot from the oven or served chilled, it’s a timeless recipe worth keeping in your repertoire.

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