18 Delicious Quiche Recipes with Bacon Savory

Craving something savory that’s both comforting and easy to whip up? Look no further! Our roundup of 18 Delicious Quiche Recipes with Bacon is your ticket to a meal that’s sure to impress. Whether you’re in the mood for a quick dinner or a brunch standout, these quiches combine the smoky goodness of bacon with creamy, fluffy eggs in a buttery crust. Dive in and discover your next favorite dish!

Classic Bacon and Cheese Quiche

Comfort comes in many forms, and today, it arrives in the warmth of a freshly baked quiche, its golden crust cradling a rich, savory filling that whispers of home.

Ingredients

• Pie crust – 1 (9-inch)
• Eggs – 4 large
• Heavy cream – 1 cup
• Bacon – 6 slices, cooked and crumbled
• Cheddar cheese – 1 cup, shredded
• Salt – ½ tsp.
• Black pepper – ¼ tsp.

Instructions

1. Preheat your oven to 375°F (190°C).
2. Place the pie crust in a 9-inch pie dish, pressing it gently against the bottom and sides. Trim any excess dough from the edges with a knife or scissors for a neat finish.
3. In a large bowl, whisk together the eggs and heavy cream until smooth. Tip: For a fluffier quiche, let the mixture sit for a minute after whisking to allow the eggs to fully incorporate air.
4. Stir in the cooked bacon, shredded cheddar cheese, salt, and black pepper into the egg mixture. Tip: Reserve a small handful of cheese to sprinkle on top before baking for a golden, cheesy crust.
5. Pour the filling into the prepared pie crust, spreading it evenly. Sprinkle the reserved cheese on top.
6. Bake in the preheated oven for 35-40 minutes, or until the center is set and the top is lightly golden. Tip: To check for doneness, insert a knife near the center; if it comes out clean, the quiche is ready.
7. Let the quiche cool for 10 minutes before slicing. This allows the filling to set fully, making it easier to cut.

Silky and rich, each slice of this quiche offers a perfect balance of creamy egg and sharp cheddar, punctuated by the smoky crunch of bacon. Serve it warm with a side of fresh greens for a simple, satisfying meal that feels like a hug on a plate.

Bacon and Spinach Quiche

Yesterday, as the morning light filtered through my kitchen window, I found myself drawn to the comforting ritual of baking, a quiet moment to savor before the day unfolded. There’s something deeply satisfying about the way simple ingredients come together, especially in a dish that feels both nourishing and indulgent.

Ingredients

• Pie crust – 1 (9-inch)
• Eggs – 4 large
• Heavy cream – 1 cup
• Bacon – 6 slices
• Spinach – 2 cups
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F (190°C). This ensures a consistent temperature for baking.
2. Place the pie crust in a 9-inch pie dish, gently pressing it into the bottom and sides. Trim any excess dough for a neat edge.
3. In a skillet over medium heat, cook the bacon until crispy, about 8 minutes. Transfer to a paper towel-lined plate to drain, then crumble.
4. In the same skillet, wilt the spinach over medium heat for about 2 minutes. Remove from heat and squeeze out excess moisture.
5. In a large bowl, whisk together the eggs, heavy cream, salt, and pepper until smooth.
6. Spread the spinach and crumbled bacon evenly over the bottom of the pie crust.
7. Pour the egg mixture over the spinach and bacon, ensuring it’s evenly distributed.
8. Bake for 35-40 minutes, or until the quiche is set and the top is lightly golden. A knife inserted into the center should come out clean.
9. Let the quiche cool for 10 minutes before slicing. This allows it to set properly for cleaner cuts.

Velvety and rich, this quiche strikes a perfect balance between the smokiness of bacon and the freshness of spinach. Serve it warm with a side of mixed greens for a light lunch, or enjoy a slice cold the next day—it’s just as delightful.

