If you’ve ever visited Magnolia Table or flipped through Joanna Gaines’ cookbooks, you already know her food philosophy – simple, comforting, and made with love.
This Joanna Gaines bacon cheddar quiche recipe captures everything that makes her cooking so irresistible. A buttery, flaky crust holds a rich, creamy egg filling packed with crispy bacon and melted cheddar cheese.
Whether you’re planning a weekend brunch, a holiday breakfast, or a light weeknight dinner, this savory quiche delivers every single time. It’s the kind of recipe that feels both elegant and effortless – just like everything that comes out of Joanna’s kitchen.
What Does Joanna Gaines Bacon Cheddar Quiche Taste Like?
This Joanna Gaines quiche is the definition of comfort in every bite. The filling is silky, custardy, and deeply savory – thanks to the rich combination of whole milk, heavy cream, and eggs.
Crispy bacon adds a smoky, salty punch while the melted cheddar brings bold, sharp flavor that ties everything together beautifully. The blind-baked crust stays perfectly flaky without turning soggy.
A whisper of nutmeg in the background adds subtle warmth that elevates the entire dish. Topped with fresh chives, every slice is creamy, cheesy, smoky, and absolutely satisfying.
Joanna Gaines Bacon Cheddar Quiche Recipe Ingredients
The Crust
- 1 pie crust (9-inch, store-bought or homemade)
For the Filling
- 10 slices bacon, chopped
- 1 cup shredded cheddar cheese (Swiss or Gruyère also work beautifully)
- 5 large eggs
- 1 cup whole milk or half-and-half
- ½ cup heavy cream
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon ground nutmeg (optional but recommended)
- ½ teaspoon garlic powder (optional)
For Serving
- 2 tablespoons fresh chives or green onions, thinly sliced
Kitchen Utensils You’ll Need
- 9-inch pie pan
- Rolling pin (if using homemade dough)
- Parchment paper
- Pie weights or dried beans
- Medium mixing bowl
- Whisk
- Skillet or frying pan
- Paper towels
- Aluminum foil
- Sharp knife and cutting board
Preparation and Cooking Time
Prep Time: 20 minutes
Blind Bake Time: 15 minutes
Bake Time: 35–40 minutes
Cooling Time: 10–15 minutes
Total Time: Approximately 1 hour 25 minutes
Servings: 6–8 slices
Joanna Gaines Bacon Cheddar Quiche Recipe Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C) and position the rack in the center.
Step 2: Prepare and Blind Bake the Crust
Roll out your pie dough on a lightly floured surface and press it into your 9-inch pie pan. Trim any excess dough and crimp the edges neatly. Line the crust with parchment paper and fill it with pie weights or dried beans. Blind bake for 10 minutes, then remove the parchment and weights. Bake for another 5 minutes until lightly golden. Set aside to cool slightly.
Step 3: Cook the Bacon
Place your chopped bacon in a cold skillet and cook over medium heat until crispy. Remove and drain on paper towels to get rid of excess grease. Set aside.
Step 4: Make the Egg Custard Mixture
In a medium bowl, whisk together the 5 eggs, whole milk (or half-and-half), heavy cream, salt, black pepper, nutmeg, and garlic powder until smooth and well combined.
Step 5: Assemble the Quiche
Sprinkle the cooked bacon evenly across the bottom of the pre-baked crust. Layer the shredded cheddar cheese evenly over the bacon. Carefully pour the egg custard mixture over the top.
Step 6: Bake
Place the assembled quiche in the oven and bake for 35–40 minutes, until the center is just set with minimal jiggle and the top turns golden brown. If the crust edges brown too quickly, loosely cover them with a strip of aluminum foil.
Step 7: Cool, Garnish, and Serve
Remove from the oven and let the quiche rest for 10–15 minutes before slicing.
Scatter fresh chives or green onions on top and serve warm.
Customization and Serving Ideas
One of the best things about this copycat Joanna Gaines bacon cheddar quiche recipe is how incredibly versatile it is. You can easily adapt it to suit different tastes, dietary needs, or occasions without losing any of its signature charm.
