Bacon and Cheddar Quiche

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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!

Jump to:

What is Blind Baking a Pie Crust?
How Do I Blind Bake a Crust?
How to Make Homemade Pie Crust
Ingredients Needed
How to Store and Keep Leftover Bacon and Cheddar Quiche
Bacon and Cheddar Quiche

a slice of Bacon and Cheddar Quiche on a white plate with the quiche pie plate next to it along with extra plates above.

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 liquid 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.

Once your pie crust is on a pie plate, place a sheet of wax or parchment paper over the 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 15-16 minutes at 375 degrees.

egg mixture for quiche in an unbaked pie shell before going into the oven

How to Make Homemade Pie Crust

1 Cup Flour
3 Tablespoons Butter
3 Tablespoons Lard or Shortening
½ Teaspoon Salt
3-7 Tablespoons Ice Water + more if needed

In a large bowl, add flour, salt, cold butter, and cold lard/shortening.
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, place into the freezer for 5 minutes to chill before continuing.
Fill a large glass with water and ice. Using a tablespoon measure, spoon 3-5 tablespoons of the ice water into the flour mixture. Using a fork or spatula, mix well. You may need to add in more water if still floury and not coming together. You want the dough to just begin to come together - not sticky and wet but not floury and crumbly as well. It will still be a bit crumbly but when you squeeze it together with your hands it stays together (see the picture below). Do not add too much water (I usually end up adding around 10 tablespoons most of the time).
Sprinkle flour lightly out onto the counter and place dough on top. Roll around flour so that all sides are covered and bring it together into a ball shape.
Roll out with a rolling pin in a circle until it is larger than your pie plate.
Gently pick up the crust at one end and scoot the pie plate right up next to the dough so that it is easy to flip over/drag over onto the pie plate (this allows you not to have to pick up the entire pie of dough and risk breaking). Make sure the dough lays evenly around all the edges.
Trim off any excess on the sides of the crust, then gently crimp your edges with your fingers all the way around the pie plate. (To crimp: gently fold the excess crust under itself on the edge. With your pointer finger and thumb on both hands, gently pinch together the crust then push both hands together to meet, forming a small pinch. Repeat around the entire crust.)
Blind bake at 375 for 15-16 minutes then proceed with the recipe.

You can either use baking pie crust weights (affiliate link) or just buy a $1.50 bag of pinto beans and keep them in a mason jar and just use them for this specific task.

Ingredients Needed

You just need a couple of ingredients for this filling.

Eggs
Milk
Salt & Pepper
Cheddar Cheese
Bacon

pie crust and bowls of bacon its, cheddar cheese grated and eggs

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 it tightly with plastic wrap and store it in the fridge for 4-5 days.

This is delicious cold as well!

a slice of Bacon and Cheddar Quiche with tge pie plate in the background

More Savory Breakfast Recipes

Should I Prebake Crust for Quiche?

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.

Can I Use Milk Instead of Heavy Cream for Quiche?

You can use milk instead of cream in the quiche filling. I always use milk in my filling.