Bacon and Mushroom Quiche

Today, as the morning light filters through the kitchen window, there’s a quiet comfort in preparing a dish that feels like a warm embrace. This bacon and mushroom quiche is a humble yet elegant choice, perfect for those moments when you crave something both nourishing and indulgent.

Ingredients

• Pie crust – 1 (9-inch)
• Bacon – 6 slices
• Mushrooms – 1 cup, sliced
• Eggs – 4 large
• Heavy cream – 1 cup
• Salt – ½ tsp.
• Black pepper – ¼ tsp.
• Cheese – ½ cup, shredded

Instructions

1. Preheat the oven to 375°F (190°C).
2. Place the pie crust in a 9-inch pie dish and crimp the edges. Tip: For a flakier crust, chill it in the fridge for 10 minutes before baking.
3. Cook the bacon in a skillet over medium heat until crispy, about 8 minutes. Transfer to a paper towel-lined plate to drain, then crumble.
4. In the same skillet, sauté the mushrooms until they release their moisture and become golden, about 5 minutes.
5. In a bowl, whisk together the eggs, heavy cream, salt, and pepper until smooth.
6. Sprinkle the crumbled bacon, sautéed mushrooms, and shredded cheese evenly over the pie crust.
7. Pour the egg mixture over the fillings. Tip: To prevent spills, place the pie dish on a baking sheet before adding the egg mixture.
8. Bake for 35-40 minutes, or until the quiche is set and the top is lightly golden. Tip: Check for doneness by inserting a knife near the center; it should come out clean.

Zesty and rich, this quiche emerges from the oven with a creamy interior and a crisp, buttery crust. Serve it warm, with a side of fresh greens, or let it cool to room temperature for a delightful picnic treat.

Bacon and Onion Quiche

Falling into the rhythm of the morning, the kitchen fills with the comforting aroma of bacon sizzling gently, a prelude to the simple yet profound pleasure of baking a Bacon and Onion Quiche. It’s a dish that carries the warmth of home, a canvas of flaky crust and creamy filling that speaks to the soul.

Ingredients

• Pie crust – 1 (9-inch)
• Bacon – 6 slices
• Onion – 1 medium, thinly sliced
• Eggs – 4 large
• Heavy cream – 1 cup
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat the oven to 375°F (190°C).
2. Place the pie crust in a 9-inch pie dish, pressing gently against the bottom and sides. Trim any excess dough hanging over the edges.
3. In a skillet over medium heat, cook the bacon until crispy, about 8 minutes. Transfer to a paper towel-lined plate to drain, then crumble into small pieces.
4. In the same skillet, sauté the onion in the bacon fat until soft and translucent, about 5 minutes. Tip: This step infuses the onions with a rich, smoky flavor.
5. In a bowl, whisk together the eggs, heavy cream, salt, and black pepper until smooth.
6. Spread the crumbled bacon and sautéed onions evenly over the bottom of the pie crust.
7. Pour the egg mixture over the bacon and onions. Tip: Pour slowly to ensure the filling distributes evenly without overflowing.
8. Bake for 35-40 minutes, or until the quiche is set and the top is lightly golden. Tip: The quiche is done when a knife inserted into the center comes out clean.
9. Let the quiche cool for 10 minutes before slicing.

Perfectly balanced between the crispness of the bacon and the sweetness of the onions, this quiche offers a velvety texture that melts in your mouth. Serve it warm, with a side of fresh greens, for a meal that feels both indulgent and comforting.

Bacon and Swiss Quiche

Now, as the morning light filters through the kitchen window, there’s something deeply comforting about the thought of a Bacon and Swiss Quiche. It’s a dish that carries the warmth of home, blending the rich, smoky flavors of bacon with the creamy, nutty notes of Swiss cheese, all nestled in a flaky crust.

