Bacon & Cheese Quiche

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This home made Bacon & Cheese Quiche is perfect for breakfast or dinner!



Pastry Crust (makes 2 bottom crusts – see notes):

  • 2 cups flour
  • 1/2 tsp salt
  • 2/3 cup shortening (lard)
  • 1/4 cup water

Quiche Filling:

  • 1 tbsp butter
  • 1 cup diced onion
  • salt and fresh ground pepper
  • 6 large eggs
  • 3/4 cup whole milk
  • 1 cup cooked and crumbled bacon (I also used 1/4 cup pancetta)
  • 1 cup shredded cheese (any kind you like – I used an Italian cheese blend)


  1. Preheat your oven to 375 degrees.

Pastry Crust:

  1. Sift the flour and salt into a bowl.
  2. With a pie cutter, cut in the shortening until the particles are pea sized.
  3. Sprinkle in water, 1 tsp or so at a time, mixing lightly with a fork. Don’t over mix or the crust will be tough.
  4. Press into a ball. It is okay if it is crumbly. In fact crumbly makes for a tender, flaky crust!
  5. Separate the ball into 2 balls: use one for the quiche, and freeze one for later.
  6. Roll out one ball of the dough to fit a 9 inch pie plate.
  7. Place a sheet of parchment paper over dough in the plate, and fill with pie weights, or you can use dried lentils, rice or beans. See picture above
  8. Bake for 20 minutes, then remove from the oven.
  9. Remove the parchment paper and weights and set aside.

Quiche Filling:

  1. While the crust is baking, cook the bacon until it is hard enough to crumble.
  2. In a separate skillet, melt the butter over medium heat then add the onion, salt and pepper. Cook until the onions are soft, about 5 minutes.
  3. In a separate bowl, whisk together the eggs and milk.
  4. Then add the cooked onion, bacon, and shredded cheese, and combine.
  5. Pour the egg mixture into the partially baked crust and bake for 40-45 minutes, until the centre of quiche is set (it won’t jiggle if it’s fully cooked).
  6. Enjoy!


The recipe for the pie crusts makes 2 crusts, so use one for this quiche, and freeze the other for later!

Keywords: quiche