Easy Quiche Recipe with Store-Bought Crust

This easy quiche recipe with store-bought crust is light, fluffy, creamy, and beginner friendly. Packed with bacon, Gruyère cheese, sautéed onions, and roasted red peppers, it’s perfect for holidays, brunch, or even a cozy weeknight dinner.

Servings slices

Calories 280kcal

Author Jessica Healey

Equipment

Skillet - for bacon/onions
Parchment paper
Pie weights or dried chickpeas

Ingredients

For the Filling

5 - 6 slices bacon - cooked and crumbled
½ medium yellow onion - sautéed
½ cup roasted red peppers - jarred, patted dry and chopped
1 - 1½ cups freshly grated gruyère cheese

For the Custard

4 large eggs
1½ cups heavy cream - or half-and-half
½ tsp salt
¼ tsp black pepper
1 Pinch nutmeg - optional
1 tsp Dijon mustard - optional

Instructions

Blind Bake the Crust

Preheat oven to 375ºF.
Line crust with parchment and fill with pie weights.
Bake for 15 minutes. Remove weights and parchment, bake another 5–10 minutes until lightly golden.
Cool completely before filling.

Prepare the Filling

While crust bakes, cook bacon until crisp, then crumble.
Sauté onions in a little bacon fat or butter until soft and golden.
Pat roasted red peppers dry and chop.

Mix the Custard

Whisk eggs, half-and-half, salt, pepper, nutmeg (if using), and Dijon (if using) until smooth.

Assemble & Bake

Layer bacon, onion, and peppers in the baked crust.
Sprinkle cheese over the top.
Pour in custard mixture.
Bake at 375ºF for 35–45 minutes, until puffed and center is just set...but still just a bit jiggly!
Let cool 10–15 minutes before slicing.

Notes

Crust can be blind baked up to 1 day ahead and kept covered at room temp.
If your crust edges brown too quickly, loosely tent with foil.
Patting the roasted peppers dry prevents sogginess.
Cheese blend is flexible - use all cheddar, all gruyère, or another favorite.
Store leftovers in the fridge, tightly covered, for up to 3-4 days.
Can be served warm, at room temp, or chilled.

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