This bacon and cheddar quiche is easy to make and is super delish. It’s perfect for breakfast, lunch, brunch, and dinner.
Are you ready for a quick, easy, and delicious breakfast, lunch, or dinner dish? If so, this recipe is for you my friend.
A quiche is one of my favorite things to make. They are super simple to make and so good. What’s not to love about a savory pie with a cheese filling and a flaky, buttery crust?
And I love that a quiche works equally well for breakfast, brunch, lunch, and dinner! I’ve made this quiche twice in one week before. It really is that good.
This recipe is basically the same as my Sausage and Cheddar Quiche – but with bacon instead. I really love this quiche. It’s lighter than the sausage quiche, but still enough to fill you up. You could also have a nice little salad with a slice of this quiche if you feel like you need a little something more.
Variations to this Quiche
You could add some arugula, spinach, mushrooms, caramelized onions – whatever you would like really. That is what’s so great about quiche. It’s extremely versatile.
I really wanted to add some mushrooms to this quiche, but my husband hates mushrooms, so bacon and cheese it is. I think I will add some spinach to this quiche the next time that I make it. I chopped up some chives to top the quiche with – you could however add chopped chives into the egg mixture before baking.
I cook my bacon on the stovetop, but you can certainly cook your bacon in the oven. If you do, just put the bacon on a large cookie sheet with tin foil or parchment paper, and bake at 400 degrees for about 15-20 minutes. To make things easy for this recipe though, I go ahead and slice the bacon into small pieces and brown in a nonstick pan on the stove (using a splatter screen is super helpful for this).
I also use this quiche pan for my quiches, but you can certainly just use a regularlar pie dish. It’s what I have always used until I got this handy little quiche dish.
I’ve made this quiche with just cheddar before, I’ve also made it with a mix of cheeses. Use whatever you have on hand as long as it doesn’t have too pungent of a flavor. Swiss would also be delicious in this quiche. I typically use half and half as my liquid, but I have used milk (including skim), cream, and buttermilk, and it still comes out delicious.
Hope you enjoy!
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