Flaky Bacon and Cheese Quiche Recipe

Introduction

This flaky bacon and cheese quiche is a savory classic that’s perfect for breakfast, brunch, or a light dinner. With crispy bacon, caramelized onions, and a blend of sharp cheddar and Gruyère, it offers rich flavors wrapped in a buttery crust.

Ingredients

• 1 unbaked 9-inch deep dish pie crust
• 6 slices thick-cut bacon (about 6 oz)
• 1/2 medium yellow onion, finely diced
• 1 cup (4 oz) shredded sharp cheddar cheese
• 1/2 cup (2 oz) shredded Gruyère cheese
• 4 large eggs
• 1 1/2 cups heavy cream
• 1/2 cup whole milk
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• Pinch of ground nutmeg

Instructions

1. Step 1: Preheat oven to 375°F. Line the pie crust with parchment paper and pie weights, then bake for 15 minutes. Remove weights and parchment, and bake for an additional 5 minutes until the crust is dry.
2. Step 2: Cook the bacon in a skillet until crisp, then set aside on paper towels. In the same skillet, cook the diced onion in 1 tablespoon of the bacon fat until soft, about 4 minutes. Crumble the cooked bacon.
3. Step 3: In a bowl, whisk together the eggs, heavy cream, milk, kosher salt, black pepper, and nutmeg until smooth and well combined.
4. Step 4: Spread the crumbled bacon and cooked onion evenly over the pre-baked crust. Sprinkle the shredded sharp cheddar and Gruyère cheeses over the bacon mixture. Pour the egg custard evenly over the fillings.
5. Step 5: Bake the quiche for 35 to 40 minutes until the edges are puffed and the center still has a slight wobble. If the crust browns too quickly, tent with foil to prevent burning.
6. Step 6: Cool the quiche on a wire rack for at least 15 minutes before slicing. Serve warm for the best flavor and texture.

Tips & Variations

• Use a mix of cheeses like fontina or Swiss for a different flavor profile.
• For a crispier crust, chill the pie crust before blind baking.
• Add fresh herbs like thyme or chives to the custard for extra freshness.
• Substitute turkey bacon or omit bacon for a vegetarian version, and add sautéed mushrooms instead.

Storage

Store leftover quiche in an airtight container in the refrigerator for up to 3 days. Reheat slices in a 350°F oven for about 10 minutes or until warmed through to maintain crust flakiness. You can also freeze the baked quiche wrapped tightly for up to 1 month; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a frozen pie crust?

Yes, a frozen pie crust works well—just thaw it according to package instructions before blind baking.

How can I tell when the quiche is done?

The quiche is done when the edges are puffed and golden, and the center has a slight wobble but is mostly set. It will firm up as it cools.

Flaky Bacon and Cheese Quiche Recipe

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4.7 from 125 reviews

This Flaky Bacon and Cheese Quiche combines a buttery deep-dish pie crust with a rich custard filling enhanced by crispy bacon, caramelized onions, and a blend of sharp cheddar and Gruyère cheeses. Baked to golden perfection, it makes a satisfying brunch or light dinner option that’s both savory and comforting.

• Author: lina
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes
• Yield: 6 servings 1x
• Category: Brunch
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Pie Crust

• 1 unbaked 9-inch deep dish pie crust

Main Filling

• 6 slices thick-cut bacon (about 6 oz)
• 1/2 medium yellow onion, finely diced
• 1 cup (4 oz) shredded sharp cheddar cheese
• 1/2 cup (2 oz) shredded Gruyère cheese

Custard

• 4 large eggs
• 1 1/2 cups heavy cream
• 1/2 cup whole milk
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• Pinch of ground nutmeg

Instructions

1. Prepare and Blind Bake Crust: Preheat oven to 375°F (190°C). Line the unbaked pie crust with parchment paper and pie weights to prevent bubbling. Bake for 15 minutes, then remove parchment and weights and bake for an additional 5 minutes until the crust appears dry and set.
2. Cook Bacon and Onions: In a skillet over medium heat, cook the bacon slices until crisp. Set aside on paper towels to drain and crumble once cooled. In the same skillet, use 1 tablespoon of the rendered bacon fat to sauté the finely diced onion until soft and translucent, about 4 minutes.
3. Mix Custard: In a mixing bowl, whisk together eggs, heavy cream, whole milk, kosher salt, black pepper, and a pinch of ground nutmeg until the mixture is smooth and well combined.
4. Assemble Quiche: Evenly spread the crumbled bacon and sautéed onions over the bottom of the pre-baked pie crust. Sprinkle the shredded sharp cheddar cheese and Gruyère cheese evenly on top. Carefully pour the custard mixture over the layered ingredients to fill the crust.
5. Bake Quiche: Place the quiche in the oven and bake for 35 to 40 minutes, or until the edges are puffed and the center is slightly wobbly but mostly set. If the crust browns too quickly, tent the quiche with foil to prevent burning.
6. Cool and Serve: Remove the quiche from the oven and cool on a wire rack for at least 15 minutes to allow it to set further. Slice and serve warm for best flavor and texture.

Notes

• Using a deep-dish crust ensures a generous filling and perfect quiche shape.
• Baking the crust partially before filling prevents sogginess.
• You can substitute Gruyère with Swiss cheese if unavailable.
• Allow quiche to cool slightly before slicing to maintain clean slices.
• Leftovers can be stored covered in the refrigerator for up to 3 days.

Keywords: bacon quiche, cheese quiche, brunch recipe, savory pie, cheddar quiche, Gruyère quiche