Bacon Quiche Recipe: Quiche is a savory French tart that’s made with a creamy egg custard filling poured into a pastry crust and baked until golden brown. It’s often packed with a variety of fillings like meats, cheeses, and vegetables. One of the best parts about quiche? It’s versatile. Whether you’re making breakfast, brunch, lunch, or even dinner, quiche is always a good idea.
Why Bacon Quiche is a Favorite
Bacon adds that smoky, salty punch that elevates quiche to a whole new level. It’s a crowd-pleaser, offering a rich, satisfying flavor that perfectly complements the smooth egg custard. Whether you’re preparing for a lazy weekend brunch or meal prepping for the week, bacon quiche offers indulgence with simplicity. Plus, the crispy bacon bits give the quiche an irresistible texture that balances the creamy filling perfectly.
Ingredients You’ll Need
For the Crust:
- 1 ¼ cups all-purpose flour
- ½ cup unsalted butter (cold and cubed)
- ¼ tsp salt
- 2-4 tbsp ice water
For the Filling:
- 6 slices bacon (thick-cut preferred)
- 1 cup shredded cheese (cheddar, Gruyère, or Swiss)
- 4 large eggs
- 1 cup heavy cream
- ½ cup whole milk
- Salt and black pepper to taste
- ¼ tsp ground nutmeg (optional)
- 1 small onion, finely chopped (optional for added flavor)
This combination provides the perfect balance between richness and flavor. If you want a shortcut, you can use a pre-made pie crust, but making it from scratch enhances the authenticity and texture.
Tools Required for Making Bacon Quiche
Before diving into the cooking process, gather these essentials:
- Rolling pin (if making crust from scratch)
- Pie dish (9-inch)
- Mixing bowls
- Skillet
- Whisk
- Measuring cups and spoons
- Fork or pastry cutter (for blending the crust)
- Aluminum foil or pie weights (for blind baking)
With these on hand, you’ll be able to move smoothly from one step to the next without scrambling for utensils mid-recipe.
Step-by-Step Instructions
Step 1: Prepare the Crust
If you’re making the crust from scratch, start here. In a large mixing bowl, combine flour and salt. Add cold cubed butter and cut it into the flour using a pastry cutter or fork until it resembles coarse crumbs. Slowly add ice water one tablespoon at a time, mixing gently until the dough comes together. Avoid overworking the dough.
Shape the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes. Once chilled, roll out the dough on a lightly floured surface into a circle about 12 inches in diameter. Transfer to your pie dish, pressing gently into the sides and trimming any excess.
Blind bake the crust by lining it with parchment paper and adding pie weights or dried beans. Bake at 375°F (190°C) for 15 minutes. Remove weights and paper, then bake for another 5 minutes. Let it cool while preparing the filling.
Step 2: Cook the Bacon
While your crust cools, cook the bacon. Place slices in a cold skillet and turn heat to medium. Allow the bacon to cook slowly, releasing fat and crisping up. Flip occasionally until it’s evenly browned and crispy. Transfer to a paper towel-lined plate to drain.
Once cooled, crumble or chop the bacon into bite-sized pieces. Don’t discard the bacon fat just yet—it can be used to sauté onions or add extra flavor to other components.
Step 3: Prepare the Egg Mixture
In a large mixing bowl, crack in your eggs and whisk until smooth. Add in heavy cream and milk, continuing to whisk until fully combined. Season with salt, pepper, and nutmeg. This is your base custard, and it should be velvety smooth for the best texture.
If you’re using onions, sauté them lightly in the leftover bacon fat until translucent. This will add a lovely layer of sweetness and depth to your quiche. Fold the onions and half the cheese into the egg mixture.
Step 4: Assemble the Quiche
Place your baked pie crust on a baking sheet (this makes it easier to transfer to the oven). Sprinkle crumbled bacon evenly on the bottom of the crust, followed by the rest of the cheese. Pour the egg mixture slowly over the top, allowing it to seep through the layers.
Tap the dish gently on the counter to release any trapped air bubbles. This helps prevent gaps in the final bake. You can top with a few extra bacon bits or cheese for a picture-perfect finish.
Step 5: Bake to Perfection
Slide the baking sheet into a preheated oven at 375°F (190°C) and bake for 35–40 minutes, or until the top is golden brown and the center is set. To test, insert a knife into the center—if it comes out clean, it’s ready.
Let the quiche rest for at least 10–15 minutes before slicing. This allows the custard to firm up for neater, more flavorful slices.
Tips for a Perfect Bacon Quiche
There’s a big difference between a good quiche and a great quiche. The devil is in the details, and these tips can help you get it right every time.
1. Use cold butter for the crust: If you’re making the crust from scratch, make sure your butter is as cold as possible. Cold butter results in a flaky, crisp texture, while warm butter can lead to a dense, oily crust.
