Bacon-Cheddar Quiche Recipe (2024)

By Melissa Clark

Bacon-Cheddar Quiche Recipe (1)

Total Time
1 hour 30 minutes
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This mashup of Julia Child recipes, combining elements of her quiche Lorraine and quiche au fromage, then pouring them into a lard-and-butter based pie crust, results in a serious breakfast feast. You could make the whole thing the night before serving it, and consume it at room temperature in the morning. But just making the dough for the crust in advance will save loads of time -- and the pleasure of the bubbling hot dish on a breakfast table is impossible to deny.

Featured in: For Year’s End, Decadent Quiche

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Yield:6 servings

    For the Crust

    • cups all-purpose flour
    • ¼teaspoon salt
    • 5tablespoons unsalted butter, chilled, cut into ½-inch pieces
    • 5tablespoons lard, chilled, cut into ½-inch pieces
    • 1large egg white, lightly beaten
    • ¼cup grated extra-sharp Cheddar

    For the Filling

    • 6strips bacon, cut into ½-inch pieces
    • 3large eggs
    • cups heavy cream
    • ¾teaspoon chopped sage
    • ¼teaspoon pepper
    • ¼teaspoon grated nutmeg
    • teaspoon kosher salt
    • 1tablespoon unsalted butter, cubed

Ingredient Substitution Guide

Nutritional analysis per serving (6 servings)

682 calories; 60 grams fat; 31 grams saturated fat; 1 gram trans fat; 21 grams monounsaturated fat; 5 grams polyunsaturated fat; 23 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 13 grams protein; 409 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Bacon-Cheddar Quiche Recipe (2)


  1. To make the crust, briefly pulse together the flour and salt in a food processor. Add butter and lard and pulse until mixture forms pieces the size of lima beans, about 3 to 5 one-second pulses. Adding 2 to 5 tablespoons of ice water, 1 tablespoon at a time, pulse mixture until it is just moist enough to hold together. Shape into a ball, cover with plastic wrap and flatten into a disk. Refrigerate at least 1 hour.

  2. Step


    Heat oven to 375 degrees. On a lightly floured surface, roll out the dough to ⅜-inch thick and press it into a 9-inch quiche or pie pan. Line with foil and fill with pie weights, rice or dried beans. Bake for 20 minutes, then remove the weights and foil and bake for 5 to 7 minutes more, until lightly golden.

  3. Step


    Brush the crust with egg white, then sprinkle the cheese evenly over the bottom of the pie crust. Bake for another 10 minutes, until the cheese is just melted. Remove from the oven.

  4. Step


    Meanwhile, in a large pan over medium heat, cook the bacon for 7 to 10 minutes, or until lightly browned but not yet crisp. Drain on paper towels.

  5. Step


    In a medium bowl, whisk together the eggs, cream, sage, pepper, nutmeg and salt. Sprinkle the bacon over the quiche crust, then carefully pour in the egg mixture. Dot with the butter pieces and return to the oven. Bake for 25 to 35 minutes, until the top is puffed and golden and the middle is almost set. Let it cool for 15 minutes before serving.



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Cooking Notes

Bob pepple

The rising egg and cream are the hallmarks of a successful quiche, I add the bacon and more cheese after cooking the egg mixture for 15 minutes as the thickening that occurs supports the floating bacon and cheese, a triumph!!
Skip the butter pieces as well, interferes with the golden top created by the egg and cream......


My revisions:
I use a frozen crust that I bake beforehand, without the cheese. I sprinkle grated Gruyere cheese (1/4 c) on the bottom of the baked crust, then add a mixture of crispy bacon (3-4 strips) and a small-medium onion (chopped and cooked) over it. Add the cream-egg mixture. For spices I use the herbes de Provence and salt. Skip the butter.


I make quiche all the time, and the ingredients in this one are very similar to ones that I've made. The all cream filling is the trick. Every single quiche recipe will be elevated by making this replacement (and caloric content will be elevated as well). However, IMHO, I much prefer a Swiss type cheese over cheddar. Gruyere, Fontina, emmentaler swiss (in that order) are my favorites.


I was taught by the best man in the egg business! His ratio for quiche is 5 whole eggs, maybe an extra one, 1&1/4 cups of cream, Half & half or milk in that order of preference, seasonings of choice! 1 cup of grated cheese (1 T reserved for the last few mi utes to garnish top) and one cup of your filling choices total. I gave each of our kids a quiche set for a holiday gift a couple years ago! They each were always calling for the recipe and technique assistance before then.

