Transform your brunch game with this Best Ever Bacon & Cheese Quiche! A buttery, flaky crust filled with silky custard, crispy bacon, and three types of melted cheese. Perfect for weekend brunch, holiday entertaining, or make-ahead breakfast. This foolproof recipe delivers restaurant-quality results every time with a creamy filling that never gets soggy. Serve warm or at room temperature for an elegant yet easy dish that impresses everyone. One quiche feeds 6-8 people and tastes even better the next day. Make it tonight and discover why this is the only quiche recipe you’ll ever need!
Introduction
There’s something absolutely magical about a perfectly baked quiche—the golden, flaky crust giving way to rich, creamy custard studded with crispy bacon and melted cheese. This Best Ever Bacon & Cheese Quiche delivers all of that and more, creating a dish so delicious that it’s become the gold standard for quiche recipes. Whether you’re hosting weekend brunch, need an elegant breakfast for holiday guests, or simply want to treat yourself to something special, this quiche transforms simple ingredients into something extraordinary.
What sets this recipe apart from ordinary quiche is the attention to detail in every component. The crust is pre-baked to ensure it stays perfectly crisp and flaky rather than soggy. The custard uses a combination of eggs, heavy cream, and milk for the richest, silkiest texture that’s substantial without being dense. The bacon is cooked until genuinely crispy, providing smoky, savory flavor and textural contrast. And the cheese—a combination of sharp cheddar, Swiss, and Parmesan—creates layers of flavor that make every bite absolutely irresistible.
This quiche is also remarkably practical despite its elegant appearance. It can be made completely ahead of time and reheated, or served at room temperature, making it perfect for entertaining without last-minute stress. One quiche feeds 6-8 people easily, and the leftovers are actually fantastic—many people argue quiche tastes even better the next day. Whether you’re feeding a crowd at brunch, meal prepping breakfast for the week, or looking for a sophisticated yet approachable recipe, this bacon and cheese quiche delivers every single time.
The French Classic Goes Mainstream
Quiche originated in medieval Germany in the kingdom of Lothringen, which the French later renamed Lorraine. The word “quiche” comes from the German “kuchen,” meaning cake. Quiche Lorraine, the original version, featured a simple custard with bacon in a pastry crust—no cheese involved in the traditional recipe. French cuisine adopted and refined quiche, turning it into the elegant dish we know today.
Quiche gained popularity in America during the 1950s and 60s when French cuisine became fashionable in upscale restaurants and home entertaining. It represented sophisticated European cooking that home cooks could actually master. The addition of cheese to the classic recipe made it even more appealing to American palates, and variations exploded from there. Suddenly quiche wasn’t just Lorraine—it was mushroom, spinach, seafood, and every combination imaginable.
The bacon and cheese quiche became a beloved variation because it combined familiar, crowd-pleasing flavors in an elegant format. Unlike some French dishes that required exotic ingredients or advanced techniques, quiche could be made with items available at any grocery store. The make-ahead nature made it perfect for brunch entertaining, and its versatility meant it could be breakfast, lunch, or dinner depending on what you served alongside it.
Today, quiche has evolved from fancy French cuisine to mainstream comfort food that appears on breakfast and brunch menus everywhere. Despite this popularization, a truly excellent quiche—one with perfectly balanced custard, crispy crust, and generous filling—remains something special worth making at home.
What Makes This Quiche the Best Ever
The crust is the foundation of exceptional quiche, and pre-baking it prevents the dreaded soggy bottom that ruins many homemade attempts. Whether you use homemade pie crust or quality store-bought, pricking it with a fork and baking it for 10-15 minutes before adding filling creates a barrier that stays crisp even after the wet custard is added. This step is absolutely non-negotiable for truly great quiche.
The custard ratio is crucial—too many eggs create a rubbery, dense texture, while too much cream makes it soupy and unable to set properly. This recipe uses the perfect balance of eggs to dairy, creating custard that’s silky, creamy, and sets beautifully without becoming tough. The combination of heavy cream and whole milk provides richness without being overwhelmingly heavy. Using only cream can be too rich and heavy, while only milk lacks the luxurious mouthfeel quiche deserves.