Ingredients

• Pie crust – 1 (9-inch)
• Bacon – 6 slices
• Swiss cheese – 1 cup, shredded
• Eggs – 4
• Heavy cream – 1 cup
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat the oven to 375°F.
2. Place the pie crust in a 9-inch pie dish and crimp the edges. For a flakier crust, chill it in the refrigerator for 10 minutes before baking.
3. Cook the bacon in a skillet over medium heat until crispy, about 8 minutes. Transfer to a paper towel-lined plate to drain, then crumble.
4. Sprinkle the crumbled bacon and shredded Swiss cheese evenly over the bottom of the pie crust.
5. In a medium bowl, whisk together the eggs, heavy cream, salt, and black pepper until well combined. Pour this mixture over the bacon and cheese in the pie crust.
6. Bake for 35-40 minutes, or until the quiche is set and the top is lightly golden. A knife inserted into the center should come out clean.
7. Let the quiche cool for 5 minutes before slicing. This resting time helps the layers set, making it easier to cut.

You’ll find the quiche has a delightful contrast between the crisp crust and the soft, custardy filling, with the bacon adding a smoky depth. Serve it warm, perhaps with a side of fresh fruit, for a breakfast that feels both indulgent and wholesome.

Bacon and Cheddar Quiche

Remembering the quiet mornings when the kitchen felt like a sanctuary, I often found solace in the simplicity of preparing a meal that could carry me through the day. This bacon and cheddar quiche, with its comforting embrace of flavors, is one such dish that feels like a warm hug on a slow morning.

Ingredients

• Pie crust – 1 (9-inch)
• Bacon – 6 slices
• Cheddar cheese – 1 cup, shredded
• Eggs – 4 large
• Heavy cream – 1 cup
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F (190°C). Place the pie crust in a 9-inch pie dish and crimp the edges decoratively.
2. Cook the bacon in a skillet over medium heat until crispy, about 8 minutes. Transfer to a paper towel-lined plate to drain, then crumble.
3. Sprinkle the crumbled bacon and shredded cheddar cheese evenly over the bottom of the pie crust.
4. In a medium bowl, whisk together the eggs, heavy cream, salt, and black pepper until well combined. Tip: For a fluffier quiche, let the mixture sit for a minute after whisking to allow the bubbles to settle.
5. Pour the egg mixture over the bacon and cheese in the pie crust. Tip: To prevent spills, place the pie dish on a baking sheet before adding the egg mixture.
6. Bake in the preheated oven for 35-40 minutes, or until the center is set and the top is golden brown. Tip: Check for doneness by inserting a knife near the center; if it comes out clean, the quiche is ready.
7. Let the quiche cool for 10 minutes before slicing. This resting time allows the eggs to set fully, making for cleaner slices.

Flaky, buttery crust gives way to a creamy, rich filling, with the smoky bacon and sharp cheddar creating a harmony of flavors. Serve it with a simple green salad or a dollop of sour cream for an extra layer of indulgence.

Bacon and Tomato Quiche

Lazily, the morning light filters through the kitchen window, casting a warm glow on the counter where a simple, yet profoundly satisfying dish begins to take shape. The Bacon and Tomato Quiche, with its flaky crust and rich filling, is a testament to the beauty of combining a few humble ingredients into something extraordinary.

Ingredients

• Pie crust – 1 (9-inch)
• Bacon – 6 slices
• Tomatoes – 2, medium, sliced
• Eggs – 4
• Heavy cream – 1 cup
• Salt – ½ tsp.
• Black pepper – ¼ tsp.

Instructions

1. Preheat the oven to 375°F.
2. Place the pie crust in a 9-inch pie dish, pressing it gently against the bottom and sides. Trim any excess crust hanging over the edges.
3. Cook the bacon in a skillet over medium heat until crispy, about 8 minutes. Transfer to a paper towel-lined plate to drain, then crumble into small pieces.
4. Arrange the tomato slices in a single layer over the bottom of the pie crust. Sprinkle the crumbled bacon evenly over the tomatoes.
5. In a medium bowl, whisk together the eggs, heavy cream, salt, and black pepper until well combined. Pour this mixture over the tomatoes and bacon in the pie crust.
6. Bake the quiche in the preheated oven for 35-40 minutes, or until the center is set and the top is lightly golden. A knife inserted into the center should come out clean.
7. Let the quiche cool for 5 minutes before slicing. This resting time allows the filling to set further, making it easier to cut.

