A buttery, flaky crust filled with creamy egg custard, smoky bacon, and melted cheese—this timeless quiche is perfect for brunch, lunch, or any cozy gathering. Rich, savory, and versatile, this quiche delivers elegance with minimal effort and maximum flavor.

Why You’ll Love This Recipe

Classic Bacon and Cheese Quiche is a staple for good reason. The combination of crispy bacon, smooth egg custard, and nutty, melty cheese inside a tender homemade crust makes for a comforting and satisfying dish that fits any time of day. It’s equally delicious warm, at room temperature, or cold, making it perfect for meal prep or entertaining. The recipe is also endlessly adaptable with different cheeses or add-ins.

ingredients

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

For the crust:

• 1 1/4 cups all-purpose flour
• 1/2 cup cold unsalted butter, cubed
• 1/4 teaspoon salt
• 3–4 tablespoons ice water

For the filling:

• 6 slices bacon, chopped
• 1 cup shredded Gruyère or Swiss cheese
• 1/2 cup shredded cheddar cheese
• 4 large eggs
• 1 1/2 cups heavy cream
• 1/4 teaspoon ground nutmeg
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)

directions

1. Make the crust: In a mixing bowl, combine the flour and salt. Cut in the cold butter using a pastry cutter or fingertips until the mixture resembles coarse crumbs.
2. Gradually add ice water, one tablespoon at a time, just until the dough comes together.
3. Shape into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
4. Roll out the chilled dough on a floured surface and fit into a 9-inch tart or pie pan. Trim the edges and prick the bottom with a fork. Chill the shaped crust for another 15 minutes.
5. Preheat oven to 375°F (190°C). Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes.
6. Remove the weights and parchment, then bake for another 10 minutes until lightly golden. Let cool slightly.
7. Prepare the filling: In a skillet over medium heat, cook the chopped bacon until crispy. Transfer to a paper towel-lined plate to drain.
8. In a bowl, whisk together the eggs, heavy cream, nutmeg, salt, and black pepper.
9. Evenly spread the shredded cheeses and bacon over the pre-baked crust. Pour the egg mixture on top.
10. Bake the quiche for 35–40 minutes, or until the filling is just set and the top is lightly golden.
11. Allow to cool slightly before slicing. Garnish with chopped parsley before serving.

Servings and timing

Servings: 6–8 slices
Prep Time: 30 minutes (plus chilling time)
Cook Time: 50–55 minutes
Total Time: 1 hour 30 minutes

Variations

• Vegetarian Option: Omit bacon and add sautéed mushrooms, spinach, or caramelized onions.
• Cheese Swap: Replace Gruyère with Emmental, fontina, or a smoked cheese for a different flavor.
• Herbed Crust: Add dried herbs like thyme or rosemary to the crust for added aroma.
• Mini Quiches: Use a muffin tin to make individual portions—perfect for parties or brunch buffets.
• Crustless Quiche: Skip the crust entirely for a low-carb version and bake directly in a greased pie dish.

storage/reheating

Store leftover quiche tightly wrapped in the refrigerator for up to 4 days. Reheat slices in a 350°F (175°C) oven for 10–15 minutes or in the microwave on medium power for 1–2 minutes. For freezing, cool the quiche completely, wrap well, and freeze for up to 2 months. Thaw overnight in the fridge and reheat before serving.

FAQs

Can I use a store-bought pie crust?

Yes, a high-quality store-bought crust can save time and still produce great results.

Can I make the crust and filling ahead of time?

Yes. Prepare the crust and filling separately, store them in the refrigerator, and assemble just before baking.

What’s the difference between quiche and frittata?

Quiche includes a crust and typically uses cream, while frittatas are crustless and often use less dairy.

Why do I need to blind-bake the crust?

Blind-baking ensures the crust is fully cooked and doesn’t become soggy once the filling is added.

Can I use milk instead of cream?

You can use whole milk or a milk and cream blend, but the texture will be less rich and creamy.

Is the nutmeg essential?

A pinch of nutmeg adds subtle depth and enhances the egg custard, but it can be omitted if desired.

What’s the best way to prevent a watery quiche?

Ensure that all add-ins (like bacon or vegetables) are well-cooked and drained of moisture before adding to the filling.

Can I serve quiche cold?

Yes, it can be served warm, at room temperature, or cold from the refrigerator.

How do I know when the quiche is done?

The center should be set but still slightly wobbly. It will continue to firm up as it cools.

What should I serve with quiche?

Serve with a fresh green salad, fruit, roasted vegetables, or a light soup for a complete meal.

Conclusion

Classic Bacon and Cheese Quiche is a beloved dish that offers both comfort and elegance. With its flaky homemade crust, creamy custard filling, and savory mix of bacon and cheese, this quiche is a versatile and satisfying choice for any meal. Whether enjoyed fresh from the oven or sliced cold the next day, it’s a recipe that never goes out of style.

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