Breakfast & Brunch
This bacon, ham, and cheese quiche delivers the perfect balance of savory layers and a golden, crispy top that's impossible to resist. The secret lies in layering the fillings strategically—crispy bacon at the bottom, followed by tender ham and melted cheese—while using a pie crust that gets perfectly flaky.
I've perfected this recipe over years of testing, ensuring every bite has that satisfying combination of textures and flavors.
The beauty of this quiche is its versatility—it's hearty enough for a weekend brunch but simple enough for a weeknight dinner. A well-browned crust creates that signature crispy edge, while the egg custard stays rich and creamy inside.
The bacon adds smoky depth, the ham brings salty richness, and the cheese ties everything together with its melt-in-your-mouth texture.
What makes this recipe stand out is the technique for achieving that crispy top without burning the filling. A pre-baked crust ensures the bottom stays flaky, while baking at the right temperature (375°F) creates the perfect golden crust.
The result is a quiche that's as impressive as it is delicious, with each slice offering a perfect bite of savory goodness.
Serve it warm with a side salad or crusty bread for a complete meal, or enjoy it at room temperature for a satisfying lunch. The possibilities for variations are endless—add spinach, mushrooms, or even a sprinkle of fresh chives for extra flavor. Here's how to make it perfectly every time.
Ingredients for bacon ham and cheese quiche
This crispy-topped quiche brings together smoky bacon, salty ham, and melty cheese for a brunch showstopper.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | ¾ cup | Cold, cubed for crust |
| All-Purpose Flour 🌾 | 1 ½ cups | Plus 2 tbsp for dusting |
| Ice Water 💧 | ¼ cup | For pie crust |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground |
| Large Eggs 🥚 | 6 whole | Room temperature |
| Heavy Cream 🥛 | 1 cup | Full-fat for creaminess |
| Milk 🥛 | ½ cup | Whole milk preferred |
| Sharp Cheddar Cheese 🧀 | 1 ½ cups | Shredded, block preferred |
| Cooked Bacon 🥓 | 1 cup | Crumbled, thick-cut |
| Deli Ham 🥓 | 1 cup | Diced, black forest style |
| Garlic Powder 🧄 | ½ tsp | For extra flavor |
| Fresh Chives 🌿 | ¼ cup | Chopped, for garnish |
The pie crust is where the magic starts. Use a 9-inch pie crust—store-bought or homemade—and pre-bake it until golden. For extra crispiness, I brush the bottom with a thin layer of egg wash before baking. The bacon should be thick-cut and cooked until crispy—no flimsy pre-cooked slices. Black forest ham adds that perfect salty bite, but any good deli ham works. Whole milk and heavy cream ensure the custard stays rich and creamy, not watery. The cheddar should be sharp—Kraft is fine, but sharp cheddar from the deli section is a game-changer.
No pie crust? Puff pastry or even a buttery biscuit dough works in a pinch. Short on ham? Swap in cooked sausage or extra bacon. The cheese can be swapped for Gruyère or Swiss if you're feeling fancy—just keep it sharp. Fresh chives are ideal, but dried chives or parsley will do if you're out. The egg custard is forgiving, but room temperature eggs whip up better—no one wants to deal with a lumpy custard. For extra richness, add a splash of cream cheese to the filling.
This quiche tastes even better the next day—perfect for meal prep. Store leftovers covered in the fridge for 4-5 days, or freeze for up to 3 months. Reheat slices in the oven at 350°F for 10-15 minutes to restore that crispy top. I always make a double batch—one for brunch, one for lunches all week. The crust stays crispy when reheated, and the filling holds together beautifully.
Why You'll Love This Recipe
- No-Roll Crust Hack: I swear by this cold butter-and-flour mix—just pulse it in a food processor until it looks like wet sand. No rolling, no fuss, and that buttery crunch stays intact even when you’re distracted (which, let’s be real, happens).
- Salty Crispy Magic: The combo of crumbled bacon and thinly sliced ham? It’s like a breakfast party in your mouth. The ham adds that sweet, salty depth, while the bacon brings the smoky punch—every bite tastes like a hug from your favorite diner.
