Bacon makes everything better – and that goes double for quiche! Try this Bacon Quiche recipe with three types of cheeses to satisfy your savory cravings, whether it’s breakfast time or a late-night snack.
Despite its fancy-sounding name, quiche is really quite simple. All you need to do is whisk some eggs and milk, pour that in a pastry crust, add whatever else you want, and then toss it all in the oven.
But the dish’s reputation as fine French dining is what makes quiche so great. Take it from us – if you bring a pot of scrambled eggs to a potluck, you might get some sideways looks. But bring a quiche? Everyone will think you’re a gourmand (that’s a French word for foodie, by the way). For this dish, we’re keeping it old-school, adapting a recipe taken from the 1896 cookbook “The Fannie Farmer Cookbook.” But hey, if it ain’t broke, don’t fix it – and trust us, this quiche is certainly not broke. With three different cheeses and a savory depth of flavor, it’s sure to hit all the right spots.
Is Bacon Quiche Healthy?
Quiche can be made in countless variations, from veggie-heavy quiches for the health-conscious, to buttery quiches loaded with all sorts of meats and cheeses for those seeking some comfort food in their lives.
We consider this recipe for Bacon Quiche somewhere in the middle: healthy and hearty due to its simple and fresh ingredients, but not so healthy as to ruin your appetite (although feel free to add some kale or broccoli if you want some extra nutrition).
Or go crustless – in which case, check out our Crustless Quiche recipe!
That’s the beauty of quiche: It’s anything you want it to be. So consider this recipe a starting point, and let your imagination run wild with the potential.
Cream or milk?
In the world of quiche, that’s the great debate. And while either is technically fine, many French chefs swear by using a mixture of both – that is, half milk and half heavy cream (or skip the middleman and simply buy a carton of half-and-half). The reasoning? Heavy cream on its own can result in a quiche that is a little too thick in the filling, while milk on its own can be just a bit too thin. You really don’t need to worry too much if you’ve only got one or the other, but if given the choice, we say go for the mixture.
FAQs & Tips
HOW TO MAKE AHEAD AND STORE
Because quiche is cooked in a cake pan or pie plate, storing your leftovers is as simple as covering the container with foil or plastic wrap and sliding it into the fridge. Just be sure to let the quiche cool first, otherwise, foil might trap too much heat and end up overcooking your eggs, while plastic wrap might melt overtop.
SHOULD YOU PREBAKE THE CRUST FOR QUICHE?
You don’t need to, but prebaking the pie crust for just a few minutes can help ensure your crust is flaky and crispy while avoiding the potential for sogginess. Just be sure not to cook it for too long (a couple of minutes, no more) because you run the risk of drying the crust out.
CAN I USE ANY CHEESE?
Yes, any cheese will do. It just depends on what type of quiche you’re going for. Different cheeses can change the character of the quiche – feta cheese, for instance, will give you a more tangy flavor, while gruyere will result in a more classic savory French style. Mix and match as well to get your ideal combo, and don’t worry about messing up – you really can’t go wrong with cheese and eggs.
Serving Suggestions
Quiche is a grab-when-you-want type dish, perfect for a quick snack or a full meal. Eat it on its own, slab it between bread for a quick breakfast sandwich, toss it in a tortilla for a breakfast taco – really, the options are limitless. For this recipe, you’ll get enough to feed an average family of six.
Recipe
Ingredients
- 1 pie crust softened as directed on box
- 1 cup milk
- 4 eggs slightly beaten
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 8 slices bacon cooked and crumbled
- 1/2 cup Cheddar cheese shredded
- 1/2 cup Mozzarella cheese shredded
- 1/3 cup Parmesan cheese grated
Instructions
- Preheat your oven to 350°F. Fit the softened pie crust into a shallow-sided 9-inch glass pie plate, folding and crimping the edges for a homemade look.
- Layer the crumbled bacon and a blend of Cheddar, Mozzarella, and Parmesan cheeses evenly on the bottom of the pie crust.
- In a medium bowl, whisk together milk, eggs, salt, and pepper until well combined. Gently pour this mixture over the bacon and cheese layers in the pie crust.
- Bake in the preheated oven for 45-50 minutes, or until the quiche is set and a knife inserted into the center comes out clean. Allow the quiche to rest for 5-10 minutes before slicing. DEVOUR!
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