Go Back
+ servings
A slice of quiche on a plate beside a fork.
Print

Quiche Recipe

Elegant and delicious, this easy quiche recipe makes for the perfect recipe for holidays or a weekend brunch. It's so simple but filling.
Course Breakfast
Cuisine French
Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings 6 servings
Calories 446kcal

Equipment

  • 9 inch pie dish

Ingredients

  • 1 pie crust
  • 4 large eggs
  • cup heavy cream (300mL)
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 cup shredded cheddar cheese divided (112g)
  • ¾ cup cooked crumbled bacon, divided (about 6 slices)
  • 2 tablespoons chopped green onion plus additional for garnish

Instructions

  • Position the oven rack in the lower third of the oven and preheat to 350F.
  • On a lightly floured surface, roll pie dough into a 12-inch circle. Line a 9-inch pie dish with the dough, pressing into the bottom and up the sides. Tuck the excess dough around the edges under, and crimp as desired.
  • In a medium bowl, whisk together the eggs, cream, salt, and pepper. Stir in ¾ cup cheese, ½ cup bacon, and green onion. Pour egg mixture into the prepared crust. Place on a rimmed baking sheet.
  • Bake in the lower third for 25 minutes. Sprinkle the top of the filling with the remaining ¼ cheese and remaining ¼ cup bacon. Continue baking for 15 to 20 minutes more or until a knife inserted in the center comes out clean. Cool for 10 minutes before slicing and serving. Garnish with additional green onion, if desired.

Notes

  • Avoid overbeating the eggs, or you’ll incorporate too much air into the mixture. Once in the oven, it’ll cause the quiche to puff up excessively and yield a quiche that’s dry with a spongy texture.
  • I recommend sticking to full-fat dairy for the egg filling, so the center is creamy and custardy. Low-fat dairy may lead to the center being dry. If you do not have full-fat heavy cream, whole milk or half-and-half can work in a pinch.
  • Avoid trying to cut down on the baking time by increasing the temperature. The quiche needs to be baked low and slow to achieve that creamy custard texture.
  • Pre-cooking toppings, such as bacon, lowers the risk of getting a soggy crust. Raw toppings will release water as it bakes and add moisture to the dish.
  • Allowing the dish to cool before serving gives the filling more time to set up. It allows the slices to come out cleanly as well.
  • Avoid adding too many toppings to this quiche, as it will cause the filling to be dense.
  • The eggs should be at room temperature to ensure they bake evenly. If you forgot to take your egg out of the fridge ahead of time, you could quickly bring it to room temperature by placing it in a large bowl and covering it with warm tap water for 5 minutes.

Nutrition

Calories: 446kcal | Carbohydrates: 16g | Protein: 14g | Fat: 36g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 222mg | Sodium: 656mg | Potassium: 175mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1118IU | Vitamin C: 4mg | Calcium: 195mg | Iron: 2mg