There’s nothing quite like the smell of a freshly baked quiche coming out of the oven — buttery crust, smoky bacon, and melted cheese all wrapped up in a creamy, custardy filling. This Bacon and Cheese Quiche is one of those timeless recipes that works for any occasion: breakfast, brunch, lunch, or even a light dinner with salad and wine.
It’s simple, elegant, and endlessly adaptable — the kind of dish that makes you feel like you’re serving something special without a lot of fuss.
Why You’ll Love This Bacon and Cheese Quiche:
- It has a rich, savory flavor, and there is smoky bacon and melty cheese in every bite.
- It is easy to make ahead! Bake it now, and reheat it later. That makes it the perfect recipe to make when hosting.
- It’s classic comfort food that everyone seems to love.
- This version is a bit richer than my Summer Vegetable Quiche, but equally versatile for breakfast, lunch, or dinner.
Ingredients Needed:
- Eggs: Use large eggs.
- Bacon: We’re using regular bacon for this recipe. I recommend using applewood smoked bacon. It will be cooked crisp to perfection!
- Cheeses: I use Swiss and extra-sharp cheddar for this quiche. The extra-sharp part is important. It really adds a deep flavor to the quiche.
- Pie Crust: We’re using a store bought pie crust for this recipe.
- Cream: This is used to create a silky egg custard filling. Don’t sub milk- it won’t be creamy enough.
- Green Onions: These are baked into the custard.
- Seasonings: You’ll need salt, ground red pepper, ground white pepper and ground nutmeg.
- Prefer a lighter twist? Try my Quiche with White Wine and Shallots for a delicate, savory flavor.
How to make a Bacon and Cheese Quiche:
The complete, printable recipe is in the recipe card at the end of this post. Here’s a brief overview.
The crust is placed into the pie plate and the edges crimped. It’s baked for just a few minutes, then topped with green onions, bacon, cheese, eggs, whipping cream, salt, red and white peppers and nutmeg. More cheese is added on top! Then it’s baked again until puffed and golden. Your kitchen will smell amazing.
Recipe Tips
- I prefer not to use thick-cut bacon for this recipe. The pieces are too chunky and hard.
- If you prefer to make your own pie crust (rather than using store bought), that’s fine. I really like the crust that I use for my mushroom and goat cheese quiche recipe.
- You can also add in some sauteed spinach.
Substitution Ideas:
- Substitute pancetta, turkey bacon or ham for the bacon.
- Other excellent cheese pairings for this bacon and cheese quiche are Gruyere and Parmesan or Gruyere and White Cheddar.
- Substitute caramelized onions for the green onions (or some sauteed red onions).
What to serve with quiche:
Serve bacon and cheese quiche warm or at room temperature with a glass of sparkling wine or a light rosé for dinner and an arugula salad with lemon vinaigrette.
Or serve quiche with fruit salad or potatoes for brunch.
This Bacon and Cheese Quiche is one of those classic, can’t-miss recipes that’s perfect for any meal of the day. With its flaky crust, smoky bacon, and creamy filling, it’s easy enough for a weekday breakfast but special enough for brunch guests. It’s proof that simple ingredients — when done right — make the best comfort food.
If you fall in love with this, then Quiche Lorraine and Bagel Quiche are next on your must-make list!
Bacon and Cheese Quiche
Ingredients
- ½ 15-ounce package (1 crust) refrigerated pie crust (or make your own)
- 8 slices bacon, cut into ½-inch pieces
- 4 whole green onions, chopped
- 1 cup (4-ounces) shredded Swiss cheese, divided
- 1 cup (4-ounces) sharp cheddar cheese, divided
- 6 large eggs
- 1 cup whipping cream
- ¼ teaspoon salt
- ⅛ teaspoon ground red pepper
- ⅛ teaspoon ground white pepper
- ⅛ teaspoon ground nutmeg
Instructions
- Preheat oven to 400°F.
- Let the pie crust come to room temperature (about 15 minutes) and roll out slightly to make the round a little bit larger. Fit into a 9-inch pie plate, fold the edges under and crimp. Poke several holes in the bottom and sides of the crust with a fork. Bake for 7 minutes; remove from oven. Reduce the oven temperature to 350°F.
- Cook the bacon pieces in a large skillet until crisp. Drain on paper towels. Sprinkle the green onions, bacon, ½ cup of Swiss cheese, and ½ cup of cheddar cheese into the baked crust.
- Whisk together the eggs, whipping cream, salt, peppers and nutmeg. Gently, pour into the crust; sprinkle with the remaining Swiss and cheddar cheeses.
- Bake 35 to 40 minutes or until set. Let stand for about 10 minutes before slicing.
Notes
- If you can find applewood smoked bacon, it makes a world of difference in the flavor of this quiche – completely delicious.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this today for breakfast and it is very good! I used a frozen pie crust because pie crusts and I are incompatible! I’m saving this recipe for the next time I do this!
This was a winner! I did have to cook about an additional 20 minutes. Maybe it’s my oven?
I’ve been making quiche for years. I prefer to make mine the night before and then refrigerate and serve the next day. I find the flavors are much better the next day. Serve at room temp or you can heat it up whatever you choose. I would also say you can use crab meat (not imitation) grilled chicken or diced ham in place of the bacon just for variation. YUMMY
Could this possibly be made ahead, frozen and reheated successfully, and how? Thank you.
Here is what I found on Google: To freeze quiche after baking: Tray-freeze; then wrap with freezer paper, heavy-duty aluminum foil, or slide it into a freezer bag. Seal, label and freeze up to two months. Do not thaw before reheating. Unwrap and bake in a 350 degree F. oven for 20 to 25 minutes, or until heated through.
Nutmeg seems like an odd ingredient in this recipe. Can you taste the nutmeg and does it have a spice flavor?
it’s common to see a sprinkle of nutmeg in an egg dish- just adds a tiny bit of flavor. You likely wouldn’t be able to point out at all the flavor of nutmeg.
would it be ok to use milk instead of whipping cream? My mom usually makes her quiches with milk and I would like to try to cut the calories from the heavy whipping cream. Thanks!
Since your Mom uses milk for quiches, I’d go ahead and give it a try (but I haven’t tried it myself, so I cannot say for sure).
I’ve never actually made a quiche before, but I think that is going to have to change after seeing this. Thanks for the recipe!
Wow… I can only hope I’m lucky enough to eat something this divine on mom’s day!