This cheesy bacon quiche has been a favorite for many years. What’s not to love about a flaky pie crust filled with fluffy, cheesy eggs and plenty of bacon?

I adore make-ahead and casserole-style breakfast dishes, preferably ones with plenty of protein as well. This recipe combines some of our favorite breakfast foods into a single dish that everyone in the family loves to eat.

My sister first made a bacon cheddar quiche for me about 10 years ago while I was visiting her family. I loved it at first bite and immediately asked her for the recipe.

Quiche is one of the most versatile and forgiving of all make-ahead breakfast options. You can prepare the crust and filling a day ahead and wait to assemble and bake it.

Ingredients
2 ½ cups All-Purpose Flour Plus Extra For Rolling
1 cup Unsalted Butter
1 teaspoon Salt
1 teaspoon Sugar
6-8 tablespoons Ice Water
Filling:
4 Eggs
½ cup Heavy Cream
½ cup Milk
¼ teaspoon Salt
¼ teaspoon Pepper
12 Ounces Bacon Cooked Crispy And Chopped Up
1 cup Cheddar Cheese Shredded
How to Make Bacon and Cheddar Quiche
To make the crust, pulse flour, sugar and salt in a food processor and pulse to mix together. Add in the butter, cut into small chunks, and pulse until the butter is no larger than pea size.
Add water in a little at a time and pulse. Remove the dough from the food processor and knead together, forming two 4-5 inch disc shape with the dough. Pat dough out into two 4-5 inch circles. Wrap each piece of dough in plastic wrap and refrigerate for an hour or overnight.
When you’re ready to make the quiche, preheat oven to 350.
Roll out one of the pie crusts. Line pie dish with one of the pie crusts. Mix the corn eggs, heavy cream, milk, and salt and pepper.
Bake at 45-50 minutes.
Enjoy!