The bacon preparation matters more than you might think. Cooking it until genuinely crispy—not just cooked but crispy—ensures it maintains texture even after baking in the custard. Soggy bacon is disappointing and ruins the textural contrast, while crispy bacon provides smoky, savory bursts of flavor and satisfying crunch throughout. Draining it thoroughly on paper towels prevents excess grease from making the quiche oily.
The cheese combination creates complexity that single-cheese versions simply can’t match. Sharp cheddar provides tangy, familiar flavor that everyone loves. Swiss or Gruyere adds nutty richness and excellent melting quality that creates creamy pockets. Parmesan contributes salty, umami depth and helps the custard set properly. Together, these three cheeses create a flavor profile that’s sophisticated and balanced rather than one-dimensional and boring.
Essential Ingredients
For the Crust
- 1 refrigerated or homemade 9-inch pie crust
- 1 tablespoon butter for greasing
For the Custard
- 5 large eggs
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg (optional but recommended)
- Pinch of cayenne pepper (optional)
For the Filling
- 8-10 slices thick-cut bacon
- 1/2 medium yellow onion, diced (optional)
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup Swiss or Gruyere cheese, shredded
- 1/3 cup Parmesan cheese, grated
- 2 tablespoons fresh chives, chopped (optional)
Step-by-Step Instructions
Prepare and Pre-Bake the Crust
Preheat your oven to 425°F. If using refrigerated pie crust, let it sit at room temperature for 10-15 minutes to soften according to package directions. Unroll it and gently press into a 9-inch deep-dish pie plate, crimping the edges decoratively. If using homemade crust, roll it out on a floured surface and fit it into your pie plate, trimming and crimping the edges.
Using a fork, prick the bottom and sides of the crust all over—this prevents it from puffing up during pre-baking. Place the crust in the preheated oven and bake for 10-12 minutes until it’s just beginning to turn very light golden but not fully baked. Remove from the oven and set aside to cool on a wire rack. Reduce oven temperature to 350°F and let it stabilize while you prepare the filling.
Cook the Bacon Until Crispy
While the crust pre-bakes, cook your bacon to crispy perfection. Place the bacon strips in a large skillet over medium heat in a single layer. Cook for 8-12 minutes, flipping occasionally with tongs, until the bacon is deep brown, crispy, and most of the fat has rendered out. Don’t undercook—you want genuine crispness since it will soften slightly when baked in the custard.
Transfer cooked bacon to a paper towel-lined plate to drain excess grease thoroughly. Pat the top with additional paper towels. Once cooled enough to handle safely, crumble or chop into bite-sized pieces about 1/2 inch. If using diced onions, cook them in 1-2 tablespoons of the reserved bacon drippings over medium heat for 5-7 minutes until softened, translucent, and slightly caramelized.
Make the Silky Custard
In a large mixing bowl, crack the eggs and whisk vigorously until the yolks and whites are completely combined and the mixture is uniform in color. Add the heavy cream, milk, salt, pepper, and nutmeg if using. Whisk again for 1-2 minutes until the mixture is smooth, well-combined, and slightly frothy on top. This aeration helps create a lighter, more tender texture in the final quiche.
The custard should be thoroughly mixed but you don’t need to whisk it aggressively for a long time—gentle but thorough incorporation is perfect. At this point, you can taste a tiny bit (yes, even with raw egg) to check seasoning. It should taste well-seasoned since the flavor will mellow and distribute during baking.
Layer the Filling
Now comes the fun part—assembling your quiche. Sprinkle about half of the crumbled bacon evenly across the bottom of your pre-baked, cooled pie crust. If you cooked onions, distribute them evenly over the bacon layer. This creates bacon and onion throughout the entire quiche rather than all settling to the bottom.
Layer all three cheeses over the bacon and onion—sprinkle the cheddar, Swiss, and Parmesan evenly. This ensures pockets of melted cheese throughout rather than all the cheese sinking to create one heavy layer. Add the remaining crumbled bacon on top of the cheese layer, reserving a small handful to sprinkle on top if desired.
