Irresistible Savory Bacon and Cheese Quiche Recipe to Enjoy Today

Breakfast champions know a perfectly crafted bacon and cheese quiche can turn any morning into a delightful culinary experience.

Weekend mornings sparkle with this delectable French-inspired dish that combines crispy bacon and melted cheese in a buttery, flaky crust.

Eggs blend seamlessly with creamy ingredients, creating a rich and satisfying meal that appeals to every palate.

Each slice promises a harmonious balance of smoky, salty flavors that dance across your taste buds.

The golden-brown surface hints at the deliciousness waiting beneath, promising a restaurant-quality breakfast right at home.

A single bite transports you to a cozy Parisian cafe, where comfort and flavor merge effortlessly.

This quiche is your ticket to an extraordinary breakfast that will have everyone asking for seconds.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Calories: 420 kcal

Servings: 8

Ingredients That Make Bacon and Cheese Quiche Irresistible

• All-Purpose Flour: Creates a tender, flaky base that holds the quiche filling perfectly.
• Salt: Enhances the overall flavor and balances the buttery crust.
• Unsalted Butter: Provides rich flavor and creates a delicate, crisp texture.
• Ice Water: Helps bind the dough without overworking the gluten.

• Eggs: Acts as the creamy binding agent that gives quiche its signature silky texture.
• Half-and-Half: Adds luxurious richness and creates a smooth, custardy consistency.
• Salt: Brings out the depth of flavors in the entire dish.
• Black Pepper: Introduces a subtle warmth and slight kick to the filling.
• Nutmeg: Offers a delicate, aromatic background note that complements the eggs.

• Bacon: Delivers smoky, savory crunch that elevates the entire quiche.
• Shredded Cheese: Melts into creamy pockets of flavor throughout the dish.
• Fresh Parsley or Chives: Provides a bright, fresh finish with a pop of color.

Equipment That Helps Bacon Cheese Quiche Turn Out Golden

• Mixing bowl: Essential for combining crust ingredients and whisking eggs.
• Pastry cutter or fork: Perfect for cutting butter into flour for the crust.
• 9-inch pie dish: Ideal for baking and shaping the quiche.
• Whisk: Great for blending eggs and cream smoothly.
• Cheese grater: Needed for shredding cheese easily.
• Parchment paper: Helps with blind baking and preventing sticking.
• Pie weights or dried beans: Crucial for maintaining crust shape during blind baking.
• Rolling pin: Necessary for rolling out pie crust evenly.
• Fork: Useful for distributing filling and checking quiche doneness.
• Sharp knife: Helps in trimming crust edges and slicing the quiche.

How to Make a Rich Bacon and Cheese Quiche

• Create the Pastry Base

Whip up a quick dough by blending flour and salt, then crumble in cold butter until it looks like sandy pebbles. Splash in chilly water bit by bit until the mixture pulls together. Shape into a smooth disk, wrap it up, and let it chill in the refrigerator for half an hour.

• Shape and Prep the Crust

Roll out the rested dough on a lightly dusted surface. Gently press it into a pie dish, trimming the edges for a neat finish. Pop it back in the fridge while you prep the rest.

• Toast the Crust

Warm up the oven to 375F. Line the crust with parchment and weigh it down with beans or special pie weights. Bake for 10 minutes, then remove the weights and give it another quick 5-minute bake to get a golden glow.

• Mix the Creamy Filling

Crack eggs into a bowl and whisk them with cream. Season with a pinch of salt, pepper, and a whisper of nutmeg. Scatter crispy bacon and grated cheese across the crust’s bottom.

• Combine and Bake

Pour the silky egg mixture over the bacon and cheese. Use a fork to spread everything evenly. Slide into the oven and bake for 35-40 minutes until the center looks firm and the top turns a beautiful golden brown.

• Finish and Enjoy

Let the quiche rest for a few minutes. Sprinkle some fresh herbs on top if you’re feeling fancy. Slice and serve either warm or at room temperature for a delightful meal.

Tips for Perfect Texture in Bacon Cheese Quiche

• Use cold butter and ice water to create a flaky, tender pie crust that melts in your mouth, ensuring a light and crispy texture every time.
• Prepare the quiche up to a day in advance and reheat gently in the oven at 325F for 15-20 minutes, maintaining its delicious flavor and creamy consistency.
• Replace regular bacon with turkey bacon or plant-based bacon for a lighter version. Use dairy-free cheese and almond milk to create a delicious gluten-free and lactose-free alternative.
• Experiment with additional mix-ins like caramelized onions, sautéed mushrooms, or roasted bell peppers to add depth and complexity to the classic bacon and cheese combination.
• Refrigerate leftover quiche in an airtight container for up to 3-4 days. For best results, reheat individual slices in the oven rather than the microwave to maintain the crust's crispness.