Yielding to the moment, the quiche presents a harmonious blend of textures—creamy, crispy, and tender—all in one bite. Serve it warm, with a side of fresh greens, or at room temperature for a delightful picnic treat.

Bacon and Leek Quiche

Reflecting on the quiet morning, the thought of a warm, savory quiche feels like a gentle embrace. It’s a dish that carries the simplicity of home cooking with the elegance of a brunch favorite, perfect for moments when you crave something comforting yet refined.

Ingredients

– Pie crust – 1 (9-inch)
– Bacon – 6 slices
– Leeks – 2, thinly sliced
– Eggs – 4
– Heavy cream – 1 cup
– Salt – ½ tsp.
– Black pepper – ¼ tsp.
– Gruyere cheese – 1 cup, shredded

Instructions

1. Preheat your oven to 375°F.
2. Place the pie crust in a 9-inch pie dish, trimming edges if necessary.
3. In a skillet over medium heat, cook the bacon until crispy, about 8 minutes. Transfer to a paper towel-lined plate.
4. In the same skillet, sauté the leeks until soft, about 5 minutes. Tip: Reserve a bit of bacon fat for cooking the leeks to add depth of flavor.
5. Crumble the cooked bacon and spread it evenly over the pie crust.
6. Layer the sautéed leeks over the bacon.
7. In a bowl, whisk together the eggs, heavy cream, salt, and pepper until smooth. Tip: Ensure the mixture is well combined for a uniform texture.
8. Pour the egg mixture over the bacon and leeks in the pie crust.
9. Sprinkle the shredded Gruyere cheese on top. Tip: For a golden crust, brush the edges of the pie crust with a little beaten egg before baking.
10. Bake for 35-40 minutes, or until the center is set and the top is lightly golden.
11. Let the quiche cool for 10 minutes before slicing.
Zesty and rich, this quiche offers a delightful contrast between the creamy filling and the crisp, buttery crust. Serve it with a simple green salad or a dollop of crème fraîche for an extra touch of indulgence.

Bacon and Gruyere Quiche

Yesterday, as the first light of dawn crept through the kitchen window, I found myself drawn to the comforting ritual of baking. There’s something profoundly soothing about the process, especially when it involves a dish as timeless as a quiche. This particular recipe, with its rich Gruyere and smoky bacon, feels like a warm embrace on a quiet morning.

Ingredients

– Pie crust – 1 (9-inch)
– Bacon – 6 slices
– Gruyere cheese – 1 cup, shredded
– Eggs – 4 large
– Heavy cream – 1 cup
– Salt – ½ tsp.
– Black pepper – ¼ tsp.

Instructions

1. Preheat your oven to 375°F (190°C).
2. Lay the pie crust in a 9-inch pie dish, pressing it gently against the sides and bottom. Trim any excess dough from the edges.
3. Cook the bacon in a skillet over medium heat until crispy, about 8 minutes. Transfer to a paper towel-lined plate to drain, then crumble into small pieces.
4. Sprinkle the crumbled bacon and shredded Gruyere evenly over the bottom of the pie crust.
5. In a medium bowl, whisk together the eggs, heavy cream, salt, and black pepper until well combined.
6. Pour the egg mixture over the bacon and cheese in the pie crust.
7. Bake for 35-40 minutes, or until the quiche is set in the center and the top is lightly golden. A knife inserted into the center should come out clean.
8. Let the quiche cool for 10 minutes before slicing. This resting time allows the custard to set fully, making for cleaner slices.
9. Serve warm or at room temperature.
Every bite of this quiche offers a harmonious blend of creamy custard, sharp Gruyere, and the unmistakable savoriness of bacon. It’s perfect for a leisurely brunch or as a make-ahead meal that tastes just as good the next day. Consider pairing it with a simple green salad dressed in a light vinaigrette to balance the richness.

