Bacon Cheddar Quiche

Here is a classic, thoroughly tested recipe for Bacon and Cheddar Quiche. It features a flaky, buttery homemade crust and a rich, savory custard filling, but also includes smart shortcuts.

Bacon Cheddar Quiche

This is the ultimate breakfast or brunch centerpiece. It’s rich, satisfying, and perfect for feeding a crowd.

Yields: One 9-inch quiche (6-8 servings)
Prep time: 20 minutes (plus chilling)
Bake time: 45-55 minutes

Ingredients

For the Crust:

1 ¼ cups all-purpose flour
½ teaspoon salt
½ cup (1 stick) cold unsalted butter, cubed
3-4 tablespoons ice water

OR use a shortcut:

1 refrigerated pie crust, thawed

For the Filling:

6 slices bacon, cooked until crispy and crumbled
1 cup shredded sharp cheddar cheese
⅓ cup finely chopped onion (or 2-3 sliced green onions)
4 large eggs
1 ½ cups heavy cream, half-and-half, or whole milk*
½ teaspoon salt
¼ teaspoon black pepper
⅛ teaspoon ground nutmeg (optional, but classic)

*Heavy cream will yield the richest, creamiest custard. Half-and-half is a great middle ground. Whole milk will make a lighter quiche.

Instructions

1. Make the Crust (if homemade):

In a food processor or large bowl, combine the flour and salt.
Cut in the cold, cubed butter until the mixture resembles coarse crumbs with some pea-sized pieces.
Gradually add ice water, 1 tablespoon at a time, pulsing or mixing with a fork, until the dough just begins to clump together.
Turn the dough out onto a floured surface, shape it into a disk, wrap in plastic, and refrigerate for at least 30 minutes.

2. Par-Bake the Crust:

Preheat oven to 375°F (190°C).
On a floured surface, roll the chilled dough into a 12-inch circle. Carefully transfer it to a 9-inch pie dish. Gently press it in and trim the edges. Crimp as desired.
Line the crust with parchment paper or foil and fill with pie weights or dried beans.
Bake for 15 minutes. Carefully remove the parchment and weights. Prick the bottom with a fork and bake for another 5-8 minutes, until it’s just starting to turn golden. Remove from oven.
Reduce oven temperature to 350°F (175°C).

3. Prepare the Filling & Assemble:

Sprinkle the crumbled bacon, shredded cheddar cheese, and chopped onion evenly over the bottom of the warm, par-baked crust.
In a medium bowl, whisk the eggs, cream, salt, pepper, and nutmeg together until smooth and well-combined.
Slowly and carefully pour the egg mixture over the fillings in the crust.

4. Bake the Quiche:

Place the quiche on a baking sheet (to catch any potential drips) and bake at 350°F (175°C) for 45-55 minutes.
The quiche is done when the center is just set. A knife inserted about 1 inch from the center should come out clean. The top will be a beautiful golden brown.
Let the quiche cool on a wire rack for at least 15-20 minutes before slicing and serving. This allows the custard to set fully.

Chef’s Tips & Variations

Prevent a Soggy Bottom: Par-baking (blind baking) the crust is the single most important step to prevent a soggy bottom.
Keep it Cold: For a flaky homemade crust, the key is to keep the butter and water as cold as possible.
Customize Your Fillings:
- Spinach & Cheddar: Add ½ cup of cooked, squeezed-dry chopped spinach.
- Mushroom & Swiss: Sauté 1 cup of sliced mushrooms with the onion and use Swiss cheese instead of cheddar.
- Ham & Cheese: Substitute the bacon with 1 cup of diced ham.
Make-Ahead: The unbaked quiche can be assembled, covered, and refrigerated overnight. Bake it directly from the fridge, adding 5-10 minutes to the baking time. You can also freeze a baked and cooled quiche for up to 3 months.
Serving: Quiche is delicious warm, at room temperature, or even cold. It pairs wonderfully with a simple green salad or fresh fruit.

Enjoy your delicious, homemade Bacon Cheddar Quiche