Bacon Cheddar Quiche – Barefeet in the Kitchen

This cheesy bacon quiche has been a favorite for many years. What’s not to love about a flaky pie crust filled with fluffy, cheesy eggs and plenty of bacon?

Bacon Cheddar Quiche

I adore make-ahead and casserole-style breakfast dishes, preferably ones with plenty of protein as well. This recipe combines some of our favorite breakfast foods into a single dish that everyone in the family loves to eat.

My sister first made a bacon cheddar quiche for me about 10 years ago while I was visiting her family. I loved it at first bite and immediately asked her for the recipe.

Quiche is one of the most versatile and forgiving of all make-ahead breakfast options. You can prepare the crust and filling a day ahead and wait to assemble and bake it.

Or if you need an even faster breakfast or brunch option, you can bake the quiche ahead of time and reheat it when ready to serve. You can freeze the whole quiche once it has been baked or slice it up and freeze leftover portions for easy reheating and lightning fast breakfasts.

Looking for a low-carb or gluten-free option? I make crustless quiche more often than not, although I do enjoy both kinds. If you love the crust and don’t want to give it up, here’s a link to the best gluten free pie crust ever!

And for a couple more awesome savory breakfast options, try sausage stuffed french bread or a bacon asparagus frittata.

Bacon Quiche Recipe

To make this impressive tasting, easy to prepare bacon quiche, you’ll need the following ingredients:

• eggs
• heavy cream
• pie crust
• salt
• pepper
• bacon
• cheese

Bacon and Cheese Quiche

Preheat the oven to 425 degrees. Whisk together the eggs, cream, salt, and pepper.

Place the crust in a round 9″pan or deep dish pie plate. Prick the crust with a fork several times.

Sprinkle the bacon across the bottom of the crust and then cover with cheese. Pour the egg mixture over the cheese.

Bake for 15 minutes at 425 degrees. Reduce the heat to 300 degrees and bake an additional 30-40 minutes, until the quiche is puffy and lightly browned.

Let cool 5-10 minutes before serving.

To Freeze the Quiche: Let the quiche cool completely. Cover tightly with foil and freeze until ready to use. Alternately, you can freeze individual servings of leftover quiche in airtight containers or ziploc bags.

To Reheat the Quiche: If reheating a whole quiche, thaw it completely in the refrigerator and then warm covered with foil in the oven. If reheating slices, simply warm in the microwave when ready to serve.

{originally published 1/12/15 – recipe notes and photos updated 2/10/25}