Bacon and Asparagus Quiche

Reflecting on the quiet morning, the thought of a warm, savory quiche seems to perfectly match the serene atmosphere. It’s a dish that carries the comfort of home and the elegance of a brunch favorite, with the crispness of bacon and the tender bite of asparagus creating a harmonious blend.

Ingredients

– Pie crust – 1 (9-inch)
– Eggs – 4 large
– Heavy cream – 1 cup
– Bacon – 6 slices
– Asparagus – 1 cup, chopped
– Salt – ½ tsp.
– Black pepper – ¼ tsp.
– Cheese – 1 cup, shredded

Instructions

1. Preheat the oven to 375°F.
2. Cook the bacon in a skillet over medium heat until crispy, about 8 minutes. Transfer to a paper towel-lined plate to drain, then crumble.
3. In the same skillet, lightly sauté the chopped asparagus for 3 minutes until just tender. Tip: This step enhances the asparagus’ flavor without losing its crunch.
4. In a large bowl, whisk together the eggs, heavy cream, salt, and pepper until well combined.
5. Place the pie crust in a 9-inch pie dish. Evenly distribute the crumbled bacon, sautéed asparagus, and shredded cheese over the bottom of the crust.
6. Pour the egg mixture over the ingredients in the pie crust. Tip: Gently shake the dish to ensure the filling settles evenly.
7. Bake for 35-40 minutes, or until the center is set and the top is golden brown. Tip: Check for doneness by inserting a knife near the center; it should come out clean.
8. Let the quiche cool for 10 minutes before slicing.
Kneading the flavors together, this quiche emerges with a creamy interior punctuated by the smokiness of bacon and the freshness of asparagus. Serve it with a side of mixed greens for a light lunch, or enjoy a slice as a hearty start to your day.

Bacon and Potato Quiche

Calmly, as the morning light filters through the kitchen window, there’s something deeply comforting about the idea of a Bacon and Potato Quiche. It’s a dish that carries the warmth of home, the simplicity of rustic ingredients, and the promise of a satisfying meal.

Ingredients

• Pie crust – 1 (9-inch)
• Bacon – 6 slices
• Potatoes – 2 cups, diced
• Eggs – 4
• Heavy cream – 1 cup
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat the oven to 375°F.
2. Place the pie crust in a 9-inch pie dish and crimp the edges. Tip: For a flakier crust, chill it in the fridge for 10 minutes before baking.
3. Cook the bacon in a skillet over medium heat until crispy, about 8 minutes. Remove and chop into small pieces.
4. In the same skillet, cook the diced potatoes in the bacon fat until tender, about 10 minutes. Tip: Stir occasionally to ensure even cooking.
5. In a bowl, whisk together the eggs, heavy cream, salt, and black pepper.
6. Layer the cooked potatoes and chopped bacon in the pie crust. Pour the egg mixture over the top.
7. Bake for 35-40 minutes, or until the quiche is set and the top is golden brown. Tip: Check doneness by inserting a knife in the center; it should come out clean.

Yielding a quiche that’s perfectly balanced between creamy and hearty, the crisp bacon and tender potatoes create a delightful contrast. Serve it warm with a side of fresh greens for a complete meal that feels both nourishing and indulgent.

Bacon and Kale Quiche

Bacon and kale come together in this quiche, creating a dish that feels both indulgent and nourishing. The crispiness of the bacon contrasts beautifully with the tender kale, all nestled in a creamy, eggy custard.

Ingredients

• Pie crust – 1 (9-inch)
• Bacon – 6 slices
• Kale – 2 cups, chopped
• Eggs – 4 large
• Heavy cream – 1 cup
• Salt – ½ tsp.
• Black pepper – ¼ tsp.

