Flaky Bacon and Cheese Quiche
This bacon quiche hits all the right notes: a buttery, flaky crust filled with smoky bacon, melty cheese, and a silky egg custard.
It’s my go-to for brunch or an easy weeknight dinner with a side salad. You can make it ahead and reheat slices as you need them.
What Makes This Quiche So Good
The custard stays creamy without being eggy, and the bacon adds just the right amount of salty crunch. I use a mix of sharp cheddar and Gruyère; the sharpness cuts through the richness and the Gruyère melts into little pockets of nutty flavor.
Because it bakes in a deep dish pan, each slice is tall and sturdy, not thin like a tart. Leftovers reheat beautifully, so it works just as well for a lazy Sunday as it does for Tuesday lunch.
Ingredients
- 1 unbaked 9-inch deep dish pie crust: homemade or store-bought, cold
- 6 slices thick-cut bacon (about 6 oz): smoky, not sweet
- 1/2 medium yellow onion: finely diced
- 1 cup (4 oz) shredded sharp cheddar cheese: off the block melts best
- 1/2 cup (2 oz) shredded Gruyère cheese: or Swiss for a milder bite
- 4 large eggs: at room temperature
- 1 1/2 cups heavy cream: for a rich custard, half-and-half works too
- 1/2 cup whole milk: keeps the texture tender
- 1/2 tsp kosher salt: plus more for the onion
- 1/4 tsp black pepper
- Pinch of ground nutmeg: fresh grated if you have it
Variations / Substitutions
- Bacon swap: use the same amount of diced ham or cooked crumbled sausage. The quiche will be equally savory.
- Cheese swap: skip the Gruyère and use all sharp cheddar, or try fontina for a creamier melt.
- Crustless option: grease the pie dish well, skip the crust entirely, and bake the filling 5 minutes less, until just set.
- Add some greens: stir in 1 cup of sautéed spinach or chopped kale (squeezed dry) with the bacon layer.
For a vegetarian version, try my spinach and feta quiche.
How to Make Flaky Bacon and Cheese Quiche
Step 1: Blind Bake the Crust
Preheat the oven to 375°F (190°C). Roll out your pie crust and fit it into a 9-inch deep dish pie pan, crimping the edges. Line the crust with parchment paper and fill with pie weights or dried beans.
Bake for 15 minutes, then remove the weights and paper and bake 5 minutes more until the bottom looks dry and just starts to color. This keeps the crust crisp under the custard.
The crust won’t be fully baked at this stage, just par-baked. That’s exactly what you want so it finishes baking with the filling without getting soggy.
Step 2: Cook the Bacon and Onion
While the crust par-bakes, cook the 6 slices of bacon in a large skillet over medium heat until crisp, about 6 to 8 minutes. Transfer to a paper towel-lined plate, leaving about 1 tablespoon of the rendered fat in the pan.
Add the diced onion to the skillet and cook in the bacon fat until soft and translucent, about 4 minutes. You’re after a little golden color at the edges, but no deep browning.
Crumble the bacon once it’s cool enough to handle. The onion adds just a touch of sweetness that balances the salty bacon; don’t skip it if you can help it.
Step 3: Whisk the Custard
In a large bowl, whisk together the 4 eggs, 1 1/2 cups heavy cream, 1/2 cup whole milk, 1/2 teaspoon salt, 1/4 teaspoon pepper, and a pinch of nutmeg until completely smooth and no streaks of egg white remain.
The mixture should look pale yellow and feel slightly thickened from the cream. A quick taste will tell you if the seasoning is right, but keep in mind the bacon and cheese will add salt, so don’t oversalt now.
I use a combination of cream and milk to get a custard that sets firmly but still feels tender on the tongue. All cream would be too heavy, and all milk can turn watery.
Step 4: Layer the Filling
Scatter the crumbled bacon and cooked onion evenly over the bottom of the par-baked crust. Sprinkle the 1 cup cheddar and 1/2 cup Gruyère on top, then slowly pour the custard over everything.
