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Our Easy Quiche Recipe Plus 4 Variations. Including bacon cheddar. Perfect for feeding a big crowd a hearty breakfast, brunch or any time meal!
Easy Quiche Recipe Plus 4 Variations!
Easy Quiche Recipe-
Bacon cheddar plus 4 other variations so it is like we are giving you 5 recipes in 1 !
This easy quiche recipe will give you the basics so you can then experiment with your own filling ingredients. The basic recipe is always the same. Eggs. Cream(Or Milk). Cheese. Pie Crust.
Save on your cheese with this coupon!
Quiche is an egg based pie that is traditionally made with Swiss cheese. I am not a fan of Swiss cheese so I have always used Cheddar or Greek Feta.
Any Quiche is great for pot luck’s, holiday mornings, brunch, even dinner.
Speaking of pie crust- make sure to try this Quiche Recipe with our Buttery Pie Crust
EATING KETO , LOW CARB OR GLUTEN FREE? Try this pie crust !
Or skip it all together and go crustless. Be free! It is liberating. Oh wait… that is braless. Ok well crustless may not feel the same, but it is just as satisfying. Simple pour the mixture into a buttered dish instead.
https://lowcarbyum.com/coconut-flour-pie-crust-gluten-free/
This easy quiche recipe is quick to prepare and can easily feed 6.
I remember when my mom use to make it on Christmas morning for brunch.
We would get up really early to open presents and after all was said and done, sit down to enjoy the Quiche. It is a tradition that we now share with my girls!
Below is my basic recipe for Quiche with Bacon & Cheddar.
Underneath the printable recipe is variations that include Spinach & Feta, Western style, Ham & Cheese.
PLEASE NOTE* We used deep dish pie plates like these pictured here, if you are not using deep dish see the note in the recipe. 
The Easiest Quiche Recipe Ever Plus 4 Variations!
Ingredients
- Basic Recipe:
- 6 Large Eggs
- 1 1/2 Cups of Cream or Milk, I use what I have on hand
- 1 Store bought, or your own DEEP DISH pie crust NOTE******** IF NOT USING DEEP DISH US 3 EGGS, 4 DEPENDING ON WHAT SIZE EGGS.
- Bacon Cheddar:
- 1 lb cooked, chopped crispy bacon
- 1 Cup Shredded Cheddar Cheese
- Salt & Pepper is optional. I leave it out because the bacon is salty enough.
Instructions
- Pre Heat the oven to 375
- If not already done, then cut the bacon and fry until crispy. TIP- it is much easier to cut the bacon into small pieces if it is partially frozen.
- Wisk the eggs and milk together in a large bowl
- Lay the pie crust out into a 9" pie plate
- Drain the bacon grease, blot with paper towels
- Shred cheese if necessary ( I only had a block, you can buy shredded)
- Add half of the bacon and half of the cheese to the egg mix. Stir well.
- Pour into pie crust
- Bake on 375 for 20 mins. Add remaining bacon and cheese evenly over the top and continue baking for 20-25 mins. (Time may vary)
- Quiche is down when golden brown and raised significantly. If you are uncertain, then you can test like you would a cake.
- Let the Quiche set for about 10 minutes. It will fall, no worries it is suppose to.
- Cut & Serve!
Recipe Variations
Spinach & Feta– 1 Cup of thawed and drained frozen cut spinach, 1/4 lb of feta cheese broken into crumbles. Mix into the egg mixture, pour into pie crust.
Western Style- 1 Cup total of mixed diced onion, green pepper and red peppers. 1 Cup shredded cheddar cheese ( Or Pepper Jack for some spice), 1 Cup cooked crumbled breakfast sausage (no casing, like the Jimmy Dean roll). Add all ingredients to the egg mixture. Proceed as above.
Ham & Cheese- Purchase a 1/2 lb thick cut piece of your favorite ham from the deli. Dice into cubes. Add to egg mixture with 1 Cup shredded Monterey Jack cheese.
Have a Quiche recipe variation you like? Let us know, we will add it and mention you!
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GET THE CRUST RECIPE CLICK THE PHOTO BELOW
OR Try our other breakfast favorite –
christine says
atI use this same recipe. One of my favorite variations is Italian sausage and peppers. 1 c cooked sweet Italian sausage (no casing) 1c mixed diced green peppers and onions.
Melissa P-V says
atThat would be fabulous especially with some chopped tomatoes!
Ginny says
atThis looks great! Can you make this ahead and leave in the frig over night? If so, how do you adjust baking times? Thank you!!
Melissa P-V says
atHi Ginny!
I have made this before ahead of time , like on Christmas Eve so that I don’t have to spend time in the kitchen Christmas morning. I cooked it about 30 mins, until it was firm but not finished. Let cool completely, then bake the next day until fully cooked. It was about 20 mins for me.
Ginny says
atThank you!!!
Melissa P-V says
atYour welcome, it is our favorite!
Amy @ {Life to the Full} says
atWonderful breakfast idea! Thank you for sharing 🙂 It contains bacon so my husband is going to love it!
Sharon says
atI make several at a time, bake and freeze. can’t tell the difference
Emily says
atI love quiche! We also had the tradition of eating it on Christmas after opening presents (with egg nog to boot!) – yum yum yum!
