Smoky Bacon & Cheese Quiche Recipe (video)

Bacon Cheese Quiche slice on plate with avocado

Breakfast is my favorite meal of the day and this dish is one of my all-time favorites! I’ve partnered with Cacique® to bring you my Smoky Bacon & Cheese Quiche! I can’t say enough about how delicious this quiche is! It’s packed with smoky bacon, loads of veggies, melty Oaxaca cheese and crumbly Queso Fresco. You’ll want this for breakfast every day! And try making this delicious quiche with my ‘All-Butter Pie Crust’ recipe!

Watch My Quiche Video Tutorial!

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Types of Cheese for Quiche Recipe

It’s all about the cheese for this cheese quiche recipe! I love using a combination of cheeses for the most flavor.

  • For the filling, I use a whole block of Cacique® Oaxaca! This cheese is similar to mozzarella but even meltier! It’s mellow, earthy and buttery – just the kind of cheese I like for my quiche recipe!
  • And for the topping, I go with Cacique® Queso Fresco. I LOVE this cheese! I use it for so many dishes because it’s a great complement to just about anything! It’s similar to ricotta cheese but with a more savory taste and crumbly texture. And the Queso Fresco is going to soften beautifully, but not melt when you heat it. I like to add even more of it on top once the quiche is baked!

Easy, Butter Pie Crust

For this quiche recipe, you can use either store-bought, premade pie crust, or you can make your own. Check out my easy, ‘All-Butter Pie Crust Recipe‘ to make  your own crust! It can be prepared ahead of time, too!

Cheese Quiche recipe

How to Make a Smoky Bacon Cheese Quiche

  1. Preheat the oven to 375F. Render the bacon first in a large frying pan, until the bacon is browned and crispy. Remove the bacon onto a tray lined with paper towels to absorb the excess oil. Keep the bacon fat in the pan.
  2. Into the same pan, add the diced onion, bell peppers and garlic. Sauté the mixture over medium heat for 4 to 5 minutes, until the onion is translucent, and the peppers are tender. Next, add the diced mushrooms and season the mixture with salt, pepper, smoked paprika and basil. Continue cooking the mixture for another 4 to 5 minutes, until the moisture from the mushrooms is evaporated.
  3. Meanwhile, prepare the eggs. Place the eggs and milk into a large bowl and whisk for a few minutes until smooth. Once the bacon is cooled, chop it into small bits and add to the eggs, along with 2 tablespoons of diced chives.
  4. Prepare the Cacique® Oaxaca cheese. Using a medium grater, grate the entire block of cheese. Add the cheese into the eggs, along with the cooled pepper and mushroom mixture.
  5. Arrange the premade pie crust in a pie dish or a spring form pan; using a spring form pan makes it easier to remove the quiche for serving. Pour the quiche filling over the crust. Sprinkle the top of the quiche with crumbled Cacique® Queso Fresco and the remaining diced chives.
  6. Bake the cheese quiche in the preheated oven for 45 to 50, until the center is set and firm. Remove the dish from the oven and allow it to cool for at least 15 to 20 minutes before slicing. The filling will be very hot! Serve with a side of sliced avocado and heirloom tomatoes.
Bacon Cheese Quiche sliced

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Bacon Cheese Quiche video recipe

Sponsored by Cacique®

This recipe was sponsored by Cacique®. Cacique® Inc. is the #1 brand of Hispanic cheeses, cremas and chorizos in the US. Celebrating 45 years, Cacique® takes great pride in the authenticity, quality and taste of each of its products. Check out the Cacique® recipe webpage for more incredible recipes: https://www.caciqueinc.com/recipes/

Smoky Bacon & Cheese Quiche Recipe (video)

20 mins prep + 45 mins cook
8 servings
The best breakfast quiche recipe with smoky bacon, buttery pie crust, peppers and loads of cheese!

Ingredients 

  • 10 oz package Cacique® Oaxaca cheese, about 3 cups grated
  • ¾ cup crumbled Cacique® Queso Fresco
  • 6 large eggs
  • ¾ cup whole milk
  • 6 slices smoked bacon
  • 1 small red onion, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 2 minced garlic cloves
  • 6 to 8 white mushrooms, diced
  • 3 tbsp diced chives
  • 1 tsp salt
  • Freshly cracked black pepper
  • ½ tsp smoked paprika
  • 1 tsp dried basil
  • 1 premade pie crust
  • Avocado and tomatoes, for serving

Instructions

  • Preheat the oven to 375F. Render the bacon first. Preheat a large frying pan over medium heat and fry the bacon until it’s browned and crispy. Remove the bacon onto a tray lined with paper towels to absorb the excess oil. Keep the rendered bacon fat in the pan.
  • Into the same pan, add the diced onion, bell peppers and garlic. Sauté the mixture over medium heat for 4 to 5 minutes, until the onion is translucent, and the peppers are tender. Next, add the diced mushrooms and season the mixture with salt, pepper, smoked paprika and basil. Continue cooking the mixture for another 4 to 5 minutes, until the moisture from the mushrooms is evaporated. Allow the mixture to cool.
  • Meanwhile, prepare the eggs. Place the eggs and milk into a large bowl and whisk for a few minutes until smooth. Once the bacon is cooled, chop it into small bits and add to the eggs, along with 2 tablespoons of diced chives.
  • Prepare the Cacique® Oaxaca cheese. Using a medium grater, grate the entire block of cheese. Add the cheese into the eggs, along with the cooled pepper and mushroom mixture.
  • Arrange the premade pie crust in a pie dish or a spring form pan; using a spring form pan makes it easier to remove the quiche for serving. Pour the quiche filling over the crust. Sprinkle the top of the quiche with crumbled Cacique® Queso Fresco and the remaining diced chives.
  • Bake the cheese quiche in the preheated oven for 45 to 50, until the center is set and firm. Remove the dish from the oven and allow it to cool for at least 15 to 20 minutes before slicing. The filling will be very hot! For serving, sprinkle the quiche with more Cacique® Queso Fresco. Serve with a side of sliced avocado and heirloom tomatoes.

Nutrition

Calories: 406kcal | Carbohydrates: 17g | Protein: 19g | Fat: 29g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 157mg | Sodium: 949mg | Potassium: 282mg | Fiber: 2g | Sugar: 3g | Vitamin A: 954IU | Vitamin C: 33mg | Calcium: 145mg | Iron: 2mg