Breakfast & Brunch
This delicious quiche recipe with bacon and cheddar cheese brings a crispy crust and smoky-savory filling to your breakfast table for restaurant-quality results at home. The secret lies in a perfectly pre-baked crust that stays golden and flaky while supporting a rich, cheesy filling studded with crispy bacon.
I’ve tested countless variations, and this method ensures the crust doesn’t turn soggy while the filling sets just right—no rubbery centers here.
The beauty of this recipe is its balance: the sharp tang of cheddar cheese cuts through the smokiness of the bacon, while the eggs bind everything into a cohesive, protein-packed dish.
You’ll need just 15 minutes of prep time before baking, making it ideal for weekend brunches or meal prep ahead. The key steps—properly browning the bacon, pre-baking the crust, and timing the egg mixture—are simple but critical for that foolproof texture.
What you’ll end up with is a quiche that’s crispy on the edges, tender in the middle, and packed with flavor in every bite. The golden crust contrasts beautifully with the creamy, cheesy filling, while the bacon adds a satisfying crunch.
This isn’t just breakfast—it’s a meal that feels special enough for any occasion, whether served with a fresh salad or crusty bread.
Once you master this technique, you can easily swap in spinach, mushrooms, or jalapeños for variations. Let’s get started on creating your perfect quiche—crispy, savory, and impossible to resist.
Ingredients for quiche recipe with bacon and cheddar cheese
Crispy crust, smoky bacon, and sharp cheddar—just 13 ingredients for restaurant-quality quiche at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Store-Bought Pie Crust 🥧 | 1 sheet | Unbaked, refrigerated or frozen |
| Bacon 🥓 | 8 oz | Thick-cut, chopped into small pieces |
| Sharp Cheddar Cheese 🧀 | 1 ½ cups | Shredded, block preferred |
| Large Eggs 🥚 | 4 whole | Room temperature for best blending |
| Heavy Cream 🥛 | 1 cup | Full-fat for creaminess |
| Whole Milk 🥛 | ½ cup | Warmed slightly for smooth blend |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
| Garlic Powder 🧄 | ½ tsp | For subtle depth |
| Onion Powder 🧅 | ½ tsp | Enhances savory notes |
| All-Purpose Flour 🌾 | 1 tbsp | For thickening egg mixture |
| Unsalted Butter 🧈 | 1 tbsp | For greasing pie dish |
| Egg Wash 🥚 | 1 whole | 1 egg beaten with 1 tsp water |
The crust makes or breaks this. Pillsbury refrigerated crust is my go-to—it’s foolproof and stays crispy. If you’re using frozen, thaw it in the fridge overnight. For extra crispiness, brush the pre-baked crust with a thin layer of melted butter before adding filling. Thick-cut bacon gives the best texture—chop it small so it cooks through without burning. I always grab the Oscar Mayer thick-cut at the grocery store because it’s consistent, but any quality brand works. The cheddar? Sharp, block-style melts the best—avoid pre-shredded unless it says 'melts well' on the package.
No sharp cheddar? Medium cheddar plus a pinch of cayenne gets you close. Short on eggs? Add 2 tbsp cream cheese to the filling for extra richness. The heavy cream and milk combo gives a silky texture—skip the milk if you prefer a lighter filling. For the spices, garlic powder and onion powder are non-negotiable—they round out the smokiness of the bacon. Prefer fresh garlic? Add 1 tsp minced garlic to the filling. The egg wash? Don’t skip it—it gives that golden finish on the crust.
This quiche reheats beautifully—just 10 minutes at 350°F to warm through. Store leftovers in an airtight container for 4 days in the fridge. For meal prep, slice and freeze portions for up to 2 months. I always bake an extra crust—it freezes perfectly for future fillings. The filling can be prepped ahead and kept in the fridge for 1 day before baking, which is a lifesaver on busy mornings.
Why You'll Love This Recipe
- No-Fuss Assembly: I swear by the store-bought crust here—no rolling, no stress, just press and bake. The bacon cooks in the same pan while you whisk eggs and cream, so by the time the crust’s golden, your filling’s ready to go.
