Bacon and Cheese Quiche
“Light and fluffy, this scrumptious bacon and cheese quiche is ideal for breakfast or brunch, but can also be served at dinnertime. Serve with chilled grapes or other fresh fruit on the side.” —Colleen Belbey, Warwick, Rhode Island
|Servings||Prep Time||Cook Time|
|6servings||15minutes||40minutes + standing|
|40minutes + standing|
Bacon and Cheese Quiche Tips
Why does my bacon and cheese quiche have a soggy bottom?
To avoid a soggy bottom, place the quiche on the lowest oven rack when you bake it. The lower part of your oven will help the bottom crust crisp up more as it bakes. Also, make sure the green onions are dry before adding them to the filling, because excess moisture can lead to a soggier crust.
Can I make the bacon and cheese quiche ahead of time?
Yes! Prepare your quiche according to the directions, and allow it to cool completely on a wire rack. Cover and refrigerate for up to 3 days. When you’re ready to eat the bacon and cheese quiche, cover it lightly in foil and reheat it in the oven at 325 degrees until heated through, about 15 minutes.
Can I use milk instead of heavy cream in this bacon and cheese quiche?
You can, but substituting the heavy cream with whole or 2% milk is better. You will lose some of the richness and flavour the heavy cream brings, but it shouldn’t be too drastic of a difference if you swap it out for a milk with a higher percentage milk fat. Can’t get enough quiche? Get out our top quiche recipes for more inspiration. Can't get enough eggs? Try our best egg recipes or any of our other top-rated breakfast recipes. —Mark Neufang, Taste of Home Culinary Assistant
1 piece: 739 calories, 60g fat (31g saturated fat), 359mg cholesterol, 781mg sodium, 22g carbohydrate (4g sugars, 0 fibre), 27g protein.