Simple Bacon and Cheddar Quiche

Finding a brunch dish that looks fancy but doesn’t require fancy chef skills can feel impossible. You want something that’ll impress your weekend guests or make a regular Saturday morning feel a little more special, but you don’t want to spend hours in the kitchen or stress about complicated techniques.

That’s exactly why this bacon and cheddar quiche is such a lifesaver: it comes together easily with simple ingredients, tastes rich and satisfying without being too heavy, and works just as well for a casual family breakfast as it does for hosting friends. Plus, you can customize it based on what’s already in your fridge.

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What Kind of Cheddar Cheese Should I Use?

For this quiche, you’ll want to use a block of cheddar that you shred yourself rather than pre-shredded cheese from a bag. Pre-shredded cheese is coated with anti-caking agents that can prevent it from melting smoothly and might make your quiche a bit grainy. Sharp cheddar will give you the most flavor punch, but mild or medium cheddar works great too if you prefer a gentler cheese taste. If you’re feeling adventurous, you can even mix in a bit of gruyere or Swiss cheese with your cheddar for extra depth of flavor.

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Options for Substitutions

This quiche is pretty forgiving when it comes to swapping ingredients:

• Pie crust: A store-bought crust works great if you’re short on time, but homemade definitely adds a nice touch. You can also make this crustless if you want to skip that step entirely – just grease your pie dish well and reduce baking time by about 5 minutes.
• Bacon: Turkey bacon is a lighter option, or you can use cooked sausage, ham, or even pancetta. For a vegetarian version, try sautéed mushrooms instead.
• Cheddar cheese: Gruyere, Swiss, or Monterey Jack all work well here. You can also mix cheeses – half cheddar and half gruyere is a nice combo.
• Half and half: Whole milk works fine, though the texture will be slightly less creamy. Heavy cream makes it richer, or you can do a mix of milk and cream. Avoid skim milk as it won’t give you that nice custard texture.
• Baby spinach: Regular spinach works too – just make sure to squeeze out excess water after chopping. You can also swap in kale, arugula, or skip the greens altogether.

Watch Out for These Mistakes While Baking

The biggest mistake when making quiche is skipping the blind baking step for your crust, which leads to a soggy bottom that nobody wants – those 15-17 minutes of pre-baking create a barrier that keeps the custard from seeping through.

Overbaking is another common issue that results in a rubbery, watery quiche, so pull it from the oven when the center still has a slight jiggle (it should wobble like jello when you shake the pan gently) since it will continue cooking as it cools.

Make sure your bacon is fully cooked and well-drained before adding it to the quiche, as any excess grease will make your filling greasy and prevent the eggs from setting properly.

Finally, let your quiche rest for at least 15-20 minutes after baking before slicing – cutting into it too soon causes the custard to run all over the place instead of holding its shape.

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What to Serve With Quiche?

Quiche is one of those dishes that works for breakfast, brunch, or even a light dinner, so you’ve got plenty of options for sides. A simple arugula or mixed greens salad with a light vinaigrette is my go-to since it balances out the richness of the eggs and cheese. Fresh fruit like berries, melon, or sliced oranges also pairs really well and adds a refreshing touch to your plate. If you’re serving this for brunch, consider adding some roasted potatoes or hash browns on the side, along with mimosas or fresh-squeezed orange juice to round out the meal.

Storage Instructions

Store: Leftover quiche keeps really well in the fridge for up to 4 days. Just cover it tightly with plastic wrap or aluminum foil, or store individual slices in an airtight container. It makes a great grab-and-go breakfast or lunch throughout the week.

Freeze: This quiche freezes like a dream! Let it cool completely, then wrap it tightly in plastic wrap and then in foil, or freeze individual slices for easy portions. It’ll stay good in the freezer for up to 2 months.

Reheat: For the best texture, reheat slices in the oven at 350°F for about 15-20 minutes until warmed through. You can also use the microwave on medium power for 1-2 minutes, but the crust won’t be quite as crispy. If reheating from frozen, thaw it in the fridge overnight first.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1700-1900
• Protein: 60-70 g
• Fat: 120-130 g
• Carbohydrates: 80-90 g

Ingredients

For the crust:

• 9 inch unbaked pie crust (store-bought or homemade)

For the filling:

• 6 strips bacon (cooked until crispy, then crumbled)
• 1 cup cheddar cheese (shredded, about 4 oz)
• salt to taste (about 1/4 tsp)
• 1 cup baby spinach (roughly chopped)
• black pepper to taste (freshly ground preferred)
• 5 large eggs (room temperature for better mixing)
• 1 cup half and half (I use Horizon Organic)

For topping (optional):

• hollandaise sauce (optional but recommended for richness)

Step 1: Prepare the Bacon and Mise en Place

• 6 strips bacon
• 1 cup baby spinach
• 1 cup cheddar cheese

If using raw bacon, cook the 6 strips in a skillet over medium heat until crispy, about 8-10 minutes, turning occasionally for even browning.

Transfer to a paper towel-lined plate to drain, then crumble into bite-sized pieces once cooled.

While the bacon cooks, shred the cheddar cheese, roughly chop the baby spinach, and crack the eggs into a bowl.

I find cooking the bacon first prevents any raw flavor and allows you to use the rendered fat for extra flavor if desired—just drain most of it before adding other ingredients.

Step 2: Pre-bake the Pie Crust

• 9 inch unbaked pie crust

Preheat your oven to 400°F.

Place the unbaked pie crust into a 9-inch pie pan, pressing it gently into the bottom and sides.