- Salty-Savory Magic: That sharp cheddar? It melts into gooey perfection while the bacon adds smoky crunch. The heavy cream makes it rich without being heavy, and honestly, the first bite is always the best.
- Weeknight Hero: This is my go-to when I’m feeding the family but don’t want to slave over dinner. Slice it for breakfast, pack it for lunch, or serve it cold—it’s always a hit, even with picky eaters.
- Leftovers That Work: Make one, eat half, and the rest stays fresh for days. The crust stays crisp, the cheese doesn’t get rubbery, and it reheats like a dream—no sad, soggy quiche here.
Step-by-step instructions for quiche recipe with bacon and cheddar cheese
Here's how to create a quiche with a perfectly crispy crust and rich, smoky-savory filling.
Prepare the Bacon and Preheat the Oven
Line a baking sheet with parchment paper and spread the 8 ounces bacon in a single layer. Cook over medium heat in a skillet until golden brown and crispy, about 8-10 minutes. Drain the bacon on paper towels, reserving 2 tablespoons of the bacon fat in the skillet.
While the bacon cooks, preheat your oven to 375°F. This temperature ensures the crust gets crispy without burning while the filling cooks through evenly. I like to preheat for 10 minutes to make sure the oven is fully ready when the quiche goes in.
Assemble the Crust and Filling Ingredients
Press the 1 sheet store-bought pie crust into a 9-inch pie dish, making sure to trim any excess dough hanging over the edges. Prick the bottom with a fork to prevent air bubbles. Melt the 1 tablespoon unsalted butter in the skillet with the reserved bacon fat, then spread this mixture evenly over the crust.
In a large bowl, whisk together the 4 whole large eggs, 1 cup heavy cream, 0.5 cup whole milk, 0.5 teaspoon salt, 0.25 teaspoon black pepper, 0.5 teaspoon garlic powder, and 0.5 teaspoon onion powder until smooth. Sprinkle the 1.5 cups shredded sharp cheddar cheese and crispy bacon evenly over the crust, then pour the egg mixture on top. Use a spatula to gently swirl the filling, creating a marbled effect.
Bake Until Golden and Set
Place the quiche on the middle rack of your 375°F oven and bake for 40-45 minutes. You'll know it's done when the top is golden brown and the center is just set—no longer jiggly. If the edges start to brown too quickly, cover them loosely with aluminum foil after 20 minutes to prevent burning.
Here's the thing—don't open the oven door during the last 15 minutes of baking. The sudden temperature drop can cause the quiche to sink or develop a soggy top. Instead, rely on the golden brown color and the fact that the center should be just firm to the touch.
Rest and Serve for Maximum Crispiness
Remove the quiche from the oven and let it rest for 10-15 minutes before slicing. This resting time allows the filling to fully set and the juices to redistribute, ensuring each slice is creamy and rich. I know it's tempting to dig in right away, but trust me—waiting makes all the difference.
Before serving, brush the top with the 1 whole egg wash (1 egg beaten with 1 teaspoon water) and return it to the oven for 2-3 minutes to give it an extra-glossy finish. Slice into 6 equal wedges and serve warm with a side of fresh greens or crusty bread.
Pro Tips For Making Quiche Recipe With Bacon And Cheddar Cheese
- CRISP THE CRUST FIRST: Bake the pie crust alone for 8–10 minutes at 375°F before adding filling—it prevents a soggy bottom and gives that buttery crunch you actually want. I used to skip this, and the crust always turned to mush under the wet filling.
- COOL THE BACON: Let cooked bacon cool completely before crumbling it into the quiche mixture, or it’ll render fat and make your custard greasy. I learned this the hard way when my first attempt ended up looking like a bacon oil slick.
- SALT THE CREAM: Season the heavy cream with a pinch of salt and a crack of black pepper before mixing it with eggs—it balances the sharp cheddar and cuts through the richness. I was skeptical until I tried it; now I can’t imagine skipping it.
- USE A THERMOMETER: Take the quiche out when the center reaches 165°F—it’s done without overcooking the edges. My first attempts always had dry tops or runny centers until I started trusting the thermometer instead of guessing.