1. Swap the Cheese
While cheddar is the star here, don’t be afraid to experiment. Gruyère adds a nutty, sophisticated flavor, Swiss keeps it mild and creamy, and pepper jack introduces a pleasant heat. A blend of two cheeses also works wonderfully.
2. Add Vegetables
Fold in sautéed mushrooms, baby spinach, roasted red peppers, or caramelized onions for added depth, color, and nutrition. Just make sure to cook out any excess moisture before adding them to avoid a watery filling.
3. Try a Different Protein
Not a bacon fan? Diced ham, cooked Italian sausage, smoked salmon, or even leftover rotisserie chicken make excellent protein swaps that keep this magnolia bacon cheddar quiche recipe feeling fresh and new every time.
4. Make It Crustless
For a low-carb version, skip the pie crust entirely. Simply grease your pie pan well and pour in the filling directly. The result is a crustless egg bake that’s just as rich and satisfying.
5. Use a Different Crust
Swap the traditional pastry crust for a hash brown crust, a puff pastry shell, or even a cracker crumb crust for an entirely different texture experience.
6. Serve It as Part of a Brunch Spread
Pair slices of this Joanna Gaines quiche alongside fresh fruit salad, a crisp green salad, buttery croissants, or a mimosa bar. It’s a natural centerpiece for any brunch table.
7. Serve It for Dinner
Quiche isn’t just a breakfast dish. Serve warm slices with a light arugula salad dressed in lemon vinaigrette and a bowl of tomato soup for a satisfying and balanced weeknight dinner.
Tips for the Best Joanna Gaines Bacon Cheddar Quiche Recipe
Getting a quiche just right comes down to a few key techniques. These tips will help you nail this Joanna Gaines bacon cheddar quiche on your very first try and every time after.
1. Always Blind Bake the Crust
Skipping the blind bake is the number one mistake home bakers make. Pre-baking the crust creates a moisture barrier that keeps it flaky and sturdy, preventing that dreaded soggy bottom once the custard goes in.
2. Don’t Overbake
The biggest enemy of a creamy quiche is overbaking. Pull it out of the oven when the center still has a very slight wobble – residual heat will finish cooking it as it rests. Overbaking leads to a rubbery, cracked filling.
3. Use Full-Fat Dairy
The combination of whole milk and heavy cream is what gives this joanna gaines quiche recipe its signature silky, custardy texture. Low-fat substitutes will work in a pinch but will noticeably affect the richness of the final dish.
4. Start Bacon in a Cold Pan
Placing chopped bacon in a cold skillet before turning on the heat allows the fat to render out slowly and evenly, resulting in perfectly crispy bacon without burning.
5. Let It Rest Before Slicing
Patience pays off here. Allowing the quiche to rest for at least 10–15 minutes after baking helps the custard fully set, making it much easier to slice cleanly without the filling spilling out.
6. Season the Custard Well
Eggs can taste bland without proper seasoning. Taste your custard mixture before pouring it into the crust and adjust the salt, pepper, and optional nutmeg to your liking. Good seasoning is what separates a good quiche from a great one.
7. Room Temperature Eggs Work Better
Cold eggs straight from the fridge can cause the custard to cook unevenly. Let your eggs sit at room temperature for about 15–20 minutes before whisking for the smoothest, most evenly cooked filling.
Storage and Reheating
Store leftover quiche covered in the refrigerator for up to 4 days. To reheat, place slices in a 325°F oven for 10–15 minutes until warmed through. You can also microwave individual slices for 60–90 seconds. This quiche also freezes well for up to 2 months – wrap tightly before freezing.
Joanna Gaines Bacon Cheddar Quiche Recipe
If you’ve ever visited Magnolia Table or flipped through Joanna Gaines’ cookbooks, you already know her food philosophy – simple, comforting, and made with love. This Joanna Gaines bacon cheddar quiche recipe captures everything that makes her cooking so irresistible.
Ingredients
- 1 pie crust
- 10 slices bacon, chopped
- 1 cup shredded cheddar cheese
- 5 large eggs
- 1 cup whole milk or half-and-half
- ½ cup heavy cream
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon ground nutmeg
- ½ teaspoon garlic powder
- 2 tablespoons fresh chives or green onions, thinly sliced
Instructions
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C) and position the rack in the center.
