20 Delicious Quiche Recipes with Bacon and Cheese

Bacon and cheese lovers, rejoice! There’s nothing quite like the comforting embrace of a warm, fluffy quiche to make any meal feel special. Whether you’re whipping up a quick weeknight dinner or hosting a brunch that’ll have everyone talking, our roundup of 20 delicious quiche recipes is here to inspire your next culinary adventure. Dive in and discover your new favorite way to enjoy this classic combo!

Classic Bacon and Cheddar Quiche

Gently, the morning light filters through the kitchen window, casting a warm glow on the counter where I begin to assemble the ingredients for a dish that feels like a hug in every bite. There’s something deeply comforting about the process, a quiet ritual that connects me to countless mornings past.

Ingredients

• 1 9-inch pie crust (homemade or store-bought, but I swear by the flakiness of homemade)
• 6 large eggs (I’ve found room temperature eggs blend more smoothly)
• 1 cup heavy cream (the richer, the better for that velvety texture)
• 1 cup whole milk (a splash more if you like your quiche a bit lighter)
• 1/2 teaspoon salt (I prefer sea salt for its subtle crunch)
• 1/4 teaspoon black pepper (freshly ground, if you can)
• 1 cup shredded cheddar cheese (sharp cheddar adds a nice bite)
• 6 slices bacon, cooked and crumbled (I bake mine at 400°F for about 20 minutes for perfect crispiness)
• 1/2 cup diced onion (sautéed until just translucent for sweetness)

Instructions

1. Preheat your oven to 375°F (190°C). This ensures a steady, even bake for the quiche.
2. Place the pie crust in a 9-inch pie dish, trimming any excess. Blind bake for 10 minutes with pie weights to prevent puffing. Tip: Lining the crust with parchment paper before adding weights makes removal easier.
3. In a large bowl, whisk together the eggs, heavy cream, milk, salt, and pepper until fully combined. Tip: Whisk gently to avoid incorporating too much air, which can cause the quiche to puff unevenly.
4. Sprinkle the shredded cheddar, crumbled bacon, and sautéed onions evenly over the pre-baked crust.
5. Pour the egg mixture over the fillings, ensuring it’s evenly distributed. Tip: Pour slowly to prevent displacing the fillings.
6. Bake for 35-40 minutes, or until the center is just set and the top is lightly golden. A knife inserted near the center should come out clean.
7. Let the quiche cool for at least 10 minutes before slicing. This allows the custard to set fully, making for cleaner slices.

Kindly, the quiche emerges from the oven, its edges golden and the center wobbling slightly before settling into perfection. The first slice reveals layers of creamy custard, smoky bacon, and sharp cheddar, a harmony of flavors and textures that’s as satisfying to eat as it is to behold. Serve it warm, with a simple green salad or a dollop of sour cream for an extra touch of indulgence.

Spinach and Bacon Quiche with Gruyere

Comfort comes in many forms, and for me, it often arrives at the table in the shape of a warm, savory quiche. This Spinach and Bacon Quiche with Gruyere is a testament to the simple joys of cooking, blending the earthy tones of spinach with the rich, smoky flavor of bacon, all nestled in a flaky crust.

Ingredients

• 1 9-inch pie crust (homemade or store-bought, but I swear by the flakiness of homemade)
• 6 large eggs (room temperature eggs blend more smoothly into the filling)
• 1 cup heavy cream (for that luxurious, velvety texture)
• 1 cup whole milk (2% works in a pinch, but whole milk gives it richness)
• 1 cup grated Gruyere cheese (the nuttiness of Gruyere is unmatched here)
• 1/2 lb bacon, cooked and crumbled (I like mine extra crispy for texture)
• 2 cups fresh spinach, roughly chopped (packed tightly, it wilts down perfectly)
• 1/2 tsp salt (I use sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground, if you can)

Instructions

1. Preheat your oven to 375°F (190°C). This ensures a perfectly cooked quiche without overbrowning the crust.
2. Roll out your pie crust and fit it into a 9-inch pie dish. Trim the edges, then crimp them for a decorative touch. Chill in the fridge while you prepare the filling.
3. In a large bowl, whisk together the eggs, heavy cream, and milk until fully combined. Tip: A fork works better than a whisk for avoiding too much air in the mixture.
4. Stir in the grated Gruyere, crumbled bacon, chopped spinach, salt, and pepper. Mix until everything is evenly distributed.
5. Remove the pie crust from the fridge and pour the filling into it. Tip: Pour slowly to prevent spilling and to ensure an even distribution of ingredients.
6. Bake for 35-40 minutes, or until the center is set and the top is lightly golden. Tip: Check at 30 minutes; if the edges are browning too quickly, cover them with foil.
7. Let the quiche cool for at least 10 minutes before slicing. This allows the filling to set fully, making for cleaner slices.

Every bite of this quiche offers a harmonious blend of textures and flavors—creamy, smoky, and slightly nutty. Serve it with a simple green salad dressed in a light vinaigrette to cut through the richness, or enjoy a slice as is, letting its comforting warmth speak for itself.

Caramelized Onion and Bacon Quiche

Lately, I’ve found myself drawn to the comforting embrace of a quiche, its buttery crust and rich filling a reminder of lazy Sunday mornings. This caramelized onion and bacon version is a testament to the beauty of simple ingredients coming together to create something truly special.

