There’s something magical about the aroma of a Bacon Cheese Quiche baking in the oven. I’ve been making this recipe for years, and it never fails to bring my family running to the kitchen. What I love most about this dish is how it works for any meal – breakfast, brunch, or even dinner. It’s that perfect combination of creamy eggs, smoky bacon, and melted cheese wrapped in a flaky crust that makes everyone ask for seconds.
Why You’ll Love This Recipe
I’ve found that this Bacon Cheese Quiche is practically foolproof. The filling sets perfectly every time, and you can prep most of it ahead. Plus, it reheats beautifully, making it perfect for busy weekdays or when you’re hosting guests.
Ingredients
- 1 9-inch pie crust (homemade or store-bought)
- 8 large eggs
- 1½ cups heavy cream
- 8 slices bacon, cooked and crumbled
- 1½ cups shredded cheese (I use a mix of cheddar and Gruyere)
- 1 medium onion, diced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon nutmeg (trust me on this one!)
Instructions
- Preheat your oven to 375°F (190°C). If you’re using a store-bought crust, let it sit at room temperature while you prep everything else.
- Cook your bacon until crispy. I like to cut it into small pieces before cooking – it’s easier to crumble later. Once done, set aside on paper towels to drain.
- In the same pan, sauté the diced onion in a tablespoon of the bacon fat until soft and translucent (about 5 minutes). This adds amazing flavor!
- In a large bowl, whisk together the eggs, cream, salt, pepper, and nutmeg until well combined. Don’t skip the nutmeg – it’s my secret ingredient that adds wonderful warmth to the quiche.
- Place your pie crust in a 9-inch pie dish. Layer half the cheese on the bottom, then add the bacon and onions. Pour in the egg mixture, and top with remaining cheese.
- Bake for 35-40 minutes, or until the center is set but still slightly jiggly. The top should be golden brown.
- Let it rest for 10-15 minutes before slicing. This helps it set completely and makes for cleaner slices.
Time and Servings
Prep Time: 20 minutes
Cook Time: 35-40 minutes
Total Time: 55-60 minutes
Servings: 8
Why This Recipe Works
The success of this quiche lies in its ratios. I’ve tested countless versions, and this combination of eggs to cream creates the perfect custard texture – not too firm, not too soft. The mix of cheeses provides both flavor and the right amount of melty goodness, while the bacon adds that irresistible smoky element. Pre-cooking the onions in bacon fat might seem like an extra step, but it adds incredible depth to the final dish.
Pro tip: Want to make this ahead? You can prepare the filling and store it in the refrigerator for up to 24 hours before baking. Just give it a quick whisk before pouring it into your crust. The baked quiche also freezes beautifully for up to three months!
Bacon Cheese Quiche
Ingredients
- 1 9- inch pie crust homemade or store-bought
- 8 large eggs
- 1½ cups heavy cream
- 8 slices bacon cooked and crumbled
- 1½ cups shredded cheese I use a mix of cheddar and Gruyere
- 1 medium onion diced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon nutmeg
Instructions
- Preheat your oven to 375°F (190°C). If you're using a store-bought crust, let it sit at room temperature while you prep everything else.
- Cook your bacon until crispy. I like to cut it into small pieces before cooking - it's easier to crumble later. Once done, set aside on paper towels to drain.
- In the same pan, sauté the diced onion in a tablespoon of the bacon fat until soft and translucent (about 5 minutes). This adds amazing flavor!
- In a large bowl, whisk together the eggs, cream, salt, pepper, and nutmeg until well combined. Don't skip the nutmeg - it's my secret ingredient that adds wonderful warmth to the quiche.
- Place your pie crust in a 9-inch pie dish. Layer half the cheese on the bottom, then add the bacon and onions. Pour in the egg mixture, and top with remaining cheese.
- Bake for 35-40 minutes, or until the center is set but still slightly jiggly. The top should be golden brown.
- Let it rest for 10-15 minutes before slicing. This helps it set completely and makes for cleaner slices.
