I really like a good quiche, classic breakfast flavours, baked with cheesy goodness in a flaky crust, what’s not to like? This recipe makes enough for 2 full quiches, and in my house that’s a good thing!
Making Bacon Cheddar Quiche for breakfast or brunch means my family of six gets to all sit down and eat a hot breakfast without the cook (ME) having to run around at the last minute ensuring everything gets done at the same time.
I usually serve this with home fries, and sliced fruit, which I can easily do while the quiche bakes and still have time to get in a cup of coffee before everyone gathers at the table.
We usually have leftovers, (often I’ll bake an extra quiche specifically to have leftovers) which I like to cut into slices, individually wrap for easy re-heating on those busy school days when I’m lucky if I can get everyone fed and out the door on time, and there are NO dirty dishes, WIN WIN right?!
Homemade crust vs storebought
This Homemade from scratch Bacon & Cheddar Quiche takes some pre-planning if you choose to make the pie crust which has to chill overnight. It’s the chilling that allows the butter to firm up and make little tiny pockets of air as it bakes, that make your crust OH SO FLAKY and TENDER.
Now I’ll be honest here, I sometimes (okay, often) use a store bought pie crust, and I’m okay with that. I normally use the frozen Tenderflake pie shells, but you can also use the ones in the refrigerator section.
How long will Bacon Cheddar Quiche keep?
- Keeps in the fridge: 4 days
- Keeps in the freezer, 3 months
Meal planning tips:
Meal plan for breakfast: Bake the filling in tart shells or mini tart shells. Once cooled, wrap individually in wax paper and store in an air tight container. Heat in the microwave for 1 min or in the Air Fryer (my preferred method)
Freezer friendly: There are a couple of options here if you want to make the quiche ahead of time and freeze it for later. You can prepare the egg mixture and freeze it. Defrost in the fridge and proceed to bake. You can also bake the quiche, cool, wrap in wax paper and slip into a freezer bag. I slightly under bake my quiches when I plan to do this so the eggs are not over cooked when you re-heat it.
Pro Tip: Place a paper towel in the freezer bag with the quiche. It will help absorb any extra moisture, so the quiche isn’t watery when reheated.
Okay, so let’s cook some Bacon Cheddar Quiche!
Bacon & Cheese Quiche
Crust (makes enough for 2 quiches):
- 2 ½ cups all-purpose flour plus extra for rolling
- 1 cup unsalted butter
- 1 teaspoon salt
- 1 teaspoon sugar
- 6-8 tablespoons ice water
Filling: makes enough for one quiche, double for 2 crusts
- 4 eggs
- ½ cup heavy cream
- ½ cup milk
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 8 slices bacon cooked crispy and coarsely chopped
- 1 cup shredded cheddar cheese
- To make the crust, pulse flour, sugar and salt in a food processor and pulse to mix together.Add in the butter, cut into small chunks, and pulse until the butter is no larger than pea size. Add water in a little at a time and pulse. Remove the dough from the food processor and knead together, forming two 4-5 inch disc shape with the dough. Pat dough out into two 4-5 inch circles. Wrap each piece of dough in plastic wrap and refrigerate for an hour or overnight.
- When you’re ready to make the quiche, preheat oven to 350°F
- Roll out one of the pie crust discs to a 9 inch circle. Line pie dish with one of the pie crusts.
- Blind bake crust in oven for 8 minutes. Remove from oven.
- Whisk together the eggs, heavy cream, milk, and salt and pepper. Stir in the bacon.
- Layer half the cheese in the bottom of the par cooked pie crust. Pour egg mixture over cheese. Top with remaining cheese.
- Bake 35-40 minutes until egg is set. Test for doneness by inserting a knife in the center of the quiche. It should come out clean.