Easy Bacon Cheddar Quiche with Frozen Pie Crust

This easy Bacon Cheddar Quiche is a simple yet satisfying dish perfect for any meal of the day. Made using a frozen pie crust for ultimate convenience, crisp bacon and sharp cheddar folded into a creamy egg filling.

Simple Ingredients

• Frozen pie crust – Provides the flaky base for our quiche crust, saving you time without sacrificing taste.
• Bacon – The first star of the filling adds a savory, smoky flavor, and satisfying crunch to every bite.
• Cheddar cheese – The second star of the filling because cheese makes everything better! I like sharp cheddar best.
• Parmesan cheese – Enhances the cheesy depth of flavor and adds a subtle nuttiness to the dish.
• Half and half – Gives the custard filling its creamy texture and richness, without being too heavy.
• Eggs – Bind everything together while providing structure and richness to the quiche.
• Salt and pepper – For seasoning.

3. Layer ingredients – Once the crust is ready, evenly sprinkle the cooked and crumbled bacon, shredded cheddar cheese, and shredded Parmesan cheese over the bottom of the crust.
4. Prepare filling – In a medium bowl, whisk together the half and half, eggs, salt, and cracked black pepper until well combined. Pour this mixture over the bacon and cheese in the pie crust.
5. Bake – Reduce the oven temperature to 350°F and bake for 40-45 minutes or until the quiche filling is set and the crust is golden brown.
6. Cool and serve – Allow the quiche to cool for about 10 minutes before slicing and serving. This allows the quiche to set further and makes for easier slicing. Enjoy your delicious homemade quiche!

Refrigerated crust – Opt for a refrigerated store-bought pie crust if you still want the convenience of a shortcut but prefer a nicer pie pan to serve in than the aluminum foil pan in which the frozen pie crust comes in.

Cheese variations – Experiment with different cheeses such as Gruyère, Swiss, or Monterey Jack to change up the flavor profile of the quiche.

Dairy Substitution – If you don’t have half and half, you can use a mixture of 1/2 cup heavy cream and 1/2 cup whole milk for the custard filling.

Add vegetables – Incorporate vegetables like spinach, steamed broccoli, or caramelized onions to add more flavor and nutrients to the quiche. Simply layer them on top of the bacon and cheese before pouring in the custard filling.

Tips for success

• Blind bake the crust – Blind baking the crust is your secret weapon to prevent a soggy bottom and ensure a flaky crust. Use dry beans, uncooked rice, or granulated sugar if you don’t have pie weights. This step ensures that the crust bakes evenly and maintains its crispness, even after adding the filling.
• Crispy bacon – Make sure the bacon is cooked until crispy before adding it to the quiche. This will prevent the bacon from becoming chewy in texture once baked into the quiche.
• Allow quiche to cool before serving – After removing the quiche from the oven, let it cool for about 10 minutes before slicing and serving. Allowing the quiche to cool slightly allows the custard to set further, making it easier to cut into neat portions without the filling oozing out.
• Even distribution of ingredients – When layering the ingredients in the pie shell, ensure an even distribution of bacon, cheese, and any additional toppings or vegetables. This ensures that every slice of quiche has a balanced combination of flavors.

Did you love this delicious quiche recipe? Let us know your thoughts in the comments below.

Easy Bacon Cheddar Quiche with Frozen Pie Crust

Author: Mandy

This Bacon Cheddar Quiche recipe features a flaky crust filled with crispy bacon, sharp cheddar cheese, and a creamy egg custard filling, making it a simple yet satisfying dish perfect for any meal.

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Prep Time 5 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr

Course Breakfast

Cuisine American

Servings 8 Slices

Calories 330 kcal

Ingredients

  

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• 1 (9-inch) frozen pie crust
• 8 pieces bacon cooked and crumbled
• 1 cup cheddar cheese shredded
• 1/4 cup parmesan cheese shredded
• 1 cup half and half
• 4 large eggs
• 1/2 teaspoon salt
• 1/4 teaspoon cracked black pepper

Instructions

 

• Preheat the oven to 400 degrees oven.
• Place a large piece of parchment paper or foil over the pie crust and fill it with pie weights. Bake the crust for 10 minutes. Remove the parchment and pie weights and bake for another 4-5 minutes or until the crust is lightly golden.
• Sprinkle the bacon, cheddar and parmesan over the pie crust.
• Whisk together the half and half, eggs, salt, and pepper in a small bowl and pour it over the bacon and cheese.
• Reduce the oven temperature to 350 degrees F and bake the quiche for 40-45 minutes or until the filling is set.
• Remove from the oven and allow the quiche to cool for 10 minutes before slicing and serving.

Notes

• Store leftovers covered in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave in 30 second increments or a 350 degree F oven for 10 minutes or until heated through.
• Leftover quiche can be stored in an airtight container or freezer bag for up to two months. Allow the quiche to cool completely before freezing to avoid condensation forming in the container. Thaw the quiche in the refrigerator before reheating.

Nutrition

Calories: 330kcalCarbohydrates: 13gProtein: 12gFat: 25gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.04gCholesterol: 123mgSodium: 570mgPotassium: 149mgFiber: 1gSugar: 1gVitamin A: 401IUVitamin C: 0.3mgCalcium: 187mgIron: 1mg

Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.

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