This Cheddar Bacon Quiche recipe makes a quick and easy meal for breakfast, lunch, or dinner.
I feel like quiche is such an underused meal option. It’s flexible, and it requires just a few simple ingredients – pie crust, milk, eggs – that are easy to keep on hand. While it takes a while to bake, quiche stirs up and goes into the oven in a flash.
As far as I’m concerned, there are two big advantages to whipping up a quiche for dinner every now and then:
1. Quiche is cheap.
Eggs are a cheap source of protein, and they’re usually already in your fridge.
2. Quiche is a great way to clean out the refrigerator.
I grate cheese odds and ends, those extra couple of strips of bacon, the two slices of deli ham left in the ziptop bag, and the steamed broccoli that came home from the restaurant a couple days ago and hasn’t been eaten – whatever you’ve got in your fridge will probably go well in a quiche.
Today’s quiche is a simple bacon and cheddar because, well, that’s what I had on hand, but feel free to change this up to use up your odds and ends. And if you’re watching your carbs, you can always just grease the pie plate and bake the filling without a crust.
- 1 refrigerated pie crust (or homemade, if you are more ambitious than I am today!)
- 4 eggs
- 1½ c. milk
- 1 t. salt
- ½ t. black pepper
- 1 c. sharp cheddar cheese, grated
- 4-6 strips bacon, cooked and crumbled
- Preheat oven to 375 degrees.
- Spray pie plate with cooking spray.
- Soften pie crust according to package directions, and unroll into pie plate.
- Spread cheese and bacon evenly in the pie crust.
- Beat eggs in a large bowl (I use a large measuring cup for this step so that it is easy to pour.)
- Whisk in milk, salt and pepper.
- Pour egg mixture evenly over fillings in pie crust.
- Bake for 30-40 minutes, until quiche is set in the middle.
More Easy Egg Recipes:
- Asian Vegetable and Rice Frittata
- Southwest Steak Frittata
- Steak and Artichoke Fritatta
- Ham and Broccoli Frittata
- Pizza Frittata
Leigh M. Caldwell is a radio personality and a professional blogger, but her favorite and most important job title is mommy. She has also baked more than 500 dozen cupcakes in the past few years for family weddings, classroom parties, church events and countless birthdays. She’s considering adding “proficient in pastry bags” to her Linked In profile. She’s the woman behind ThemeParkMom.com.
Carrie says
Could I make this the day before? Or if not, at least bake the crust the day before then add the rest the day of, bake, and serve?
Alea Milham says
Yes, you can do either.
P kosog says
Next time I will also leave out the salt.
Mila says
I just made this… I added chopped breakfast sausage and, yes, tater tots! Added an extra egg and only 3/4 cup milk. Also, my secret, a couple shakes of garlic mrs dash. I baked it wrapped in foil for an hour 10 and it was perfect. I also sprinkled cheese on top for extra yum factor. Probably used a good 2 cups of cheese total. Served with ranch, smells amazing.
Bobbi says
Thank you for a simple recipe. It sounded like a great meal for a hot summer night. It was easy to make (I had to make homemade crust, since my premade wasn’t viable anymore. haha), Turned out GREAT! Definitely will use again.
Nikki says
This was a big hit at my house (my first quiche)…I think next time though I’ll leave the 1tsp of salt out, the bacon was good enough for me. But other than that will be making this again! Thanks for sharing!
Donna says
I need help!! How do I keep the Quiche crust from getting soggy?
Lindsey says
Pre-bake the pie crust at 400 degrees for 30 min in the pie plate before adding the filling.
Leanne says
Quiche is a family favorite. I will have to try this one soon! Stopping by from #SITSBlogging