Homemade quiche is a terrific savory breakfast option. It's also a dish that's easy for a home cook to prepare successfully, following a few simple steps to avoid a soggy bottom. Follow this recipe tutorial at home to bake a bacon-egg-cheddar cheese quiche with a perfectly crisp crust, thanks to blind baking. Serves 8.
If you are looking for Southern-style ideas for breakfast, quiche is the answer! I am definitely a savory breakfast and brunch type of person. I always gravitate to more eggy dishes instead of sweet ones (....although put a homemade cinnamon roll in front of me and I will gladly partake!), and a classic bacon quiche recipe is the perfect recipe and option for my savory breakfast cravings!
If you open my freezer you will ALWAYS find a frozen southern pie and quiche crust just waiting to be used (read more down below about how easy it is to prep a homemade pie crust ahead of time for this recipe). We rotate between some of our favorite flavors like Creamy Chiles Rellenoes Quiche and Caramelized Onion and Spinach Quiche and bacon and cheddar on a regular basis.
Let me help walk you through step by step of a quiche crust recipe (it isn't as hard as you think!) and how easy the filling is! With all kinds of tips, make-ahead instructions, and different substitutions.
First Step - Blind Baking a Pie Crust
Before we start making quiche, we need a crust to put it in! And while you absolutely can use a store-bought crust....a homemade one is 10x better!
Regardless if you use store-bought or homemade, you will need to blind-bake it before you fill it with egg filling.
What does blind baking a pie crust mean?
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 pie and pecan pie). If you were to pour the filling straight into an unbaked pie crust and bake it, the bottom would never fully bake. Aka - it would have a soggy bottom and still a raw crust.
The full instructions for blind baking and all things pie crust can be found in my Southern homemade pie crust recipe.
⭐️ Pro tip: You will need to use pie weights to ensure an even bake on the bottom without any air bubbles forming. You can get something like pie weights off Amazon or better yet, just buy a bag of dried pinto beans and designate them to be your "baking beans" used only for this recipe (my mom and I have ours stored in a mason jar).
Second Step - Prep the Egg Base
Recipe
Bacon-Egg-Cheddar Quiche Recipe Tutorial
- Total Time: 1 hour 35 minutes
- Yield: 8
Description
Homemade quiche is a terrific savory breakfast option. It's also a dish that's easy for a home cook to prepare successfully, following a few simple steps to avoid a soggy bottom. Follow this recipe tutorial at home to bake a bacon-egg-cheddar cheese quiche with a perfectly crisp crust, thanks to blind baking.
Ingredients
Pie Crust
- 1 Homemade Pie Crust
- Or 1 Store-Bought Pie Crust
Egg Mixture
- 8 Eggs
- ½ Cup Milk
- ½ Teaspoon Salt
- ¼ Teaspoon Freshly Cracked Black Pepper
- 1 Cup Cheddar Cheese - grated
- ½ Pound Bacon
Instructions
Pie Crust
- Follow the recipe for Homemade Pie Crust
- For a homemade and store-bought crust - BLIND BAKE: Once your pie crust is on the pie plate, place a sheet of wax paper or parchment paper over the top, larger than the actual pie plate. Place pie weights or dried beans over top of the paper and spread evenly over the bottom of the shell, making sure to get all the way to the edges, corners, and sides. Place in the oven at 375 degrees for 20-25 minutes. Once finished, remove and let cool until the quiche mixture is ready. Remove the pie weights once cooled down a bit. Proceed with the recipe.
Egg Mixture
- Reduce the oven temperature to 350 degrees.
- In a large skillet over medium heat, add a ½ pound of bacon that you have cut into bits. Cook until crispy for about 10 minutes. Remove and lay on a plate lined with paper towels to cool.
- Grate the cheese. It is better to grate your own cheese than use pre-shredded.
- In a large bowl, add 8 eggs and beat with a fork until the yolks are broken.
- Add in the milk, salt, and black pepper. Mix well.
- Add in the bacon and cheese. Mix well.
- Pour carefully into the blind-baked pie crust and place into the oven to bake for 45 minutes at 350 degrees or until the middle is set and doesn't jiggle anymore.
Notes
- Leftovers can be kept covered in the fridge for up to 4-5 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 294
- Sugar: 1.1 g
- Sodium: 347.5 mg
- Fat: 20.5 g
- Carbohydrates: 13.6 g
- Fiber: 0.4 g
- Protein: 12.8 g
- Cholesterol: 231.4 mg
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