Easy Bacon Quiche
Easy Bacon Quiche is a easy American recipe that serves 6. 350 calories per serving. Recipe by mamas cookn on YouTube.
Prep: 18 min | Cook: 40 min | Total: 1 hr 13 min
Cost: $9.50 total, $1.58 per serving
Ingredients
- 6 slices Bacon (cooked, cooled, and chopped)
- 1 medium Red Bell Pepper (seeded and diced)
- 1 small Onion (diced)
- 1 cup Whole Milk (room temperature)
- 6 large Eggs (beaten)
- 1 9-inch Frozen Pie Crust (thawed according to package directions)
- 1 cup Cheddar Cheese (shredded)
Instructions
Prepare Vegetables and Bacon
Dice the red bell pepper and onion into small, uniform pieces. If the bacon is not already cooked, fry it in a skillet until crisp, then let it cool and chop.
Time: PT5M
Beat Eggs and Milk
In a mixing bowl, whisk together six large eggs and one cup of whole milk until fully combined and slightly frothy.
Time: PT2M
Combine Fillings
Add the diced pepper, onion, and chopped bacon to the egg‑milk mixture. Stir gently to distribute evenly.
Time: PT3M
Prepare the Pie Crust
Lay the thawed frozen pie crust into a 9‑inch pie dish, pressing gently to fit the bottom and sides. Trim any excess dough.
Time: PT5M
Add Filling and Cheese
Pour the egg‑vegetable‑bacon mixture into the prepared crust. Sprinkle the shredded cheddar evenly over the top.
Time: PT3M
Preheat Oven
Set the oven to 350°F (175°C) and allow it to preheat fully.
Time: PT10M
Temperature: 350°F
Bake the Quiche
Place the quiche in the center of the oven and bake for 30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
Time: PT30M
Temperature: 350°F
Cool Slightly and Serve
Remove the quiche from the oven and let it rest for 5 minutes before slicing. Serve warm or at room temperature.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 15 g
- Carbohydrates
- 20 g
- Fat
- 22 g
- Fiber
- 1 g
Dietary info: Contains gluten, Contains dairy, Contains eggs, Not vegan, Not vegetarian
Allergens: Eggs, Milk, Cheese, Wheat (pie crust)
Ingredient Substitutions
- Instead of Bacon: Turkey bacon, Ham, Smoked sausage
- Instead of Red Bell Pepper: Green bell pepper, Poblano pepper
- Instead of Onion: Shallot, Leek
- Instead of Whole Milk: Half-and-half, 2% milk
- Instead of Eggs: Egg substitute (liquid), Silken tofu (for vegans, adjust seasonings)
- Instead of Frozen Pie Crust: Homemade pie crust, Pre-made refrigerated crust
- Instead of Cheddar Cheese: Swiss cheese, Monterey Jack, Mozzarella
Equipment Needed
- Mixing Bowl
- Whisk or Fork
- Cutting Board
- Chef's Knife
- Measuring Cup
- Grater
- 9‑inch Pie Dish
- Oven
- Toothpick (optional)
Critical Steps — Do Not Skip
- Thaw and fit the frozen pie crust into the pie dish without tearing.
- Bake until the center is set (toothpick test) to avoid a soggy quiche.
Chef Tips from the Video
- Use room‑temperature milk and eggs for a smoother custard.
- For extra flavor, add a pinch of nutmeg or dried thyme to the egg mixture.
- Let the quiche rest on a wire rack to prevent steam from making the crust soggy.
Troubleshooting
Soggy bottom crust
Blind‑bake the crust for 8‑10 minutes before adding the filling, or place a layer of parchment paper with beans to weigh it down.
Over‑browned top
Cover the quiche loosely with foil halfway through baking.
Filling is runny
Make sure the eggs are fully whisked with the milk and bake until the toothpick comes out clean; increase baking time by 5‑10 minutes if needed.
Storage
Refrigerator: Cover tightly and store for up to 3 days.
Freezer: Wrap each slice in plastic wrap and foil; freeze for up to 2 months.
Room temperature: Do not leave out longer than 2 hours.
Make-Ahead Tips
- Assemble the quiche up to step 5, cover, and refrigerate overnight; bake fresh in the morning.
- Fully baked quiche can be reheated in a 300°F oven for 10‑15 minutes.
Frequently Asked Questions
What is the cultural significance and history of quiche in French cuisine?
Quiche originated in the Lorraine region of France, traditionally made with a custard of eggs, cream, and cheese baked in a pastry crust. It became popular worldwide as a versatile savory tart that can be filled with a variety of meats and vegetables.
How has the bacon quiche become a staple in American breakfast and brunch culture?
American cooks adapted the classic French quiche by adding familiar breakfast ingredients like bacon and cheddar, creating a hearty, protein‑rich dish that fits perfectly into weekend brunches and quick weekday breakfasts.
What are traditional regional variations of quiche in French and American cuisine?
In France, the classic Quiche Lorraine uses bacon (lardons) and Gruyère. In the United States, variations often feature cheddar, bacon, spinach, or even crab, reflecting local tastes and ingredient availability.
What occasions or celebrations is bacon quiche traditionally associated with in American culture?
Bacon quiche is popular for brunch gatherings, holiday breakfasts, potlucks, and as a make‑ahead dish for family picnics because it can be served warm or at room temperature.
What authentic traditional ingredients are used in a classic Quiche Lorraine versus this easy bacon quiche?
A classic Quiche Lorraine uses lardons, Gruyère cheese, and heavy cream. This easy version substitutes pre‑cooked bacon, shredded cheddar, whole milk, and a frozen pie crust for convenience.
What other American dishes pair well with bacon quiche for a balanced brunch menu?
Serve bacon quiche alongside fresh fruit salad, mixed greens with vinaigrette, roasted potatoes, or a light tomato‑cucumber salad for a complete brunch spread.
What makes this bacon quiche special or unique in the broader American comfort food tradition?
Its simplicity—using a frozen crust, raw vegetables, and pantry staples—makes it an ultra‑quick, comforting dish that still delivers the rich custard texture and smoky bacon flavor that people love.
What are the most common mistakes to avoid when making this bacon quiche?
Common errors include over‑mixing the egg mixture, adding raw vegetables that release excess water, and baking at too high a temperature which can cause a cracked top. Follow the recommended bake time and use a toothpick test for doneness.
Why does this recipe use raw diced pepper and onion instead of pre‑cooking them?
Adding the vegetables raw saves time and keeps their texture crisp. The gentle baking process cooks them just enough while preserving flavor, and the moisture is absorbed by the custard.
What does the YouTube channel mamas cookn specialize in?
The YouTube channel mamas cookn focuses on simple, family‑friendly home cooking tutorials, often featuring quick weeknight meals, comfort foods, and budget‑friendly recipes that use everyday pantry ingredients.
How does the YouTube channel mamas cookn's approach to American comfort food differ from other cooking channels?
mamas cookn emphasizes minimal prep, using readily available store‑bought items like frozen crusts, and provides clear, step‑by‑step narration that makes each recipe approachable for novice home cooks, unlike channels that focus on elaborate techniques or gourmet plating.
Last updated: August 20, 2026
