Recipe

Bacon Quiche

Crisp bacon, creamy custard, and a flaky crust that stays crisp. Brunch-friendly, weeknight-easy, and great for leftovers.

By Matt Campbell

•

4.8

A golden bacon quiche with a flaky crust on a white plate, one slice removed to show the creamy custard and crisp bacon pieces, set on a bright kitchen table

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Quiche is one of those dishes that looks like you tried harder than you did. You whisk, you sprinkle, you bake, and suddenly you are serving slices of golden, custardy confidence. This bacon quiche is my go-to when I want something cozy but not heavy, with crispy bacon, a gentle onion bite, and just enough cheese to make the top go bubbly and bronzed.

We are keeping it accessible: a store-bought crust is totally welcome, the ingredient list is short, and the instructions are built for real life. The only non-negotiable is pre-baking the crust. That one step is the difference between crisp, flaky edges and a sad, soggy bottom.

A kitchen counter with eggs, milk, cream, bacon, shredded cheese, an onion, salt, pepper, and a pie crust laid out ready for quiche

Why It Works

Creamy, not wet: The egg to dairy ratio sets into a silky custard that slices clean.
Crisp crust: A quick blind bake keeps the bottom flaky even with a rich filling.
Bacon that stays punchy: Cooking the bacon first means crisp edges and less grease in the custard.
Make-ahead friendly: It reheats beautifully, so future you gets an easy win.

Pairs Well With

Storage Tips

Refrigerator: Let the quiche cool completely, then cover and refrigerate for up to 4 days. I like to store slices so they reheat faster.

Freezer: Wrap individual slices tightly in plastic wrap, then place in a freezer bag. Freeze up to 2 months.

Reheat: For the best texture, reheat in a 350°F oven or toaster oven until warmed through, about 10 to 15 minutes for slices. Microwave works in a pinch, but the crust will soften.

Make-ahead tips

Prep ahead: Blind bake the crust, cook the bacon, and sauté the onion up to 1 day ahead. Store bacon and onions covered in the fridge.

Bake ahead: Bake the quiche, cool completely, then refrigerate. Reheat slices (or the whole quiche) at 325 to 350°F until hot in the center. This is one of those rare egg dishes that behaves beautifully the next day.

Individual slices of bacon quiche stored in a glass meal prep container with a snap-on lid on a kitchen counter

Common Questions

Do I have to pre-bake the crust?

I strongly recommend it. Blind baking helps the crust set before the custard goes in, which keeps the bottom from turning gummy. If you have ever had a soggy quiche, this is the fix.

What is the best cheese for bacon quiche?

Gruyère is classic and melts like a dream. Sharp cheddar is bolder and more budget-friendly. Swiss works too. You can also do a mix, like cheddar plus a little Parmesan for extra savory depth.

Can I make this crustless?

Yes. Grease a 9-inch pie dish well and bake the filling as directed. Start checking a little earlier, around the 30-minute mark. The slices will be softer but still totally delicious.

How do I know when quiche is done?

The edges should look set and slightly puffed, and the center should have a gentle jiggle, not a slosh. If you have an instant-read thermometer, aim for 165 to 175°F in the center. (165°F is the minimum-safe zone, and carryover heat keeps setting it as it rests.)

Why did my quiche crack?

Usually it is a sign of overbaking. Pull it when the center still quivers a bit, then let carryover heat finish the job while it cools.

Can I make it ahead?

Absolutely. You can blind bake the crust a day ahead, cook the bacon and onions ahead, or bake the whole quiche and reheat slices. It is a very cooperative dish.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9-inch deep-dish pie dish (glass or ceramic)
Sheet pan (to catch drips and make oven transfers easier)
Skillet (for bacon and onions)
Mixing bowl and whisk
Measuring cups and spoons
Pie weights or dried beans (for blind baking)

I started making quiche when I wanted “restaurant brunch energy” without restaurant brunch waiting. The first time I nailed it, it was purely because I stopped rushing the crust and let the bacon get properly crisp. Now it is my favorite move for feeding people: it feels a little fancy, it forgives imperfect knife skills, and it gives you leftovers that somehow taste even better the next day.

Bacon Quiche

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 55 minutes

Total Time 1 hour 15 minutes

Servings 8 slices

Ingredients

1 (9-inch) deep-dish pie crust, store-bought or homemade (1 crust)
8 slices bacon
1/2 medium yellow onion, finely chopped (about 1/2 cup)
5 large eggs
1 cup whole milk
1/2 cup heavy cream
1 1/2 cups shredded cheese (Gruyère, Swiss, or sharp cheddar)
1/2 tsp kosher salt
1/4 tsp black pepper
Pinch of ground nutmeg (optional but excellent)
2 tbsp chopped chives or green onions (optional, for a fresh finish)

Note: If you are using a standard, shallow 9-inch crust, you may have a little extra custard. Pour to the rim and bake any extra in a greased ramekin alongside the quiche.

Bacon strips sizzling in a stainless steel skillet on a stovetop with crisp edges forming

Instructions

Heat the oven and prep the crust. Preheat oven to 375°F. Set a rack in the middle of the oven. Set the pie dish on a sheet pan. Fit the pie crust into the dish, crimp the edges, then chill for 10 minutes if you have time.
Blind bake (do not skip). Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove weights and parchment, then bake 5 to 7 minutes more, until the bottom looks matte and dry and is just starting to turn light golden. Let cool slightly.
Cook the bacon. Place bacon in a cold skillet, then set over medium heat. Cook until crisp, turning as needed, about 8 to 10 minutes. Transfer to a paper towel-lined plate. When cool, chop into bite-size pieces.
Sauté the onion. Pour off all but about 1 tablespoon bacon fat. If the pan feels very hot, drop the heat to medium-low. Add chopped onion and cook until soft and lightly golden, about 4 to 6 minutes. Let cool a bit.
Whisk the custard. In a bowl, whisk eggs, milk, cream, salt, pepper, and nutmeg (if using) until smooth.
Assemble. Sprinkle half the cheese into the pre-baked crust. Add onions and bacon (make sure they are not piping hot). Top with remaining cheese. Pour in the egg mixture slowly. Stop at the rim if your crust is not quite deep-dish, and bake any extra custard in a greased ramekin.
Bake. Bake at 375°F for 35 to 40 minutes, until the edges are set and the center has a gentle jiggle (it should not look wet). If the crust edges brown too fast, loosely tent with foil.
Cool, then slice. Let the quiche rest for 15 to 20 minutes before slicing. Finish with chives if you like.

Tip for a not-watery quiche: Drain the bacon well and let the onions cool. Hot, greasy add-ins can thin out the custard and make the texture less silky.

Egg custard being poured into a pre-baked pie crust filled with bacon and shredded cheese on a kitchen counter

A golden bacon quiche baking on a sheet pan inside an oven with the top lightly browned

A baked bacon quiche on a serving plate with a pie server beside it, set on a simple brunch table with plates and forks

Nutrition information is estimated.

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Bacon Quiche

Why It Works

Pairs Well With

Recommended

Pie Crust for Quiche

Buttery Quiche Crust (No Soggy Bottoms)

Oven Frittata

Pizza Rustica

Storage Tips

Make-ahead tips

Common Questions

Do I have to pre-bake the crust?

What is the best cheese for bacon quiche?

Can I make this crustless?

How do I know when quiche is done?

Why did my quiche crack?

Can I make it ahead?

Bacon Quiche

Ingredients

Instructions