There’s something magical about the aroma of bacon sizzling in a pan on a quiet morning, the scent winding its way through the kitchen, filling every corner of the house with the promise of something good. Now imagine that irresistible fragrance, paired with the earthy comfort of tender potatoes, baked together in a buttery, flaky crust and held together by a silky, golden custard. That’s the heart of a Bacon & Potato Quiche — a dish that feels like a warm hug, no matter the season.

For me, quiche has always been more than just food. It’s a tradition, a story passed down through family gatherings, rainy Sunday brunches, and simple dinners shared around a rustic table. There’s an ease to it — the way you can pour your creativity into the filling, using what you have on hand, and somehow always end up with something utterly satisfying. But when it comes to comfort, few combinations beat the classic duo of crispy bacon and creamy potatoes. It’s humble. It’s honest. And it’s exactly what you want when you need a meal that feels like home.

I love how versatile quiche can be. Serve it warm, and it’s rich and decadent. Serve it at room temperature, and it’s just as delicious — perfect for picnics, potlucks, or quick meals on busy days. Pair it with a crisp green salad or a handful of cherry tomatoes, and you have a complete meal that balances richness with freshness. It’s the kind of dish that fits effortlessly into your life, whether you’re hosting a leisurely brunch for friends or prepping lunches for the week ahead.

What I find most enchanting about a Bacon & Potato Quiche is how it brings together simple, everyday ingredients and turns them into something almost elegant. Each bite carries a balance of textures: the flakiness of the crust, the slight chew of the bacon, the softness of the potatoes, and the velvety smoothness of the custard. No ingredient overshadows the others; they all sing together in harmony.

There’s also a beautiful nostalgia wrapped into every slice. Maybe it reminds you of café lunches in a small French village, where the quiche of the day is scribbled in chalk on a board outside. Maybe it brings back memories of a grandmother’s kitchen, where nothing fancy was needed to create something deeply nourishing. Or maybe, like me, it simply speaks to your love of food that is real — honest food, made with care and shared with joy.

In this article, I’ll take you step-by-step through how to create a Bacon & Potato Quiche that’s tender, flavorful, and utterly foolproof. You don’t need to be a pastry chef or a seasoned cook to pull it off — just a few techniques, a little patience, and a whole lot of love.

Ready to make your kitchen smell like heaven? Let’s dive into the magic of homemade quiche — because some moments deserve to be savored, one delicious bite at a time.

A rich, hearty quiche packed with crispy bacon, tender potatoes, broccoli, porcini mushrooms, and three types of cheese, all bound together by a silky custard and wrapped in a delicate pie crust. Finished with a drizzle of olive oil and shaved truffle for a touch of luxury.

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Ingredients

Pie Crust

• 57 g Pâte Brisée (classic pie dough)
  or
• 61 g Gluten-Free Pie Dough
  (Both options are nut-free.)

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Custard (Appareil)

• 125 g Fresh Cream
• 63 g Milk
• 75 g Eggs
• 2 g Salt
• A pinch of Ground Black Pepper

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Filling (Garniture)

• Bacon, chopped
• Onion, finely sliced
• Garlic, minced
• Potatoes, diced
• Broccoli, small florets
• Porcini Mushrooms (dried or fresh)
  (If dried, soak in water before use.)
• Cheongyang Pepper (or another spicy chili), chopped
• Cream Cheese, cut into 1 cm cubes
• Cheddar Cheese, shredded
• Gouda Cheese, shredded
• Cherry Tomatoes, halved
• Fresh Rosemary leaves
• Olive Oil, for cooking and roasting
• Salt, to taste
• Ground Black Pepper, to taste

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Decoration (Optional)

• Fresh Truffle, thinly sliced
• Olive Oil, for finishing

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Method

1. Prepare the Custard

• In a bowl, mix together the fresh cream, milk, eggs, salt, and a pinch of ground black pepper.
• Set aside in the refrigerator.

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2. Prepare the Garnishes

1. Sauté Aromatics
   • Heat a little olive oil in a pan and sauté the minced garlic and sliced onion until fragrant and lightly golden.
2. Cook the Vegetables
   • Dice the potatoes and blanch them in boiling water for 1 minute. Drain and set aside.
   • Blanch the broccoli florets briefly in boiling water, then cool under cold water.
3. Prepare the Mushrooms
   • If using dried porcini mushrooms, soak them in water to rehydrate. Drain and stir-fry quickly with olive oil.
4. Prepare the Bacon and Peppers
   • Chop the bacon and Cheongyang pepper into moderate pieces.
5. Prepare the Cheese and Tomatoes
   • Cut the cream cheese into 1 cm cubes.
   • Halve the cherry tomatoes and spread them out on a baking tray.
   • Drizzle with olive oil, sprinkle with fresh rosemary leaves, salt, and pepper.
   • Roast the tomatoes at 200°C (392°F) for 10 minutes, then lower the temperature to 150°C (302°F) and roast for another 15 minutes until lightly caramelized.

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3. Pre-Bake the Tart Shells

• Blind bake the pie shells until about 80% cooked: lightly golden but still a little soft in the center.

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4. Assemble the Quiche

1. Fill the Shells
   • Spread the sautéed garlic, onion, blanched potatoes, broccoli, mushrooms, bacon, and cream cheese evenly inside the tart shells.
2. Add the Cheese
   • Sprinkle a generous amount of shredded cheddar and gouda over the filling.
3. Pour the Custard
   • Carefully pour the prepared custard (appareil) over the garniture, filling the tart shells without overflowing.