Kellie T says
atI was on the hunt for an easy breakfast option when I came across your pin on pinterest. Quiche is now in the oven & I added your post to Stumbleupon because it was too good not to share & it was already on Pinterest 🙂
Kristy says
atBack to make this for the second time! YUM! 🙂 Thanks for sharing!
Julie Hall says
atI don’t know if I missed it, but is the crust pre-baked or not? Thanks.
Melissa P-V says
atNo, not pre baked.
Jennifer says
atLove this recipe! I see so many people post about the trouble cutting bacon…….fry it whole and then crumble! Never fool with uncooked bacon, even if it is frozen. Ain’t nobody got time for that LOL
Melissa P-V says
atEXACTLY!!!
Elizabeth says
atI purchased a frozen pie crust, should I thaw it first?
Melissa P-V says
atNope, no need! 🙂
Leah says
atI make this at home a lot for my hubby ans two year old. We are currently at the beach and I am getting ready to make it for the whole house full of vacationers. I add green pepper, diced tomatoes, and usually onion (no onion this time because I am nursing a two month old and onions upset his tummy- boo!). Wish me luck!
Angela says
atI plan to use up the zucchini from the garden. Two quiches in making today, one for meals, one to freeze.
Zucchini Parmesan: 1 cup zucchini rounds sliced thin and add 1/2 – 3/4 cup Parmesan
Debi @ DebiStangeland.com says
atGreat recipe and so easy to make GF/DF. We like mushrooms, peppers & turkey sausage in ours! Thanks.
Carrie says
atThis was my first quiche attempt, and it was an incredible success! I added diced ham and thawed chopped spinach. I’m in grad school and no Martha Stewart… my husband said this is his favorite thing I’ve ever cooked for him and he wants it every week. Thanks so much for this recipe!!!
Greene says
atCut your bacon with kitchen scissors! Super easy! Thx for the easy recipe 🙂
Kathy says
ati’m planning on using cooked John souls chicken fajita meat with red,green,orange peppers , onion, and mushrooms. Peter jack cheese. Question is do you cook veggies before adding or just throw them in raw?
Melissa P-V says
atHI Kathy,
I always saute them first!
Sandi says
atI was trying to decide between this recipe and Julia Child’s recipe…the only difference I see is she uses 3 eggs and you use 6. Have you tried hers, and is there a difference in texture, or does this make a much more full quiche? I am on a mission to save money this year, and if I can get the kids on board with what is basically egg pie (lol) this is a super super economical dinner!
Melissa P-V says
atI’m sure you could use 3 eggs. I use 6 because I use deep dish crust, so it makes it more full as you said. 🙂
krista says
atQuiche Lorraine is bacon and Swiss cheese with some cayenne pepper added for tang. 🙂 I usually add a squirt of mustard as well.
Melissa P-V says
atI don’t like swiss , prefer bacon and cheddar which is why this isn’t called a Quiche Lorraine. 🙂
Sarah says
atHello!
I’m making this for a girls breakfast Friday morning! Could it be made without the crust?
Melissa P-V says
atSorry for the late response ! Yes you can make this without the crust, at that point it is just considered a Fritatta of sorts 🙂
Elizabeth says
atI will be using a basic frozen 9 inch crust. I see where you have said there is no need to thaw which is great. What I did also see is that you said you use 6 eggs for a deep dish. Since mine are not how many eggs do you suggest I use? Thanks for the recipe. I will be making them tomorrow for my moms office lunch.
Melissa P-V says
atIm sorry that I didnt reply in time. If it helps, I would use 4 eggs.
Karianne says
atMy pie crusts were not deep dish as well and I used 4 eggs. Turned out great! Made cheddar bacon and spinach mozzarella. Didn’t think of feta! Will have to try that next time as well as the zucchini parm. My family also likes ham and the chipotle gouda we get at our local deli or ham cheese and broccoli!
Kristen says
atMy favorite variation includes sauteed asparagus (EVOO + garlic + s&p), cooked bacon and cheddar or swiss cheese. Delish! Even my picky husband enjoys it!
Diane Backstedt says
atI make your same recipe, but I also add artichoke hearts and broccoli florets as well as the eggs, milk, bacon and cheddar cheese, and sometimes minced garlic and/or Mrs. Dash for a more spicy flavor. I alternate between a pie dish, square dish, oblong, deep dish, deep muffin tin or my 12″ cast iron fry pan, depends on my mood. LOL.
Sheila says
atif not using a deep dish pie crust and only 4 eggs, do I need to adjust the amount of milk (or cream)?
Melissa P-V says
atI do reduce it by half. Then I just eyeball it and add a little more if needed. Some eggs are a lot more … what is the word, gooey LOL thank others. What I mean is the white doesn’t whisk up easily and stays thick. So I add a touch more milk.
Vanessa says
atHas anyone tried with almond milk? Recommendations?
Louann says
atCan I make this the night before to be served the next day room temperature? Need something to bring to my sons school for teach appreciation day. Thx.
Melissa P-V says
atAbsolutely !
Lisa says
atThe quiche looks fantastic! Love that you included variations of the basic recipe.
Melissa P-V says
atThank you Lisa ! I make it with your crust now and the whole family loves it 🙂
Dee says
atI want to make these for gifts. Can I assemble and freeze the entire uncooked pie to be cooked at their leisure? If so, any adjustments in preparations?
admin says
atIve never done that, please let us know if it works out!
Michelle McCord says
atMy family likes it with Canadian bacon, Provolone cheese and diced onions.