Everyone knows that bacon makes everything better, and that’s doubly true for this Bacon Quiche Recipe—perfect for brunch or dinner!
For me, quiches are synonymous with brunch. Mother’s Day, Easter, Christmas—I’ve baked quiches for them all. Then one day it hit me. Why stop at holidays? Why let cultural mores dictate when I can enjoy a quiche?
So, this past year, I’ve been working quiches into the meal rotation. And I’m so glad I did. They’re simple to make, even simpler to modify, and my kids don’t complain. One week it’s chives, leeks, and feta. The next week, asparagus. Of course, if my little minions had their way, it would always, I mean always, be bacon.
My bacon quiche recipe doesn’t try to surprise you. It’s exactly what you think it is—cheese, bacon, and pie crust. And yes, I go ready-made. I love a good from-scratch crust, but I don’t always have time for a Great British Bake-Off in my kitchen. Also, truth be told, baking is not my love language. Store-bought works just fine.
With this batch of predictably delicious ingredients, you get a rich and savory quiche everyone will enjoy. Who doesn’t love a melty blend of cheddar, mozzarella, and Parmesan? These cheeses work together to create the right mix of sharp and creamy. And let’s not forget the bacon. Seriously, don’t forget it. The smoky flavors contrasting with the cheese are what really make this dish. Breakfast, brunch, or dinner, I’m sure friends and fam will enjoy a slice!
But first, bacon
Yep, bacon. That salty, smoky, ever-so-slightly crispy bacon. It’s a beautiful invention, right? I must admit, though—I’m a bit of a bacon snob. You know, the guy who only purchases freshly sliced, locally cured bacon from the neighborhood butchers? That’s me. And if you haven’t tried the good stuff, I’d recommend you do. There is a difference between farm-raised pork cured in-house and the Oscar Meyer stuff you get at the grocery store. Once you try it, you won’t be able to go back.
But maybe you’re like, “Jonathan, I don’t eat bacon.” Well, after the initial shock of such a controversial take, I do have some alternatives. First off, have you ever tried beef bacon? It’s a bit more meaty, but they offer similar smoky flavors. If you’re lucky enough, your butcher may even carry duck bacon. Again, you’ll get that smokiness, plus the richness of the ducks’ fattier cuts. For something more lean, turkey bacon works, and if you want to skip meat entirely, swap the mozzarella for smoked Gouda—add a sprinkle of smoked paprika with it, and you may not even miss the bacon! I would, though…
How do I store leftovers?
After the quiche has cooled, wrap it in foil or place it in an airtight container. Either way, the quiche should stay fresh in the fridge for up to 4 days. While you can reheat in the microwave, I prefer the oven. The microwave tends to turn the quiche rubbery. Preheat the oven (or toaster oven) to 350°F and bake for around 10 minutes.
For freezing, wrap it in foil or a freezer-safe bag for up to 2 months. It thaws really nicely in the fridge! Reheat per the instructions above.
Serving suggestions
Quiche makes a great standalone meal, but I often serve it with a side, usually Roasted Asparagus or a simple Kale Salad. When it’s part of a larger brunch, I also like to make Baked French Toast for a sweet contrast. Since the oven is already lit, I’ll bake a Hash Brown Casserole if I’m hosting a lot of people—one quiche won’t be enough!
Recipe
Ingredients
- 1 pie crust prepped according to instructions on box
- 8 slices bacon cooked and crumbled
- 1/2 cup cheddar cheese shredded
- 1/2 cup mozzarella cheese shredded
- 1/3 cup Parmesan cheese grated
- 1 cup milk
- 4 eggs slightly beaten
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Preheat your oven to 350°F. Fit the 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.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment