Bacon and Cheddar Quiche: A Rich, Savory Classic Made Simple
A Bacon and Cheddar Quiche is one of those dishes that feels elegant enough for brunch guests but is simple enough to make on a quiet weekend morning. It combines a buttery crust, smoky crispy bacon, creamy egg custard, and sharp cheddar cheese into a comforting, sliceable pie. The magic of a quiche lies in its texture—soft, silky filling balanced by a crisp crust and savory mix-ins.
Below is a clear, step-by-step guide to making a perfect Bacon and Cheddar Quiche from scratch.
Ingredients You’ll Need
For the crust (or use store-bought)
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- ½ cup cold unsalted butter (cubed)
- 3–5 tablespoons ice water
For the filling
- 6–8 slices bacon
- 1 cup shredded sharp cheddar cheese
- 4 large eggs
- 1 cup heavy cream (or half-and-half for a lighter version)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder (optional)
- 2 tablespoons chopped green onions or chives (optional)
Step 1: Prepare the Crust
If you’re making the crust from scratch, start here:
- In a bowl, mix flour and salt.
- Add cold butter cubes and use your fingers or a pastry cutter to blend until the mixture looks like coarse crumbs.
- Slowly add ice water, 1 tablespoon at a time, until the dough comes together.
- Form into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
👉 Chilling is important—it helps the crust stay flaky instead of shrinking or becoming tough.
Step 2: Pre-Bake the Crust (Blind Baking)
- Preheat your oven to 375°F (190°C).
- Roll out the chilled dough and place it into a 9-inch pie dish.
- Press it gently into the edges and trim any excess.
- Prick the bottom lightly with a fork.
- Line with parchment paper and add pie weights (or dry beans).
- Bake for 12–15 minutes, then remove weights and bake another 5 minutes until slightly golden.
Set aside to cool slightly.
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