How to Make a Quiche?
PREP. Preheat the oven to 350°F. Using a shallow-sided 9″ inch glass pie plate place the softened pie crust inside and crimp the edges. We double-folded the edges of the crust and then crimped.
BACON. Add the bacon and cheese to the bottom of the pie crust.
EGGS. In a medium bowl mix the milk, eggs, salt, and pepper, then pour over the bacon and cheese.
BAKE. Bake for 45-50 minutes or until a knife, inserted in the center, comes out clean. Let set for 5-10 minutes before cutting.
Ingredient tips + variations:
- Bacon. Use our Bacon in the oven recipe.
- Cheese. Other cheese options include swiss cheese, gruyere cheese, Colby, or pepper jack cheese.
- Veggies. Add in chopped green onions or diced bell peppers for extra flavor.
- Milk. Substitute the milk with 1 cup half and half or a combination of ½ cup whole milk and ½ cup heavy cream.
Storing tips
Make ahead of time. Freeze the uncooked Bacon and Cheese Quiche until ready to bake and serve. Slide the quiche into a freezer-safe bag that is airtight. Freeze for up to one month in advance.
To bake, remove it from the freezer and let it thaw a bit then bake as directed.
STORE. Leave any leftover quiche in the baking pan, cover it with foil, and keep it in the fridge for up to 3 days.
Recipe FAQ
You can substitute the milk for 1 cup of half and half, or a combination of 1/2 cup heavy cream and 1/2 cup whole milk.
Ingredients
- 1 pie crust, softened as directed on the box
- 1 cup milk
- 4 eggs, slightly beaten
- ¼ teaspoon Salt
- ¼ teaspoon pepper
- 8 slices bacon, cooked and crumbled
- ½ cup cheddar cheese, shredded
- ½ cup mozzarella cheese
- ⅓ cup parmesan cheese, grated
Instructions
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Preheat the oven to 350°F. Place the pie crust in a shallow 9-inch glass pie plate. Double-fold the edges of the crust and crimp.
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Add 8 slices of cooked and crumbled bacon and cheese to the bottom of the pie crust.
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In a medium bowl, mix milk, slightly beaten eggs, salt, and pepper, then pour over the bacon and cheese.
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Bake for 45-50 minutes or until a knife, inserted in the center, comes out clean. Let set for 5-10 minutes before cutting.
Notes
Prep ahead. Wrap the unbaked quiche tightly in plastic wrap or aluminum foil and store it in the refrigerator for up to 24 hours. Let it sit on the counter for 30 minutes before baking.
Store leftover quiche in an airtight container and refrigerate for 2-3 days or freeze for 3-4 months.