Instructions

1. Preheat the oven to 375°F.
2. Place the pie crust in a 9-inch pie dish and crimp the edges. Prick the bottom with a fork to prevent bubbling.
3. Cook the bacon in a skillet over medium heat until crispy, about 8 minutes. Transfer to a paper towel-lined plate to drain, then crumble.
4. In the same skillet, sauté the kale over medium heat until wilted, about 3 minutes. Tip: Reserve a bit of bacon fat for sautéing the kale for extra flavor.
5. In a bowl, whisk together the eggs, heavy cream, salt, and pepper until smooth.
6. Spread the crumbled bacon and sautéed kale evenly over the bottom of the pie crust.
7. Pour the egg mixture over the bacon and kale. Tip: Gently shake the dish to ensure the custard settles evenly.
8. Bake for 35-40 minutes, or until the center is set and the top is lightly golden. Tip: Check for doneness by inserting a knife near the center; it should come out clean.
9. Let the quiche cool for 10 minutes before slicing.

Golden and inviting, this quiche offers a delightful contrast of textures, from the flaky crust to the creamy filling. Serve it warm with a side of fresh fruit for a balanced breakfast or brunch.

Bacon and Goat Cheese Quiche

Wandering through the quiet of the morning, the thought of a warm, savory quiche feels like a gentle embrace. This bacon and goat cheese quiche is a tender melody of flavors, perfect for those moments when you crave something comforting yet elegantly simple.

Ingredients

• Pie crust – 1 (9-inch)
• Eggs – 4 large
• Heavy cream – 1 cup
• Bacon – 6 slices
• Goat cheese – 4 oz
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat the oven to 375°F.
2. Place the pie crust in a 9-inch pie dish, pressing it gently against the bottom and sides. Trim any excess dough from the edges.
3. In a skillet over medium heat, cook the bacon until crispy, about 8 minutes. Transfer to a paper towel-lined plate to drain, then crumble into small pieces.
4. In a large bowl, whisk together the eggs, heavy cream, salt, and black pepper until well combined.
5. Sprinkle the crumbled bacon and goat cheese evenly over the bottom of the pie crust.
6. Pour the egg mixture over the bacon and goat cheese, ensuring it’s evenly distributed.
7. Bake for 35-40 minutes, or until the quiche is set and the top is lightly golden. A knife inserted into the center should come out clean.
8. Let the quiche cool for 10 minutes before slicing. This resting time allows the custard to set fully, making for cleaner slices.

Just out of the oven, the quiche is a harmony of creamy goat cheese and smoky bacon, encased in a flaky crust. Serve it with a simple green salad for a light lunch, or enjoy a slice as a hearty start to your day.

Bacon and Caramelized Onion Quiche

On a quiet morning like this, the thought of a warm, savory quiche fills the kitchen with a sense of comfort and anticipation. The combination of crispy bacon and sweet caramelized onions nestled in a creamy egg custard is a simple pleasure that feels both indulgent and homely.

Ingredients

• Pie crust – 1 (9-inch)
• Bacon – 6 slices
• Onion – 1 large, thinly sliced
• Eggs – 4 large
• Heavy cream – 1 cup
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat the oven to 375°F. Place the pie crust in a 9-inch pie dish and crimp the edges. Prick the bottom with a fork to prevent bubbling.
2. In a skillet over medium heat, cook the bacon until crispy, about 8 minutes. Transfer to a paper towel-lined plate, then crumble.
3. In the same skillet, add the sliced onion and cook over low heat, stirring occasionally, until caramelized, about 20 minutes. Tip: Adding a pinch of salt helps draw out the onions’ natural sugars.
4. In a bowl, whisk together the eggs, heavy cream, salt, and pepper until smooth.
5. Spread the caramelized onions and crumbled bacon evenly over the pie crust. Pour the egg mixture over the top.
6. Bake for 35-40 minutes, or until the custard is set and the top is lightly golden. Tip: Check for doneness by inserting a knife near the center; it should come out clean.
7. Let the quiche cool for 10 minutes before slicing. Tip: For easier slicing, use a sharp knife dipped in hot water.