Ingredients

• 1 pie crust (homemade or store-bought, but I always lean towards homemade for that extra love)
• 6 slices of bacon (thick-cut, because why not?)
• 2 large onions, thinly sliced (the sweetness they develop is magical)
• 4 large eggs (I prefer room temp eggs here for a smoother blend)
• 1 cup heavy cream (it’s all about that luxurious texture)
• 1/2 cup whole milk (just a splash to lighten it up)
• 1 cup shredded Gruyère cheese (its nutty flavor pairs perfectly with the onions)
• 1 tbsp extra virgin olive oil (my go-to for sautéing)
• Salt and freshly ground black pepper (to taste, but don’t be shy)

Instructions

1. Preheat your oven to 375°F (190°C). Blind bake the pie crust for 10 minutes to prevent sogginess.
2. In a skillet over medium heat, cook the bacon until crispy. Transfer to a paper towel-lined plate, then chop.
3. In the same skillet, add olive oil and sauté the onions over low heat for about 25 minutes, stirring occasionally, until deeply caramelized.
4. In a bowl, whisk together eggs, heavy cream, milk, salt, and pepper until smooth.
5. Sprinkle half the Gruyère over the pre-baked crust, followed by the caramelized onions and bacon. Pour the egg mixture over the top, then sprinkle with the remaining cheese.
6. Bake for 35-40 minutes, until the quiche is set and the top is golden brown. Let it rest for 10 minutes before slicing.

Rich and velvety, this quiche strikes a perfect balance between the sweetness of the onions and the smokiness of the bacon. Serve it warm with a simple green salad for a meal that feels both indulgent and wholesome.

Broccoli Bacon Quiche with Swiss Cheese

Now, as the quiet of the morning wraps around me, I find myself drawn to the comforting embrace of a dish that marries the earthy tones of broccoli with the smoky whispers of bacon, all nestled in a tender, cheesy custard. It’s a recipe that feels like a gentle nod to the slower, more reflective moments of life.

Ingredients

• 1 9-inch pie crust (homemade or store-bought, but I always lean towards the flakiness of homemade)
• 1 cup heavy cream (for that lush, velvety texture)
• 3 large eggs (I prefer room temp eggs here; they blend more smoothly)
• 1 cup shredded Swiss cheese (its nutty flavor is irreplaceable)
• 1 cup chopped broccoli florets (fresh, for that crisp-tender bite)
• 4 slices bacon, cooked and crumbled (I save the bacon fat for another use, it’s gold)
• 1/2 tsp salt (just enough to enhance, not overpower)
• 1/4 tsp black pepper (freshly ground, for a little kick)

Instructions

1. Preheat your oven to 375°F (190°C), ensuring it’s fully heated for even baking.
2. Place the pie crust in a 9-inch pie dish, gently pressing it into the corners and edges. Trim any excess dough for a neat finish.
3. In a medium bowl, whisk together the heavy cream and eggs until fully combined. Tip: A smooth custard starts with patience—whisk slowly to avoid air bubbles.
4. Stir in the shredded Swiss cheese, chopped broccoli, crumbled bacon, salt, and pepper. Mix gently to distribute the ingredients evenly.
5. Pour the mixture into the prepared pie crust, spreading it out to fill the crust uniformly. Tip: Tap the dish lightly on the counter to remove any air pockets.
6. Bake for 35-40 minutes, or until the quiche is set around the edges but still slightly wobbly in the center. Tip: The quiche will continue to set as it cools, so don’t overbake.
7. Allow the quiche to cool for at least 10 minutes before slicing. This rest period makes for cleaner cuts.

Golden and inviting, this quiche presents a harmonious blend of textures—from the crisp crust to the creamy filling punctuated by the broccoli and bacon. Serve it warm, with a side of lightly dressed greens, for a meal that feels both nourishing and indulgent.

Bacon and Mushroom Quiche with Thyme

Dusk settles softly outside, and here in the kitchen, the comforting aroma of bacon and thyme begins to weave its magic. This quiche, with its earthy mushrooms and crispy bacon, is a humble yet elegant dish that feels like a warm hug on a quiet evening.

Ingredients

• 1 9-inch pie crust (homemade or store-bought, I find the flakier, the better)
• 6 large eggs (room temperature eggs blend more smoothly, in my experience)
• 1 cup heavy cream (for that irresistibly rich texture)
• 1 cup whole milk (2% works, but whole milk gives a creamier finish)
• 8 oz bacon, chopped (I lean towards thick-cut for more substance)
• 1 cup mushrooms, sliced (cremini are my go-to for their deep flavor)
• 1 tbsp fresh thyme leaves (plus a few sprigs for garnish, because we eat with our eyes first)
• 1/2 tsp salt (I like to use sea salt for its subtle crunch)
• 1/4 tsp black pepper (freshly ground makes all the difference)
• 1 cup shredded Gruyère cheese (it melts beautifully and adds a nutty depth)

Instructions

1. Preheat your oven to 375°F (190°C), and place a baking sheet on the middle rack to heat up—this helps the bottom crust cook evenly.
2. In a skillet over medium heat, cook the chopped bacon until crispy, about 8 minutes. Transfer to a paper towel-lined plate to drain.
3. In the same skillet, sauté the sliced mushrooms in the bacon fat until golden, about 5 minutes. Tip: Don’t overcrowd the pan to ensure they brown nicely.
4. Whisk together the eggs, heavy cream, milk, salt, and pepper in a large bowl until well combined. Tip: Strain the mixture through a fine sieve for an ultra-smooth custard.
5. Sprinkle the cooked bacon, mushrooms, thyme leaves, and Gruyère cheese evenly over the pie crust.
6. Carefully pour the egg mixture over the fillings in the pie crust.
7. Place the quiche on the preheated baking sheet and bake for 35-40 minutes, until the center is just set and the top is lightly golden. Tip: A knife inserted in the center should come out clean.
8. Let the quiche rest for 10 minutes before slicing to allow the custard to set fully.