2. Don’t skip blind baking: Blind baking is essential to avoid a soggy bottom. The crust should be partially cooked before you pour in your filling—this creates a protective layer that helps it stay crisp even after the quiche is baked.
3. Keep your custard ratio right: The classic ratio for quiche custard is 1 egg to ½ cup of liquid (milk or cream). Straying too far from this can make your quiche too watery or too stiff.
4. Let it rest before serving: Fresh out of the oven, quiche is piping hot and a little unstable. Letting it cool allows the filling to firm up and the flavors to settle, making it easier to slice and even more delicious.
5. Layer smartly: Place your solid ingredients (bacon, cheese, onions) first, then pour the custard on top. This ensures even distribution and avoids a clumpy, inconsistent filling.
Variations to Try
Don’t be afraid to get creative with your bacon quiche. While the classic version is always a hit, there are tons of delicious twists to try if you want to switch things up.
Cheese Additions
Cheese plays a key role in quiche, and swapping out your go-to cheddar can transform the flavor completely.
- Gruyère: Offers a nutty, complex flavor that pairs beautifully with bacon.
- Swiss Cheese: Mild and melty, this is a classic choice that doesn’t overpower.
- Goat Cheese: Creamy and tangy, ideal for a more gourmet take.
- Parmesan: A little sprinkle on top can give the crust a lovely crisp texture.
You can even use a blend of cheeses for a layered flavor experience.
Veggie Additions
Vegetables are a fantastic way to lighten up your bacon quiche and introduce extra color and texture.
- Spinach: Sauté and drain well before adding to avoid excess moisture.
- Bell Peppers: Adds sweetness and crunch.
- Mushrooms: Sautéed mushrooms add an earthy, meaty flavor.
- Tomatoes: Use cherry tomatoes for a juicy, tangy pop.
Just be sure to cook and drain your veggies properly before adding them to the quiche to prevent it from getting soggy.
Storing and Reheating Bacon Quiche
Quiche is not just delicious fresh out of the oven—it also stores and reheats beautifully, making it a smart choice for meal prep.
Storage Tips:
- Allow your quiche to cool completely before storing.
- Wrap tightly in plastic wrap or aluminum foil, or transfer to an airtight container.
- Store in the refrigerator for up to 4 days.
Freezing Instructions:
- Freeze whole or in slices, wrapped tightly in plastic and foil.
- Store in a freezer-safe bag or container for up to 2 months.
- To reheat, thaw overnight in the fridge and warm in the oven at 350°F for 15–20 minutes.
Reheating:
- Microwave individual slices for 1–2 minutes, though the crust will be softer.
- For a crispier crust, reheat in a toaster oven or standard oven instead.
What to Serve with Bacon Quiche
Bacon quiche is a star all on its own, but pairing it with the right sides can make for a well-rounded, satisfying meal.
Here are some great accompaniments:
- Mixed Green Salad: Light, fresh, and perfect to balance the richness of the quiche.
- Fresh Fruit: Grapes, melons, or a citrus salad pair beautifully.
- Roasted Potatoes or Hash Browns: A hearty addition for brunch lovers.
- Soup: A warm bowl of tomato basil or French onion soup adds a comforting touch.
- Croissants or Bread Rolls: Ideal for soaking up that custardy goodness.
Whether you’re serving it for brunch, lunch, or dinner, bacon quiche pairs well with both light and hearty side dishes depending on the occasion.
FAQs about Bacon Quiche Recipe
1. Can I make bacon quiche without a crust?
Yes! That version is called a crustless quiche or a frittata. It’s great if you’re watching carbs. Just grease your pie dish and follow the same filling instructions.
2. What’s the best cheese to use for bacon quiche?
Cheddar is the most popular, but Gruyère and Swiss offer a more gourmet flavor. Mix and match based on your preference.
3. Can I make bacon quiche ahead of time?
Absolutely. Quiche stores well in the fridge for several days and can also be frozen for longer storage.
4. Why is my quiche watery?
This can happen if the filling has too much moisture. Make sure to cook and drain veggies well and stick to the egg-to-liquid ratio.
5. How long should I let quiche rest before slicing?
At least 10–15 minutes. This helps the custard set and makes slicing easier without falling apart.
Conclusion
Bacon quiche is a timeless, satisfying dish that’s surprisingly easy to make once you understand the process. From crafting the perfect crust to mixing up the creamy custard, each step offers a little bit of magic. Its versatility means you can serve it at any time of day, make it in advance, and customize it endlessly with cheeses, veggies, and spices.
So next time you’re in the mood for something comforting yet elegant, whip up this bacon quiche. Whether you’re cooking for a special brunch, a weekday lunch, or meal prepping for the week ahead, this dish is bound to impress.