If using a store-bought crust, follow package instructions, but typically you’ll line the crust with parchment paper or foil and add pie weights (or dried beans) to prevent it from puffing up.

Bake for 10-12 minutes until the edges are lightly golden, then carefully remove the weights and parchment.

Return to the oven for 5-7 minutes more to lightly set the bottom.

This partial baking ensures a crispy, well-cooked crust that won’t become soggy from the custard filling.

Step 3: Build the Filling

• crumbled bacon from Step 1
• shredded cheddar cheese from Step 1
• chopped spinach from Step 1

Remove the pre-baked crust from the oven and let it cool slightly for about 2 minutes.

Distribute the crumbled bacon from Step 1 evenly across the bottom of the crust, then sprinkle the shredded cheddar cheese over it, followed by the chopped spinach from Step 1.

This layering approach ensures the flavors are evenly distributed throughout each slice.

I like to keep the spinach on top so it doesn’t get lost under the heavier ingredients.

Step 4: Prepare and Season the Custard Mixture

• 5 large eggs
• 1 cup half and half
• salt to taste
• black pepper to taste
• hollandaise sauce

In the bowl with your cracked eggs from Step 1, add the 1 cup of half and half.

Whisk vigorously for about 1-2 minutes until the mixture is well combined and slightly pale—this incorporates air and helps create a light, fluffy quiche.

Season with approximately 1/4 teaspoon of salt and freshly ground black pepper to taste.

For extra richness and complexity, gently fold in 2-3 tablespoons of hollandaise sauce if using, being careful not to overmix.

Step 5: Bake the Quiche Until Set

• custard mixture from Step 4
• filled crust from Step 3

Reduce the oven temperature to 375°F.

Carefully pour the custard mixture from Step 4 over the filled crust from Step 3, filling it to about 1/2 inch from the rim.

Place the quiche on the center rack and bake for 35-45 minutes until the custard is set around the edges but still has a slight jiggle in the very center when you gently shake the pan—this is the sweet spot for a creamy, properly cooked quiche.

The internal temperature at the edges should reach about 160°F.

If the crust edges begin browning too quickly, loosely tent the quiche with foil for the last 10-15 minutes.

Step 6: Cool and Serve

Remove the quiche from the oven and let it rest at room temperature for 10-15 minutes before slicing.

This resting period allows the custard to continue setting gently and makes the quiche much easier to cut into clean slices without the filling running out.

Simple Bacon and Cheddar Quiche

Delicious Simple Bacon and Cheddar Quiche recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 7 minutes mins

Servings 6 slices

Calories 1800 kcal

Ingredients

  

For the crust:

• 9 inch unbaked pie crust (store-bought or homemade)

For the filling:

• 6 strips bacon (cooked until crispy, then crumbled)
• 1 cup cheddar cheese (shredded, about 4 oz)
• salt to taste (about 1/4 tsp)
• 1 cup baby spinach (roughly chopped)
• black pepper to taste (freshly ground preferred)
• 5 large eggs (room temperature for better mixing)
• 1 cup half and half (I use Horizon Organic)

For topping (optional):

• hollandaise sauce (optional but recommended for richness)

Instructions

 

• If using raw bacon, cook the 6 strips in a skillet over medium heat until crispy, about 8-10 minutes, turning occasionally for even browning. Transfer to a paper towel-lined plate to drain, then crumble into bite-sized pieces once cooled. While the bacon cooks, shred the cheddar cheese, roughly chop the baby spinach, and crack the eggs into a bowl. I find cooking the bacon first prevents any raw flavor and allows you to use the rendered fat for extra flavor if desired—just drain most of it before adding other ingredients.
• Preheat your oven to 400°F. Place the unbaked pie crust into a 9-inch pie pan, pressing it gently into the bottom and sides. If using a store-bought crust, follow package instructions, but typically you'll line the crust with parchment paper or foil and add pie weights (or dried beans) to prevent it from puffing up. Bake for 10-12 minutes until the edges are lightly golden, then carefully remove the weights and parchment. Return to the oven for 5-7 minutes more to lightly set the bottom. This partial baking ensures a crispy, well-cooked crust that won't become soggy from the custard filling.
• Remove the pre-baked crust from the oven and let it cool slightly for about 2 minutes. Distribute the crumbled bacon from Step 1 evenly across the bottom of the crust, then sprinkle the shredded cheddar cheese over it, followed by the chopped spinach from Step 1. This layering approach ensures the flavors are evenly distributed throughout each slice. I like to keep the spinach on top so it doesn't get lost under the heavier ingredients.
• In the bowl with your cracked eggs from Step 1, add the 1 cup of half and half. Whisk vigorously for about 1-2 minutes until the mixture is well combined and slightly pale—this incorporates air and helps create a light, fluffy quiche. Season with approximately 1/4 teaspoon of salt and freshly ground black pepper to taste. For extra richness and complexity, gently fold in 2-3 tablespoons of hollandaise sauce if using, being careful not to overmix.
• Reduce the oven temperature to 375°F. Carefully pour the custard mixture from Step 4 over the filled crust from Step 3, filling it to about 1/2 inch from the rim. Place the quiche on the center rack and bake for 35-45 minutes until the custard is set around the edges but still has a slight jiggle in the very center when you gently shake the pan—this is the sweet spot for a creamy, properly cooked quiche. The internal temperature at the edges should reach about 160°F. If the crust edges begin browning too quickly, loosely tent the quiche with foil for the last 10-15 minutes.
• Remove the quiche from the oven and let it rest at room temperature for 10-15 minutes before slicing. This resting period allows the custard to continue setting gently and makes the quiche much easier to cut into clean slices without the filling running out.