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bacon and cheese quiche -  Fine Dining Lovers

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Bacon and cheese quiche

A cheese and bacon quiche is a simple and tasty recipe to master at home and it’s brilliantly versatile as a dish for either breakfast or lunchtime. With only a few steps to follow, this easy bacon and cheese quiche recipe is a great option for pulling together a last minute lunchtime with friends or to make the night before for a hearty breakfast the following day.

17 May, 2024
Average: 4 (2 votes)

serves for


total time

1 HR 0 MIN


Pie Crust
1, frozen
8 rashers, cooked and diced
Large onions
1, chopped
Swiss cheese
5 oz/140g, shredded
Parmesan cheese
3 oz/85g, grated
4, beaten
Half & half
8 oz/230ml

How to make this bacon and cheese quiche recipe

Step 01

Preheat the oven to gas mark 6, 400°F/180°C fan (or 200°C conventional). Place the frozen crust into a pie pan. In a mixing bowl, combine the cooked bacon slices, chopped onion, Swiss cheese, and parmesan cheese. Pour this mixture into the crust once ready.

Step 02

In a separate bowl, combine the beaten eggs and half-and-half cream until blended, and then add this mixture to the top of the cheese mixture.

Step 03

Bake in the oven for around 15 minutes, and then reduce the heat to gas mark 4, 350°F/160°C fan (or 180°C conventional) and bake for a further 20 minutes until the quiche top begins to turn golden brown. Enjoy warm from the oven, or leave to cool and serve cold.


Tips & tricks

For the tastiest cheese and bacon quiche, we’ve suggested using a combination of cheese varieties above to create a really creamy filling. Some recipes will also include other cheeses like mozzarella, or pepper jack cheese. For the bacon, it’s best to cook this before mixing into the filling. We’d recommend using kitchen roll to absorb any grease from the bacon prior to adding to the mix, so this doesn’t spoil the filling of the quiche.

If you want to vary the recipe slightly, experiment with adding vegetables like bell peppers for additional flavor and ingredients. If you do decide to include any vegetables, you’ll need to pre-cook the peppers slightly to avoid any excess moisture releasing into the quiche whilst cooking and creating a soggy texture. A quiche Lorraine is a popular variation on this cheese and bacon quiche, using ham and prosciutto in place of the bacon, and ingredients like garlic and mixed herbs for a different final flavor. 

In our recipe we’ve included half-and-half cream but if you’d prefer, you can substitute the cream for a combination of heavy cream and whole milk. Other recipes include only milk and this can come down to personal preference for whether you’d like to use cream or milk.

This recipe is easy to make ahead of time if you’re entertaining guests. You can make the filling the day before and simply leave in the fridge overnight, until ready to cook the next day. You can also create a series of mini quiches if you want to offer your guests a variety of options, by simply mixing up a few different fillings for your pie crusts.

How to serve it

A cheese and bacon quiche is a great dish for any time of day, whether it’s a special breakfast or lunchtime feast with friends. For breakfast, we like this quiche served simply on its own, but for lunch it’s perfect alongside a fresh green salad or even your favorite soup. Freshly cooked asparagus is a brilliant, healthier side serving suggestion or, if you want something a little more indulgent, a plate of traditional French fries is a sure crowd-pleaser alongside this quiche.


Quiche can be stored in the fridge for up to three days. We’d recommend cutting the quiche into slices and wrapping each slice up individually. It’s easier to then reheat the slices in the foil in the oven if you want to enjoy the quiche warm at a later date, just take care to check it’s fully heated through before eating. It’s also possible to freeze quiche. Again it’s best to wrap up individual slices to put into the freezer, and these will keep for up to one month. You’ll need to let the slices thaw before reheating in the oven if cooking from frozen.

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