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5. Final Bake

• Bake the quiches at 175°C (347°F) for about 40 minutes, or until the custard is set and the surface is lightly golden.

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6. Finish and Serve

• After baking, drizzle a small amount of olive oil over the top.
• Decorate with a few thin slices of fresh truffle for an elegant finish.

Serve slightly warm or at room temperature, ideally with a crisp green salad.

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Chef’s Tips

• Let the quiche cool slightly before unmolding to prevent cracking.
• For a stronger flavor, you can use smoked bacon and aged gouda.
• Adjust the amount of chili pepper based on your preferred spice level.

Conclusion

The Bacon & Potato Quiche truly represents the heart of comfort food, offering an indulgent mix of crispy bacon, creamy cheeses, and savory vegetables all wrapped in a golden, buttery pie crust. It’s one of those recipes that you can turn to for any occasion: whether you’re serving it for a cozy family brunch, bringing it to a gathering, or simply enjoying it as a meal in itself. The combination of the earthy porcini mushrooms, the spicy kick of Cheongyang pepper, and the smoothness of cream cheese provides a perfect balance of flavors. The touch of truffle elevates it into something truly luxurious, making it an ideal choice for when you want to impress your guests without complicating things too much in the kitchen.

Moreover, the flexibility of this dish makes it approachable for everyone. You can swap ingredients to suit your tastes or dietary needs — whether it’s using a gluten-free crust, eliminating the bacon for a vegetarian version, or even using a store-bought crust for simplicity. The beauty of this quiche lies in its ability to be both comforting and sophisticated, making it a go-to recipe for any season. It’s a dish that feels timeless and versatile, with the perfect balance of indulgence and simplicity.

So next time you’re looking for something that combines a rich and hearty flavor profile with a touch of elegance, this Bacon & Potato Quiche will never disappoint. Whether it’s for a holiday spread, a brunch, or an everyday meal, this quiche brings warmth and flavor to your table — and I guarantee it’ll be a hit every time!

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Questions & Answers

Can I prepare this quiche ahead of time?
Yes, preparing this Bacon & Potato Quiche ahead of time is an excellent option. You can bake the quiche a day or two before serving. To do so, allow it to cool completely after baking, then cover it and store it in the refrigerator. Before serving, simply reheat it gently in the oven at 150°C (300°F) for about 10 to 15 minutes, or until heated through. This not only saves you time but also allows the flavors to meld even more.

Can this quiche be frozen?
Absolutely! If you’d like to freeze the quiche, I recommend letting it cool completely after baking. Wrap it tightly in plastic wrap or aluminum foil, then place it in an airtight container or freezer bag. It will keep for up to one month in the freezer. When you’re ready to enjoy it, let it thaw overnight in the refrigerator, then reheat in the oven at 150°C (300°F) for about 20-25 minutes until heated through. This makes it an easy make-ahead meal that you can enjoy on a busy day.

What if I can’t find fresh truffle or don’t want to use it?
While fresh truffle does add a wonderful, earthy finish to the quiche, it’s by no means essential. If you’re unable to find fresh truffle, you can substitute with a few drops of truffle oil to achieve a similar flavor profile. Alternatively, you can simply skip the truffle altogether. The quiche will still be delicious and flavorful without it!

Can I make a vegetarian version of this quiche?
Of course! Making a vegetarian version is quite easy. Simply omit the bacon and consider adding more vegetables to fill in the void. You could use sautéed mushrooms, spinach, roasted peppers, or even caramelized onions. The key is to balance out the flavors with the richness of the cheese and custard, so feel free to get creative with your veggie choices.

How do I make this recipe dairy-free or vegan?
To make this quiche dairy-free or vegan, you’ll need to make a few swaps. For the pie crust, use a dairy-free or vegan option, or prepare your own using plant-based butter. For the custard, you can substitute the eggs with a mixture of silken tofu and plant-based milk (like almond or oat milk) to create a creamy texture. Replace the cream cheese with a vegan cream cheese, and use plant-based cheeses like vegan cheddar or vegan gouda. Finally, skip the bacon and use sautéed mushrooms, tempeh bacon, or even smoked tofu to add flavor. This will give you a delicious dairy-free and vegan quiche!

Can I use a store-bought pie crust?
Absolutely! If you’re short on time or just want to make things easier, using a store-bought pie crust is perfectly fine. Many brands offer high-quality pie crusts that bake up beautifully. Just make sure to check if the crust is gluten-free if that’s a concern for you. If you prefer, you can also use a puff pastry for a flakier texture.

How do I know when the quiche is cooked properly?
You’ll know your quiche is done when the custard has set and no longer jiggles when you gently shake the pan. It should have a slightly golden, crisp top. If you have a thermometer, the internal temperature should reach around 75°C (165°F). If the quiche seems to be browning too much on top, cover it loosely with aluminum foil and continue baking until fully set.

Can I use other types of cheese?
Absolutely! While this recipe uses cheddar, gouda, and cream cheese for richness, feel free to experiment with other cheeses you love. Gruyère, Swiss cheese, or even a sharp blue cheese could work wonderfully. Just make sure to adjust the amount of salt since different cheeses have varying levels of saltiness.