Add Custard and Bake
Pour the egg custard mixture slowly and evenly over all the fillings in the pie crust. Pour from the center outward, allowing it to distribute naturally. Make sure the custard reaches all areas of the crust and the filling ingredients are evenly distributed. The crust should be filled to about 1/4 inch below the rim—don’t overfill or it will spill during baking.
Place the filled quiche on a rimmed baking sheet (this catches any potential drips and makes handling easier). Carefully transfer to your preheated 350°F oven. Bake for 45-55 minutes until the center is just set. The quiche is done when the edges are puffed and golden, and the center jiggles only very slightly—like set Jell-O, not like liquid—when you gently shake the pan.
Test for Doneness and Cool
To test doneness, insert a knife about 1 inch from the center (not in the very center). It should come out clean or with just a few moist crumbs. The very center will continue cooking from residual heat after you remove it from the oven. The top should be puffy, lightly golden brown, and the filling should look set rather than liquid.
Remove the quiche from the oven and let it rest on a wire rack for at least 15-20 minutes before cutting. This cooling period is crucial—it allows the custard to fully set and makes slicing much neater. The quiche will deflate slightly as it cools, which is completely normal and expected. Don’t worry—this doesn’t affect flavor or texture at all.
Slice and Serve
Use a sharp knife to slice the quiche into 6-8 wedges, wiping the knife clean between cuts for the neatest presentation. Serve warm, at room temperature, or even cold—all three are delicious in different ways. Garnish with fresh chopped chives or parsley for a pop of color if desired.
Pro Tips for Success
Use a deep-dish pie crust if possible. Regular shallow pie plates work but deep-dish allows significantly more custard and filling, creating more substantial, satisfying slices that feel like a real meal. If you only have a standard 9-inch plate, you may have leftover custard—don’t overfill the crust or it will spill over during baking.
Never skip pre-baking the crust. This is the single most important step for preventing soggy bottom syndrome. Even just 10 minutes of pre-baking makes a dramatic, noticeable difference in the final texture. The crust stays crisp and flaky rather than becoming a soggy, unpleasant mess.
Use room temperature eggs if possible. They incorporate more smoothly into the custard mixture and create better, more uniform texture in the final quiche. Take them out of the refrigerator 30 minutes before starting if you remember.
Place the assembled quiche on a rimmed baking sheet before putting it in the oven. This makes it much easier and safer to handle when moving it in and out of the hot oven, and it catches any drips if the custard happens to bubble over the edges during baking.
Test for doneness by gently shaking the pan rather than just looking. The center should jiggle very slightly like set Jell-O or pudding, not wave like liquid custard. It continues cooking for several minutes after you remove it from the oven due to carryover heat, so slightly underdone is better than overdone.
Make it ahead by baking completely, cooling to room temperature, then covering tightly and refrigerating for up to 2 days. Reheat individual slices in the microwave for 45-60 seconds, or reheat the whole quiche covered with foil in a 300°F oven for 15-20 minutes until warmed through.
Serving Suggestions
This bacon and cheese quiche is elegant enough to serve at special occasion brunches alongside fresh fruit salad, crispy breakfast potatoes or hash browns, and mimosas or champagne. The combination creates a complete, impressive brunch spread that looks and tastes restaurant-quality but requires minimal effort since the quiche can be made ahead.
For casual weekend breakfast or brunch, serve warm slices with simple mixed greens dressed in light vinaigrette. The fresh, peppery greens dressed with tangy vinaigrette balance the rich, creamy quiche perfectly. Add some crusty artisan bread, croissants, or fresh baguette for a French-inspired breakfast that feels special without being fussy.
Quiche is also fantastic for lunch or light dinner throughout the week. Pair it with a hearty salad like Caesar or spinach salad, a cup of tomato soup or French onion soup, or roasted vegetables for a satisfying meal that feels sophisticated and nourishing without being too heavy. It’s perfect for those transitional meals when you want something substantial but not overwhelmingly filling.