Troubleshooting your quiche recipe with bacon and cheddar cheese
Soggy Crust Fix
If your crust turns soggy, it’s usually from steam buildup during baking. To prevent this, I always pre-bake the crust for 8-10 minutes at 375°F before adding the filling. Poke the bottom with a fork to release air, then place a pie weight or dried beans inside while pre-baking.
This creates a sturdy base that won’t absorb moisture. If you forget, try baking the quiche on the lower oven rack for the first 15 minutes to let excess steam escape. 💫
Egg Mixture Too Thin
A runny filling often means the egg mixture wasn’t thick enough. The 1 tablespoon all-purpose flour in the recipe is key—it helps stabilize the custard. If yours is still too thin, whisk in 1 extra tablespoon flour and let it sit for 5 minutes to thicken.
For extra insurance, I sometimes add 1 tablespoon cornstarch to the mix. Avoid overmixing once the flour is added, or you’ll create lumps. 🥚
Bacon Too Greasy
Excess bacon fat can make the filling greasy and cause the crust to turn oily. Drain the bacon thoroughly on paper towels and reserve only 2 tablespoons of fat for greasing the crust.
If the filling still looks too rich, sprinkle 1 tablespoon cornstarch over the cheese layer before adding the eggs. This absorbs excess moisture and fat, keeping the texture creamy but not greasy. 🥓
Undercooked Center
An undercooked center usually means the quiche didn’t bake long enough or the oven wasn’t hot enough. Increase the bake time by 5-10 minutes and check the internal temperature with an instant-read thermometer—it should reach 165°F.
If your oven runs hot, reduce the temperature to 350°F for the last 10 minutes of baking. For extra insurance, I sometimes place a small baking dish of water on the lower rack to add moisture and help the filling set evenly. 🌡️
Cheese Not Melting
If your cheddar stays in chunks, it’s likely not hot enough. Spread the cheese evenly over the crust and pour the egg mixture directly on top—this traps heat and helps it melt.
For stubborn cheese, sprinkle 1 tablespoon grated Parmesan over the top before baking; it melts faster and adds depth. Avoid pre-shredded cheese unless labeled "melts well," as anti-caking agents can prevent proper melting. 🧀
Filling Spills Over
An overflowing quiche is usually from too much filling or an overfilled crust. Measure your ingredients precisely—the recipe is designed for a 9-inch pie dish. If you’re worried, press the crust slightly higher on the edges to create a lip.
For extra security, chill the assembled quiche in the fridge for 15 minutes before baking to help the filling settle. If it still overflows, use a serrated knife to trim excess filling before baking. 🔪
Nutrition facts
Frequently asked questions
Can I use a different type of cheese instead of sharp cheddar?
For a milder flavor, try monterey jack or gruyère, which melt beautifully. If you want extra tang, add ½ teaspoon smoked paprika to your cheese. Avoid pre-shredded cheeses unless labeled "melts well" – the anti-caking agents can make the texture grainy.
How do I make this quiche ahead of time?
Assemble the quiche (without baking) up to 24 hours ahead and refrigerate. Bake straight from the fridge by adding 5-10 extra minutes to the baking time. For leftovers, store in an airtight container for 4 days or freeze slices for up to 2 months. Reheat individual portions at 350°F for 10 minutes to restore crispiness.
Why did my crust get soggy even though I pre-baked it?
Steam from the filling is the usual culprit. For extra protection, place ½ cup dried beans or pie weights on the pre-baked crust before adding filling, then remove them before pouring the egg mixture. Another trick: Bake the quiche on the lower oven rack for the first 15 minutes to let steam escape.
Can I make this quiche without a store-bought crust?
Yes! Use a homemade pie crust or even a pre-cooked puff pastry for extra flakiness. For a quick shortcut, press 1 cup crushed cornflakes or graham crackers mixed with 2 tbsp melted butter into the dish as a crust. Bake for 5 minutes before adding filling to set the base.
What's the best way to reheat leftover quiche?
For individual portions, wrap slices in foil and warm at 350°F for 10-12 minutes until heated through. To reheat the whole quiche, cover with foil and bake at 325°F for 15 minutes, then broil 2-3 minutes for crispy edges. Microwaving works in a pinch (30-second intervals) but makes the crust rubbery.