With its buttery crust and velvety filling punctuated by the smokiness of bacon and the earthiness of mushrooms, this quiche is a study in contrasts. Serve it with a simple green salad dressed in a light vinaigrette to cut through the richness, or enjoy a slice as is, with a cup of tea, as the day winds down.

Jalapeño Bacon Quiche with Pepper Jack

You might find yourself on a quiet morning, the kind where the light filters through the kitchen window just so, craving something that balances the heat of the day with the comfort of home. That’s when this Jalapeño Bacon Quiche with Pepper Jack comes into play, a dish that marries the smoky depth of bacon with the vibrant kick of jalapeños, all nestled in a creamy, cheesy embrace.

Ingredients

– 1 pre-made pie crust (I always keep one in the freezer for moments like these)
– 6 large eggs (room temperature eggs blend more smoothly, in my experience)
– 1 cup heavy cream (the richness it adds is unparalleled)
– 1 cup shredded Pepper Jack cheese (for that perfect melt and slight spice)
– 1/2 cup cooked bacon, chopped (I lean towards thick-cut for more texture)
– 1/4 cup diced jalapeños (seeds removed if you prefer less heat)
– 1/2 tsp salt (just enough to enhance all the flavors)
– 1/4 tsp black pepper (freshly ground, if possible)

Instructions

1. Preheat your oven to 375°F (190°C), allowing it to fully heat for even cooking.
2. Unroll the pie crust into a 9-inch pie dish, gently pressing it into the bottom and sides. Trim any excess for a neat edge.
3. In a large bowl, whisk together the eggs and heavy cream until fully combined and slightly frothy.
4. Stir in the Pepper Jack cheese, bacon, jalapeños, salt, and pepper, ensuring everything is evenly distributed.
5. Pour the mixture into the prepared pie crust, smoothing the top with a spatula.
6. Bake for 35-40 minutes, or until the quiche is set in the center and the edges are golden brown. A tip: check doneness by inserting a knife near the center; it should come out clean.
7. Let the quiche cool for at least 10 minutes before slicing. This rest period helps the layers set beautifully.
8. Serve warm, perhaps with a side of fresh avocado or a light salad to complement the richness. Remember, the quiche is just as delightful at room temperature, making it perfect for picnics.
Rich in flavor and with a texture that’s both creamy and crisp, this quiche is a testament to the joy of balancing heat with heartiness. The Pepper Jack adds a subtle warmth that lingers, inviting you to savor each bite slowly, much like the quiet mornings it’s best enjoyed in.

Bacon and Leek Quiche with Goat Cheese

Today, as the early morning light filters through the kitchen window, I find myself drawn to the comforting simplicity of a Bacon and Leek Quiche with Goat Cheese. There’s something about the melding of crispy bacon, tender leeks, and creamy goat cheese that feels like a warm embrace on a quiet morning.

Ingredients

• 1 pie crust (homemade or store-bought, I always opt for the latter on busy mornings)
• 6 slices of bacon (thick-cut, for that perfect crunch)
• 2 leeks (white and light green parts only, thinly sliced)
• 4 large eggs (I prefer room temperature eggs here, they blend more smoothly)
• 1 cup heavy cream (the richer, the better)
• 1/2 cup goat cheese (crumbled, for those delightful pockets of tanginess)
• 1/2 tsp salt (just enough to enhance the flavors)
• 1/4 tsp black pepper (freshly ground, for a bit of warmth)

Instructions

1. Preheat your oven to 375°F (190°C), and gently fit the pie crust into a 9-inch pie dish, trimming any excess.
2. In a skillet over medium heat, cook the bacon until crispy, about 8 minutes. Transfer to a paper towel-lined plate, then crumble once cool.
3. In the same skillet, sauté the leeks in the bacon fat until soft, about 5 minutes. This infuses them with a smoky depth.
4. In a bowl, whisk together the eggs, heavy cream, salt, and pepper until well combined. A smooth mixture ensures a uniform texture.
5. Scatter the crumbled bacon, sautéed leeks, and goat cheese over the pie crust, then pour the egg mixture over the top.
6. Bake for 35-40 minutes, until the quiche is set and the top is golden. A knife inserted in the center should come out clean.
7. Let the quiche rest for 10 minutes before slicing. This allows the flavors to meld beautifully.

Rich and creamy with a satisfying crunch from the bacon, this quiche is a testament to the beauty of simple ingredients coming together. Serve it with a light arugula salad for a contrast in textures, or enjoy a slice as is, with a cup of strong coffee on the side.

Smoked Bacon and Gouda Quiche

Basking in the quiet of the morning, there’s something profoundly comforting about the melding of smoky bacon and creamy Gouda in a quiche. It’s a dish that feels like a warm embrace, perfect for those moments when you crave both simplicity and indulgence.

