Looking for an easy quiche recipe with incredible flavors? This bacon, egg and cheese quiche transforms one of my favorite breakfast sandwiches into a satisfying brunch recipe. You can either use a store-bought crust, or you can prepare this quiche using my homemade tart dough (instructions for both options are included).
I’ve never been much of a sandwich person, though there are a few exceptions. A few years ago I discovered the wonders of banh mi, which is this amazing Vietnamese sandwich. And ever since I was a kid, I’ve loved a good bacon, egg and cheese sandwich.
Whether it’s on a buttery biscuit, flaky croissant, or plain toast, I love the combination of eggs, gooey cheese, and smoky, salty bacon. When I was trying to think of a new easy quiche recipe, this flavor combination occurred to me like an early Christmas miracle.
This bacon, egg and cheese quiche has all the flavors of my favorite sandwich, but it’s much easier to serve a crowd. Better leftovers, too.
Quiche Dough: Homemade or Store-Bought?
I’ve included my homemade tart dough recipe and instructions for using it, because I think it’s tastier than store-bought crusts. However, homemade crust adds about 3 hours to the total recipe time, and I realize not everyone has the time or desire to prepare the dough from scratch. That’s fine! Semi-homemade is still way tastier than grocery store quiche or no quiche.
If you’re using a store-bought crust, I recommend going with a pre-baked shell over the unbaked rolled version. I swear those are getting skimpier every year, and these days I can barely crimp the edges. Simply Recipes did a review of 10 store-bought crusts, and her top pick is the Wholly Wholesome Traditional Pie Shell. I suggest using something like that, so all you have to do is prepare the filling.
Additional Recipe Notes
- I prepared this quiche recipe with 5 ounces of bacon in early tests, and it was awesome. However, the bacon drowned out the other flavors, and it was veering into “salty” territory. I think 4 ounces has plenty of bacon flavor and yields a balanced quiche. If you want a more aggressive bacon flavor, you might want to try 4-1/2 or 5 ounces, and eliminate the salt from the custard.
- If you prefer, you can use ham or Canadian bacon in place of the bacon. You can either crisp them up in a frying pan before adding them to the quiche (this adds flavor), or add them directly, since they’re already cooked.
- I used a 9-inch fluted tart pan with a removable bottom. You can also use a regular 9-inch pie pan (not deep dish). Pans will vary in size slightly, and I know some of you are going to sneak in extra bacon and/or cheese (no judgement zone). Keeping all of this in mind, you might wind up with some extra custard. Don’t be tempted to fill the quiche shell to the brim; leave around 1/2-inch of space. Better to waste some filling than ruin an entire quiche.
More Easy Quiche Recipe Ideas
Bacon, Egg and Cheese Quiche
For the crust (Store-bought crust may be substituted)
- 5 ounces all-purpose flour (1 cup using “Scoop & Sweep” method)
- 3 ounces unsalted butter, cold and cut into small pieces
- 1/2 teaspoon kosher salt
- 3 tablespoons ice cold water
For the filling
- 4 ounces bacon (approximately 4 slices, see notes)
- 3 ounces sharp cheddar cheese, grated (1 cup packed)
- 1 tablespoon chopped chives, divided
- 3 large eggs
- 1 1/2 cups half-and-half (or 3/4 cup heavy cream + 3/4 cup whole milk)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Prepare the dough (Skip if using a store-bought crust)
- Place flour and salt in a food processor; pulse a few times to combine.
- Add the butter and pulse several more times until the the mixture resembles coarse cornmeal.
- With the machine running, slowly add the water. Let the machine run until the dough comes together and grabs most or all of the flour from the bottom, but no longer. The less you mix the dough, the flakier the crust will be.
- Turn the dough out onto plastic wrap, pressing flat into a disc (the thinner the better). If there are any dry or buttery patches, fold the dough a few times to incorporate. Wrap tightly and place in refrigerator to chill for at least two hours or overnight.
- Before rolling, allow the dough to sit at room temperature for 5 minutes to soften the butter slightly. On a lightly floured surface, roll the dough to approximately 1/4-inch thick, moving the dough after each roll. Place into a 9-inch fluted tart pan or pie dish and shape to the pan or crimp as desired. Chill for 30 minutes to firm up the butter.
- Place an oven rack on the center shelf and preheat to 400 degrees F. Place the tart pan on a baking sheet. Use a fork to prick holes throughout the bottom of the dough to prevent air bubbles from forming. Place foil over the dough and cover with uncooked beans. Bake for 20 minutes, removing the beans and foil for the last 5 minutes. Lower the oven temperature to 325 degrees F, and allow the crust to cool while preparing the other ingredients.
Prepare the filling
- Place the bacon in a single layer on a paper towel-lined plate. Microwave for 4 minutes, then check for doneness. You want the bacon crispy for this recipe without any fatty, chewy pieces. If necessary, microwave in additional 30-60 second increments until cooked.
- Once the bacon is cool enough to handle, pat away excess fat with a paper towel, then chop into small pieces and sprinkle evenly in the tart shell. Top with around 3/4 of the cheese and half of the chives.
- In a medium-sized bowl, whisk together the eggs, half-and-half, salt and pepper. Pour into the tart shell, making sure there’s around 1/2 inch of space between the filling and the top of the crust (See notes). Sprinkle the remaining cheese and chives evenly on top.
- Bake for 30-40 minutes, until the custard is no longer liquid (it’s ok if it’s a bit jiggly in the center). Remove from the oven and cool for at least 25 minutes before serving so the custard can fully set.
- Wrap leftovers tightly in plastic wrap or place in an airtight container, and keep refrigerated. Enjoy within 3-4 days.
If you’re using store-bought crust, I recommend using pre-baked shells over the unbaked versions. Elise from Simply Recipes did a roundup of 10 store-bought crusts, and her top pick is the Wholly Wholesome Traditional Pie Shell.
Pie and tart shells can vary a bit in size, so there’s a chance you'll have excess filling. Don’t be tempted to fill your shell to the brim. It’s better to waste some custard than destroy an entire quiche.
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