Cheesy Bacon and Cheese Breakfast Quiche Recipe
A delicious and hearty Cheesy Bacon and Cheese Breakfast Quiche that combines crispy bacon, three types of cheese, and a creamy egg custard baked in a flaky pie crust. Perfect for meal prep, this quiche offers a simple yet flavorful breakfast option that is satisfying whether served warm, at room temperature, or cold. Ideal for busy mornings and family brunches, this recipe is easy to make with common ingredients and offers versatile substitution options.
- Prep Time: 21 minutes
- Cook Time: 44 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- Category: Breakfast & Brunch
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the crust:
- 1 pie crust (softened as per package instructions)
For the filling:
- 1 cup milk
- 4 eggs (lightly beaten)
- 1/4 tsp salt
- 1/4 tsp black pepper
- 8 slices bacon (cooked, crumbled)
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/3 cup grated parmesan cheese
Instructions
- Prepare the Pie Crust: Preheat your oven to 350°F (175°C). Place the softened pie crust in a shallow 9-inch glass pie plate as directed on the package. Double-fold the edges of the crust and crimp them decoratively along the rim to create a neat border.
- Assemble the Bacon and Cheese Filling: Evenly sprinkle the cooked and crumbled bacon over the bottom of the prepared pie crust. Layer the shredded cheddar, mozzarella, and grated parmesan cheeses evenly over the bacon to distribute the filling nicely.
- Mix and Pour the Egg Custard: In a medium bowl, whisk together the milk, lightly beaten eggs, salt, and black pepper until well blended. Carefully pour this egg mixture evenly over the layers of bacon and cheese in the pie crust. Tap the pie plate gently on the counter to release any air bubbles and help the custard settle for an even bake.
- Bake the Quiche: Place the assembled quiche in the preheated oven and bake for 45-50 minutes or until the center is set and a knife inserted into the middle comes out clean. If the crust browns too quickly, cover the edges loosely with foil for the last part of baking to prevent burning.
- Rest and Serve: Remove the quiche from the oven and let it rest for 5-10 minutes before slicing. This resting time helps the filling firm up for cleaner slices. Serve warm, at room temperature, or cold. A simple green salad or fresh fruit makes a great accompaniment.
Notes
- Pre-baking the crust helps prevent a soggy bottom—if your crust is not pre-baked, consider blind baking for 10 minutes before adding filling.
- Do not overbake the quiche; pull it out when the center still has a slight jiggle as it will continue to cook with residual heat.
- Ensure bacon is fully cooled and drained to avoid a watery filling.
- Resting the quiche after baking improves texture and makes slicing easier.
- You can swap cheeses with Swiss, gruyere, monterey jack, or pepper jack but keep total cheese quantity around 1½ cups.
- Substitute the pie crust with puff pastry or homemade crust for a different texture.
- Try different meats like sausage or turkey bacon, or go vegetarian with sautéed spinach or mushrooms.
- Store leftovers covered in the fridge for up to 4 days or freeze up to 2 months. Reheat in microwave or oven.
Keywords: breakfast quiche, bacon quiche, cheesy quiche, brunch recipe, easy breakfast, meal prep breakfast, bacon and cheese quiche