Melissa Clark

Fresh! Or use another herb such as rosemary.


For a silky quiche, you want the temp to be 325. You've experienced what happens at 375: a curdled, grainy quiche. Julia does call for a temp of 375, and I suspect that, as she doesn't pre-bake her crust, she wants to make sure the crust is done: but in so doing, she sacrifices the filling. Thomas Keller pre-bakes the crust and lowers the temp for the custard. That's key: quiche is a custard, not a soufflé, and "ballooned" custard, no matter how impressive to see, is not impressive to eat.


I made this as a crustless quiche. Still fabulous, but then, bacon, eggs,'d have to burn it to go wrong.


I cook my quiches in all sorts and sizes of pans. To make sure they're done, I just cook them to center temp of 190F (which allows for some top browning). Eggs only need to be cooked to 160F to be safe ( I see in my notes, for my mushroom quiche, I cook to 170F.


With Julia as the foundation this classic is hard to mess up. I find rosemary just overwhelms the custard and works better with a goat cheese than a cheddar or swiss. Herbs de Province put this dish into the heart of the Azure coast...a side of mixed greens, vinaigrette with a scattering of the Herbs mixed in and the meal is complete.


Very tasty but not enough filling for amount of pastry. Quiche did puff up during last 15 minutes of baking but the shell looks like it should be accommodating more filling. Could be easily solved I guess with more egg/cream?


This is probably a perfect old fashioned traditional quiche It is very buttery and eggy. Filling is like custard. Very good but I prefer more cheese and less egg type of quiche


This was very tasty. I used thyme instead of sage because that's what I had in the house and skipped the butter on top. Next time I would cut the heavy cream with a little milk or greek yogurt just for the cholesterol (I know, what a bummer, but my cholesterol is high!).


Crust recipe is good but just use store bought pre made unbaked pie crusts. Use up to 10 eggs with everything else the same


I made this is non dairy heavy cream and non dairy cheese and it came out well. I tripled the egg count and it was awesome. The bake time was the higher number suggested and it was cooked through perfectly. The crust was good but next time I will try purchasing a ready bake crust to save time Storage and reheat: Cut into 8 pieces. Keep 2 on deck in the fridge and the rest in the freezer. Thaw overnight in the fridge. Microwave for 45 seconds. Then bake at 400 for 10 min.


I usually love Melissa’s recipes but this is a pass for me after making it once according to the directions. It turned out great; however, I just don’t like this quiche. It’s too much. Too much fat, overpowering bacon (cut back a bit) and I didn’t enjoy how it looked. Fortunately, she’s given us many other beautiful dishes.

Lemon juice

Just use pillsbury pie crust


Hands down, the best quiche I’ve ever made (and I’ve made a few!). Rich and flaky.For the filling I followed the recipe, though added the spare egg yolk. Simple components which sing.I cheated with the crust- thank you Trader Joe’s. However, I followed carefully the rather complicated (but necessary) blind bake. Glad I did.Needed a full 40 minutes final bake.


Added the leftover egg white and yoke from the crust to the filling.


This is INCREDIBLE. Used Melissa's All Butter Crust because I didn't have lard, and everything turned out perfectly. The texture is gorgeous and the flavor is rich yet balanced. A huge hit at Easter Brunch!

Dan D

This was my second quiche ever (my wife/partner is the quiche pro in our house). Only had half and half on hand; in the future I'll be sure to have some heavy cream, although my result was quite good. Used a frozen pie crust from Trader Joe's and used chives instead of sage. The result was wonderful, even though I forgot to add the bacon until after I'd poured the custard. I loved the trick of melting the cheese into the pie crust.


This was very flavorful, but I found the cooking time to be far too short. I cooked the quiche for 45_50 minutes. The custard was still a bit watery.


Great recipe. Don’t change a thing!


I ended up making this as a crustless quiche due to a mishap with the crust and it was still wonderfully decadent. Used thyme instead of sage and added an extra egg. I might try a different cheese next time, but the cheddar was still very tasty.


This turned out great! I took it to work and not a slice was left to bring home. Instead of sage, I added about a cup of scallions to the egg/cream mixture. I also reserved some scallion and cheddar to add to the top at the end of baking. I made the crust exactly as written, and it was perfect. Everything held up well at room temperature, and it reheated well too. Make this if you're looking for a reliable quiche recipe!