Serving Bacon and Cheese Quiche at Brunch

• Brunch Brilliance: Pair this quiche with a crisp mixed green salad dressed in light vinaigrette for a balanced meal that feels fresh and elegant.
• Breakfast Companions: Serve alongside roasted breakfast potatoes or a simple fruit compote to add extra texture and flavor dimensions to your morning spread.
• Wine Weekend Delight: Complement the rich quiche with a chilled glass of dry white wine like Sauvignon Blanc or a light Pinot Grigio for a sophisticated weekend brunch experience.
• Morning Meal Enhancer: Add a dollop of tangy sour cream or Greek yogurt on top to introduce a creamy, cool contrast to the warm, cheesy quiche.

How to Store Bacon and Cheese Quiche for Later Meals

• Store leftover quiche in an airtight container in the refrigerator for 3-4 days. Wrap individual slices in plastic wrap or aluminum foil to maintain moisture and prevent flavor absorption from other foods.
• Warm individual slices in the oven at 325F for 10-15 minutes to restore crispy crust texture. Microwave works in a pinch but may soften the crust slightly.
• Whole quiche or individual slices can be frozen for up to 2 months. Wrap tightly in plastic wrap, then aluminum foil to prevent freezer burn. Thaw overnight in the refrigerator before reheating.
• Prepare quiche in advance and slice into portions. Pack in grab-and-go containers for easy breakfast or lunch during the week. Keeps well when stored properly in the refrigerator.

FAQs

• Is a quiche a healthy dish?

Quiche can be nutritious when made with quality ingredients. It provides protein from eggs and cheese, and can include vegetables. However, it’s also high in calories and fat, so moderation is key.

• Can I make quiche ahead of time?

Yes, you can prepare quiche in advance. Bake it completely, cool, and refrigerate for up to 3 days. Reheat in the oven at 350F for 15-20 minutes to maintain its crispy crust.

• What type of cheese works best in quiche?

Gruyère, cheddar, and Swiss cheese are excellent choices. They melt well and provide rich, savory flavor. Sharp cheeses add more depth to the overall taste of the quiche.

• How do I prevent my quiche crust from getting soggy?

Blind baking the crust helps prevent sogginess. Also, sprinkle cheese and bacon on the bottom of the crust before adding the egg mixture to create a barrier that protects the pastry from moisture.

Savory Bacon And Cheese Quiche Recipe

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4.7 from 25 reviews

• Total Time: 1 hour
• Yield: 9 1x

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Description

Savory Bacon and Cheese Quiche blends French culinary tradition with hearty breakfast flavors. Rich egg custard, crispy bacon, and melted cheese create a delightful morning meal for weekend gatherings or special brunches.

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Ingredients

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• 4 large eggs
• 1 ½ cups half-and-half (473 ml)
• 1 cup shredded cheese (cheddar, Swiss, or Gruyere) (226 g)
• 6 slices bacon, cooked and crumbled
• 1 ¼ cups all-purpose flour (156 g)
• ½ cup unsalted butter, cold and cubed (113 g)
• ½ tsp salt
• 3–4 tbsps ice water
• ¼ tsp ground nutmeg
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsps chopped fresh parsley or chives

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Instructions

1. Pastry Foundation: Blend flour and salt, then incorporate cold butter until the mixture resembles coarse crumbs. Introduce icy water and knead gently to form a cohesive dough, shape into a disk, wrap, and refrigerate for 30 minutes.
2. Crust Preparation: Roll out chilled dough on a floured surface and carefully transfer to a 9-inch pie dish, trimming excess edges. Line with parchment paper and ceramic weights, then bake at 375F (190C) for 10 minutes. Remove weights and continue baking for 5 additional minutes until lightly golden.
3. Custard Creation: Whisk eggs with half-and-half, seasoning with salt, pepper, and a subtle hint of nutmeg. Distribute crispy bacon pieces and shredded cheese evenly across the partially baked crust.
4. Assembly and Baking: Pour the egg mixture over the bacon and cheese, using a fork to ensure even distribution. Bake at 375F (190C) for 35-40 minutes until the center sets and the surface turns a rich golden brown.
5. Finishing Touches: Allow the quiche to rest for 5-10 minutes to stabilize its structure. Garnish with fresh herbs like parsley or chives, and serve warm or at room temperature for optimal flavor and texture.

Notes

Butter Temperature Control: Keep butter ice-cold when making pastry to ensure a flaky, tender crust that crumbles perfectly with each bite.

Blind Baking Mastery: Pre-baking the crust prevents soggy bottoms, creating a crisp foundation that holds the creamy custard beautifully without becoming waterlogged.

Egg Custard Precision: Whisk eggs thoroughly but gently to avoid incorporating too much air, which can cause the quiche to puff up and then deflate during baking.

Flavor Customization: Swap bacon for vegetarian alternatives like roasted vegetables or substitute cheeses to accommodate different dietary preferences without compromising the dish’s rich, creamy essence.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Breakfast, Lunch, Dinner
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 9
• Calories: 410
• Sugar: 1 g
• Sodium: 620 mg
• Fat: 30 g
• Saturated Fat: 15 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 26 g
• Fiber: 1 g
• Protein: 13 g
• Cholesterol: 175 mg