Bacon and Corn Quiche

This easy Bacon and Corn Quiche makes a delicious breakfast or brunch using just a few simple ingredients. It comes together quickly with a store-bought pie crust and frozen corn, making it perfect for busy mornings or casual weekend gatherings. The smoky bacon pairs beautifully with the sweetness of the corn and sharp cheddar cheese, all wrapped in a flaky crust with fluffy eggs for a satisfying meal.

I first made this quiche on a Sunday morning when unexpected guests arrived, and it was such a hit that it has since become my go—to recipe for entertaining. The balance of smoky and sweet flavors never fails to impress.

Ingredients

• Bacon: Four slices center cut bacon for a leaner, flavorful bacon taste — I trust Oscar Mayer for consistency
• Pie crust: One nine—inch frozen regular pie crust makes prep quick and adds a flaky base — avoid deep—dish types for even cooking
• Cheddar cheese: Three ounces shredded 2 percent milk sharp cheddar cheese to bring sharpness and creaminess that complements the bacon and corn
• Corn kernels: One cup frozen corn kernels for a burst of natural sweetness and convenience — fresh or canned corn can be used but adjust moisture accordingly
• Eggs: Four large eggs for fluffiness and binding all ingredients together
• Skim milk: Three quarters cup skim milk to keep the filling light and creamy
• Salt: Half teaspoon salt to season evenly
• Black pepper: Quarter teaspoon black pepper for a subtle kick — freshly ground is best
• Chives: One teaspoon chopped fresh chives to add a hint of freshness and color

Instructions

Sauté the Bacon:

Cook the bacon according to package directions until crisp. Drain on paper towels to remove excess fat. Chop or crumble into small pieces. This step gives the quiche its smoky intensity and texture.

Prepare the Crust:

Preheat your oven to 425 degrees. Place the frozen pie crust on a heavy baking sheet lined with foil for easy cleanup. Use strips of foil to loosely cover the edges of the crust, protecting them from over—browning since they won’t have any filling on top.

Layer the Cheese, Bacon, and Corn:

Sprinkle the shredded cheddar cheese evenly over the bottom of the pie crust. Scatter your cooked bacon pieces on top of the cheese, followed by the corn kernels to distribute the flavors evenly.

Mix the Egg Custard:

In a medium bowl, whisk together the eggs, milk, salt, pepper, and chopped chives until smooth and slightly frothy. This mixture will create the quiche’s tender, fluffy texture.

Assemble and Bake:

Carefully pour the egg mixture over the bacon, cheese, and corn layers in the crust. Place the baking sheet with the quiche in the oven and bake at 425 degrees for 15 minutes. Remove the foil strips from the crust edges, lower the oven temperature to 350 degrees, and bake for an additional 25 to 30 minutes or until a toothpick inserted near the center comes out clean.

Cool and Serve:

Let the quiche cool for several minutes before slicing into eight pieces. This rest time lets the filling set for perfect slices and better flavor melding.

I love the way the sharp cheddar cheese works with the sweet corn and smoky bacon. It reminds me of lazy weekend mornings when my family gathers around the table and the house fills with the comforting aroma of baking quiche. It’s become a staple whenever I want to impress guests without spending hours in the kitchen.

Storage Tips

Store any leftover quiche in an airtight container in the refrigerator for up to three days. To reheat, warm gently in the oven or microwave to keep the crust flaky and the filling creamy. You can also freeze slices wrapped tightly in plastic wrap and foil for up to two months. To thaw, leave in the refrigerator overnight and reheat before serving.

Ingredient Substitutions

If you do not have center cut bacon, regular bacon or turkey bacon can be used but may alter the texture and flavor slightly. For dairy—free options, substitute the milk with almond or oat milk and use a vegan cheddar style cheese. Fresh corn works wonderfully if it’s in season—simply cook and drain thoroughly so the mixture does not become watery.

Serving Suggestions

Serve the quiche with fresh fruit or a light green salad tossed in lemon vinaigrette for balanced meals. A side of roasted potatoes or fresh asparagus can turn it into a more substantial brunch centerpiece. Offering a mix of textures and flavors alongside the quiche enhances the overall dining experience.

Simple to make and reliably impressive, this quiche is perfect for busy mornings or a relaxed brunch. It’s a versatile recipe that freezes well and adapts easily to substitutions.

Common Recipe Questions

→ Can I use fresh corn instead of frozen?

Yes, fresh cooked corn works well as a substitute for frozen corn kernels, offering a slightly sweeter flavor.

→ What type of bacon is best for this dish?

Center cut bacon is recommended for a leaner texture and balanced smoky flavor.

→ Can I substitute the cheddar cheese?

Feel free to use other sharp or semi-sharp cheeses that melt well, such as Gruyère or Monterey Jack.

→ How do I prevent the crust edges from browning too fast?

Cover the crust edges loosely with aluminum foil during the initial baking to protect them from over-browning.

→ What’s a good side to serve with this dish?

Serve with fresh fruit for breakfast or a crisp side salad to complement brunch flavors.