This traditional quiche is as easy as... pie!


  • 1 pie shell (frozen)
  • 6 strips bacon
  • 4 eggs
  • 3/4 cup whole milk
  • 1/4 cup heavy cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 ounces shredded gouda cheese
  • 2 ounces shredded cheddar cheese


  1. Preheat the oven to 400° F. Arrange a rack to the lowest position in the oven.
  2. Poke the bottom of the frozen pie shell with a fork, and place on a baking sheet. Transfer the baking sheet to the bottom rack of the preheated oven.
  3. Bake the pie shell for 12-14 minutes, until the bottom is slightly puffed. Remove from the oven and set aside.
  4. Reduce the oven to 350° F.
  5. Place two sheets of paper towels on a large dinner plate, and set aside.
  6. Set a large skillet over medium-high heat. Arrange the bacon strips in the skillet. Fry the bacon until brown and crisp, about 6-8 minutes, flipping once.
  7. Transfer the bacon strips onto the paper-towel lined dinner plate.
  8. In a large mixing bowl, whisk together the eggs, milk, heavy cream, salt, and black pepper, until smooth.
  9. Using clean hands, crumble the bacon into small pieces.
  10. Place the crumbled bacon and shredded cheeses into the egg and milk mixture. Fold with a rubber spatula until the bacon and cheeses are evenly distributed.
  11. Pour the egg, bacon, and cheese mixture into the blind-baked pie shell. Cover the edges of the pie shells with pie guards or strips of aluminum foil.
  12. Transfer the baking sheet to the bottom rack of the preheated oven.
  13. Bake the quiche for 45-55 minutes, until the top is firm and golden brown.
  14. Remove the quiche from the oven. Allow to cool for at least 30 minutes at room temperature before slicing and serving.
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