Bacon & Cheddar Quiche
This Bacon and Cheddar Quiche is one of those simple, reliable recipes I come back to again and again. It’s pretty PG when it comes to seasoning—nothing fancy or overly spiced—because it’s completely toddler-friendly and something the whole family will happily eat. The combination of crispy bacon, melty cheddar, and a creamy egg filling baked into a flaky crust is classic for a reason. It’s a family favorite in our house, and I love making it when we have guests staying over or baking it ahead of time so we can enjoy slices for easy lunches throughout the week.
Bacon and Cheddar Quiche Recipe
Prep: 30 min | Bake: 50 min | Total: 3 hr 40 min (includes pie dough chilling)
Yields 6-8 servings
Ingredients
Crust (Single 9-inch crust)
1 ¼ cups all-purpose flour
1 ½ tsp granulated sugar
½ tsp salt
½ cup (1 stick) unsalted butter, cold and cubed
3–5 tbsp cold water
Filling
6 eggs
1/2 cup whole milk
1/2 cup heavy cream
6-8 slices thick cut bacon, cooked & chopped
1 1/2 cups shredded cheddar cheese
1 teaspoon salt
1/4 teaspoon pepper
Instructions
1. Make the Pie Crust
In a food processor, combine the flour, sugar, and salt. Add cold, cubed butter and pulse until the mixture resembles coarse crumbs. Slowly add cold water, 1 tablespoon at a time, until the dough begins to clump together. Shape the dough into a disc, wrap in plastic wrap, and refrigerate for at least 2 hours or overnight.
2. Prepare the Filling
In a large bowl, whisk together eggs, milk, cream, salt and pepper. Stir in the cheese and bacon.
3. Assemble the Quiche
On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Transfer to a 9-inch pie dish and gently press into place. Trim and crimp the edges. Pour the filling into the prepared crust, making sure the cheese and bacon are evenly distributed.
4. Bake the Quiche
Bake at 400°F for 50 minutes or until the center is set and the crust is golden.
5. Cool and Serve
Allow the quiche to cool completely on a wire rack—at least 15 mins—before slicing.
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