Step 2: Prepare and Blind Bake the Crust
Roll out your pie dough on a lightly floured surface and press it into your 9-inch pie pan. Trim any excess dough and crimp the edges neatly. Line the crust with parchment paper and fill it with pie weights or dried beans. Blind bake for 10 minutes, then remove the parchment and weights. Bake for another 5 minutes until lightly golden. Set aside to cool slightly.
Step 3: Cook the Bacon
Place your chopped bacon in a cold skillet and cook over medium heat until crispy. Remove and drain on paper towels to get rid of excess grease. Set aside.
Step 4: Make the Egg Custard Mixture
In a medium bowl, whisk together the 5 eggs, whole milk (or half-and-half), heavy cream, salt, black pepper, nutmeg, and garlic powder until smooth and well combined.
Step 5: Assemble the Quiche
Sprinkle the cooked bacon evenly across the bottom of the pre-baked crust. Layer the shredded cheddar cheese evenly over the bacon. Carefully pour the egg custard mixture over the top.
Step 6: Bake
Place the assembled quiche in the oven and bake for 35–40 minutes, until the center is just set with minimal jiggle and the top turns golden brown. If the crust edges brown too quickly, loosely cover them with a strip of aluminum foil.
Step 7: Cool, Garnish, and Serve
Remove from the oven and let the quiche rest for 10–15 minutes before slicing. Scatter fresh chives or green onions on top and serve warm.
Notes
Store leftover quiche covered in the refrigerator for up to 4 days. To reheat, place slices in a 325°F oven for 10–15 minutes until warmed through. You can also microwave individual slices for 60–90 seconds. This quiche also freezes well for up to 2 months – wrap tightly before freezing.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 350
Frequently Asked Questions
When you give this Joanna Gaines Bacon Cheddar Quiche Recipe a try, you might have a few questions. Don’t worry-we’ve rounded up answers to the most common ones to help you out.
Can I make Joanna Gaines bacon cheddar quiche ahead of time?
Absolutely. You can bake this quiche a day in advance, store it covered in the fridge, and reheat it the next morning. It reheats beautifully and is a great make-ahead option for brunches and holidays.
What’s the difference between the Joanna Gaines quiche recipe and a standard quiche?
Joanna’s version focuses on a rich, custardy custard base using a combination of whole milk and heavy cream rather than just milk or cream alone. The result is a noticeably silkier and more indulgent filling than a basic quiche recipe.
Can I use a store-bought pie crust for this recipe?
Yes! A refrigerated or frozen store-bought 9-inch pie crust works perfectly for this recipe and saves significant prep time without sacrificing flavor or quality.
What cheese is best for the magnolia bacon cheddar quiche recipe?
Sharp cheddar is the classic choice for bold flavor, but Gruyère is a wonderful upgrade for a more complex, slightly nutty taste. Swiss cheese keeps things mild and creamy. A combination of cheddar and Gruyère is especially delicious.
Why is my quiche watery?
A watery quiche is usually caused by one of three things – underbaking, skipping the blind bake, or adding vegetables that weren’t properly drained of moisture. Always blind bake the crust and cook vegetables thoroughly before adding them to the filling.
Can I make a crustless version of this quiche?
Yes. Simply grease your pie dish generously and pour the filling directly in. Bake at the same temperature and check for doneness at the 30-minute mark since it may cook slightly faster without the crust.
Can I freeze the copycat Joanna Gaines bacon cheddar quiche recipe?
Yes, quiche freezes very well. Let it cool completely, wrap individual slices or the whole quiche tightly in plastic wrap and then foil, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
This Joanna Gaines bacon cheddar quiche recipe is proof that the most satisfying meals come from simple, quality ingredients treated with care. With its flaky golden crust, rich egg custard, smoky bacon, and sharp cheddar filling, every slice delivers warmth and comfort that’s hard to beat.
Whether you’re serving it fresh out of the oven for Sunday brunch or reheating a slice for a quick weeknight dinner, this Joanna Gaines quiche is a recipe you’ll return to again and again. Give it a try – your kitchen is about to smell absolutely amazing.
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