- Lunchbox Hero: Between us, this quiche is my go-to for meal prep. Slice it up, pack it with some greens, and boom—you’ve got a protein-packed lunch that’ll keep you full until dinner. (Pro tip: Wrap individual slices in parchment so they don’t get soggy.)
- Budget Breakfast Win: Four ingredients—plus whatever’s in your fridge—mean this recipe won’t break the bank. A stick of butter, a bag of flour, and a handful of pantry staples? That’s all you need for a dish that feels fancy but costs next to nothing.
Step-by-step instructions for bacon, ham, and cheese quiche
This quiche delivers a flaky, golden crust and rich filling every time—just follow my foolproof method.
Make the Perfect Pie Crust
In a food processor, pulse the 0.75 cup unsalted butter (cold and cubed) with the 1.5 cups all-purpose flour, 0.5 teaspoon salt, and 0.25 teaspoon black pepper until the mixture resembles coarse crumbs with pea-sized butter pieces. This texture is key—it ensures flaky layers. Add the 0.25 cup ice water and pulse until the dough just comes together. Avoid overmixing.
Turn the dough onto a lightly floured surface and divide it into two equal discs. Wrap each in plastic wrap and refrigerate for at least 1 hour (or up to 2 days). Chilling firms up the fat, preventing a tough crust. Preheat your oven to 375°F while the dough rests.
Blind-Bake the Crust for Crispiness
Roll out one disc of chilled dough to fit a 9-inch pie dish, leaving a ½-inch overhang on all sides. Gently press it into the dish, trimming the edges to ¼-inch thickness. Prick the bottom all over with a fork to prevent puffing. Line the crust with parchment paper, fill it with pie weights or dried beans, and bake for 15 minutes. This pre-baking step is non-negotiable—it prevents a soggy bottom.
Remove the weights and bake for another 5 minutes until the edges are just starting to turn golden. The crust should be set but not browned yet. Let it cool slightly while you prepare the filling.
Prepare the Savory Filling
In a large bowl, whisk together the 6 whole large eggs, 1 cup heavy cream, 0.5 cup milk, 1.5 cups sharp cheddar cheese, 1 cup cooked bacon, 1 cup diced deli ham, 0.5 teaspoon garlic powder, and 0.25 cup chopped fresh chives. The mixture should be smooth but still slightly thick—this ensures a creamy texture without being watery. Season with an extra pinch of salt if needed, as the bacon and ham may already be salty.
Pour the filling into the pre-baked crust, spreading it evenly. The mixture should come up about ½-inch from the crust's edge. Tap the pie dish lightly on the counter to release any air bubbles that may have formed.
Bake Until Golden and Set
Return the quiche to the 375°F oven and bake for 35-40 minutes until the filling is just set and the top is golden brown. You'll know it's ready when the center no longer jiggles slightly and the edges pull away from the crust. If the top browns too quickly, tent it loosely with foil after 20 minutes to prevent over-browning.
Let the quiche rest for 15 minutes before slicing—this allows the filling to fully set and makes for cleaner cuts. The crust should be crispy, the filling rich and creamy, and every bite packed with cheesy, meaty goodness. Serve warm or at room temperature with a simple green salad.
Pro Tips For Making Bacon Ham And Cheese Quiche
- Chill the Dough Properly: I used to slap the crust together and bake it right away—big mistake. Wrap the dough in plastic and refrigerate for at least 30 minutes before rolling. This prevents shrinking and makes it easier to handle, especially when you’re layering in bacon and ham.
- Pre-Cook the Meat: Crispy bacon and tender ham are non-negotiable in this quiche. Cook the bacon until it’s just crisp, then drain on paper towels to remove excess grease. For the ham, dice it small and pat it dry—wet ham steams instead of browning, and that ruins the texture.
- Blind-Bake the Crust: Skip the half-baked approach. Line the crust with parchment, fill it with pie weights or dried beans, and bake at 375°F (190°C) for 10 minutes before adding the filling. This guarantees a flaky, sturdy base that won’t turn soggy when the custard sets.
- Use Cold Egg Mixture: Whisk the eggs cold—straight from the fridge—and don’t overmix. A slightly lumpy custard bakes more evenly than a smooth, aerated one. Pour it into the pie dish while still cold to prevent curdling, and resist the urge to stir it after baking.