Ingredients

• 1 9-inch pie crust (homemade or store-bought, but I swear by the flakiness of homemade)
• 6 large eggs (I prefer room temp eggs here for a smoother filling)
• 1 cup heavy cream (the richness it adds is unparalleled)
• 1 cup whole milk (for that perfect quiche texture)
• 1/2 teaspoon salt (just enough to enhance the flavors)
• 1/4 teaspoon black pepper (freshly ground, if you please)
• 1 cup smoked bacon, cooked and crumbled (the smokier, the better in my book)
• 1 1/2 cups Gouda cheese, shredded (aged Gouda adds a lovely depth)
• 1 tablespoon unsalted butter (for greasing the pie dish, because we’re not taking chances)

Instructions

1. Preheat your oven to 375°F (190°C), ensuring it’s fully heated for even cooking.
2. Lightly grease a 9-inch pie dish with unsalted butter, making sure to cover the bottom and sides evenly.
3. Place the pie crust into the prepared dish, pressing gently against the bottom and sides. Trim any excess crust for a neat edge.
4. In a large bowl, whisk together the eggs, heavy cream, milk, salt, and black pepper until fully combined and slightly frothy.
5. Evenly distribute the crumbled smoked bacon and shredded Gouda cheese over the bottom of the pie crust.
6. Pour the egg mixture over the bacon and cheese, ensuring it’s spread evenly.
7. Bake in the preheated oven for 35-40 minutes, or until the center is set and the top is golden brown. A knife inserted into the center should come out clean.
8. Allow the quiche to cool for at least 10 minutes before slicing. This resting time lets the flavors meld beautifully.

When you slice into this quiche, the creamy filling and smoky bacon create a harmony that’s both rich and comforting. Serve it with a simple arugula salad dressed in lemon vinaigrette to cut through the richness, making each bite a delightful contrast.

Bacon and Tomato Quiche with Basil

Wandering through the kitchen this morning, the thought of combining the smoky depth of bacon with the bright acidity of tomatoes in a quiche felt like a small, personal celebration of summer’s bounty.

Ingredients

• 1 pre-made pie crust (I always keep one in the freezer for moments like this)
• 6 large eggs (room temperature blends better, in my experience)
• 1 cup heavy cream (the richer, the better for that silky texture)
• 1 cup shredded Gruyère cheese (its nuttiness pairs beautifully with the other flavors)
• 6 slices thick-cut bacon, cooked and crumbled (I reserve a bit for garnish)
• 1 cup cherry tomatoes, halved (their sweetness is a lovely contrast)
• 1/4 cup fresh basil, chopped (plus a few whole leaves for that final touch)
• Salt and freshly ground black pepper (to layer the flavors)

Instructions

1. Preheat your oven to 375°F (190°C), ensuring it’s fully heated for even baking.
2. Place the pie crust in a 9-inch pie dish, gently pressing it into the corners and edges. Trim any excess dough for a neat appearance.
3. In a large bowl, whisk together the eggs and heavy cream until smooth. This is your quiche’s foundation, so take your time.
4. Stir in the Gruyère, crumbled bacon, halved cherry tomatoes, and chopped basil. Season with a pinch of salt and a generous grind of black pepper.
5. Pour the mixture into the prepared pie crust, ensuring the fillings are evenly distributed.
6. Bake for 35-40 minutes, or until the center is set and the top is golden. A knife inserted should come out clean.
7. Let the quiche cool for 10 minutes before slicing. This rest period helps the flavors meld beautifully.

Mmm, the first bite reveals a creamy interior punctuated by the crisp bacon and bursts of tomato, all wrapped in a flaky crust. Serve it warm, with a side of lightly dressed greens, or at room temperature for a picnic under the sun.

Bacon and Asparagus Quiche with Parmesan

Basking in the quiet of the morning, I find myself drawn to the simplicity and elegance of a dish that marries the smoky depth of bacon with the fresh, grassy notes of asparagus, all nestled in a creamy, cheesy embrace. It’s a recipe that feels like a gentle nod to the slower, more mindful moments of life.

Ingredients

• 1 pre-made pie crust (I always keep one in the freezer for moments like these)
• 6 large eggs (room temperature, they blend more smoothly)
• 1 cup heavy cream (the richer, the better for that silky texture)
• 1/2 cup grated Parmesan cheese (I love the sharpness it adds)
• 1 cup chopped asparagus (about 1/2 inch pieces, for a bit of crunch)
• 1/2 cup cooked, crumbled bacon (because everything’s better with bacon)
• 1/2 tsp salt (just enough to enhance the flavors)
• 1/4 tsp black pepper (freshly ground, for a little kick)

Instructions

1. Preheat your oven to 375°F (190°C), allowing it to fully heat for even baking.
2. Gently unroll the pie crust into a 9-inch pie dish, pressing it lightly against the sides and bottom. Trim any excess dough for a neat edge.
3. In a large bowl, whisk together the eggs and heavy cream until fully combined and slightly frothy.
4. Stir in the grated Parmesan, salt, and black pepper, mixing until the cheese is evenly distributed.
5. Scatter the chopped asparagus and crumbled bacon evenly over the bottom of the pie crust.
6. Pour the egg mixture over the asparagus and bacon, ensuring it spreads to cover all the ingredients.
7. Bake for 35-40 minutes, or until the center is set and the top is golden brown. A knife inserted in the center should come out clean.
8. Let the quiche cool for 10 minutes before slicing. This rest period helps the layers set perfectly.

How the flavors meld together in this quiche is nothing short of magical—the crispness of the asparagus, the smokiness of the bacon, and the creamy, cheesy custard create a harmony that’s both comforting and sophisticated. Serve it warm, with a side of lightly dressed greens, for a meal that feels like a hug.

