Bacon and Cheddar Quiche

READY IN: 40mins
Recipe by Chef 495452

My sister found this on a website but I am not sure which one and made it for my little sister's wedding shower. It was excellent so here I am sharing it. I have listed the ingredients for making the crust too, however I just buy a frozen crust from the store. ENJOY!!

Top Review by flower7

This was very good and easy. I used a refrigerated roll-out crust. I was feeling especially lazy (lol) and used pre-cooked bacon but I think freshly cooked would have been better. I used fat-free half and half and probably should have reduced the amount a little as a previous reviewer did. Otherwise, this was great - love the thyme with the other ingredients. Thanks for sharing! [Made for Spring 2013 Pick A Chef]

Ingredients Nutrition


  1. Prepare crust for quiche. In a mixing bowl, mix together flour and salt. Cut in cold butter with a pastry blender until coarse crumbs form; add water, a little at a time, until dough holds together and forms a ball. Shape into a disk, wrap in plastic wrap, and refrigerate for about 30 minutes.
  2. On a lightly floured surface with a floured rolling pin, roll out dough into a circle about 11 inches in diameter. Fit dough into a 9-inch pie plate or quiche pan. Trim edges, leaving a little overhang, about 1/4-inch all around the edge. Prick dough with a fork. Line with foil and fill with dried beans or pie weights. Bake quiche crust for 10 minutes at 375°.
  3. In a small bowl, whisk together the eggs, cream, thyme, and pepper. Pour into the baked crust. Crumble bacon over the top with the shredded Cheddar cheese. Bake at 375° for about 30 minutes, or until quiche filling is set and lightly browned. Serve quiche with fresh tomato wedges.
  4. NOTE: 5 minutes prep if you do not make the homemade crust and use a frozen one instead!

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