I never thought I’d be the kind of person who meal preps breakfast, but here we are. Sunday nights used to mean scrambling eggs every single morning that week, half-asleep and running late. Then I discovered breakfast quiche.
The thing about quiche is that it sounds fancy, but it’s really just eggs, cheese, and whatever else you have sitting in your fridge, all baked together in a pie crust. This bacon and cheese version has become my go-to because it checks all the boxes—it feeds my whole family, tastes great even when reheated, and honestly makes me look like I have my life together on busy mornings.
Why You’ll Love This Breakfast Quiche
- Perfect for meal prep – Make this quiche ahead of time and reheat slices throughout the week for quick, protein-packed breakfasts that beat the morning rush.
- Simple ingredients – With just a store-bought pie crust, eggs, bacon, and cheese, you probably have most of what you need already in your fridge.
- Crowd-pleasing flavor – The combination of crispy bacon and three types of cheese makes this quiche a hit at brunch gatherings or lazy weekend breakfasts with the family.
- Versatile serving options – Enjoy it warm from the oven, at room temperature, or even cold straight from the fridge—it tastes great any way you serve it.
What Kind of Cheese Should I Use?
This recipe calls for a trio of cheeses – cheddar, mozzarella, and parmesan – but you’ve got plenty of room to mix things up based on what’s in your fridge. Cheddar is the star here, so I’d recommend using a sharp or extra sharp variety for the most flavor, though mild cheddar works perfectly fine if that’s what you prefer. The mozzarella adds a nice melty texture, and you can use either the pre-shredded kind or shred it yourself from a block (freshly shredded melts a bit better, but pre-shredded is totally convenient). As for the parmesan, the stuff in the green can works in a pinch, but freshly grated parmesan will give you a richer, more authentic taste. Feel free to swap in other cheeses like gruyere, Swiss, or even pepper jack if you want to change up the flavor profile.
Options for Substitutions
This quiche recipe is pretty forgiving, so feel free to make a few swaps based on what you have in your kitchen:
- Pie crust: Store-bought crust works great, but if you’re feeling ambitious, homemade crust adds a nice touch. You can also use puff pastry for a flakier texture, though it’ll puff up more during baking.
- Milk: Whole milk gives the best creamy texture, but you can use 2% milk, half-and-half, or even heavy cream for a richer quiche. Just avoid skim milk as it might make the filling a bit watery.
- Bacon: Not a bacon fan? Try cooked sausage, diced ham, or even turkey bacon instead. You can also skip the meat entirely and add sautéed mushrooms or spinach for a vegetarian option.
- Cheese blend: The three-cheese combo is great, but you can mix and match with whatever you have. Swiss, gruyere, or monterey jack all work well. Just keep the total amount around 1½ cups of shredded cheese.
- Eggs: Eggs are pretty essential for quiche structure, so I wouldn’t recommend substituting these – they’re what holds everything together and gives quiche its signature texture.
Watch Out for These Mistakes While Baking
The biggest mistake people make with quiche is not pre-baking the crust, which leads to a soggy bottom that nobody wants – bake your pie crust for about 10 minutes at 375°F before adding the filling to ensure it stays crisp.
Overbaking is another common issue that results in a rubbery, watery quiche, so pull it from the oven when the center still has a slight jiggle (around 165°F on an instant-read thermometer), as it will continue cooking from residual heat.
To avoid a watery filling, make sure your bacon is completely cooled and well-drained on paper towels before adding it to the egg mixture, and don’t skip the resting time after baking – letting your quiche sit for 10-15 minutes helps it set properly and makes slicing much cleaner.
What to Serve With Breakfast Quiche?
A simple green salad with a light vinaigrette is my go-to side for breakfast quiche since it balances out all that rich, cheesy goodness. Fresh fruit like berries, melon, or sliced oranges also works really well for a morning meal and adds a nice pop of sweetness. If you’re feeding a crowd for brunch, consider adding some roasted breakfast potatoes or hash browns on the side. A basket of warm croissants or muffins is always a hit too, especially if you want to make the meal feel a bit more special without much extra effort.
Storage Instructions
Store: This quiche keeps really well in the fridge for up to 4 days. Just cover it tightly with plastic wrap or aluminum foil, or store individual slices in an airtight container. It’s perfect for grabbing a quick breakfast throughout the week!