Bliss. This is the first quiche I have ever had that was done right.Turned the oven down to 325, as suggested to get a silky texture.

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Bacon-Cheddar Quiche Recipe (2024)


How do you keep bacon from sinking in a quiche? ›

Make that cream mixture extra-frothy: The secret to keeping the filling ingredients from sinking to the bottom of this deep-dish Quiche Lorraine is to beat the liquid ingredients until the mixture gets extra-frothy using a hand mixer or a stand blender.

Is milk better than heavy cream in quiche? ›

Heavy Cream and Milk – For the best tasting quiche, use a combination of whole milk and heavy cream. (Or simply use half-and-half.) Using just heavy cream produces an overly thick filling. Whole milk is great, but a combo of heavy cream and milk is better.

What is the formula for quiche? ›

Quiche Ratio: 1 large egg to 1/2 cup of dairy

You'll need to increase the amount of eggs and milk based on the size of your quiche, so knowing the basic ratio makes it really easy to scale up or down. For a standard 9-inch quiche: Use 3 large eggs (6 ounces) 1 1/2 cups of whole milk or cream (12 ounces)

Should quiche be cooked at 350 or 375? ›

BAKE in center of 375°F oven until center is almost set but jiggles slightly when dish is gently shaken and knife inserted near center comes out clean, 30 to 40 minutes.

What is the milk to egg ratio for quiche? ›

The key to a foolproof quiche is the ratio of eggs to liquid – 2:1. I used 3 eggs and 1 1/2 cups liquid ( a mix of whole milk and heavy cream) – this is enough for a deep dish crust.

What is the best cheese to use for quiche? ›

You can use any shredded cheese you like; one winning combination is havarti, colby, and Parmesan. Quiche is an excellent choice for any meal, including a busy weeknight dinner. It can even be prepared in advance and refrigerated or frozen, then quickly reheated.

Why does my quiche always have a soggy bottom? ›

Wet pie fillings + raw dough are a tricky combination. If the bottom crust doesn't set before the filling soaks in, it's going to be gummy. A metal pie pan placed on a preheated surface will set the bottom crust quickest; once cooked, the liquids from the filling above won't soak in, and as a result: no soggy bottom.

Should you Prebake crust for quiche? ›

And yes, as you'll see, you should always prebake quiche crust to avoid a gummy pastry. Preheat the oven to 450°F. Roll out your homemade or purchased refrigerated dough into a 12-inch circle.

Should vegetables be cooked before putting in quiche? ›

Cook the Veggies First

"Vegetables will take longer to cook than your egg custard, so always sauté onions, steam broccoli, etc. before you add them to your egg mixture to ensure every bite of quiche will be perfectly cooked," says Kristin Beringson, executive chef at Henley in Nashville.

Do you Prebake quiche crust? ›

Editor: Yes, I recommend pre-baking the crusts for quiches because I think it helps keep them from getting soggy from the filling. Here's a little more information on blind baking: How to Blind Bake a Pie Crust.

Why do you put flour in quiche? ›

Roll it out a tad bit thicker than you normally would for a standard pie if possible, and absolutely use it all. Confidently press any overhang or extra pieces into the walls of your pan. Add flour to your filling: Adding a bit of flour to your quiche filling helps absorb moisture and stabilize things in general.

How many eggs equal 1 cup? ›

One cup is roughly equivalent to: Six small eggs. Five medium eggs. Five large eggs.

Can I use 2 percent milk in quiche? ›

The Custard: For your custard to set properly in the oven, use this easy ratio: 1 part dairy to 2 parts eggs. Classic custards use heavy cream, but 2% milk contains a fraction of the saturated fat and is still plenty rich.

How do you keep ingredients from sinking in quiche? ›

Traditionally, the custard for a quiche is not thickened before it goes into the tart case but this will prevent the filling ingredients from sinking to the base of this deep-filled quiche. If you prefer not to cook the custard, you will need to increase the quiche cooking time slightly.

Why does my quiche always sink? ›

Underbaking the crust: If the crust is underbaked, it may not be able to support the weight of the filling and can cause the pie to sink. Using a filling that is too wet: If the filling is too wet, it may not set properly and can cause the pie to sink.

Why do my quiches sink? ›

Excess moisture is one reason why quiches collapse in a watery pool on your plate. Vegetables and meats like ham give off tremendous amounts of water when they're cooked. Therefore, if you're using vegetables in your quiche, it's imperative that you cook them first.

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