Bacon and Potato Quiche with Rosemary

Perhaps there’s no better way to welcome the quiet of the morning than with the comforting aroma of bacon and potatoes mingling with the earthy scent of rosemary, all nestled in a golden, flaky crust. This quiche is a humble yet hearty dish that feels like a warm embrace on any day, whether it’s a leisurely weekend brunch or a simple weeknight dinner.

Ingredients

• 1 9-inch pie crust (homemade or store-bought, but I always lean towards the buttery flakiness of homemade)
• 6 large eggs (I find room temperature eggs blend more smoothly into the filling)
• 1 cup heavy cream (for that irresistibly rich texture)
• 1 cup whole milk (the whole milk adds a lovely lightness to the custard)
• 1 cup cooked bacon, chopped (I prefer thick-cut for its meaty bite)
• 2 cups potatoes, diced and parboiled (a quick boil ensures they’re perfectly tender in the quiche)
• 1 tbsp fresh rosemary, finely chopped (the fragrance of fresh rosemary is unmatched)
• 1/2 tsp salt (just enough to enhance all the flavors)
• 1/4 tsp black pepper (freshly ground, for a subtle kick)
• 1 tbsp extra virgin olive oil (my go-to for sautéing the potatoes)

Instructions

1. Preheat your oven to 375°F (190°C), ensuring it’s fully heated for even baking.
2. In a skillet over medium heat, warm the olive oil and sauté the parboiled potatoes until lightly golden, about 5 minutes. Tip: Letting them sit undisturbed for a minute ensures a nice crust.
3. Roll out your pie crust and gently press it into a 9-inch pie dish, trimming any excess. Tip: Chilling the crust for 10 minutes before baking helps prevent shrinkage.
4. In a large bowl, whisk together the eggs, heavy cream, milk, salt, and pepper until smooth. Tip: Straining the mixture ensures the custard is silky.
5. Layer the sautéed potatoes, bacon, and rosemary evenly over the pie crust.
6. Pour the egg mixture over the fillings, ensuring it’s evenly distributed.
7. Bake for 35-40 minutes, or until the center is set and the top is golden. A knife inserted should come out clean.
8. Let the quiche cool for 10 minutes before slicing. This rest allows the custard to set perfectly.

Just out of the oven, the quiche boasts a creamy interior with the savory crunch of bacon and potatoes, all accented by the aromatic rosemary. Serve it with a simple green salad dressed in lemon vinaigrette to cut through the richness, making each bite a delightful contrast.

Bacon and Kale Quiche with Feta

Under the soft glow of the morning light, there’s something deeply comforting about the melding of crispy bacon, earthy kale, and tangy feta in a quiche that feels both nourishing and indulgent.

Ingredients

• 1 9-inch pie crust (I love the flakiness of a homemade crust, but store-bought works in a pinch)
• 6 large eggs (room temperature eggs blend more smoothly into the filling)
• 1 cup heavy cream (for that luxurious, velvety texture)
• 1/2 cup whole milk (2% can substitute, but whole milk gives a richer taste)
• 1/2 tsp salt (I prefer sea salt for its subtle crunch)
• 1/4 tsp black pepper (freshly ground adds a nice kick)
• 1 cup chopped kale (stems removed, leaves roughly torn for easier eating)
• 4 strips bacon, cooked and crumbled (I always cook a little extra for snacking)
• 1/2 cup crumbled feta cheese (the saltiness of feta balances the dish beautifully)
• 1 tbsp extra virgin olive oil (my go-to for sautéing the kale)

Instructions

1. Preheat your oven to 375°F (190°C). This ensures a consistent cooking temperature for the quiche.
2. In a skillet over medium heat, warm the olive oil and sauté the kale until just wilted, about 3 minutes. Tip: Don’t overcook the kale; it should retain some bite for texture.
3. In a large bowl, whisk together the eggs, heavy cream, milk, salt, and pepper until fully combined. Tip: Whisk gently to avoid incorporating too much air, which can affect the texture.
4. Layer the sautéed kale, crumbled bacon, and feta cheese evenly over the bottom of the pie crust.
5. Pour the egg mixture over the fillings in the pie crust, ensuring it’s evenly distributed.
6. Bake in the preheated oven for 35-40 minutes, or until the center is set and the top is lightly golden. Tip: Check for doneness by inserting a knife near the center; it should come out clean.
7. Let the quiche cool for at least 10 minutes before slicing. This allows the filling to set properly for cleaner slices.

The quiche emerges from the oven with a golden crust giving way to a creamy interior, where the smoky bacon and sharp feta play off the slight bitterness of the kale. Serve it warm with a simple arugula salad dressed in lemon vinaigrette for a meal that feels both rustic and refined.

Bacon and Corn Quiche with Cheddar

Sometimes, the simplest dishes bring the most comfort, especially when they’re packed with flavors that feel like a warm hug. This bacon and corn quiche with cheddar is one of those dishes, perfect for a lazy weekend brunch or a quiet dinner under the soft glow of the kitchen light.