Here, the quiche emerges with a flaky crust giving way to a rich, velvety filling where the smokiness of bacon meets the sweetness of onions. Serve it with a side of arugula dressed lightly in lemon vinaigrette for a contrast in flavors and textures.

Bacon and Blue Cheese Quiche

Lately, I’ve found myself drawn to the comforting embrace of a warm quiche, its flaky crust giving way to a rich, savory filling. There’s something deeply satisfying about the combination of crispy bacon and tangy blue cheese, melded together in a creamy custard.

Ingredients

• Pie crust – 1 (9-inch)
• Bacon – 6 slices
• Blue cheese – 1/2 cup, crumbled
• Eggs – 4 large
• Heavy cream – 1 cup
• Salt – 1/4 tsp
• Black pepper – 1/4 tsp

Instructions

1. Preheat your oven to 375°F (190°C).
2. Place the pie crust in a 9-inch pie dish, pressing it gently against the bottom and sides. Trim any excess dough from the edges.
3. Cook the bacon in a skillet over medium heat until crispy, about 8 minutes. Transfer to a paper towel-lined plate to drain, then crumble into small pieces.
4. Sprinkle the crumbled bacon and blue cheese evenly over the bottom of the pie crust.
5. In a medium bowl, whisk together the eggs, heavy cream, salt, and black pepper until well combined.
6. Pour the egg mixture over the bacon and blue cheese in the pie crust.
7. Bake for 35-40 minutes, or until the quiche is set in the center and the top is lightly golden. A knife inserted into the center should come out clean.
8. Let the quiche cool for 10 minutes before slicing. This resting time allows the custard to set fully, making for cleaner slices.

Delightfully rich and creamy, this quiche pairs beautifully with a simple green salad for a light lunch or dinner. The contrast between the salty bacon and the sharp blue cheese creates a flavor profile that’s both bold and comforting.

Bacon and Broccoli Quiche

Venturing into the kitchen this quiet morning, the thought of combining the crispness of bacon with the tender bite of broccoli in a quiche feels like a gentle embrace from the day ahead. It’s a dish that carries the warmth of home and the promise of comfort, perfect for those moments when you seek solace in the simplicity of cooking.

Ingredients

• Pie crust – 1 (9-inch)
• Eggs – 4 large
• Heavy cream – 1 cup
• Bacon – 6 slices
• Broccoli – 1 cup, chopped
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat oven to 375°F.
2. Place pie crust in a 9-inch pie dish, pressing gently against the bottom and sides. Trim excess dough from edges.
3. In a skillet over medium heat, cook bacon until crispy, about 8 minutes. Transfer to a paper towel-lined plate to drain, then crumble.
4. In the same skillet, sauté broccoli for 3 minutes, just until bright green. Remove from heat.
5. In a bowl, whisk together eggs, heavy cream, salt, and black pepper until smooth.
6. Spread crumbled bacon and sautéed broccoli evenly over the bottom of the pie crust.
7. Pour egg mixture over the bacon and broccoli, ensuring it’s evenly distributed.
8. Bake for 35-40 minutes, until the center is set and the top is golden brown. Let cool for 5 minutes before slicing.

Unassuming in its appearance, this quiche surprises with layers of flavor and texture—creamy custard, smoky bacon, and vibrant broccoli. Serve it warm with a side of mixed greens for a light lunch, or enjoy a slice cold for a quick breakfast on the go.

Bacon and Zucchini Quiche

Yesterday, as the morning light filtered through the kitchen window, I found myself drawn to the simplicity and warmth of a dish that feels like a hug. It’s the kind of meal that bridges the gap between hearty and light, perfect for those moments when you crave something comforting yet fresh.

