Easy Bacon and Cheese Quiche

Easy Bacon and Cheese Quiche


"This is an easy, delicious quiche that will take no time to prepare and your friends will ask for the recipe! I have made this for numerous office gatherings and everyone raves about it!"

Ingredients 1 h {{adjustedServings}} servings 462 cals

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 462 kcal
  • 23%
  • Fat:
  • 31.5 g
  • 49%
  • Carbs:
  • 20.2g
  • 7%
  • Protein:
  • 24.7 g
  • 49%
  • Cholesterol:
  • 183 mg
  • 61%
  • Sodium:
  • 993 mg
  • 40%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a medium bowl, mix the bacon, onions, and both cheeses. Place this mixture in the unthawed pie crust.
  3. Mix the eggs and half and half in a bowl. Pour the egg mixture over the cheese mixture.
  4. Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake for an additional 35 minutes, until top of quiche begins to turn brown.
Tips & Tricks
How to Make Quiche

Watch how to make this savory egg pie in four easy steps.

Clark’s Quiche

Bacon, ham, and three types of cheese make this quiche a 5-star favorite.

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Reviews 359

  1. 459 Ratings


I came to this site expecting to try several quiche recipes, but started with this one and haven’t strayed since…THANKS DAWNROBYN. This is remarkably easy and tasty and I have been able to make it work in many variations…so here goes: 1. Yes, the Hormel/Oscar Meyer Real Bacon is perfect for this. 2. Swiss is good for the first time, but don’t be afraid to try gouda, cheddar, or any hard cheese you like (add 5-10 min cooking with cheddar). 3. Don’t leave out the (approx 1/3rd Cup) parmesan/romano cheese even if you’ve changed the swiss, it helps add to the creamy texture of the final product. 4. Adjust onions to taste; oldest daughter wants none, I want more. Scallions give it a very rich onion flavor and the frozen chopped save time, but fresh Vidalia is best. 5. I’ve also discovered frozen chopped red/green peppers, these needed to be chopped a bit more finely. 6. I have found that adding frozen ingredients adds to the cooking time (“duh”). 7. Add ½ tsp of salt & pepper to taste to the eggs and cream. 8. For vegetarian, I’ve used approx 3 oz of spinach (cooked in 1T water and drained) OR approx 3 oz of frozen broccoli florets instead of bacon. 9. For just a few cents more, I’ve found the Marie Callendar’s frozen pie crusts to be the best for this. 10. Right now I am making one with 2 oz frozen broccoli florets AND 2 oz bacon with cheddar cheese & frozen chopped onion. I let the pie crust, onion, and broccoli sit out of the freezer for 1 hour first…Pefrect!


Hint: use the Sargento Parmesan/Romano shredded cheese, NOT grated parmesan cheese. You can really use any kind of cheese you prefer. Also, use the 2.8 oz. bag of Oscar Mayer bacon PIECES (available near bacon bits- but DON'T USE BACON BITS). Finally, to make it easier, Ore Ida makes frozen chopped onion (makes everything go quicker to not have to chop onions). Truth be told, you can use any cheese or other ingredients that you like in your quiche. It is very versatile! Hope this makes it easier and tastier!!

Chelsey Wolnowski

I omitted the cream, and used a 8oz pkg of cream cheese. I also used cheddar instead of the 2 cheeses called for. Instead of making 1 big tart, I made a mini ones to serve at an appie party. everyone LOVED them. Thanx a lot. :)