Ingredients

• 1 pre-made pie crust (I always keep one in the freezer for moments like these)
• 6 large eggs (room temperature eggs blend more smoothly into the mixture)
• 1 cup heavy cream (for that irresistibly creamy texture)
• 1 cup shredded cheddar cheese (sharp cheddar adds a nice bite)
• 1/2 cup cooked bacon, chopped (I like mine crispy for extra texture)
• 1/2 cup corn kernels (fresh or frozen, both work beautifully)
• 1/2 tsp salt (just enough to enhance all the flavors)
• 1/4 tsp black pepper (freshly ground, if possible)

Instructions

1. Preheat your oven to 375°F (190°C), allowing it to fully heat up for even baking.
2. Place the pie crust in a 9-inch pie dish, gently pressing it into the bottom and sides. Trim any excess dough for a neat edge.
3. In a large bowl, whisk together the eggs and heavy cream until fully combined. Tip: A fork works great for this, ensuring no egg whites are left unblended.
4. Stir in the shredded cheddar, chopped bacon, corn kernels, salt, and black pepper into the egg mixture. Mix well to distribute the ingredients evenly.
5. Pour the mixture into the prepared pie crust, smoothing the top with a spatula for an even layer.
6. Bake in the preheated oven for 35-40 minutes, or until the quiche is set and the top is lightly golden. Tip: The quiche is done when a knife inserted into the center comes out clean.
7. Let the quiche cool for at least 10 minutes before slicing. This rest time helps the layers set, making it easier to cut. Tip: For extra flavor, serve with a dollop of sour cream or a sprinkle of fresh chives.

Out of the oven, this quiche is a delightful mix of creamy, cheesy, and slightly smoky flavors, with the sweet corn adding a burst of freshness. The crust is flaky, providing the perfect contrast to the soft filling. Try serving it with a simple arugula salad for a complete meal that’s both satisfying and effortlessly elegant.

Bacon and Zucchini Quiche with Mozzarella

Sometimes, the simplest combinations bring the most comfort, especially when they come together in a dish that feels like a hug. This quiche, with its crispy bacon, tender zucchini, and gooey mozzarella, is just that—a warm embrace on a plate.

Ingredients

• 1 pre-made pie crust (I find the frozen ones work just as well as homemade, saving precious time)
• 6 large eggs (room temperature eggs blend more smoothly into the mixture)
• 1 cup heavy cream (for that irresistibly rich texture)
• 1 cup shredded mozzarella cheese (I love the stretchiness of fresh mozzarella, but pre-shredded works in a pinch)
• 4 slices of bacon, cooked and crumbled (thick-cut bacon adds a wonderful smokiness)
• 1 medium zucchini, thinly sliced (about 1.5 cups; I prefer them on the thinner side for even cooking)
• 1/2 tsp salt (I use sea salt for its subtle crunch)
• 1/4 tsp black pepper (freshly ground makes all the difference)
• 1 tbsp extra virgin olive oil (my go-to for sautéing)

Instructions

1. Preheat your oven to 375°F (190°C). This ensures a perfectly golden crust.
2. Roll out the pie crust into a 9-inch pie dish, trimming any excess. Prick the bottom with a fork to prevent bubbling.
3. In a skillet over medium heat, warm the olive oil and sauté the zucchini slices until just tender, about 3-4 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
4. In a large bowl, whisk together the eggs, heavy cream, salt, and pepper until smooth. Tip: Whisk gently to avoid incorporating too much air.
5. Layer the sautéed zucchini, crumbled bacon, and mozzarella cheese over the pie crust.
6. Pour the egg mixture over the fillings, ensuring it’s evenly distributed.
7. Bake for 35-40 minutes, or until the center is set and the top is lightly golden. Tip: Check at 30 minutes to avoid overbaking.
8. Let the quiche cool for 10 minutes before slicing. This allows the flavors to meld beautifully.

Zesty and comforting, this quiche boasts a creamy interior with a satisfying crunch from the bacon and crust. Serve it with a light arugula salad for a delightful contrast, or enjoy a slice as is—it’s perfect any time of day.

Bacon and Sun-Dried Tomato Quiche

Gently, the morning light filters through the kitchen window, casting a warm glow on the counter where today’s culinary journey begins. There’s something deeply comforting about the process of making a quiche, a dish that feels like a hug in every bite.

Ingredients

• 1 9-inch pie crust (homemade or store-bought, I find the flakiness of homemade unbeatable)
• 6 large eggs (room temperature, they blend more smoothly)
• 1 cup heavy cream (for that luxurious texture)
• 1 cup cooked bacon, chopped (I lean towards thick-cut for more substance)
• 1/2 cup sun-dried tomatoes, drained and chopped (their tangy sweetness is a game-changer)
• 1 cup shredded Gruyère cheese (its nutty flavor pairs perfectly with the bacon)
• 1/2 tsp salt (just enough to enhance the flavors)
• 1/4 tsp black pepper (freshly ground, if possible)

Instructions

1. Preheat your oven to 375°F (190°C), allowing it to fully heat for even cooking.
2. Roll out the pie crust and gently press it into a 9-inch pie dish, trimming any excess edges. A little patience here ensures a beautiful base.
3. In a large bowl, whisk together the eggs and heavy cream until smooth. This is where room temperature eggs make a difference.
4. Stir in the chopped bacon, sun-dried tomatoes, Gruyère cheese, salt, and pepper, mixing until everything is evenly distributed.
5. Pour the mixture into the prepared pie crust, smoothing the top with a spatula for an even bake.
6. Bake for 35-40 minutes, or until the center is set and the top is golden brown. A knife inserted should come out clean.
7. Let the quiche cool for 10 minutes before slicing. This rest period helps the flavors meld beautifully.