Regional styles of this dish
Southern-Style Bacon Cheese
In the South, quiches often feature bold flavors and hearty ingredients. This version swaps ham for extra crispy bacon and adds a layer of crumbled bacon at the bottom of the crust before adding the egg mixture. I like to use thick-cut bacon from Oscar Mayer for that smoky depth.
A dash of hot sauce (like Crystal) in the egg custard adds a subtle kick that Southern cooks love. Serve with a side of buttermilk biscuits for dipping. 🥓
Midwest Ham & Swiss
The Midwest takes a simpler, cheesier approach. Here, Black Forest ham is diced into small cubes, and Swiss cheese replaces cheddar for a milder, nuttier flavor. Add ½ teaspoon caraway seeds to the crust for a subtle European twist.
This version pairs perfectly with a creamy potato salad—a classic Midwest brunch combo. The crust gets brushed with garlic butter after baking for extra richness. 🧀
New England Clam & Bacon
On the East Coast, especially in New England, quiches often incorporate local seafood. This twist keeps the bacon and ham but adds ½ cup chopped clams (from a can, drained) to the filling.
A splash of clam juice (about 2 tablespoons) replaces some of the milk for that briny depth. Top with a sprinkle of fresh parsley and a crack of black pepper before serving. Pair with steamed mussels or a clam chowder for a full seafood brunch. 🦪
French-Inspired Gruyère
For a more refined take, French-style quiches often use Gruyère cheese instead of cheddar. Replace the ham with prosciutto (thinly sliced and crisped in a pan) and add ½ cup sautéed mushrooms to the filling. A pinch of nutmeg in the egg mixture elevates the flavor profile.
Serve with a green salad dressed in Dijon vinaigrette and a glass of Sancerre white wine. This version feels elegant enough for a weekend brunch but still delivers that satisfying cheesy, meaty bite. 🍷
Texas-Style Chili Cheese
In Texas, quiches get a spicy, hearty twist. Add ½ cup cooked ground beef (seasoned with chili powder and cumin) to the filling alongside the ham and bacon. Swap cheddar for Monterey Jack and add ¼ cup diced jalapeños for heat.
Top with sour cream and sliced green onions before serving. This version is perfect with cornbread and a side of black-eyed peas for a full Southern-inspired meal. 🌶️
Italian Sausage & Fontina
For an Italian-inspired quiche, replace the ham with ½ pound Italian sausage (cooked and crumbled) and use Fontina cheese for a creamy, nutty flavor. Add ½ cup sun-dried tomatoes (chopped) and ¼ cup grated Parmesan to the filling.
A sprinkle of fresh basil on top adds a bright, fresh note. Serve with a garlic breadstick and a caprese salad for an Italian-inspired brunch. 🍅
Nutrition facts
Frequently asked questions
Can I make this quiche ahead of time?
This quiche actually tastes better the next day. Assemble it completely (including baking) and let it cool completely. Store in an airtight container in the fridge for 4-5 days. To reheat, cover with foil and warm at 350°F for 10-15 minutes to restore that crispy crust.
What's the best way to achieve a crispy top?
Pre-baking the crust is key! Blind-bake it for 20 minutes with weights before adding filling. For extra crispiness, brush the crust with egg wash before the final bake. Bake at 375°F until the top is golden brown—if it browns too quickly, tent with foil after 20 minutes.
Can I substitute store-bought crust?
Yes! Use a 9-inch pie crust (homemade or store-bought). For extra flavor, brush it with garlic butter before baking. If using puff pastry, press it into the dish and prick the bottom to prevent puffing. Just be sure to pre-bake it to avoid a soggy bottom.
Why did my quiche come out watery?
Watery quiche usually means the custard was too thin or underbaked. Make sure your eggs and dairy are at room temperature, and whisk the filling until smooth but not runny. Bake until the center is just set (no jiggle) and the edges pull away from the crust. If it's still too wet, bake 5-10 more minutes covered with foil.
What are some great side dishes?
This hearty quiche pairs perfectly with fresh greens (like arugula salad with balsamic), crusty bread, or roasted potatoes. For a full brunch, serve with buttermilk biscuits or garlic toast. The salty, cheesy flavors balance beautifully with something light and crisp.