Bacon and Egg Quiche Recipe

Learn how to make the best homemade bacon and egg quiche with a buttery, flaky crust and silky custard filling. This easy baking recipe features crispy bacon pieces, cheese, and perfectly set eggs for a foolproof brunch centerpiece that's impressive yet simple to prepare.

Difficulty:

Intermediate

Prep Time:

45 mins

Cook Time:

55 mins

Serves:

1 quiche (8 slices)

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Pastry:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">3-4 tbsp ice-cold water</li><li class="ingredients-single-item">For the Filling:</li><li class="ingredients-single-item">200g streaky bacon, chopped</li><li class="ingredients-single-item">1 medium onion, finely diced</li><li class="ingredients-single-item">150g grated Gruyère cheese (or cheddar)</li><li class="ingredients-single-item">4 large eggs</li><li class="ingredients-single-item">250ml double cream</li><li class="ingredients-single-item">100ml whole milk</li><li class="ingredients-single-item">1/4 tsp freshly grated nutmeg</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">1/4 tsp black pepper</li><li class="ingredients-single-item">1 tbsp fresh thyme leaves (or 1 tsp dried)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) fluted tart tin with removable base</li><li class="equipment-single-item">Baking beans or dried rice for blind baking</li><li class="equipment-single-item">Baking paper</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pie weights or dried beans</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the pastry. Place the flour and salt in a large bowl and add the cold cubed butter. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs. Working with cold butter is crucial as it creates steam pockets during baking, resulting in a flaky texture.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the ice-cold water one tablespoon at a time, mixing with a knife until the dough just comes together. Be careful not to overwork the dough or add too much water, as this will develop the gluten and make your pastry tough. Form the dough into a disc, wrap in cling film and chill in the refrigerator for at least 30 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Preheat your oven to 190°C (170°C fan). Roll out the chilled pastry on a lightly floured surface to about 3mm thickness, making it large enough to line your tart tin with a slight overhang. Carefully lift the pastry into the tin, pressing it gently into the fluted edges. Trim any excess but leave a small overhang to allow for shrinkage.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Line the pastry case with baking paper and fill with baking beans or dried rice. Blind bake for 15 minutes, then remove the paper and beans and bake for another 5-7 minutes until the base is just starting to color. The blind baking step ensures your crust doesn't become soggy from the wet filling.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>While the pastry is baking, prepare the filling. In a frying pan over medium heat, cook the bacon until crisp. Remove with a slotted spoon and set aside. In the remaining bacon fat, sauté the diced onion until soft and translucent, about 5 minutes. Allow both to cool slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>In a large bowl, whisk together the eggs, double cream, milk, nutmeg, salt, pepper, and thyme until well combined. The addition of cream creates a silky, luxurious texture while the nutmeg enhances the savory flavors without being overpowering.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Scatter the cooked bacon, sautéed onion, and half of the grated cheese over the base of the partially baked pastry. Pour the egg mixture carefully over the filling and sprinkle the remaining cheese on top.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Reduce the oven temperature to 180°C (160°C fan) and bake the quiche for 30-35 minutes until the filling is just set with a slight wobble in the center. A lower temperature ensures gentle cooking, preventing the eggs from becoming rubbery.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the quiche to cool in the tin for 10 minutes before removing. This resting time allows the filling to fully set and makes it easier to slice cleanly. The quiche can be served warm or at room temperature, and will keep well in the refrigerator for up to 3 days.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Bacon and Egg Quiche?

This quiche combines plain flour, cold butter and water for the pastry, with streaky bacon, onion, Gruyère cheese, eggs, double cream, milk, nutmeg, salt, pepper and fresh thyme for the filling. These ingredients create a perfect balance of flaky crust and silky custard.

How to cook Bacon and Egg Quiche at home?

Learn how to cook Bacon and Egg Quiche by first blind baking a homemade shortcrust pastry, then preparing a filling of crispy bacon and sautéed onions. Whisk eggs with cream, milk and seasonings, then pour into the pastry case with cheese. Bake at 180°C until the filling is set with a slight wobble for a perfectly silky texture and golden top.

How do I prevent a soggy bottom when making quiche?

Blind baking is essential for crisp pastry bases. Line your pastry case with parchment and baking beans, then bake for 15 minutes before removing them and baking for another 5-7 minutes. This creates a moisture barrier, preventing the wet filling from seeping in and ensuring a perfectly crisp quiche base.

Can I make quiche ahead of time and freeze it?

Yes, quiche freezes beautifully! Cool completely after baking, then wrap tightly in cling film and foil. Freeze for up to 3 months. Defrost overnight in the refrigerator and reheat at 160°C for about 20 minutes until thoroughly heated. Perfect for meal prep and last-minute entertaining.

What cheese works best in a traditional savoury quiche?

Gruyère is the classic choice for quiche due to its excellent melting properties and nutty flavour profile. Other excellent options include mature cheddar for sharpness, Emmental for sweetness, or a combination. Semi-hard cheeses generally perform better than very soft or hard varieties.

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