Bacon & Cheese Quiche with Buttery Crust

A brunch classic made easy – crisp crust, smoky bacon, gooey cheese, and silky custard. Pajamas optional.

✨ Why You’ll Love It

✔️ Feels gourmet with minimal effort
✔️ Make-ahead friendly (great reheated!)
✔️ Customizable with your favorite add-ins
✔️ No soggy crust—promise!

Ingredients

For the Crust

(Use store-bought for ease, or homemade for extra flair)

• 1 9-inch pie crust (chilled, not frozen)

• 1 egg white (for brushing – optional, keeps the crust crisp)

For the Filling

• 6 slices thick-cut bacon, chopped

• 1 small onion, finely diced

• 1 cup (115g) shredded Swiss cheese (or Gruyère, cheddar, etc.)

• ½ cup (50g) shredded mozzarella (optional for melt factor)

• 4 large eggs

• 1 ¼ cups (300ml) half-and-half or whole milk (or mix of cream + milk)

• ¼ tsp salt

• ¼ tsp black pepper

• Pinch of ground nutmeg (classic in French-style quiche)

‍ Instructions

1️⃣ Prepare the Crust

1. Preheat oven to 375°F (190°C).

2. Place pie dough into a 9-inch tart pan or pie dish. Press gently into edges.

3. Prick the base with a fork and blind bake: line with parchment, fill with pie weights or dried beans.

4. Bake 15 minutes, then remove parchment + weights.

5. Optional: Brush with egg white and bake 5 more minutes—helps prevent sogginess.

6. Let crust cool slightly.

2️⃣ Cook Bacon & Onion

1. In a skillet over medium heat, cook bacon until crisp. Remove with slotted spoon.

2. Sauté onion in bacon fat until soft and golden. Remove from heat.

3️⃣ Assemble the Filling

1. Sprinkle bacon, onion, and cheeses evenly over the crust.

2. In a bowl, whisk eggs, half-and-half, salt, pepper, and nutmeg until smooth.

3. Pour custard mixture over the fillings.

4️⃣ Bake

• Bake at 375°F (190°C) for 30–35 minutes, or until the center is just set and the top is lightly golden.

• The center should jiggle slightly but not slosh—like a cheesecake!

• Cool 10 minutes before slicing.

Variations & Add-Ins

• Spinach & Feta – Add 1 cup sautéed spinach + crumbled feta

• Mushroom & Thyme – Sauté 1 cup mushrooms with garlic and fresh thyme

• Tomato & Basil – Add halved cherry tomatoes and chopped fresh basil

Tips for Quiche Success

✅ Blind baking = no soggy bottom
✅ Use room-temp eggs for even mixing
✅ Let quiche rest 10–15 minutes before slicing
✅ Keeps great in the fridge (up to 4 days) or freeze slices for quick meals

️ Serving Suggestions

• Serve with a green salad, roasted potatoes, or fresh fruit

• Add a mimosa or fancy coffee and you’ve got a brunch to remember—even in pajamas