Easy Bacon and Cheese Quiche with Flaky Crust
This bacon and cheese quiche is the kind of dish that feels like a weekend brunch but comes together easily on a Tuesday night.
A flaky, buttery crust holds a silky custard loaded with salty bacon and sharp cheddar. It’s rich without being heavy, and the edges of the cheese get golden and lacy in the oven.
Why This Quiche Always Works
The custard is the star here. I use a mix of heavy cream and whole milk so the filling sets up tender and never rubbery.
The bacon stays crisp even after baking because I cook it first and drain it well. A pinch of nutmeg and a blend of sharp cheddar and Gruyère give it that classic quiche flavor without any fuss.
Ingredients
- 1 1/4 cups all-purpose flour: plus more for dusting
- 1/2 teaspoon salt: for the crust
- 1/2 cup unsalted butter, cold and cubed: keep it cold for flaky layers
- 3 to 4 tablespoons ice water: just enough to bring the dough together
- 8 slices thick-cut bacon: cooked until crisp, then crumbled
- 4 large eggs: at room temperature
- 1 cup heavy cream: full fat
- 1/2 cup whole milk: you can use 2% if needed, but whole makes the creamiest filling
- 1/2 teaspoon salt: for the custard
- 1/4 teaspoon black pepper: freshly ground
- Pinch of ground nutmeg: it wakes up the cheese
- 1 1/2 cups shredded sharp cheddar cheese: about 6 ounces, freshly grated
- 1/2 cup shredded Gruyère cheese: optional, but adds depth
Variations / Substitutions
- Swap the bacon: use pancetta or cooked ham for a different salty kick.
- Go meatless: sautéed mushrooms and a handful of spinach work well; just cook off any moisture first.
- Change the cheese: sharp cheddar is classic, but fontina or Swiss also melt beautifully.
- Dairy-free crust: use a good quality vegan butter stick and follow the same method.
For a lighter take, try my spinach and feta quiche.
How to Make Bacon and Cheese Quiche
Step 1: Make the Dough
In a large bowl, whisk together the 1 1/4 cups flour and the 1/2 teaspoon salt. Add the cold, cubed butter and work it in with a pastry cutter or your fingertips until the mixture looks like coarse meal with some pea-sized butter bits. Drizzle in 3 tablespoons ice water and stir with a fork until the dough starts to clump; add another tablespoon of water if it feels dry.
The dough should hold together when pressed but not be sticky. Shape it into a disc, wrap in plastic, and chill for at least 30 minutes. This rest gives the gluten a break and makes the crust tender instead of tough.
Step 2: Blind Bake the Crust
Preheat your oven to 375°F (190°C) while the dough chills. On a floured surface, roll the dough into a 12-inch circle and fit it into a 9-inch pie dish. Trim the overhang to about 1 inch, then fold it under and crimp the edges. Prick the bottom all over with a fork. Line with parchment paper and fill with pie weights or dried beans. Bake for 20 minutes, then remove the weights and parchment.
The crust should look set and lightly golden at the edges. This blind bake keeps the bottom from turning soggy once the custard goes in.
Step 3: Cook the Bacon
While the crust bakes, cook the 8 bacon slices in a skillet over medium heat until crisp, about 8 minutes. Transfer to a paper towel-lined plate and let cool completely, then crumble into small pieces. Reserve 2 tablespoons of the crumbles for the top if you like a bit of crunch in every bite.
Draining the bacon well on paper towels means it stays crispy even after an hour in the oven.
Step 4: Whisk the Custard
In a medium bowl, whisk together the 4 eggs, 1 cup heavy cream, 1/2 cup whole milk, 1/2 teaspoon salt, 1/4 teaspoon pepper, and the pinch of nutmeg. Beat until smooth and a little frothy, but not so much that you whip in tons of air.
A uniform mixture here prevents streaky eggs in the finished quiche. Taste the custard now and adjust the salt if your bacon was very salty.
