Are you searching for a breakfast dish that’s both satisfying and impressively easy to make? If you’re wondering how to achieve a flaky crust, a creamy, flavorful filling, and that perfect golden-brown top, you’ve landed in the right place! This easy bacon and cheese quiche recipe is designed to be your go-to for busy mornings or relaxed weekend brunches. Savory, comforting, and endlessly customizable, it’s the ideal way to elevate your first meal of the day. Forget complicated techniques; we’re focusing on simple steps to create a breakfast masterpiece.

The beauty of a quiche lies in its simple yet impactful ingredients. Here’s what you’ll need to bring this delightful bacon and cheese quiche to life. Think of the crisp, salty bacon, the sharp, melted cheese, and the tender, custardy egg filling – pure breakfast bliss!

Compared to many brunch recipes that can take hours, this bacon and cheese quiche is remarkably efficient. The prep is quick, mainly involving cooking bacon and whisking eggs, with the oven doing most of the work. This timing makes it an excellent option for a weekday brunch or a quick weekend meal.

First things first, let’s get your oven ready. Preheat it to 375°F (190°C). If you’re using a store-bought pie crust, gently press it into your 9-inch pie plate. If you’ve made your own, ensure it’s ready to go. For an extra crisp bottom crust, you can “blind bake” it for about 10-15 minutes. To do this, prick the bottom all over with a fork, line it with parchment paper, and fill with pie weights or dried beans. This step prevents a soggy bottom, which is crucial for a perfect quiche!

While the oven preheats, cook your bacon. You can do this in a skillet over medium heat until it reaches your desired crispness. Once cooked, transfer the bacon to a plate lined with paper towels to absorb any excess grease. Once cool enough to handle, crumble it into bite-sized pieces. It’s vital to drain the bacon well; extra grease can make your quiche heavy and oily.

In a medium bowl, crack your large eggs. Add the heavy cream or half-and-half, salt, pepper, and any optional seasonings like nutmeg or hot sauce. Whisk everything together until it’s well combined and uniform in color. You want a smooth, homogenous mixture, but don’t over-whisk to the point of making it frothy, as this can create bubbles in your quiche.

Now for the exciting part – assembly! Sprinkle the crumbled bacon evenly over the bottom of your prepared pie crust. Next, scatter the shredded cheese over the bacon. Gently pour the whisked egg and cream mixture over the bacon and cheese. Make sure the filling goes all the way to the edges. Don’t fill it too high, as it will puff up slightly while baking.

Carefully place your assembled quiche into the preheated oven. Bake for 40-50 minutes, or until the center is just set and the top is beautifully golden brown. The custard should be firm but still have a slight jiggle in the very center. If the crust edges start to brown too quickly, you can loosely cover them with aluminum foil.

This is a crucial step for the perfect texture: let the quiche rest for at least 10-15 minutes after taking it out of the oven. This allows the custard to fully set, making it easier to slice and serve. A hot, freshly baked quiche that hasn’t rested can be runny. Serve warm with a side salad or some fresh fruit for a complete and delightful meal.

A slice of this hearty bacon and cheese quiche, using standard ingredients and cut into 8 servings, typically offers:

Please note: These are approximate values and can vary significantly based on specific ingredients and portion sizes.

Looking to lighten things up without sacrificing flavor? Here are a few swaps you can make:

This versatile quiche is fantastic on its own, but here are a few ideas to round out your meal:

• Fresh Green Salad: A light, crisp salad with a vinaigrette is a perfect accompaniment to cut through the richness of the quiche.
• Fruit Salad: A vibrant fruit salad adds a refreshing sweetness.
• Roasted Potatoes: For a more substantial brunch, serve with roasted breakfast potatoes or hash browns.
• Tomato Slices: Simple sliced tomatoes, perhaps with a sprinkle of salt and pepper, offer a fresh counterpoint.

Leftover quiche can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, place a slice on a baking sheet and warm in a moderate oven (around 300°F/150°C) until heated through, or simply microwave it for a quicker option, though the crust may soften slightly.