Bacon and Cheese Quiche

Easy holiday breakfast served hot or cold.

Bacon and Cheese Quiche

Prep Time: 30 minutes

Cook Time: 1 hour, 20 minutes

Yield: 4-6


  • 3/4 pound thickly sliced bacon
  • 1 tablespoon olive oil
  • 1/4 onion, sliced
  • 3 green onions, chopped
  • 1/4 teaspoon salt
  • 1/8 teaspoon white pepper
  • 6 large eggs
  • 1 cup half and half
  • 1/2 cup plain Greek yogurt
  • 1/2 cup cheddar cheese, shredded
  • 1 pre-made pie shell


  1. Preheat oven to 375ºF.
  2. Line the pie shell with aluminum foil and pie weights or dried beans. Bake the shell for 30 minutes until the pastry is golden.
  3. Remove foil and weights and continue to bake until golden brown and crisp, about 15 minutes. Note, oven times may vary.
  4. Turn the oven down to 325ºF.
  5. To prepare the filling, in a large skillet, cook the bacon over medium heat, turning until browned and crisp, about 5 minutes.
  6. Transfer the bacon to a plate lined with paper towels to drain.
  7. Coarsely chop the bacon.
  8. Wipe out the skillet and add olive oil.
  9. Heat over medium-low heat, add onion and season with salt and pepper.
  10. Cook, stirring occasionally, until the onion is caramelized, about 5-8 minutes. Set aside to cool.
  11. In a medium bowl, whisk the eggs.
  12. Whisk in half and half, yogurt, 1/4 teaspoon salt, and 1/8 teaspoon white pepper.
  13. To prepare the quiche, spread the caramelized onions, chopped bacon, and cheddar cheese in the baked pie shell.
  14. Pour the custard on top.
  15. Bake in the oven for 35-40 minutes until the custard sets.
  16. Transfer the quiche to a wire rack to allow to cool for 10 minutes.