Chive and Bacon Quiche Recipe


For the Crust:

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 3-4 tablespoons ice water

For the Filling:

  • 6-8 slices thick-cut bacon, diced
  • 1/2 cup chopped onion (about half a medium onion)
  • 4 large eggs
  • 1 cup heavy cream
  • 1/2 cup milk (whole or 2%)
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon nutmeg
  • 1 cup shredded sharp cheddar cheese
  • 1/4 cup chopped fresh chives


1. Make the Crust:

  • Combine flour and salt in a medium bowl.
  • Cut in the butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
  • Gradually add ice water, one tablespoon at a time, until the dough comes together. Don’t overwork it.
  • Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

2. Blind Bake the Crust

  • Preheat oven to 400°F (200°C).
  • On a lightly floured surface, roll out the dough to a 12-inch circle. Fit it into a 9-inch pie dish, trim the edges, and crimp as desired.
  • Dock the bottom of the crust with a fork (make small holes). Line the crust with parchment paper or aluminum foil and fill with pie weights or dried beans.
  • Blind bake the crust for 15 minutes. Remove the weights and parchment/foil and bake for another 5 minutes or until lightly golden.

3. Prepare the Filling:

  • Cook the bacon in a large skillet over medium heat until crispy. Drain on paper towels, crumble, and set aside.
  • In the same skillet, sauté the onions until softened (about 5 minutes).
  • In a large bowl, whisk the eggs, cream, milk, salt, pepper, and nutmeg.
  • Stir in the cheddar cheese, chives, cooked bacon, and sautéed onions.

4. Assemble and Bake:

  • Reduce oven temperature to 375°F (190°C).
  • Pour the filling into the partially baked crust.
  • Place the quiche on a baking sheet (to catch any overflow) and bake for 35-45 minutes, or until the center is set and slightly puffed.

5. Rest and Serve:

  • Allow the quiche to cool for at least 10-15 minutes before slicing and serving. This lets the filling set properly.


  • Don’t overbake! The quiche is done when it’s set but still has a slight jiggle in the center.
  • Customize: Use Gruyere, Swiss, or other flavorful cheeses. Add sautéed mushrooms or other vegetables.
  • Make it ahead: You can assemble the quiche and refrigerate it, covered, for up to a day before baking.

Enjoy your hot and savory bacon and chive quiche!


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