Bacon and Cheese Quiche with Buttery Crust

Ingredients

• 1pie crust
• 10 slices, choppedbacon
• 110 g (1 cup)shredded cheese (cheddar, Swiss or Gruyère)
• 5 largeeggs
• 240 ml (1 cup)whole milk or half-and-half
• 120 ml (1/2 cup)double cream
• 2.5 ml (1/2 teaspoon)salt
• 1.25 ml (1/4 teaspoon)black pepper
• 0.6 ml (1/8 teaspoon), optionalground nutmeg
• 2.5 ml (1/2 teaspoon), optionalgarlic powder
• 30 ml (2 tablespoons), slicedchives or spring onions, for serving

Instructions

1. 1

   Preheat oven

   Heat the oven to 190°C (375°F).

2. 2

   Shape the crust

   If needed, roll the dough on a lightly floured surface so it fits a 23 cm (9-inch) pie tin. Press it into the tin, trim away excess and crimp the edges. Chill for 10 minutes.

3. 3

   Line the pastry

   Cover the crust with baking parchment and fill it with pie weights or dried beans.

4. 4

   Blind bake

   Bake for 10 minutes, then lift out the parchment and weights. Return the crust to the oven for 5 minutes, until lightly golden, and leave it to cool slightly.

5. 5

   Cook the bacon

   Put the bacon in a cold frying pan and cook over medium heat until crisp. Take it out and drain it on kitchen paper.

6. 6

   Whisk the filling

   In a medium bowl, whisk the eggs with the milk, cream, salt, pepper, nutmeg if using, and garlic powder.

7. 7

   Add the bacon

   Scatter the bacon evenly over the partially baked crust.

8. 8

   Add the cheese

   Spread the shredded cheese over the bacon.

9. 9

   Pour in the eggs

   Pour the egg mixture over the bacon and cheese.

10. 10

    Bake the quiche

    Bake in the preheated oven at 190°C (375°F) for 35–40 minutes, until the centre is set and the top is golden. If the crust edges brown too quickly, cover them with a ring of foil.

11. 11

    Rest and serve

    Take the quiche out of the oven and leave it to cool for 10–15 minutes. Scatter over the chives before slicing.

What is bacon and cheese quiche?

Quiche is a savoury egg custard baked in pastry, associated with French cooking and the Lorraine region. This version adds bacon and cheese to a buttery crust for a rich, smoky filling.

Partially baking the crust before adding the custard helps it stay crisp under the filling. The bacon, cheese and seasoned eggs are layered so their flavours come through in every slice.

Nutrition and macros by portion

The nutrition label shows one serving as written: 363 calories, 13g protein, 13g carbs, 29g fat.

The pastry and dairy provide much of the carbohydrates and fat, while the eggs, bacon and cheese contribute protein as well as fat. Serve a slice with a generous salad or vegetables to add freshness and balance the plate.

Build a crisp pastry base

Chill the shaped crust for 10 minutes before baking; this gives the pastry a chance to firm up after handling. Line it and use pie weights or dried beans to help keep the base flat as it bakes.

Blind bake: removing the weights for the final 5 minutes exposes the pastry to the oven so it can turn lightly golden before the wet filling goes in.

Choose the cheese and dairy

Cheddar gives a pronounced, savoury flavour, while Swiss or Gruyère brings a nuttier note. Whichever you choose, shred it so it spreads evenly over the bacon.

Milk or half-and-half combined with double cream makes a rich custard. Whisk the eggs and dairy until evenly blended, but there is no need to whip them until frothy.

Cook the bacon evenly

Starting the bacon in a cold pan lets the fat render as the pan heats. Cook it over medium heat until crisp, then drain it on kitchen paper before adding it to the crust.

A well-drained topping helps avoid excess grease in the filling. Spread the bacon across the base rather than leaving it in one pile.

Check when the centre is set

Bake for 35–40 minutes at 190°C (375°F), checking towards the end of the range. The top should be golden and the centre should look set rather than fluid.

If the crust edges colour faster than the filling, shield them with a foil ring. Rest the baked quiche for 10–15 minutes so it is easier to slice.

Serve it warm

Scatter the sliced chives or spring onions over the quiche just before serving for a fresh, savoury finish. A simple green salad or cooked vegetables make a good contrast to the creamy filling.

For a brunch spread, serve slices alongside fruit or bread. The quiche can also be served at room temperature.

Recipe notes & tips

• Keep the pastry cool while shaping it so it is easier to handle.
• Use dried beans as pie weights if you do not have ceramic baking weights.
• Let the bacon drain well before adding it to the crust.
• Spread the bacon and cheese evenly to help distribute them through each slice.
• Shield the crust edges with foil if they brown ahead of the centre.
• Allow the quiche to rest for the full 10–15 minutes before slicing.

Variations

• Try Gruyère: use it for a nutty, savoury cheese flavour.
• Use spring onions: scatter their sliced tops over the quiche in place of chives.
• Add nutmeg: include the optional seasoning for a warm note in the custard.
• Leave out the garlic: omit the optional garlic powder for a simpler flavour.
• Choose cheddar: use it for a familiar, pronounced cheese taste.

Common mistakes to avoid

• Skipping the chill: rest the shaped crust in the fridge for 10 minutes before baking.
• Leaving out the weights: line the crust and fill it with pie weights or dried beans for the first bake.
• Adding greasy bacon: drain the cooked pieces on kitchen paper before layering them in.
• Overbaking the edges: cover them with a foil ring if they brown too quickly.
• Slicing straight from the oven: let the quiche stand for 10–15 minutes first.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat portions in the oven until warmed through, or serve them at room temperature.

Frequently asked questions