Bacon and Cheddar Quiche, easy and delicious!

Bacon and Cheddar Quiche, a perfect choice for “no time to cook”!

Years ago, Mama and I would go to different tearooms for lunch. Little Rock had two or three, and then there was Katy’s Korner Tearoom in Eureka Springs. Usually we would get the quiche, and it would be served with fruit, a small green salad, and an assortment of muffins. I loved it! And that love led me to find a recipe for this Bacon and Cheddar Quiche!

I began looking for easy quiche recipes. Something that could be made fairly quickly, frozen, then taken out and eaten later. My thoughts are always on young mothers because of my daughter and daughter in laws. They are SO busy, and I know it is difficult to find the time to cook. I found this recipe on from The Unmanly Chef that looked simple enough, and the pictures looked yummy!  It didn’t take long to make, so I think this Bacon and Cheddar Quiche is the answer to “no time to cook”, especially if you use a store-bought crust.

Making the Bacon and Cheddar Quiche . . .

The original recipe for the Bacon Cheddar Quiche was easy enough, but I did change a few things:

  • I used black pepper instead of white pepper (because I don’t use white pepper)
  • I crumbled my bacon instead of cutting in 1-inch pieces
  • I used pre-shredded cheddar cheese instead of grating the cheese
  • I mixed the salt and pepper in with the custard filling
  • I pre-baked my crust 8 minutes because a friend, who was a manager at a restaurant in Little Rock, told me that it needed to be pre-baked that length of time.

The first thing is, of course, the crust. Do you want to make a homemade crust? Or, will a store-bought crust do for your quiche? While I made Mama’s Perfect Pie Crust, if you don’t have time to make one homemade, I personally think it’s ok to use one from the grocery store. I did NOT prick the bottom crust, but you DO pre-bake the crust about 8 minutes before pouring the custard filling in it.

Mama’s Homemade Pie Crust

Once the pie crust is in the oven, you can make the filling. It is simply whisking the custard ingredients together, then layering the bacon and cheddar cheese in the crust with the filling.

Bake the quiche 30-35 minutes or so, then set it aside for about 15 minutes before cutting into serving pieces.

I made this quiche for our dinner one evening after working at Candace’s shop all day. It was easy, and SO good! Serve with fruit or a salad for a delicious meal!

What would you serve with the Bacon and Cheddar Quiche? Salad? Fruit? Muffins? Or, a combination of these?

Bacon and Cheddar Quiche Recipe

This Bacon and Cheddar Quiche is both easy and delicious. Plus, it can be frozen for up to 2 months, thawed, and reheated for times when you don’t have time to cook.





Servings: 6 people


  • 1
    deep dish
    pie crust
    (homemade or store bought)
  • 8
    bacon, fried crisp, drained on paper towel, and crumbled
  • 2
  • 2
    egg yolks
  • 1
  • 1
    heavy cream
  • 1/2
  • 1/2
  • 1
    shredded cheddar cheese
  • dried parsley (optional)


  1. Preheat oven to 375 degrees. 

  2. Pre-bake pie crust 8 minutes. 

  3. While pie crust is baking, mix eggs, egg yolks, milk, and heavy cream, salt and pepper together. (I whisk the ingredients until they are mixed well.)

  4. When the pie crust is ready, remove from the oven and reduce the oven temp to 350 degrees.

  5. Sprinkle 1/2 cup of the cheddar cheese on the bottom of the crust.

  6. Add 1/2 of the bacon crumbles, sprinkling on top of the cheese layer.

  7. Pour all of the custard on top.

  8. Sprinkle the remaining cheese and remaining bacon on top of the custard.

  9. Sprinkle top with dried parsley, if desired.

  10. Bake for 30-35 minutes or until a knife inserted in the center of the quiche comes out clean.

  11. Remove from oven and set aside for 15 minutes before cutting to serve.

Recipe Notes

NOTE: If you want to freeze the quiche, be sure to let it cool completely. Then, double wrap it with plastic wrap and place in a large zip-top bag. When you want to serve it, take it out of the freezer the day before and let the quiche thaw in the refrigerator overnight. Then place in the 350 degree oven for about 20 minutes or until heated through. You can tell by touching the middle of the quiche if it is hot. Or use a meat thermometer. When it reads 160-165 degrees, it is ready to take out of the oven.



I’m a writer, new mom and foodie. I love sharing what I know while making others feel beautiful. On this blog, I share my healthy lifestyle, simple meals, fitness tips and experiences.

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Kara Bout It