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Bacon and Cheese Quiche

Bacon and cheese quiche with a golden, flaky crust and a silky, set egg custard packed with thick-cut bacon and sharp cheddar. This easy quiche recipe blind-bakes the crust for a crisp base and bakes until the center is barely set with a slight jiggle.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: French-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Deep-dish pie crust
  • 1 deep-dish pre-made and chilled Use a store-bought deep-dish pie crust and keep it chilled until blind baking.
Bacon
  • 6 strip thick-cut bacon Cook fully, then crumble before assembling the quiche.
Egg custard
  • 4 eggs
  • 1.5 cup heavy cream
  • 0.5 tsp garlic powder
  • 0.1 tsp salt Season to taste; add a pinch if you prefer a lighter salt level.
  • 0.25 tsp black pepper Use lots of black pepper for a classic quiche profile.
  • 1 pinch nutmeg A small pinch adds warmth—avoid overdoing it.
Cheese
  • 1 cup sharp cheddar Shred for even melting throughout the custard.
  • 0.25 cup gruyère Shred so it melts smoothly and creates a creamy texture.
Garnish
  • 1 fresh chives Slice for garnish just after resting.

Equipment

  • 1 sheet pan
  • 1 oven

Method
 

Blind-bake the crust
  1. Preheat oven to 375°F and blind bake the pie crust for 10 minutes, until the bottom looks set and lightly dry.
  2. Scatter bacon crumbles and shredded cheeses into the par-baked crust so they’re evenly distributed across the bottom.
Make and bake the custard
  1. Whisk eggs, heavy cream, garlic powder, salt, pepper, and nutmeg until smooth, with no visible streaks.
  2. Pour the custard mixture over the bacon and cheese in the crust, filling to the edges without overflowing.
  3. Bake for 35–40 minutes at 375°F until the center is just barely set with a slight jiggle; it will firm up as it cools.
Finish and serve
  1. Rest the quiche for 15 minutes to let the custard set fully so slices cut cleanly.
  2. Garnish with fresh chives and serve warm or at room temperature for the best texture.

Notes

For the cleanest slices, cool the quiche at least 15 minutes before cutting; for make-ahead, refrigerate covered up to 3 days and reheat slices at 300°F until warmed through. Freezing is not recommended because the custard can weep when thawed. For a dairy-light swap, replace heavy cream with half-and-half for a slightly lighter, less rich custard while keeping the rest the same.