Bacon Quiche Recipe
Easy bacon and cheddar quiche with flaky crust, creamy eggs, crispy bacon, and sharp cheese. Simple to make and easy to customize.
Servings: 8 slices
Calories: 290kcal
Ingredients
- 1 10-inch pie crust
Filling
- 2 large egg yolks
- 2 whole large eggs
- 1 ½ cups heavy cream
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon freshly ground nutmeg
- ¼ cup grated Cheddar cheese
- ¼ cup grated Parmigiano Reggiano cheese
- 7 slices bacon, cooked crisp and crumbled
- 1 teaspoon chopped green onion
Instructions
Crust:
- Preheat oven to 375 degrees F and place a cookie sheet in oven.
- For homemade or refrigerated dough: Roll the dough so that it's about an inch larger in diameter than your dish. Press the dough into a lightly buttered 9-inch quiche dish. Trim dough as necessary, leaving a 3/4 inch overhang. If using a quiche dish or tart pan, fold overhang into the dish and press sides up 1/4 inch above the dish. If using a pie plate, fold the overhang under itself and cover the rim.
- Refrigerate for at least one hour. (note: if using refrigerated store-bought pie crust, mash two together and roll out as one larger crust.)
- If using store-bought frozen pie crust, thaw and follow directions from here.
- Crumple a piece of parchment paper large enough to cover crust, flatten, then line crust with it. Fill crust with about two cups of dried beans or uncooked rice grains and place on heated cookie sheet.
- Bake the pie crust 15-20 minutes until the sides start to turn brown and appear to set. Remove the pie crust from the oven and remove the parchment with the pie weights. Set the weights aside (they are reusable).
- Prick the pie crust lightly a few times with a fork and place it back in the oven with no weights. Bake until the bottom crust begins to brown for 7-8 minutes. It should be golden and crisp.
- Remove the pie crust from the oven. There is no need to allow the crust to cool completely, but it's also fine to make it a day in advance.
Custard
- In a large mixing bowl, whisk together the egg yolks, whole eggs, cream, salt, pepper, and nutmeg.
- Sprinkle the cheese on the bottom of the crust. Scatter the bacon and green onions over the bottom and evenly distribute.
- Slowly pour custard into crust. If you're not using a quiche pan then you may have a little extra custard so be careful not to overflow. You can make the quiche up to this point and refrigerate overnight.
Bake the quiche
- Preheat oven to 375 degrees F. Cover the edges of crust with foil to prevent over-browning.
- Place the bacon quiche on a baking sheet and place it in the oven on the upper third rack. Bake 25-30 minutes until the quiche puffs a bit, is golden brown and not jiggly.
- Remove the bacon cheese quiche from the oven and place on cooling rack to rest for at least 45 minutes. Slice and serve warm or at room temperature.
- You can also cool completely then cover and refrigerate if you want to make ahead and serve the next day. Serve warm or room temperature.
Notes
- If using a homemade pie shell, refrigerate for at least one hour prior to baking the quiche.
- If using a homemade pie crust, you can place it in the tart pan, wrap it in plastic and refrigerate it for up to 2 days or freeze it for 2 weeks. If frozen, allow crust to rest at room temperature for 30 minutes before baking.
- After adding the egg mixture to the pie shell, you can cover and refrigerate overnight, then bake in the morning.
- Cover the edge of the crust with foil before baking to prevent over-browning.
- The quiche can also be fully baked, cooled, and placed in the refrigerator if you want to make ahead and serve the next day. Serve warm or room temperature.
