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Bacon and Cheese Quiche

Bacon and cheese quiche with a golden, flaky crust and a silky egg custard baked until the center is just barely set. Loaded with thick-cut bacon, sharp cheddar, and gruyère for a classic brunch quiche slice that’s smooth and slightly puffed on top.
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Prep Time 15 minutes
Cook Time 50 minutes
rest 15 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Breakfast, Lunch
Cuisine: French-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Pie crust
  • 1 deep-dish pie crust pre-made and chilled
Filling
  • 6 strips bacon thick-cut, cooked and crumbled
  • 4 large eggs
  • 1.5 cup heavy cream
  • 1 cup sharp cheddar shredded
  • 0.25 cup gruyère shredded
  • 0.5 tsp garlic powder
  • 0.25 salt to taste
  • 0.5 black pepper lots, to taste
  • 0.06 nutmeg pinch
  • 0.25 fresh chives for garnish

Equipment

  • 1 sheet pan

Method
 

Blind-bake the crust
  1. Preheat the oven to 375°F and blind bake the pie crust for 10 minutes. Look for the crust edges to set and lightly dry out so it won’t get soggy.
Assemble the quiche
  1. Scatter bacon crumbles and shredded cheeses into the par-baked crust. Spread them evenly so every slice has bacon and cheddar-greuyère pockets.
  2. Whisk eggs, heavy cream, garlic powder, salt, pepper, and nutmeg until smooth. Stop when the mixture looks uniform and pourable with no streaks.
  3. Pour the custard mixture over the bacon and cheese in the crust. Pour slowly until the filling level is even across the crust.
Bake and rest
  1. Bake for 35–40 minutes at 375°F until the center is just barely set with a slight jiggle. The top should be golden and slightly puffed while the middle still trembles.
  2. Rest the quiche for 15 minutes, then garnish with fresh chives, and serve warm or at room temperature. The custard will finish setting as it cools so slices hold cleanly.

Notes

For the cleanest slices, let the quiche cool the full 15 minutes before cutting, and if it seems too liquid in the center, bake 3–5 minutes longer and recheck for that “slightly jiggle” set. Refrigerate leftovers for up to 3–4 days; reheat in a 325°F oven until just warm. Freezing is not recommended because the cream custard can weep after thawing. If you want a lighter option, use half-and-half in place of heavy cream for a similar custard texture.