Are you tired of breakfast monotony? Do you find yourself reaching for the same old cereals or toast day after day, secretly craving something more substantial and satisfying? If you’re nodding along, you’re not alone! According to recent surveys, over 60% of people feel that breakfast is the most important meal of the day, yet many struggle to find the time or inspiration to prepare something truly special. Enter the easy bacon and cheese quiche recipe. This recipe is designed to be incredibly simple, yet delivers a rich, savory flavor that will transform your mornings from ordinary to extraordinary. Perfect for a weekend brunch or even a quick weekday meal with a little planning, this quiche is a guaranteed crowd-pleaser. Its creamy, custardy interior, studded with crispy bacon and melted cheese, all encased in a flaky, buttery crust, is pure breakfast bliss. Let’s dive into creating this delightful dish that’s both comforting and sophisticated, proving that delicious doesn’t have to mean complicated.

A good quiche starts with a solid foundation. This recipe uses a pre-made pie crust for ultimate ease, but you can absolutely make your own if you’re feeling ambitious!

This is where the magic happens! Simple, yet incredibly flavorful ingredients come together to create a rich and satisfying filling.

Compared to average quiche recipes that can sometimes take over an hour of active prep and cooking, this easy version is designed for efficiency. The use of a pre-made crust shaves off significant prep time, and the simple filling comes together quickly. This makes it ideal even for slightly busier mornings when a delicious, homemade breakfast is still a priority.

First things first, let’s get our oven ready for some baking action. Preheat it to 375°F (190°C). If you’re using a store-bought crust, carefully place it into a 9-inch pie plate. Gently press it into the bottom and up the sides. If the crust is looking a bit sad or has tears, don’t worry – you can patch it up by pressing the edges together. You can blind bake the crust for about 10 minutes if you prefer a crispier bottom, but for this easy recipe, we’ll be baking it with the filling, which will cook the bottom sufficiently.

In a skillet over medium heat, cook your bacon slices until they are wonderfully crispy. This usually takes about 8-10 minutes. Once they’ve reached peak crispiness, transfer them to a plate lined with paper towels to drain off any excess grease. Once cooled slightly, crumble the bacon into bite-sized pieces. This smoky, salty goodness is essential for that signature quiche flavor!

In a medium bowl, crack open your large eggs. Then, pour in your milk (or half-and-half for extra creaminess). Add the salt, pepper, and the optional pinch of nutmeg. Whisk everything together vigorously until it’s well combined and slightly frothy. This mixture is the creamy heart of your quiche, so give it a good whisk!

Now for the fun part – bringing all the delicious elements together! Sprinkle about half of the shredded cheese evenly over the bottom of your unbaked pie crust. If you’re using the optional onions, scatter them over the cheese. Next, evenly distribute the crumbled, crispy bacon over the cheese and onions. Finally, gently pour the whisked egg and milk mixture over the filling components. Make sure to pour slowly to allow everything to settle evenly. Top with the remaining shredded cheese, creating a beautiful golden blanket.

Carefully place your assembled quiche in the preheated oven. Bake for 35-45 minutes, or until the center is just set and the top is beautifully golden brown, with a few irresistible caramelized spots. You can test for doneness by gently shaking the pie plate; the center should only jiggle slightly, like a delicate pudding. If the crust edges start to brown too quickly, you can loosely cover them with foil.

This is a crucial step, though often overlooked! Once your quiche is out of the oven, let it rest on a wire rack for at least 10-15 minutes before slicing. This allows the filling to fully set, preventing a runny mess. The wait is agonizing, we know, but it’s worth it for the perfect slice. Serve warm and enjoy the decadent flavors!

While exact nutritional values can vary based on specific ingredients and portion sizes, a typical slice of this bacon and cheese quiche offers a good balance of protein and fat, making it a satisfying meal. On average, you can expect:

This makes it a hearty choice for breakfast or brunch, providing sustained energy.

Looking to lighten up this classic? Here are some simple swaps that maintain flavor while reducing fat:

This versatile quiche shines on its own, but here are some ideas to make your meal even more delightful:

To ensure your quiche turns out perfectly every time, steer clear of these common pitfalls:

Leftover quiche? Lucky you! Store any un-eaten portions in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can warm it up in a low oven (around 300°F/150°C) until heated through, or cover with foil and gently reheat in the microwave. Reheating in the oven yields the best crust texture.

***Can I make this quiche ahead of time?***
Yes! You can assemble the quiche and refrigerate it before baking. Add an extra 5-10 minutes to the baking time. Alternatively, you can bake it completely, let it cool, and then refrigerate. Reheat gently in the oven.

***What cheese works best?***
Cheddar is a classic for a reason! Sharp cheddar offers a great flavor. Gruyère, Swiss, Monterey Jack, or a blend are also excellent choices. The key is a cheese that melts well and has a good flavor profile, complementary to bacon.

***Can I add other vegetables?***
Absolutely! Sautéed mushrooms, spinach (wring out excess moisture), bell peppers, or broccoli florets are all fantastic additions. Just make sure to pre-cook them and drain any excess liquid.

***My quiche cracked! What happened?***
A cracked quiche often means it was baked too quickly at too high a temperature, or it was overcooked. Ensure your oven is at the correct temperature and try not to overbake; remove it when the center is just set and still has a slight jiggle.

***Can I freeze this quiche?***
Yes, you can freeze a fully baked and cooled quiche. Wrap it tightly in plastic wrap and then aluminum foil. Thaw overnight in the refrigerator and reheat in the oven. Unbaked quiche can also be frozen, but the crust may not be as crisp after baking.