cheese and bacon quiche recipe

Written BySheba G Updated On
cheese and bacon quiche recipe
Jump to Recipe Jump to Video Print Recipe
Table of Contents▼

The Best cheese and bacon quiche recipe

I’ve always been a fan of quiche, and this cheese and bacon quiche recipe is a staple in my household. It’s a classic dish that’s easy to make and always a hit with my family.

The combination of melted cheese, crispy bacon, and flaky pastry is a match made in heaven. I love how versatile this recipe is – it’s perfect for breakfast, brunch, or even dinner.

Plus, it’s a great way to use up leftover ingredients and reduce food waste. My kids adore helping me in the kitchen, and this recipe is one of their favorites.

They love getting involved with the crust-making process, and who can resist the allure of melted cheese? As for me, I appreciate how this recipe is relatively healthy compared to other quiche recipes out there.

The addition of spinach adds an extra dose of nutrients, making it a great option for busy weeknights or special occasions. I’ve served this quiche at countless gatherings and potlucks, and it never fails to impress.

Whether you’re looking for a comforting breakfast or a show-stopping centerpiece for your next dinner party, this cheese and bacon quiche recipe is sure to please.

Cheese and Bacon Quiche

Cheese and Bacon Quiche

4.6 from 780 votes

A savory quiche filled with melted cheese and crispy bacon. Perfect for breakfast, brunch, or a light dinner.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time65 mins
Servings: 8Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Pie Crust

1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed
4-5 tablespoons ice-cold water

For the Quiche Filling

6 large eggs
1 1/2 cups heavy cream
1/2 teaspoon salt
1/4 teaspoon black pepper
8 oz bacon, cooked and crumbled
1 1/2 cups shredded cheddar cheese

👨‍🍳Directions

1Preheat the oven to 425°F (220°C).
2In a large mixing bowl, combine flour and salt.
3Add the cubed, cold butter and mix using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4Gradually add ice-cold water, one tablespoon at a time, mixing just until the dough comes together.
5Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
6Roll out the chilled dough on a lightly floured surface until it is about 1/8 inch thick.
7Transfer the dough to a 9-inch pie dish, pressing it into the sides and bottom.
8Trim any excess dough from the edges.
9Line the crust with parchment paper and fill it with pie weights or dried beans.
10Bake for 15 minutes, then remove the parchment and weights, and bake for an additional 10 minutes, or until the crust is lightly golden.
11Remove from the oven and set aside.
12In a large mixing bowl, whisk together eggs, heavy cream, salt, and black pepper until well combined.
13Stir in the crumbled bacon and shredded cheddar cheese.
14Pour the egg mixture into the pre-baked pie crust.
15Return the quiche to the oven and bake at 350°F (175°C) for 35-40 minutes, or until the edges are set and the center is still slightly jiggly.
16This is a visual sign of doneness.
17Remove the quiche from the oven and let it cool for 10-15 minutes before slicing.
18This allows the quiche to set properly and makes it easier to serve.
19Serve warm or at room temperature, and enjoy your cheese and bacon quiche.

🔧Equipment

Mixing bowl
Pie dish
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 28g💛Saturated Fat: 16g❤️Cholesterol: 155mg🧂Sodium: 650mg🌾Total Carbs: 12g🥦Dietary Fiber: 1g🍬Sugars: 1g🥩Protein: 14g

📝Notes

Tips: For a spicier quiche, add diced jalapeños or red pepper flakes to the filling. You can also experiment with different types of cheese, such as Swiss or Gruyère, for a unique flavor twist.

This cheese and bacon quiche recipe is an absolute winner in my book. Not only does it taste amazing straight from the oven, but it also re-heats beautifully for future meals or gatherings.

For storage purposes, let it cool completely before transferring it to an airtight container; refrigerate for up to 3 days or freeze for up to 2 months. When reheating, simply wrap it in foil and bake at 350°F (175°C) until warmed through.

❓ Frequently Asked Questions About Cheese and Bacon Quiche

Q: Can I use different types of cheese in this recipe?

A: While I prefer using cheddar and mozzarella for their sharp flavor and creamy texture, you can experiment with other cheeses like parmesan or feta if you’d like. Just keep in mind that the flavor profile will change slightly.

Q: What’s the deal with the pastry crust? Do I need to chill it?

A: Yes, chilling the crust is essential to prevent it from shrinking during baking. Make sure to let it rest in the fridge for at least 30 minutes before rolling it out.

Q: Can I make this quiche ahead of time?

A: You can prepare the filling up to a day in advance, but assemble and bake it just before serving for optimal results.

Q: Why do you recommend using fresh spinach instead of frozen?

A: Fresh spinach provides better texture and flavor compared to frozen spinach, which can be soggy and bland. If you only have frozen spinach on hand, thaw it first before using.

Q: Is there a way to make this recipe more substantial?

A: Add some diced ham or cooked sausage to the filling for an extra protein boost.

Q: Can I use pre-made pie crusts instead of making my own?

A: While pre-made pie crusts can save time, homemade crusts yield better results due to their flaky texture.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

Similar Posts