Name: Savory Bacon Cheese Quiche – Easy Bacon Quiche Recipes
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 1 9-inch pie crust (store-bought or homemade); 8 slices of bacon, cooked and crumbled; 1 cup shredded cheddar cheese; 1/2 cup shredded mozzarella cheese; 1/4 cup chopped onion (optional, but tasty); 4 large eggs; 1 cup heavy cream; 1/2 cup whole milk; Salt and black pepper to taste; Pinch of nutmeg (trust me on this)

Jump to Recipe

This savory bacon cheese quiche is what I call breakfast happiness in a crust. It’s got everything you want in a morning meal—salty bacon, gooey cheese, and a creamy, custardy filling that’s nestled into a buttery, golden shell. Think of it as your lazy Sunday best without the fuss. I started making this on weekends when the weather got cold and my family demanded something warm and cheesy that didn’t come out of a box. It’s that kind of recipe—the one you throw together with leftover cheese, a pack of bacon, and eggs you forgot were still good. It’s perfect for slow brunches, busy weekday mornings (reheated, of course), or that random Tuesday when you just need comfort. What makes this quiche even better? It plays well with others. Add spinach, swap cheeses, go crustless if you’re feeling bold. It’s forgiving like your grandma’s cooking—messy, indulgent, and always worth it.

1) Key Takeaways
2) Easy Savory Bacon Cheese Quiche Recipe
3) Ingredients for Savory Bacon Cheese Quiche
4) How to Make Savory Bacon Cheese Quiche
5) Tips for Making Savory Bacon Cheese Quiche
6) Making Savory Bacon Cheese Quiche Ahead of Time
7) Storing Leftover Savory Bacon Cheese Quiche
8) Try these breakfast recipes next!
9) Savory Bacon Cheese Quiche
10) Nutrition

1) Key Takeaways

Perfect balance of salty bacon and gooey cheese
Great for breakfast, brunch, or even dinner
Easy to customize and prepare ahead of time
Stores and reheats well for busy mornings

2) Easy Savory Bacon Cheese Quiche Recipe

This easy bacon quiche recipe has saved my mornings more than once. You know those days when you’re halfway through your coffee and someone’s already asking, “What’s for breakfast?” Yeah, this is for those days. You toss together a handful of ingredients, pop it in the oven, and boom, you’re a breakfast hero.

We’re not talking fancy. Just bacon, cheese, eggs, cream, and a pie crust. But when they all come together, it’s like your kitchen turns into a cozy cafe. I’ve made this on a Sunday and eaten slices all week long, reheated with a little hot sauce or cold straight from the fridge. Both are weirdly satisfying.

If you love easy breakfast recipes that still feel like a treat, this one’s got you. Plus, it fits right into that “breakfast easy” vibe—zero stress, lots of flavor. I promise, even if you’ve never made a quiche before, you’ve got this.

3) Ingredients for Savory Bacon Cheese Quiche

Pie Crust: I usually use a store-bought 9-inch crust because life’s too short to wrestle with dough every time. But hey, homemade works too if that’s your jam.

Bacon: Go with thick-cut if you can. Fry it up crispy, then crumble it. The smell alone is reason enough to make this recipe.

Cheddar Cheese: Sharp cheddar gives you that melty, savory punch. I always shred mine fresh for better flavor.

Mozzarella Cheese: Adds the stretchy, gooey factor. You could swap it out with Swiss or Gruyere if you’re feeling adventurous.

Onion: Totally optional, but a small handful of chopped onion adds a little bite and depth. I love it lightly sautéed before mixing in.

Eggs: You’ll need four. They help bind everything together and create that custardy texture we all love in quiche.

Heavy Cream: Rich, silky, and necessary. Don’t skimp here—this is what gives the quiche its dreamy consistency.

Whole Milk: A splash of milk thins the cream just enough. I’ve used 2% in a pinch, but whole milk really nails it.

Salt & Pepper: Don’t overdo it since the bacon and cheese bring plenty of flavor, but a dash makes everything pop.

Nutmeg: Just a pinch. You’ll barely taste it, but it lifts the whole thing in the background. Trust me.

4) How to Make Savory Bacon Cheese Quiche

Step 1: Preheat your oven to 375°F. If you’re using a frozen pie crust, let it thaw and poke a few fork holes in the bottom so it doesn’t puff up.

Step 2: Place your crust into a pie dish. Don’t stress about making it look pretty. It’s getting filled with bacon and cheese, and that’s what people care about.

Step 3: Sprinkle your cooked, crumbled bacon evenly over the crust. Follow with both cheeses and your onions if you’re using them.

Step 4: In a medium bowl, whisk together eggs, cream, milk, salt, pepper, and a pinch of nutmeg until smooth. Pour that custard gently over the bacon and cheese.

Step 5: Bake the quiche for 35 to 40 minutes. You want the top to be golden and the center to just barely jiggle when you give it a little nudge.

Step 6: Let it cool at least 10 minutes before slicing. This part is hard, but necessary. It helps everything set and saves you from molten lava tongue.

5) Tips for Making Savory Bacon Cheese Quiche

Let the bacon cool before mixing it in—unless you want accidental scrambled eggs. Learned that one the messy way.

Use a pie shield or some foil on the crust edges if they brown too fast. You want golden, not burnt.

Don’t be afraid to play around. Want spinach? Toss some in. Need to use up leftover ham? Sub it for bacon. Quiche is a forgiving friend, and honestly, that’s rare in a recipe.

6) Making Savory Bacon Cheese Quiche Ahead of Time

You can make this quiche the night before and bake it in the morning. Just cover the unbaked pie tightly and store it in the fridge overnight. Pull it out 15 minutes before baking.

Once baked, it keeps beautifully. Let it cool, slice it up, and stash pieces in airtight containers. It reheats well in the microwave or oven. I actually prefer the texture better the next day.

This is one of those easy recipes with cheese that works hard for you all week—breakfast on Monday, lunch on Wednesday, and if you’re lucky, a midnight snack on Friday.

7) Storing Leftover Savory Bacon Cheese Quiche

Store any leftover quiche in a sealed container in the fridge. It’ll stay good for about four days. Longer than that and it starts to dry out.

For freezing, wrap individual slices tightly in plastic wrap and then foil. They’ll keep for up to three months. Reheat straight from frozen in a 350°F oven until warmed through.

It’s one of those easy breakfast recipes healthy enough to make you feel good and filling enough to keep you going all morning. Bacon and cheese for the win.

8) Try these breakfast recipes next!

9) Savory Bacon Cheese Quiche