Step 5: Fill, Bake, and Slice the Quiche
Scatter the crumbled bacon and all of the cheddar and Gruyère evenly over the blind-baked crust. Pour the custard slowly over the top; the cheese and bacon will settle into place. Sprinkle the reserved bacon crumbles on top if you saved them. Bake at 375°F (190°C) for 30 to 35 minutes, until the center is just set and a knife inserted an inch from the edge comes out clean. The very center should still jiggle gently.
Let the quiche cool on a wire rack for 10 minutes. The custard will finish setting as it sits. Slice into wedges and serve warm. The first cut reveals the flaky crust, ribbons of bacon, and a tender, creamy interior.
How to Get a Flaky Crust and Creamy Filling
- Cold butter and ice water are non-negotiable. If the kitchen is warm, chill your flour and bowl for 10 minutes before starting.
- Don’t overwork the dough. Stop mixing as soon as it holds together; visible butter streaks in the dough are a good sign.
- Cover the edges of the pie crust with a foil ring after the first 15 minutes of the final bake if they brown too quickly.
- Bake until the center wobbles like Jell-O, not liquid. Overbaking makes the custard weep and turn spongy.
- Let the quiche rest for at least 10 minutes before slicing. It firms up and cuts cleanly.
Bake times by pan material:
| Pan Material | Bake Time (blind) | Bake Time (filled) |
|---|---|---|
| Glass pie dish | 20 mins | 35-40 mins |
| Dark metal pan | 18 mins | 30-35 mins |
| Ceramic dish | 22 mins | 35-40 mins |
Storing Leftover Quiche
- Refrigerate: Cover leftover quiche tightly and store in the fridge for up to 3 days. The crust will soften slightly, but it still tastes great.
- Reheating: Warm slices in a 300°F (150°C) oven for 10 to 12 minutes, or pop them in an air fryer at 300°F (150°C) for 5 minutes. This recrisps the bottom a bit.
What to Serve With Bacon and Cheese Quiche
A bright, crisp salad cuts through the richness. I like a simple arugula salad with lemon vinaigrette. Roasted asparagus or green beans with a squeeze of lemon are also perfect, their slight bitterness balances the salty bacon and cheese. If you’re serving it for brunch, fresh fruit on the side rounds out the plate.
Frequently Asked Questions
Can I use all milk instead of cream?
You can, but the custard won’t be as silky. I’d recommend using at least half cream for that classic quiche texture.
Can I make this quiche ahead of time?
Yes. Bake it completely, cool, and refrigerate overnight. Reheat covered at 300°F (150°C) until warmed through, about 20 minutes.
Can I freeze bacon and cheese quiche?
Yes. Wrap the cooled quiche in plastic and then foil. Freeze for up to 2 months. Thaw overnight in the fridge and reheat.
My quiche puffed up a lot in the oven. Is that okay?
A slight puff is normal, and it will settle as it cools. If it puffs dramatically like a soufflé, your oven may be running a bit hot. Reduce the temperature by 25°F next time.
Do I really need to blind bake the crust?
For a custard-based quiche, yes. Without blind baking, the bottom crust will be a soggy, raw mess. It’s a step that takes a few extra minutes but makes all the difference.
Bacon and Cheese Quiche Recipe
Ingredients
Method
- Whisk flour and first salt in a bowl. Cut in cold butter until pea-sized bits remain. Stir in ice water until dough forms. Shape into a disc, wrap, and chill 30 minutes.
- Preheat oven to 375°F (190°C). Roll dough to a 12-inch circle, fit into a 9-inch pie dish, crimp edges, and prick bottom. Line with parchment and weights; blind bake 20 minutes. Remove weights and parchment.
- Cook bacon in a skillet over medium heat until crisp. Drain on paper towels and crumble. Reserve 2 tablespoons for topping if desired.
- Whisk eggs, cream, milk, second salt, pepper, and nutmeg until smooth.
- Scatter bacon and cheeses in crust. Pour custard over top and sprinkle reserved bacon. Bake 30 to 35 minutes until center is just set. Cool 10 minutes, slice, and serve.
