This post may contain affiliate links.
Bacon Cheddar Quiché is a classic dish that’s a welcome sight on any breakfast, brunch, or supper table! It’s made with three kinds of cheese, smokey bacon all baked in a buttery, flaky pie crust. Whether served for a weeknight meal, lazy weekends, or the holidays, everyone will be smitten with this recipe after just one bite.
For a great dish that can be served for breakfast, lunch, or dinner, Bacon Cheddar Quiché is one of my favorite go-to recipes. It’s easy to make and more than likely you have everything you need right in your fridge and pantry.
I often change up the ingredients and substitute sausage for bacon, or just leave out the meat altogether and throw in some veggies. That’s the beauty of this recipe.
It has such a flavorful base with eggs and cheese that you can get creative and release your inner chef! I typically make two of these pies at a time so that we can have one for dinner and the other for breakfast.
Ingredients Needed For Bacon Cheddar Quiche
- Prepared 9-inch Pie Crust
- Bacon – cooked and chopped
- Eggs
- Milk
- Sour Cream
- Onion – grated
- Sharp Cheddar Cheese – grated
- White Cheddar Cheese – you can substitute grated Swiss
- Parmesan Cheese – grated
- Nutmeg
- Kosher Salt
- Fresh Cracked Pepper
What Is Quiché?
Quiché is made with an egg custard that’s baked in a buttery pie shell. I think of it as a savory pie. One of the best things about Quiché is what you can add to it. It’s the perfect vehicle for meat, different cheeses, vegetables, and even seafood.
Is Quiché The Same As A Frittata?
Nope, they are not the same, although they are similar. A frittata is made with eggs, has no crust, with a solid texture. Quiché is moist, light, and baked in a flaky crust.
Helpful Tips For Making This Recipe
- Grate the cheese yourself. Store-bought shredded cheese has a coating that makes melting difficult and will change the overall texture of the recipe.
- Don’t over bake the Quiché. You want to bake until the outside edges are set, but the middle has just a slight jiggle.
- If you don’t like bacon, you can substitute sausage, ham, or turkey bacon.
- You can leave the meat out all together if you want to make a vegetarian version. Spinach, broccoli, pepper, and onions are good additions for this recipe.
- To store left-over Quiché, wrap with foil or plastic wrap and store in the refrigerator.
What To Serve With Bacon Cheddar Quiché
- Easy Cheesy Hashbrown Casserole
- Broccoli Apple Salad
- Air Fryer Potato Wedges
- Classic Grape Salad
- Waldorf Salad
- Smoked Gouda Cheese Grits
Ingredients
- 1 (9 inch) pie crust for deep dish pan
- ½ lb . bacon – cooked and chopped
- 6 large eggs
- ½ cup milk
- ½ cup sour cream
- 2 tablespoons grated onion
- ½ teaspoon salt
- ½ teaspoon pepper
- ⅛ teaspoon nutmeg
- 8 oz . grated sharp cheddar cheese
- 4-5 oz grated white cheddar cheese
- 2 teaspoons grated Parmesan cheese
Instructions
- Preheat oven to 350 degrees
- Place pie crust in a lightly greased pie pan.
- In a large bowl, whisk eggs until light and fluffy.
- Add milk, sour cream, onion, salt, pepper and mix until blended.
- Layer grated cheeses in pie pan.
- Pour egg mixture over cheese.
- Sprinkle chopped bacon over top of quiche.
- Bake in oven for 40 minutes.
- Sprinkle Parmesan cheese over quiche and bake for another 5-8 minutes – checking for doneness. If crust gets too dark, cover with tin foil for remaining time.
- Remove from oven and let rest for 10 minutes before serving.
Comfort Food With A Twist
Subscribe now for the latest recipes, tips, and secret ingredients!
when does the nutmeg go in
I love quiche. I have never put sour cream in my quiche but need to try this. Hope you share this at Happiness is Homemade and Over The Moon this weekend.
Stopping by from Home Matters Party.
Hugs,
Bev
This recipe sounds absolutely delicious, and I will definitely have to try it. Although I have been making a wonderful recipe for Quiche Lorraine for many years, I have never thought about adding sour cream to my recipe.
For the person who asked when you would the nutmeg into the recipe, I always add my nutmeg the at same time that I add my salt and pepper to the egg/milk mixture. Hope that helps you.
Thi# is the second time I have fixed this recipe. My Grandson (12 years old) requested it for supper.
It is delicious!
Thank you so much Trish! I love hearing this and happy that a “young one” loves one of my recipes. Thank you for sharing!
Have a wonderful day,
~Donya
Can the quiche be frozen for Christmas morning??
Hey Jana.
You bet! The quiche turns out great after being frozen. Bake it until almost done. Freeze then let thaw overnight then finish baking. Breakfast is served.
Merry Christmas!
~Donya
I made this twice and I love how easy it is to make and no fancy ingredients. You can eat at any meal.
Hey there Linda!
Thank you so much for this outstanding rating! I completely agree with you that the best part of this recipe is that it uses simple, pantry ingredients you always have on hand. I am so pleased to hear that you enjoyed this recipe, thank you so much for your support!
~Donya