Bacon and Cheddar Quiche is a delicious breakfast or brunch recipe that everyone will love! It is easy to make and full of flavor
I LOVE QUICHE! Honestly, who doesn’t love quiche?! And bacon and cheddar quiche is just a classic! It makes a perfect savory dish for any breakfast and brunch – and makes great leftovers too!
We are skipping all the fluff and just getting straight to the point!
The first thing you need when you make quiche is CRUST!
Now you can totally use a store-bought pre-made crust. Or you can make a homemade pie crust (which I personally recommend!)
But regardless of what kind you use, you need to BLIND BAKE the crust first!
What is Blind Baking a Pie Crust?
Blind baking a pie crust is taking an unbaked pie shell and baking for a set amount of time BEFORE putting in the filling and baking according to the recipe. This helps ensure that the bottom of the crust gets fully baked.
Since quiche is an egg-based liquidy filling, you need to blind bake your crust FIRST to ensure the bottom of the crust gets baked fully (same with any custard or liquid filling-based pies such as pumpkin and pecan). If you were to pour the filling straight into an unbaked pie crust and bake, the bottom would never fully bake.
Did you ever watch the Great British Bake Off? If you did you know when Mary Berry talked about soggy bottoms – this is exactly that situation.
You don’t want a soggy pie crust bottom, so we will blind bake first.
How Do I Blind Bake a Crust?
Once your pie crust is in a pie plate, place a sheet of wax or parchment paper over top. You want this to be bigger than the actual pie.
Pour pie weights (*affiliate link) or I just use a bag of dried pinto beans (just from your local grocery store and keep them for this specific use only), on top of the paper. Spread the weight out evenly amongst the pie crust, making sure that you get all the way to the edges. This will help the crust bake flat and even. Place in the oven and bake for 30 minutes at 350 degrees.
How to Make Homemade Pie Crust
*note – this pie crust recipe makes 2 crusts. You will only need one for quiche. You can save the other half for another quiche, in the fridge for 5 days, or wrap airtight and freeze for up to 6 months. You can also easily double this recipe by making 2 bacon and cheddar quiche’s or another flavor like caramelized onion and spinach). See below for how to freeze and make in advance.*
- 2 Cups Flour
- 6 Tablespoons Butter
- 6 Tablespoons Lard or Shortening
- 1 Teaspoon Salt
- 5 Tablespoons Ice Water + more if needed
- Milk & 1 Tablespoon of Sugar – for brushing the top
- Preheat the oven to 350 degrees.
- In a large bowl, add flour, salt, cold butter, and lard.
- Using a pastry cutter, cut butter and lard into the flour until the mixture resembles small pea size shapes. If the butter and lard have gotten too warm in the process, pop into the freezer for 5 minutes to chill before continuing.
- Fill a large glass with water and ice. Using a tablespoon measure, spoon in 5 tablespoons of the ice water into the flour and butter mixture. Using a fork or spatula, mix well. You may need to add in more water if still floury (could be all the way up to 10 tablespoons total depending). You want the dough to just begin to come together. Do not add too much water.
- Sprinkle flour out onto the counter and place the dough on top. Roll around flour so that all sides are covered and bring together into a ball shape. Cut the dough into 2 equal-sized balls. You will use 1 for this recipe and reserve the other half for another pie or store for later use (see the note above).
- Roll out the dough ball with a rolling pin until about a 1/4 inch thick, or until it is slightly larger than your deep pie plate. NOTE – you want to have an excess dough that hangs over the sides for the edge so make sure you roll out big enough for that.
- Gently lay the bottom pie crust in the bottom of the pie plate. Make sure you tuck into the edges. Crimp the edges how you like. Place a piece of wax paper or parchment paper over the top of the pie crust and push down. Place a jar of baking beans on to and spread out making sure to get to the bottoms and edges. Place the pie crust in the oven to blind bake for 30 minutes.
- Remove from oven, remove beans and paper and continue with the rest of the pumpkin pie recipe *Careful, the beans will be hot.*
Ingredients Needed for Bacon and Cheddar Quiche Filling
You just need a couple of ingredinets for this filling.
- Salt & Pepper
- Cheddar Cheese
All that is needed is to fry up your bacon and chop it into bits, grate your cheese (KEY! always grate your own), and whisk all the ingredients together in a bowl. Pour the egg mixture into the partially baked crust and bake for 45 minutes at 350 or until the center is no longer jiggly.
How to Store and Keep Leftover Bacon and Cheddar Quiche
If you have leftover quiche, wrap tightly with plastic wrap and store in the fridge for 4-5 days.
This is delicious cold as well!
More Savory Breakfast Recipes
- Caramelized Onion & Spinach Quiche
- Roasted Red Pepper and Egg White Sous Vide Bites
- Sous Vide Bacon and Cheddar Egg Bites
- Kitchen Sink Breakfast Casserole
Yes! You need to partially prebake your crust for quiche so that the bottom of the crust fully cooks. You will use a method called “blind baking” for this.
You can use milk instead of cream in the quiche filling. I always use milk in my filling.