Rich in flavor with a creamy texture, this quiche is a testament to the beauty of simple ingredients coming together. Serve it with a light arugula salad for a contrast in textures, or enjoy a slice warm, letting the flavors speak for themselves.

Bacon and Artichoke Quiche with Fontina

On a quiet morning like this, the thought of a warm, savory quiche feels like a gentle embrace. The combination of crispy bacon, tender artichokes, and creamy Fontina cheese in this dish is a comforting melody of flavors, perfect for a leisurely breakfast or a cozy brunch.

Ingredients

• 1 9-inch pie crust (homemade or store-bought, I find the flakiness of homemade unbeatable)
• 6 large eggs (room temperature eggs blend more smoothly)
• 1 cup heavy cream (for that luxurious texture)
• 1 cup shredded Fontina cheese (its nutty flavor is irreplaceable)
• 1/2 cup cooked bacon, chopped (I like mine extra crispy)
• 1/2 cup artichoke hearts, drained and chopped (the jarred ones in water are my preference)
• 1/4 tsp salt (just enough to enhance the flavors)
• 1/4 tsp black pepper (freshly ground, for a bit of warmth)

Instructions

1. Preheat your oven to 375°F (190°C), ensuring it’s fully heated for even cooking.
2. Place the pie crust in a 9-inch pie dish, gently pressing it into the bottom and sides. Trim any excess dough for a neat edge.
3. In a large bowl, whisk together the eggs and heavy cream until fully combined. Tip: A smooth mixture ensures a uniform texture.
4. Stir in the Fontina cheese, bacon, artichoke hearts, salt, and pepper, distributing the ingredients evenly.
5. Pour the mixture into the prepared pie crust, spreading it out gently. Tip: Don’t overfill to prevent spillage.
6. Bake for 35-40 minutes, or until the center is set and the top is golden brown. Tip: A knife inserted in the center should come out clean.
7. Let the quiche cool for 10 minutes before slicing. This rest period makes slicing cleaner.

Buttery and rich, this quiche offers a delightful contrast between the crisp crust and the soft, flavorful filling. Serve it with a light arugula salad dressed in lemon vinaigrette to cut through the richness, making each bite a perfect balance.

Bacon and Blue Cheese Quiche with Walnuts

Mornings like these call for something comforting yet sophisticated, a dish that bridges the gap between hearty breakfasts and elegant brunches. This quiche, with its rich flavors and satisfying crunch, is just that—a perfect companion to quiet moments and steaming cups of coffee.

Ingredients

• 1 9-inch pie crust (homemade or store-bought, but I swear by the flakiness of homemade)
• 6 large eggs (room temperature, they blend more smoothly)
• 1 cup heavy cream (for that luxurious texture)
• 1 cup crumbled blue cheese (the sharper, the better in my book)
• 1/2 cup cooked bacon, chopped (crispy is key here)
• 1/4 cup walnuts, roughly chopped (toasted for extra depth)
• 1/2 tsp salt (I like sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground, always)

Instructions

1. Preheat your oven to 375°F (190°C), and place the pie crust in a 9-inch pie dish, crimping the edges as you like.
2. In a large bowl, whisk together the eggs and heavy cream until fully combined. Tip: A fork works better than a whisk for incorporating air without overmixing.
3. Stir in the blue cheese, bacon, walnuts, salt, and pepper into the egg mixture. Tip: Reserve a small amount of each to sprinkle on top for a beautiful finish.
4. Pour the mixture into the prepared pie crust, and sprinkle the reserved toppings over the top.
5. Bake for 35-40 minutes, or until the center is set and the top is golden brown. Tip: Check at 30 minutes; oven temperatures can vary.
6. Let the quiche cool for at least 10 minutes before slicing. This allows the custard to set fully.

Creamy with pockets of tangy blue cheese, each bite of this quiche is a delightful contrast of textures—silky custard, crispy bacon, and crunchy walnuts. Serve it warm with a drizzle of honey for a sweet and savory twist that’s unexpectedly perfect.

Bacon and Caramelized Pear Quiche

Zephyrs of autumn whisper through the kitchen as I ponder the harmonious blend of smoky bacon and sweet, caramelized pears nestled in a flaky crust. This quiche is a tender embrace of flavors, perfect for those moments when you crave something both comforting and a tad luxurious.

Ingredients

• 1 9-inch pie crust, homemade or store-bought (I find the extra effort for homemade pays off in flakiness)
• 6 slices of thick-cut bacon, chopped (the smokier, the better)
• 2 ripe pears, thinly sliced (Bartlett or Anjou work beautifully)
• 1 tbsp unsalted butter (for that rich, caramelized depth)
• 4 large eggs, room temperature (they blend more smoothly into the custard)
• 1 cup heavy cream (the secret to a silky texture)
• 1/2 cup whole milk (adds lightness without sacrificing richness)
• 1/2 tsp salt (to balance the sweetness)
• 1/4 tsp black pepper (a subtle kick that elevates the bacon)
• 1/2 cup grated Gruyère cheese (its nuttiness complements the pears perfectly)

Instructions

1. Preheat your oven to 375°F. Blind bake the pie crust for 10 minutes with pie weights to prevent puffing, then remove weights and bake for 5 more minutes until lightly golden.
2. In a skillet over medium heat, cook the chopped bacon until crispy, about 8 minutes. Transfer to a paper towel-lined plate to drain.
3. In the same skillet, melt the butter and add the pear slices. Cook over medium-low heat, stirring occasionally, until the pears are golden and caramelized, about 10 minutes.
4. In a large bowl, whisk together the eggs, heavy cream, milk, salt, and pepper until well combined.
5. Sprinkle the bacon, caramelized pears, and Gruyère cheese evenly over the pre-baked crust. Pour the egg mixture over the top.
6. Bake at 375°F for 35-40 minutes, until the custard is set and the top is lightly browned. A knife inserted in the center should come out clean.
7. Let the quiche cool for 10 minutes before slicing. This rest allows the custard to firm up for clean cuts.

