Bacon Cheddar Quiche – Nude in the Kitchen

This cheesy bacon quiche has been your favorite for years. For a flaky pie crust filled with fluffy, cheesy eggs and lots of bacon, what don’t like?

Bacon Cheddar Quiche

I like gel and casserole-style breakfast dishes, preferably with lots of protein as well. This recipe combines our favorite breakfast foods to become a single dish that everyone in the family loves to eat.

My sister made me a bacon fruit for the first time when I visited her family about 10 years ago. I loved it at first and immediately asked her to find the recipe.

Quiche is one of the most versatile and tolerant of all brand breakfast options. You can prepare the crust and fill it in the next day, then wait for assembly and baking.

Or, if you need a faster breakfast or brunch option, you can bake the omelette ahead of time and reheat when you are ready to serve. You can freeze the whole omelet after baking or slice it thinly and slice the rest for easy reheating and lightning quick breakfast.

Looking for a low-carb or gluten-free option? Although I do like both, I often make ribless quiches. If you like the crust and don’t want to give up, here’s the link to the best gluten-free pie crust ever!

There are some great savory breakfast options, try the sausage-filled French bread or bacon and asparagus frittata.

Bacon Quiche Recipe

To make this impressive tasting and easy to prepare a bacon quiche, you need the following ingredients:

• egg
• Heavy cream
• Pie crust
• Salt
• black pepper
• bacon
• cheese

Bacon and cheese quiche

Preheat the oven to 425 degrees. Whisk together the eggs, cream, salt and pepper.

Place the shell into a 9-inch round pan or deep pan pie plate. Use a fork to prick the shell a few times.

Sprinkle the bacon on the bottom of the crust and cover with cheese. Pour the egg mixture over the cheese.

Bake at 425 degrees for 15 minutes. Lower the heat to 300 degrees and bake for another 30-40 minutes until the omelette is puffy and lightly browned.

Cool for 5-10 minutes before serving.

Freeze quiche: Allow the omelet to cool completely. Cover tightly with foil and freeze until ready to use. Alternatively, you can place the individual food of the remaining quiche in an airtight container or Ziploc bag.

Reheat omelet: If you reheat the whole quiche, melt it completely in the refrigerator and cover it with foil in the oven. If you reheat the slices, you can heat them in the microwave when you are ready to eat.

{Original 1/12/15 – Recipe notes and photos updated 2/10/25}