This rich, savory joanna gaines bacon quiche combines a flaky crust with a creamy custard made from eggs, heavy cream, and two types of cheese. Ready in about 1 hour and 15 minutes, it is the perfect centerpiece for a slow weekend brunch or a light dinner. The golden, bubbly top hiding a layer of crispy bacon and melted Gruyère is truly something special. I love how this recipe feels effortless yet tastes like it came from a high-end bakery.

💛 Why This Classic Works:

I have made many quiches that turned out rubbery or bland, but this version nails the texture every time. The secret lies in the specific blend of sharp Cheddar and nutty Gruyère, which provides depth that a single cheese just can’t match. Joanna’s use of heavy cream instead of milk creates a custard that is luxuriously silky rather than watery.

One surprise for me was that the recipe doesn’t strictly require blind baking the crust, which saves a significant amount of time on busy mornings. While I was skeptical at first, baking the filling and crust together at a moderate temperature results in a slice that holds its shape perfectly without a soggy bottom.

🥓 Joanna Gaines Bacon Quiche Ingredients

1 pound sliced bacon
6 large eggs
1 cup heavy cream
1 unbaked pie crust (9-inch deep-dish, homemade or store-bought)
8 ounces sharp Cheddar cheese, grated (about 2 cups)
2 ounces Gruyère cheese, grated (about ½ cup)
¼ cup minced chives
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
½ teaspoon sweet paprika

🥧 How To Make Joanna Gaines Bacon Quiche

Cook the Bacon: Preheat your oven to 400°F. Arrange the bacon slices on a baking sheet and bake for about 20 minutes until crispy. Transfer to paper towels to drain, then chop roughly. Reduce the oven temperature to 350°F.
Prepare the Crust: Unroll your pie crust and fit it into a 9-inch deep-dish pie plate. If using a store-bought frozen crust, let it thaw slightly so it doesn’t crack, but keep it cold.
Mix the Custard: In a large bowl, whisk together the eggs, heavy cream, minced chives, paprika, salt, and pepper until well combined.
Add Fillings: Stir the grated Cheddar, grated Gruyère, and chopped cooked bacon into the egg mixture.
Assemble and Bake: Pour the egg and cheese mixture into the unbaked pie shell. Bake at 350°F for 40 to 45 minutes. The top should be lightly golden and the center set but still slightly wobbly when gently shaken.
Rest and Serve: Remove the quiche from the oven and let it stand for 10 minutes before slicing. This helps the custard firm up for cleaner slices.

💡 Recipe Tips

Grate Your Own Cheese: Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly. For the best creamy texture, buy blocks of Cheddar and Gruyère and grate them yourself.
Watch the Crust: If the edges of your pie crust start browning too quickly before the center is set, cover the edges gently with a pie shield or strips of aluminum foil.
Don’t Overbake: The center should still have a slight jiggle when you take it out. It will continue to cook and set as it cools on the counter.
Heavy Cream is Key: While you might be tempted to swap in milk to cut calories, the heavy cream is essential for that signature Magnolia Table richness and stability.

🔱 Variations

To keep your content punchy and varied, try these four distinct combinations:

The Classic (Lorraine style): Bacon + Gruyère + Nutmeg. Nutty, sophisticated, and the gold standard for high-end blogs.
The Garden: Bacon + Sautéed Spinach + Swiss. The green pop makes for excellent Pinterest “hero” shots.
The Bold: Bacon + Sharp Cheddar + Pickled Jalapeños. A “Jalapeño Popper” twist that appeals to a younger, modern audience.
The Gourmet: Bacon + Caramelized Onions + Goat Cheese. The “sweet and salty” combo that feels artisanal and bakery-quality.

Pro Tip: Always blind bake your crust first. It prevents the “soggy bottom” and ensures your recipe gets 5-star reviews from fans of chefs like Mary Berry.

🧭 How Long To Cook Quiche?

Quiche Type	Temperature	Bake Time
Standard (9-inch)	375°F (190°C)	35–45 mins
Deep Dish	350°F (175°C)	50–60 mins
Mini Quiches	375°F (190°C)	15–20 mins
Crustless	350°F (175°C)	30–35 mins

The “Doneness” Check

The Jiggle: The center should wobble slightly like Jell-O but not be liquid.
The Rest: Must sit for 15–20 minutes after baking to set the slices perfectly.

🍟 What To Serve With Bacon Quiche?

Since this dish is quite rich, I recommend pairing it with a simple arugula salad dressed with lemon vinaigrette to cut through the heaviness. Fresh fruit, such as sliced melon or berries, also makes a wonderful side that adds brightness to your brunch spread. For a heartier meal, roasted potatoes or a cup of tomato soup work beautifully.

🎚 How To Store Leftovers Bacon Quiche?

Allow the quiche to cool completely, then cover it tightly with plastic wrap or aluminum foil. It will stay fresh in the refrigerator for up to 3 days. You can also freeze individual slices wrapped in plastic and foil for up to 2 months just reheat them in the oven at 350°F until warm.

FAQs

Can I make this ahead of time?
Yes, quiche actually reheats very well. You can bake it the day before, refrigerate it, and reheat it in a 300°F oven for about 15-20 minutes before serving.
Do I need to blind bake the crust?
Joanna’s recipe is designed to work without blind baking, which makes it faster. However, if you prefer an extra crisp bottom, you can blind bake the crust for 10 minutes before adding the filling.
Can I substitute the Gruyère?
If you can’t find Gruyère, Swiss cheese or Jarlsberg are excellent substitutes that offer a similar nutty flavor profile.
Why is my quiche watery?
Watery quiche usually happens if vegetables (like onions or spinach) aren’t cooked down enough before adding, or if the eggs are overcooked, causing them to separate. Since this recipe uses mostly cheese and bacon, overcooking is the most likely culprit.

🔦 Consider Trying These Popular Brunch Recipes:

📊 Bacon Quiche Nutrition Fact

Calories: 450
Total Fat: 35g
Saturated Fat: 18g
Cholesterol: 185mg
Sodium: 850mg
Total Carbohydrate: 12g
Protein: 20g