Can you imagine walking into a kitchen filled with the enticing aroma of crispy bacon mingling with the buttery scent of a freshly baked quiche? It’s the perfect way to draw in anyone nearby, making them ready to dig into a rich, warm slice. Bacon and cheese quiche is more than just a meal; it’s a wholesome dish that marries the flavors of savory bacon, creamy cheese, and fluffy eggs—all encased in a flaky pie crust. Whether served at brunch gatherings or enjoyed as a weeknight dinner, this dish hits the spot.
What sets this quiche apart is its delightful combination of flavors and textures. It effortlessly transitions from a comforting breakfast to a satisfying lunch or dinner option. Plus, you can whip it up quickly, making it a convenient choice for busy weeknights or last-minute guests. If you’re craving a delicious and satisfying dish that will please everyone at the table, look no further than this bacon and cheese quiche.
Why Make This Recipe
The appeal of bacon and cheese quiche goes beyond its fantastic flavor. First, it’s incredibly adaptable. You can toss in any leftover vegetables or adjust the cheese used based on your preference. This means you can cater to different tastes, accommodating family and friends with ease.
Second, this dish is a true crowd-pleaser. Its rich flavors and hearty ingredients make it a sure hit for brunch, lunch, or dinner. Once you serve it on the table, expect compliments and empty plates!
Lastly, it’s budget-friendly. With simple ingredients and the ability to make multiple servings, this quiche makes for an excellent economical meal option that doesn’t skimp on flavor.
How to Make Bacon and Cheese Quiche
Ingredients
- 1 pie crust
- 6 large eggs
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1 cup cooked and crumbled bacon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
Directions
Preheat your oven to 375°F (190°C). This ensures the quiche bakes evenly and the crust becomes golden brown.
Fit the pie crust into a 9-inch pie dish, making sure it covers the sides well. Prick the bottom with a fork to prevent bubbling during baking.
In a large bowl, whisk together your eggs, milk, salt, black pepper, garlic powder, and onion powder until the mixture is frothy. This should take about 2-3 minutes, ensuring all ingredients are well combined.
Gently fold in the shredded cheddar cheese and the crumbled bacon, making sure not to deflate the egg mixture.
Pour the egg-bacon-cheese mixture into the prepared pie crust, ensuring even distribution.
Bake in your preheated oven for 35-40 minutes. You’ll know it’s done when the center is set and the top is golden brown—look for a gentle jiggle in the center, not too wobbly.
Once baked, let the quiche cool for a few minutes before slicing. This gives it a chance to set further, making it easier to serve.
How to Serve Bacon and Cheese Quiche
For the best experience, serve the bacon and cheese quiche warm or at room temperature. A simple garnish of fresh herbs, such as parsley or chives, can add a lovely touch of color. Pair it with a crisp green salad or fresh fruit to balance out the flavors, along with a refreshing drink like iced tea or a light mimosa. Whether it’s for brunch, lunch, or dinner, this quiche can hold its own and shines best when accompanied by friends and family.
How to Store Bacon and Cheese Quiche
To store your leftover bacon and cheese quiche, place it in an airtight container in the refrigerator, where it will stay fresh for about three to four days. If you find yourself with more quiche than you can eat, you can freeze it. Wrap individual slices tightly in plastic wrap or foil and place them in a freezer-safe container. It can last up to two months in the freezer. When you’re ready to enjoy some again, thaw it in the refrigerator overnight and reheat it either in the oven at 350°F or in the microwave on medium power for a few minutes.
Tips to Make Bacon and Cheese Quiche
- Use room temperature eggs: They whisk up fluffier, contributing to a lighter quiche.
- Pre-cook your bacon: This eliminates excess grease that could make your quiche soggy.
- Don’t overmix: When combining ingredients, fold gently to maintain a fluffy texture rather than deflating the eggs.
- Experiment with cheese: While cheddar is classic, a mix of gruyere or pepper jack can add unique flavors.
- Add vegetables: Spinach, diced peppers, or mushrooms can enhance the dish, making it heartier and healthier.
- Check doneness: Use a toothpick in the center; it should come out clean—this avoids a runny quiche.
- Let it cool: Allow the quiche to sit for a bit after baking; this helps it set and makes slicing easier.
- Make ahead: Prepare the filling ahead of time and store it in the fridge for up to 24 hours before baking for quick assembly.
- Reheat gently: To maintain texture, always reheat at lower temperatures rather than using high heat.
- Use a glass pie dish: It helps gauge the crust’s doneness better.
Variations
Garden Delight Quiche: Add seasonal vegetables like zucchini, tomatoes, and bell peppers for a veggie-packed option. This makes for a vibrant dish that is as nourishing as it is delicious.
Spicy Bacon and Cheese Quiche: Incorporate diced jalapeños or sliced chili peppers to give your quiche a kick. The added heat complements the creamy cheese beautifully!
Herb-Infused Quiche: Mix fresh herbs like thyme, basil, or dill into the egg mixture. This elevates the flavor profile and brings a fresh aroma to your meal.
Mushroom and Swiss Quiche: Swap out the bacon for sautéed mushrooms and replace cheddar with Swiss cheese for an earthy twist. The result is a comforting quiche that’s perfect for cooler days.
Smoked Salmon Quiche: Celebrate special occasions with smoked salmon, cream cheese, and a touch of dill. This luxurious variation feels indulgent and sophisticated, perfect for brunch gatherings.
FAQs
Can I make this ahead of time?
Absolutely! You can prepare the quiche the night before and store it in the refrigerator. Simply bake it in the morning or warm it up for dinner. This helps develop the flavors, and it’s perfect for meal prep!
How do I store leftovers?
Leftovers can be kept in an airtight container in the refrigerator for about 3-4 days. For longer storage, you can freeze individual slices.
Can I freeze this dish?
Yes, bacon and cheese quiche freezes quite well. Wrap slices tightly in plastic wrap and place them in a freezer-safe bag. When ready to enjoy, thaw in the refrigerator and reheat gently.
What can I substitute for bacon?
If you’re looking for alternatives, consider cooked sausage, ham, or chopped veggies for a vegetarian version. For a smoky flavor, use smoked cheese or liquid smoke in your egg mixture.
How do I prevent the crust from getting soggy?
Pricking the crust before baking helps prevent bubbling and sogginess. Baking the crust slightly before adding the filling can also help, giving it more structure.
Is this gluten-free?
To make a gluten-free version, use gluten-free pie crust or a crustless quiche. The filling remains the same, but it opens up more options for those with dietary restrictions.
How do I know when it’s done?
The quiche is done when the center is set (not jiggly) and begins to puff up, and the top is golden. A toothpick inserted in the center should come out clean.
Can I double/halve this recipe?
Yes, feel free to adjust the quantities according to your needs. Doubling is great for larger gatherings, and halving works well if you just want a small portion!
Bacon and Cheese Quiche
Ingredients
Method
- Preheat your oven to 375°F (190°C).
- Fit the pie crust into a 9-inch pie dish, making sure it covers the sides well. Prick the bottom with a fork to prevent bubbling during baking.
- In a large bowl, whisk together your eggs, milk, salt, black pepper, garlic powder, and onion powder until frothy (about 2-3 minutes).
- Gently fold in the shredded cheddar cheese and crumbled bacon.
- Pour the egg-bacon-cheese mixture into the prepared pie crust.
- Bake for 35-40 minutes or until the center is set and the top is golden brown.
- Let the quiche cool for a few minutes before slicing.