The cheese will float a bit, but that’s fine. Use a fork to gently nudge any stray bacon pieces so they’re submerged in the custard.
Pouring the custard in evenly helps prevent the top from splitting later. If you rush it, the filling can overflow when you move the pan, so I like to pour half, wait a moment, then add the rest.
Step 5: Bake the Quiche
Carefully transfer the quiche to the preheated oven and bake at 375°F (190°C) for 35 to 40 minutes. The center will still have a slight wobble when you shake the pan gently; it will finish setting as it cools.
The top should be golden brown, with the edges puffed up. If the crust browns too quickly, tent the edges with foil after 20 minutes.
A thermometer inserted in the center should read 165°F to 170°F (74°C) for a perfectly set custard. Don’t overbake, or the texture turns spongy and the top may crack.
Step 6: Cool and Slice
Let the quiche rest on a wire rack for at least 15 minutes before slicing. This gives the custard time to finish setting up so the slices come out clean.
Run a thin knife around the edge, then cut into wedges with a serrated knife. Serve warm or at room temperature, and the filling will be creamy and the crust shatteringly crisp.
Tips for the Best Bacon Quiche
- For the flakiest homemade crust, keep your butter and water ice cold and handle the dough as little as possible. A food processor makes this easy.
- Pre-cook any watery vegetables like mushrooms or spinach before adding them, so the custard doesn’t turn soggy.
- To get clean slices, use a sharp serrated knife and wipe it with a damp towel between cuts. The first piece might be messy, but the rest will look tidy.
- This quiche reheats beautifully: pop a slice in a 350°F oven for 10 minutes and the crust crisps up again.
Bake times by pan type:
| Pan type | Bake time at 375°F (190°C) |
|---|---|
| Deep dish pie pan (9 in) | 35 to 40 minutes |
| Regular pie plate (9 in) | 30 to 35 minutes |
Storing Leftovers
Refrigerate cooled quiche in an airtight container for up to 3 days. You can eat it cold straight from the fridge, but I prefer it warmed. Reheat slices in a 350°F oven for about 10 minutes, or until heated through.
What to Serve With Flaky Bacon and Cheese Quiche
A simple green salad with a sharp vinaigrette cuts through the richness of the custard and bacon. Roasted asparagus or steamed green beans add a fresh, earthy crunch. For a cozier meal, pair a slice with a bowl of tomato soup; the acidity brightens every bite.
Frequently Asked Questions
Can I make this quiche ahead of time?
Yes. Bake it fully, let it cool, then refrigerate overnight. Reheat in a 350°F oven until warmed through, about 15 minutes.
Can I freeze bacon quiche?
Yes. Wrap the baked and cooled quiche tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the fridge and reheat.
My quiche turned out watery, what went wrong?
Excess moisture usually comes from vegetables that weren’t pre-cooked or from underbaking. Make sure the center is just set and any add-ins like onions are softened and dry before layering.
How do I keep the crust from getting soggy?
Blind bake until the base looks dry, and you can brush the hot crust with a thin layer of beaten egg white before adding the filling for an extra moisture barrier.
Flaky Bacon and Cheese Quiche Recipe
Ingredients
Method
- Preheat oven to 375°F. Line crust with parchment and weights, bake 15 minutes, remove weights and bake 5 minutes more until dry.
- Cook bacon until crisp, then set aside. Cook onion in 1 tablespoon bacon fat until soft, about 4 minutes. Crumble bacon.
- Whisk eggs, cream, milk, salt, pepper, and nutmeg until smooth.
- Spread bacon and onion in crust, top with cheeses, and pour custard over evenly.
- Bake 35 to 40 minutes until edges are puffed and center wobbles slightly; tent with foil if crust browns too fast.
- Cool on a rack at least 15 minutes, then slice and serve warm.