Ingredients

– Pie crust – 1 (9-inch)
– Bacon – 6 slices
– Zucchini – 1 medium, thinly sliced
– Eggs – 4 large
– Heavy cream – 1 cup
– Salt – ½ tsp.
– Black pepper – ¼ tsp.
– Shredded cheddar cheese – 1 cup

Instructions

1. Preheat your oven to 375°F (190°C).
2. Lay the pie crust in a 9-inch pie dish, pressing it gently against the bottom and sides. Trim any excess dough from the edges.
3. Cook the bacon in a skillet over medium heat until crispy, about 8 minutes. Transfer to a paper towel-lined plate to drain, then crumble into small pieces.
4. In the same skillet, sauté the zucchini slices for 3-4 minutes until just softened. Remove from heat and let cool slightly.
5. In a large bowl, whisk together the eggs, heavy cream, salt, and black pepper until well combined.
6. Sprinkle the crumbled bacon, sautéed zucchini, and shredded cheddar cheese evenly over the bottom of the pie crust.
7. Pour the egg mixture over the fillings in the pie crust.
8. Bake for 35-40 minutes, or until the quiche is set in the center and the top is lightly golden.
9. Let the quiche cool for 10 minutes before slicing and serving.

Tip: For a flakier crust, chill the pie dough in the refrigerator for 30 minutes before baking.
Tip: To prevent the edges of the crust from burning, cover them with aluminum foil halfway through baking.
Tip: Letting the quiche rest before slicing helps the layers set, making for cleaner cuts.

Oven-warm, this quiche offers a delightful contrast between the crispy bacon and tender zucchini, all enveloped in a creamy, cheesy custard. Serve it with a side of mixed greens for a meal that’s as visually appealing as it is delicious.

Bacon and Feta Quiche

Yesterday, I found myself standing in the kitchen, the early morning light filtering through the curtains, contemplating the simplicity and comfort of a dish that feels like a hug. It’s the kind of meal that bridges the gap between breakfast and brunch, perfect for those slow mornings when time seems to stretch endlessly.

Ingredients

• Pie crust – 1 (9-inch)
• Eggs – 4 large
• Heavy cream – 1 cup
• Bacon – 6 slices, cooked and crumbled
• Feta cheese – 1/2 cup, crumbled
• Salt – 1/4 tsp
• Black pepper – 1/4 tsp

Instructions

1. Preheat your oven to 375°F (190°C). This ensures a consistent temperature for baking.
2. Place the pie crust in a 9-inch pie dish, gently pressing it into the bottom and sides. Trim any excess crust for a neat edge.
3. In a large bowl, whisk together the eggs and heavy cream until fully combined. Tip: For a lighter quiche, you can substitute half of the heavy cream with whole milk.
4. Stir in the crumbled bacon, feta cheese, salt, and black pepper into the egg mixture. Mix gently to distribute the ingredients evenly.
5. Pour the mixture into the prepared pie crust, spreading it out evenly with a spatula.
6. Bake in the preheated oven for 35-40 minutes, or until the center is set and the top is lightly golden. Tip: To check for doneness, insert a knife near the center; it should come out clean.
7. Let the quiche cool for 10 minutes before slicing. This allows the filling to set properly, making it easier to cut.

Delightfully, the quiche emerges from the oven with a golden crust and a creamy, savory filling. The salty bacon and tangy feta create a harmonious blend, perfect when served with a side of fresh greens or a dollop of sour cream for an extra layer of richness.

Conclusion

Delightful doesn’t even begin to cover these 18 bacon-packed quiche recipes! Whether you’re a seasoned chef or a kitchen newbie, there’s something here to satisfy every craving. We’d love to hear which recipe stole your heart—drop us a comment below. And if you found this roundup as tasty as we did, don’t forget to share the love on Pinterest. Happy cooking!