Nowhere does the dance of savory and sweet feel more intimate than in this quiche. The crisp crust gives way to a creamy, smoky-sweet filling, best enjoyed with a side of arugula salad for a peppery contrast.

Bacon and Sweet Potato Quiche with Sage

Beneath the golden hue of the morning light, there’s something deeply comforting about the melding of smoky bacon and earthy sweet potatoes in a quiche, especially when kissed by the aromatic whisper of sage.

Ingredients

• 1 pre-made pie crust (I find the frozen ones work just as well as homemade for busy mornings)
• 6 large eggs (room temperature eggs blend more smoothly into the mixture)
• 1 cup heavy cream (for that irresistibly creamy texture)
• 1 medium sweet potato, peeled and diced into 1/2-inch cubes (about 1 1/2 cups)
• 6 slices thick-cut bacon, chopped (the smokier, the better in my book)
• 1 tbsp extra virgin olive oil (my go-to for sautéing)
• 1 tbsp fresh sage, finely chopped (dried sage can work in a pinch, but fresh is magical)
• 1/2 tsp salt (I prefer sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground, if possible)
• 1/2 cup shredded Gruyère cheese (for a nutty depth)

Instructions

1. Preheat your oven to 375°F (190°C). Place the pie crust in a 9-inch pie dish and crimp the edges. Prick the bottom with a fork to prevent bubbling.
2. In a skillet over medium heat, cook the chopped bacon until crispy, about 5-7 minutes. Transfer to a paper towel-lined plate to drain.
3. In the same skillet, add the olive oil and sauté the sweet potato cubes until tender, about 8-10 minutes. Tip: Covering the skillet helps steam the potatoes for even cooking.
4. In a large bowl, whisk together the eggs, heavy cream, salt, pepper, and sage until well combined.
5. Layer the cooked sweet potatoes and bacon evenly over the bottom of the pie crust. Sprinkle the Gruyère cheese on top.
6. Pour the egg mixture over the fillings, ensuring it’s evenly distributed. Tip: Gently shaking the pie dish helps settle the mixture.
7. Bake for 35-40 minutes, or until the center is set and the top is golden brown. Tip: A knife inserted in the center should come out clean.
8. Let the quiche cool for 10 minutes before slicing. This rest period makes for cleaner cuts.

Unassuming yet utterly satisfying, this quiche presents a harmonious blend of textures—creamy custard, tender sweet potatoes, and crisp bacon. Serve it with a simple arugula salad dressed in lemon vinaigrette to cut through the richness, making each bite a delightful contrast.

Bacon and Roasted Garlic Quiche with Brie

Basking in the quiet of the morning, the thought of a warm, savory quiche feels like a gentle embrace. This bacon and roasted garlic quiche with brie is a tender melody of flavors, perfect for those moments when you crave something comforting yet elegant.

Ingredients

• 1 pre-made pie crust (I always keep one in the freezer for impromptue baking)
• 6 large eggs (room temperature blends better, trust me)
• 1 cup heavy cream (the richer, the better for that silky texture)
• 8 oz brie cheese, rind removed and cubed (the creaminess of brie is unmatched)
• 6 slices thick-cut bacon, cooked and crumbled (I opt for applewood smoked for a subtle sweetness)
• 3 cloves roasted garlic, mashed (roasting garlic mellows its bite beautifully)
• 1/2 tsp salt (just enough to enhance all the flavors)
• 1/4 tsp black pepper (freshly ground for a little kick)

Instructions

1. Preheat your oven to 375°F (190°C), and gently press the pie crust into a 9-inch pie dish, trimming any excess.
2. In a large bowl, whisk together the eggs and heavy cream until fully combined. Tip: A fork works wonders here for breaking up the eggs smoothly.
3. Stir in the cubed brie, crumbled bacon, mashed roasted garlic, salt, and pepper into the egg mixture. Tip: Letting the brie cubes be uneven adds delightful pockets of melted cheese.
4. Pour the mixture into the prepared pie crust, ensuring the fillings are evenly distributed.
5. Bake for 35-40 minutes, or until the center is set and the top is golden brown. Tip: A toothpick inserted in the center should come out clean when it’s ready.
6. Let the quiche cool for 10 minutes before slicing. This rest period helps the layers set perfectly.

Silky with a hint of smokiness, this quiche is a testament to the beauty of simple ingredients coming together. Serve it with a light arugula salad dressed in lemon vinaigrette to cut through the richness, or enjoy a slice as is, letting the flavors speak for themselves.

Summary

Great quiches are a game-changer for any meal, and our roundup of 20 Delicious Quiche Recipes with Bacon and Cheese proves just that! Whether you’re a seasoned chef or a kitchen newbie, there’s a recipe here to delight your taste buds. Don’t forget to try them out, share your favorites in the comments, and pin your top picks on Pinterest. Happy cooking!

Louise Cutler

I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.