Bacon and Cheese Quiche Recipe

Bacon: cooked and crumbled bacon adds a salty, smoky flavor and crispy texture

Cheddar cheese: shredded cheddar cheese melts into the quiche, giving it a rich and creamy taste

Milk: milk helps make the egg mixture smooth and creamy

Eggs: beaten eggs hold the quiche together and give it structure

Pie crust: a pre-made or homemade pie crust forms the base and holds all the ingredients

Salt: salt enhances the flavors of all the ingredients

Black pepper: black pepper adds a little bit of spice and depth

One of the most important steps in this Bacon and Cheese Quiche Recipe is whisking together the eggs, milk, salt, and pepper. Getting this right helps the filling come out smooth and creamy, without any lumps or uneven spots. Here’s a simple way to do it:

1. Crack your eggs into a clean bowl.
2. Add the milk, salt, and pepper on top.
3. Hold your whisk firmly and start stirring in a circular motion.
4. Try to keep the whisk touching the bottom and sides of the bowl as you go.
5. Keep whisking until the mixture looks all one color and a little frothy on top.

Whisking like this helps mix the eggs and milk evenly, so when you bake the quiche, it sets just right—soft but not runny. If you don’t whisk enough, you might end up with clumps of egg or uneven texture, which can make the quiche less tasty and less pretty.

When I first made quiche, I didn’t whisk long enough and got little pockets of unmixed egg that cooked separately. It wasn’t terrible, but it wasn’t as smooth as I wanted. Now I take a little extra time to whisk well, and it makes a big difference. Also, if you want to save time, you can use a fork instead of a whisk—it won’t be quite as smooth, but it still works fine.

Whisking is one of those simple moves that really helps your quiche turn out just right, so don’t rush it!

• bacon - Substitute with turkey bacon: Turkey bacon is a leaner alternative that provides a similar smoky flavor and crispy texture.

• bacon - Substitute with vegetarian bacon: Vegetarian bacon offers a plant-based option that mimics the taste and texture of traditional bacon.

• cheddar cheese - Substitute with Swiss cheese: Swiss cheese melts well and has a mild, nutty flavor that complements the quiche.

• cheddar cheese - Substitute with mozzarella cheese: Mozzarella provides a creamy texture and mild taste, making it a versatile substitute.

• milk - Substitute with half-and-half: Half-and-half adds a richer, creamier texture to the quiche.

• milk - Substitute with unsweetened almond milk: Unsweetened almond milk is a dairy-free option that maintains the quiche's consistency.

• eggs - Substitute with egg substitute: Egg substitutes are ideal for those with dietary restrictions and provide a similar binding effect.

• eggs - Substitute with silken tofu: Silken tofu can be blended to create a smooth, egg-like consistency for a vegan option.

• pie crust - Substitute with gluten-free pie crust: A gluten-free pie crust caters to those with gluten sensitivities while maintaining the quiche's structure.

• pie crust - Substitute with phyllo dough: Phyllo dough offers a lighter, flakier alternative to traditional pie crust.

• salt - Substitute with sea salt: Sea salt provides a more natural flavor and can be used in the same quantity.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and a slightly different heat profile, making it a subtle alternative.

• Allow the quiche to cool completely at room temperature. This ensures that it sets properly and avoids condensation, which can make the crust soggy.

• Wrap the quiche tightly with plastic wrap or aluminum foil. Make sure to cover it completely to prevent any air from getting in, which can cause freezer burn or drying out.

• For extra protection, place the wrapped quiche in a large resealable freezer bag or an airtight container. This adds an additional layer of defense against freezer burn and helps maintain its flavor.

• Label the package with the date and contents. This helps you keep track of how long it has been stored and ensures you use it within a safe time frame.

• Store the quiche in the refrigerator if you plan to eat it within 3-4 days. This is the best option for short-term storage and keeps the quiche fresh.

• For longer storage, place the quiche in the freezer. It can be frozen for up to 2 months without significant loss of quality. This is ideal for meal prepping or saving leftovers for a later date.

• When ready to enjoy, thaw the quiche in the refrigerator overnight. This gradual thawing process helps maintain its texture and flavor.

• Reheat the quiche in a preheated oven at 350°F (175°C) for about 20 minutes or until heated through. This ensures the quiche is warmed evenly and retains its delicious taste.

• If you're in a hurry, you can also reheat individual slices in the microwave. Place a slice on a microwave-safe plate and heat on medium power for 1-2 minutes, checking frequently to avoid overcooking.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover quiche on a baking sheet.
  3. Cover it loosely with aluminum foil to prevent the crust from over-browning.
  4. Heat for about 15-20 minutes, or until the quiche is warmed through.
  5. Remove the foil for the last 5 minutes if you want the top to crisp up a bit.

• Microwave Method:

  1. Place a slice of quiche on a microwave-safe plate.
  2. Cover it with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Heat on medium power for 2-3 minutes, checking halfway through to ensure it heats evenly.
  4. Let it sit for a minute before serving, as the quiche will continue to cook slightly.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the quiche slice on a piece of aluminum foil or a small baking tray.
  3. Heat for 10-15 minutes, or until the quiche is hot and the crust is crispy.
  4. Keep an eye on it to avoid over-browning.

• Skillet Method:

  1. Heat a non-stick skillet over medium-low heat.
  2. Add a small amount of butter or olive oil to the skillet.
  3. Place the quiche slice in the skillet and cover with a lid.
  4. Heat for about 5-7 minutes, flipping halfway through to ensure even warming.
  5. The crust will get a nice, crispy texture using this method.

• Oven: Used to preheat and bake the quiche at the specified temperature of 375°F (190°C).

• Mixing bowl: Used to whisk together the eggs, milk, salt, and pepper, and to combine with the cooked bacon and shredded cheese.

• Whisk: Used to beat the eggs and mix them with the milk, salt, and pepper.

• Pie crust: The base that holds the quiche filling, either pre-made or homemade.

• Baking sheet: Optional, but can be used to place the pie crust on for easier handling and to catch any potential spills.

• Measuring cups: Used to measure the milk and shredded cheddar cheese accurately.

• Measuring spoons: Used to measure the salt and black pepper accurately.

• Knife: Used to slice the quiche after it has cooled for a few minutes.

• Cutting board: Used as a surface to slice the quiche.

• Cooling rack: Used to let the quiche cool for a few minutes before slicing and serving.

Use pre-cooked bacon: Save time by using pre-cooked bacon that you can find at the store. Just crumble and add.

Shredded cheese: Buy pre-shredded cheese to skip the shredding step.

Pre-made pie crust: Opt for a pre-made pie crust to eliminate the need for making one from scratch.

Batch cooking: Cook multiple quiches at once and freeze extras for quick meals later.

Mix ahead: Prepare the egg mixture the night before and store it in the fridge. Just pour and bake the next day.