Freeze: You can freeze the whole quiche or individual slices for up to 2 months. Wrap it well in plastic wrap, then cover with foil to prevent freezer burn. I like to slice it first so I can grab just one piece at a time for easy breakfasts.
Reheat: Warm up slices in the microwave for about 60-90 seconds, or pop them in a 350°F oven for 15-20 minutes until heated through. The oven method keeps the crust crispier, but the microwave is faster when you’re in a rush.
| Preparation Time | 15-20 minutes |
| Cooking Time | 45-50 minutes |
| Total Time | 60-70 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1800-2000
- Protein: 65-75 g
- Fat: 120-135 g
- Carbohydrates: 90-105 g
Ingredients
For the crust:
- 1 pie crust (softened as per package instructions)
For the filling:
- 1 cup milk
- 4 eggs (lightly beaten)
- 1/4 tsp salt
- 1/4 tsp black pepper
- 8 slices bacon (cooked, crumbled)
- 1/2 cup shredded cheddar cheese
- 1/2 cup mozzarella cheese
- 1/3 cup grated parmesan cheese
Step 1: Prepare the Pie Crust
- 1 pie crust (softened as per package instructions)
Preheat your oven to 350°F (175°C).
Place the softened pie crust in a shallow 9-inch glass pie plate as directed on the package.
Double-fold the edges of the crust and crimp them decoratively along the rim.
Step 2: Assemble the Bacon and Cheese Filling
- 8 slices bacon (cooked, crumbled)
- 1/2 cup shredded cheddar cheese
- 1/2 cup mozzarella cheese
- 1/3 cup grated parmesan cheese
- pie crust (from Step 1)
Evenly sprinkle the cooked and crumbled bacon over the bottom of the prepared pie crust.
Next, layer the shredded cheddar, mozzarella, and grated parmesan cheeses over the bacon to ensure the filling is distributed nicely.
Step 3: Mix and Pour the Egg Custard
- 1 cup milk
- 4 eggs (lightly beaten)
- 1/4 tsp salt
- 1/4 tsp black pepper
In a medium bowl, whisk together the milk, lightly beaten eggs, salt, and black pepper until well blended.
Carefully pour this egg mixture evenly over the layers of bacon and cheese in the pie crust.
I like to tap the pie plate gently on the counter to remove any air bubbles and help the custard settle for an even bake.
Step 4: Bake the Quiche
- assembled quiche (from Steps 2 and 3)
Place the assembled quiche in the preheated oven and bake for 45-50 minutes or until the center is set and a knife inserted into the middle comes out clean.
If the crust starts to brown too quickly, you can cover the edges loosely with foil for the last part of baking.
Step 5: Rest and Serve
Remove the quiche from the oven and let it set for 5-10 minutes before slicing.
This resting time helps the filling firm up and makes the quiche easier to cut and serve.
For an extra touch, I sometimes serve it with a simple green salad on the side.
Cheesy Bacon and Cheese Breakfast Quiche
Ingredients
For the crust:
- 1 pie crust (softened as per package instructions)
For the filling:
- 1 cup milk
- 4 eggs (lightly beaten)
- 1/4 tsp salt
- 1/4 tsp black pepper
- 8 slices bacon (cooked, crumbled)
- 1/2 cup shredded cheddar cheese
- 1/2 cup mozzarella cheese
- 1/3 cup grated parmesan cheese
Instructions
- Preheat your oven to 350°F (175°C). Place the softened pie crust in a shallow 9-inch glass pie plate as directed on the package. Double-fold the edges of the crust and crimp them decoratively along the rim.
- Evenly sprinkle the cooked and crumbled bacon over the bottom of the prepared pie crust. Next, layer the shredded cheddar, mozzarella, and grated parmesan cheeses over the bacon to ensure the filling is distributed nicely.
- In a medium bowl, whisk together the milk, lightly beaten eggs, salt, and black pepper until well blended. Carefully pour this egg mixture evenly over the layers of bacon and cheese in the pie crust. I like to tap the pie plate gently on the counter to remove any air bubbles and help the custard settle for an even bake.
- Place the assembled quiche in the preheated oven and bake for 45-50 minutes or until the center is set and a knife inserted into the middle comes out clean. If the crust starts to brown too quickly, you can cover the edges loosely with foil for the last part of baking.
- Remove the quiche from the oven and let it set for 5-10 minutes before slicing. This resting time helps the filling firm up and makes the quiche easier to cut and serve. For an extra touch, I sometimes serve it with a simple green salad on the side.
