Cheese and Bacon Quiche


 (Kris Schoels)

  • Prep Time


  • Cook Time


  • Total Time

    1hr 10min

  • Servings


What better a way to feed a large group for brunch than with a quiche? This recipe from A Taste of Virginia Tech cookbook is not only delicious and easy to make- it can also be made the night before and heated up right before your guests arrive.


  • 1 (9 inch) Pie crust
  • 5 Ounces uncooked bacon
  • 4 Ounces grated Emmentaler cheese
  • 3 Eggs
  • 1 cup heavy cream
  • 1 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Dash of nutmeg


Step 1:

  • Preheat oven to 400 F.

Step 2:

  • Roll the pie dough into a large circle and place into a pie dish. Flute the edges decoratively. Place wax paper on top of the dough, lay dry beans or pie weights on it and bake for 12-15 minutes. Remove wax paper and beans, let cool.

Step 3:

  • Decrease the oven temperature to 350 F.

Step 4:

  • Dice the bacon and cook in a small skillet until crispy. Remove bacon with a slotted spoon and place on a plate lined with a paper towel to drain.

Step 5:

  • Whisk together the eggs, cream, milk, salt, pepper, and nutmeg in a large bowl. Evenly spread out the bacon and cheese on the cooked pie crust. Pour egg mixture on top.

Step 6:

  • Bake for 35 minutes or until a knife comes out clean and the filling is evenly set.