Quiche always seems much more complicated than it actually is. In fact, it makes a great family meal that uses up whatever’s in the fridge, and it’s just as tasty the next day for lunch. This cheddar and bacon quiche is simple and very satisfying — and it’s become a firm favourite in our house.
Ready-made pastry is one of those things worth keeping in the freezer. As long as you have eggs, you can whip up a quiche with whatever’s in the fridge. Bacon and cheddar are classic flavours here, but leftover vegetables, ham, spring onion, spinach or feta all work brilliantly too — quiche is endlessly flexible, so don’t be afraid to swap in what you have.
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Cheddar and Bacon Quiche Recipe
The great thing about quiche is that it works for dinner or lunch, and it’s just as good served hot or cold. It’s perfect for tucking a leftover slice into a lunchbox, or grabbing a quick bite before the school run.
Ingredients
- Shortcrust pastry (homemade or shop-bought)
- Olive oil
- 6 bacon rashers
- 4 large eggs
- 150g Cheddar cheese, grated
- Splash of milk
- Handful of cherry tomatoes, halved (optional)
- Black pepper
Method
1. Preheat the oven to 180°C.
2. Roll out the pastry and place it in your pie dish. Use a fork to pierce holes all around the base, then blind bake for 16–18 minutes, until golden brown and no longer raw.
3. Meanwhile, heat a little oil in a pan over medium heat and cook the bacon. Remove from the pan, chop, and set aside.
4. In a large bowl, mix together the eggs, cheese, milk and plenty of seasoning. Add the bacon and cherry tomatoes (if using), then pour the mixture into the prepared pastry base.
5. Bake for approximately 30–35 minutes, until the filling is set and golden.
Let it cool for a few minutes before slicing — this helps the filling settle so you get neat, clean slices rather than a wobbly one.
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Frequently Asked Questions
Can I make this quiche ahead of time?
Yes. It keeps well in the fridge for a few days, and reheats nicely, or can be enjoyed cold straight from the fridge — handy for lunchboxes or a quick lunch.
Can I freeze cheddar and bacon quiche?
Once baked and fully cooled, quiche freezes well. Wrap it tightly and defrost in the fridge before reheating.
What can I use instead of bacon?
Ham, cooked chorizo, or a mix of sautéed vegetables all work well as a swap, or simply leave it out for a vegetarian version.
Do I need to blind bake the pastry first?
Yes, blind baking helps stop the base from going soggy once the egg filling is added, so it’s worth the extra few minutes.
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