Leftover quiche is genuinely delicious and many people argue it’s actually better than freshly baked. The flavors meld and intensify overnight, and leftover quiche makes excellent grab-and-go breakfast or lunch throughout the week. Reheat slices for 45-60 seconds in the microwave, or enjoy it cold straight from the refrigerator—both are equally tasty in different ways.
Variations and Customizations
Create a classic Quiche Lorraine by omitting all the cheese entirely and using only bacon and onions. This traditional French version highlights the smoky bacon and silky custard without any distraction, allowing those pure flavors to shine through.
Make a vegetarian version by replacing bacon with 2 cups of sautéed mushrooms, roasted red peppers, and fresh spinach. Use Gruyere cheese and add fresh herbs like thyme, basil, or dill for complex, sophisticated flavor that vegetarians and meat-eaters alike will love.
Try a broccoli cheddar bacon quiche by adding 1-1.5 cups of blanched, finely chopped broccoli florets along with the bacon and cheese. This adds nutrition, makes the quiche more substantial and filling, and creates beautiful color contrast.
Create a Mexican-inspired version using pepper jack cheese instead of Swiss, adding diced green chiles, using chorizo instead of regular bacon, and finishing with a sprinkle of fresh cilantro. Serve with salsa and sour cream on the side for a fun twist.
Make mini quiches in standard muffin tins for perfect individual portions ideal for brunches, parties, or meal prep. Use the same ingredient ratios but reduce baking time to 20-25 minutes. These are perfect for grab-and-go breakfasts all week long.
For a lighter version, use half-and-half instead of heavy cream and reduce the total cheese by about 1/3 cup. While not quite as rich and luxurious, it’s still absolutely delicious and saves significant calories and fat.
Why This Recipe Is Perfect for Entertaining
This quiche delivers genuine restaurant-quality results using completely accessible ingredients and straightforward techniques. There’s no intimidation factor or advanced skills required—if you can whisk eggs and follow directions, you can make exceptional quiche that will impress everyone.
It’s absolutely perfect for entertaining because it’s made completely ahead of time, reheats beautifully without losing quality, and tastes genuinely delicious at room temperature. You can prep and bake it the day before your event, then simply reheat or serve at room temp when guests arrive, eliminating morning stress completely.
The recipe is also remarkably economical, feeding 6-8 people generously for approximately $12-15 total. Compare that to ordering brunch at a restaurant where a single slice of quiche might cost $12-15 per person. Making it at home saves substantial money while actually producing better results than most restaurants.
It accommodates various dietary needs with simple modifications. Make it gluten-free using a gluten-free crust, vegetarian by omitting bacon and adding vegetables, or lighter by adjusting the dairy ratios. The base recipe is forgiving, flexible, and adaptable to different needs and preferences.
Conclusion
Best Ever Bacon & Cheese Quiche (Creamy, Cheesy & Easy) proves that French classics can be approachable, practical, and absolutely delicious in home kitchens everywhere. This recipe combines buttery, flaky crust with silky custard, crispy bacon, and three types of melted cheese to create quiche that rivals the best restaurants. The combination of proper technique—pre-baking the crust, using the perfect custard ratio, cooking bacon until genuinely crispy—with quality ingredients produces results that look impressive and taste extraordinary every single time.
Whether you’re hosting special occasion brunch for holiday guests, need an elegant breakfast solution for weekend entertaining, seeking make-ahead meal prep options for busy weeks, or simply treating yourself to something special on a lazy weekend morning, this bacon and cheese quiche delivers completely and consistently. The make-ahead convenience, room temperature serving flexibility, and genuinely delicious leftovers make it as practical and user-friendly as it is impressive and delicious. Once you experience how easy this quiche is to make and how enthusiastically everyone devours every last slice, it will become your go-to recipe for every brunch occasion and special breakfast. Try this Best Ever Bacon & Cheese Quiche and discover why this French classic has remained beloved for generations across the world—it’s proof that simple ingredients combined with proper technique and attention to detail create something truly magical that brings joy and satisfaction to every table.