bacon and cheddar quiche recipe

Written ByJenny Smyth Posted on
bacon and cheddar quiche recipe
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The Best bacon and cheddar quiche recipe

I’m so glad you’re interested in trying out my bacon and cheddar quiche recipe. This dish has been a staple in our household for years, and it’s always a hit with my family.

The combination of crispy bacon, melted cheddar cheese, and flaky pastry is simply irresistible. I first discovered this recipe when I was looking for a new brunch idea to serve at a family gathering.

It’s perfect for any occasion, whether it’s a holiday meal or just a regular Sunday morning. The best part about this recipe is how easy it is to make – even my kids can help out with the prep work!

As for me, I love that it’s a great way to use up leftover ingredients from the fridge and pantry. Plus, it’s incredibly versatile – you can serve it as a main dish, side dish, or even just slice it up and serve it as a snack.

My family loves this recipe because of the rich flavors and textures it provides. We often have leftovers, which is great because they reheat beautifully for a quick breakfast or lunch on-the-go.

Bacon and Cheddar Quiche

Bacon and Cheddar Quiche

4.5 from 1417 votes

A savory quiche filled with crispy bacon, sharp cheddar cheese, and a creamy egg custard. This classic dish is perfect for brunch or a light dinner, with a buttery, flaky crust that complements the rich filling.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hr 5 mins
Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Crust

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

For the Filling

6 slices bacon
1 cup shredded sharp cheddar cheese
4 large eggs
1 1/2 cups heavy cream
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon ground nutmeg

👨‍🍳Directions

1Preheat the oven to 375°F.
2In a large bowl, whisk together the flour and salt for the crust.
3Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces.
4Sprinkle the ice water over the flour mixture, one tablespoon at a time, stirring with a fork until the dough comes together.
5Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes until firm.
6On a lightly floured surface, roll the chilled dough into a 12-inch circle.
7Gently transfer it to a 9-inch pie dish, pressing it into the bottom and sides.
8Trim the overhang to 1 inch, fold it under, and crimp the edges with a fork.
9Line the crust with parchment paper and fill with pie weights or dried beans.
10Bake for 15 minutes until the edges are lightly golden.
11Remove the parchment and weights, then bake for another 5 minutes until the bottom is dry and set.
12Set aside to cool slightly.
13While the crust bakes, cook the bacon in a frying pan over medium heat for 6 to 8 minutes, turning occasionally, until crispy.
14Transfer to a paper towel-lined plate to drain, then crumble into small pieces.
15Sprinkle the crumbled bacon and shredded cheddar cheese evenly over the bottom of the pre-baked crust.
16In a medium bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg until smooth and well combined.
17Pour the egg mixture over the bacon and cheese in the crust, ensuring it fills evenly.
18Place the quiche on a baking sheet.
19Bake at 375°F for 30 to 35 minutes until the center is just set and a knife inserted near the center comes out clean.
20The top should be lightly golden and puffed.
21Let the quiche cool on a wire rack for 10 minutes before slicing and serving.

🔧Equipment

9-inch pie dish
Mixing bowls
Whisk
Frying pan
Rolling pin
Fork
Baking sheet

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 32g💛Saturated Fat: 18g❤️Cholesterol: 230mg🧂Sodium: 680mg🌾Total Carbs: 18g🥦Dietary Fiber: 1g🍬Sugars: 2g🥩Protein: 16g

📝Notes

For a lighter version, substitute half-and-half for the heavy cream. The quiche can be made ahead and reheated in a 350°F oven for 10 minutes.

Watch Video Of How Bacon and Cheddar Quiche Works

This quiche is always a good idea for any occasion – whether you’re hosting a holiday meal or just need something quick and easy for breakfast on-the-go!

One of the best things about this recipe is how versatile it is – you can serve it hot or cold, sliced up into small pieces or whole as part of a bigger meal.

For storage ideas, simply let your leftovers cool completely before transferring them to an airtight container in the fridge – then reheat as needed.

❓ Frequently Asked Questions About Bacon and Cheddar Quiche

Q1: What type of cheese should I use in this recipe?

A1: You can use any type of cheese you like in this recipe, but I find that cheddar works best because of its sharp flavor and creamy texture. If you want to mix things up, you could also try using Gruyère or Parmesan for added depth of flavor.

Q2: Can I use pre-cooked bacon in this recipe?

A2: While you can use pre-cooked bacon in this recipe, I highly recommend using fresh bacon instead for the best results. The smoky flavor of fresh bacon really makes this dish pop!

Q3: Is this recipe suitable for vegetarians?

A3: Unfortunately, no – this recipe contains bacon, which makes it unsuitable for vegetarians. However, if you’re looking for a vegetarian alternative, you could try substituting the bacon with roasted mushrooms or eggplant instead.

Q4: Can I make this recipe ahead of time?

A4: Yes – one of the best things about this recipe is that it’s super easy to make ahead of time! Simply assemble the filling and cover the pie crust with plastic wrap or aluminum foil before refrigerating or freezing until ready to bake.

Q5: What’s the best way to store leftovers?

A5: To store leftovers safely, make sure to let them cool completely before transferring them to an airtight container in the fridge. You can reheat them in the oven or microwave as needed – just be sure to check their temperature before serving.

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