Brenda Gantt Quiche Recipe
- Prep 20 min
- Cook 45 min
- Total 1 hr 15 min
- Serves 8
- Level Easy
About Brenda Gantt’s Quiche
Brenda Gantt is a Southern home cook from Andalusia, Alabama, whose calm, friendly cooking videos have reached millions of home cooks. Her cooking is built on everyday ingredients and patient, step-by-step teaching. You can read more about the cook behind the recipes in our stories, or catch up on the latest in our news section.
Quiche may have French roots, but it fits easily into the Southern table. Eggs, cream, cheddar, and bacon are staples in a Southern kitchen, and a savory custard baked in a buttery crust is as welcome at a ladies’ luncheon or church brunch as it is at a family breakfast. The golden top and creamy center make it feel special without being difficult.
This version keeps things simple: crisp bacon, sweet onion, and sharp cheddar in a deep-dish crust. Make the crust from scratch with our pie crust recipe or try the homestyle pie paw pie crust, or use a good store-bought crust on a busy morning. For more ideas, browse all of our breakfast recipes.
Watch How It’s Made
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Brenda Gantt Quiche Recipe
Ingredients
Crust & Filling
Custard
Kitchen Tools Needed
- 9-inch deep-dish pie plate
- Large skillet
- Mixing bowl & whisk
- Baking sheet
- Measuring cups & spoons
New to pie plates and baking tools? See our kitchen guides.
Instructions
- Preheat and par-bake the crust. Preheat the oven to 375°F (190°C). Fit the crust into a 9-inch deep-dish pie plate and prick the bottom with a fork. Line with foil, fill with pie weights, and bake for 10 minutes. Remove the foil and weights and let the crust cool slightly.
- Cook the bacon and onion. Cook the bacon until crisp, drain, and crumble. Sauté the onion in 1 tablespoon of the bacon drippings for 3 to 4 minutes, until soft.
- Fill the crust. Scatter the bacon, onion, and cheddar evenly in the crust.
- Make the custard. Whisk together the eggs, half-and-half, salt, pepper, and nutmeg until smooth. Pour over the filling.
- Bake. Set the pie plate on a baking sheet and bake for 40 to 45 minutes, until the top is puffed and golden and the center is just set with a slight jiggle.
- Rest and serve. Let the quiche rest for 10 minutes so the custard sets. Sprinkle with chives, then slice and serve warm.
If the crust edge browns too quickly, cover it loosely with strips of foil for the last 15 minutes of baking.
Nutrition Facts
| Calories | 390 |
|---|---|
| Protein | 16 g |
| Carbohydrates | 15 g |
| Fat | 30 g |
| Fiber | 1 g |
| Sodium | 640 mg |
| Sugar | 2 g |
Nutrition values are estimates and are not a substitute for professional dietary advice.
Health Benefits of Quiche
High-Quality Protein
Eggs and cheese provide complete protein, which helps keep you full through the morning.
Choline
Eggs are one of the best food sources of choline, a nutrient that supports brain and liver function.
Calcium Source
Cheddar and half-and-half contribute calcium for bone health.
Vitamins B12 & D
Eggs supply vitamin B12 and small amounts of vitamin D, which support energy and bone health.
What to Avoid
Preparation Mistakes
- Don’t skip the par-bake. A raw deep-dish crust under a wet filling often turns out soggy.
- Don’t use watery fillings. Cook and drain any added vegetables first so they don’t thin the custard.
- Don’t overbake. Pull it when the center still has a slight jiggle. It keeps setting as it rests, and overbaking makes it rubbery.
Storage Mistakes
- Don’t leave it out too long. Refrigerate leftovers within 2 hours of baking.
- Don’t microwave whole slices on high. Reheat gently in the oven to protect the crust and the custard texture.
Dietary Considerations
- Contains Egg
- Contains Dairy (cheese, half-and-half)
- Contains Gluten (crust)
- Contains Pork (bacon)
Pro Tips for the Best Quiche
- Bake on the lowest rack on a preheated baking sheet so the bottom crust gets crisp.
- Shred your own cheese. It melts more smoothly than pre-shredded cheese, which is coated to prevent clumping.
- Use full-fat half-and-half or cream for the silkiest custard. Whole milk works but is less rich.
- Let it rest. Ten minutes out of the oven lets the custard set so slices hold together.
- Pour the custard in last, slowly, after arranging the filling, so the bacon and cheese stay evenly distributed.
For more techniques, see our cooking tips.
What to Serve With Quiche
Beverages
- Coffee
- Fresh orange juice
- Sweet tea
Side Dishes
- Fresh fruit salad
- Green salad
- Grits
- Pancakes
When to Serve
- Sunday brunch
- Holiday mornings
- Baby and bridal showers
- Luncheons
End the meal with a slice of pineapple cake or a bowl of peach cobbler.
Ingredient Substitutions
| Ingredient | Swap | Notes |
|---|---|---|
| Bacon | Diced ham or cooked breakfast sausage | Drain well so grease doesn’t thin the custard. |
| Sharp cheddar | Swiss, Gruyère, or Monterey Jack | Swiss and Gruyère give a classic quiche flavor. |
| Half-and-half | Heavy cream or whole milk | Cream is richer; milk is lighter but less silky. |
| Sweet onion | Green onions or shallots | Milder, slightly sharper flavor. |
| Pie crust | Crustless in a greased pie plate | Bake about 35 to 40 minutes at 350°F. |
Storage & Reheating
Refrigerator
Cool completely, cover, and store for up to 3 days.
Freezer
Wrap tightly and freeze the baked, cooled quiche for up to 2 months. Thaw overnight in the fridge.
Reheating
Warm slices in the oven at 325°F for 15 to 20 minutes, until heated through, to keep the crust crisp.
Make ahead: par-bake the crust and cook the bacon and onion a day ahead, then assemble and bake the next morning.
Frequently Asked Questions
A short par-bake of about 10 minutes helps a deep-dish crust stay crisp on the bottom, especially with a wet custard filling. If you are short on time you can skip it, but bake the quiche on the lowest oven rack and on a preheated baking sheet to help the bottom crisp.
Yes. Bake it fully, cool completely, cover, and refrigerate for up to 3 days. Reheat slices at 325°F for 15 to 20 minutes. You can also par-bake the crust and cook the bacon and onion a day ahead, then assemble and bake the next morning.
The most common causes are wet fillings (such as vegetables that weren’t cooked down and drained), too much liquid for the number of eggs, or slicing too soon. Keep to 4 eggs for 1 1/2 cups of half-and-half, cook any vegetables first, and let the quiche rest 10 to 15 minutes so the custard sets.
Yes. Use 1 cup of diced cooked ham or 1/2 pound of cooked, crumbled breakfast sausage. Drain the meat well so extra grease doesn’t thin the custard.
Yes. Cool the baked quiche completely, wrap it tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat at 325°F until warmed through. The crust will be a little less crisp than fresh.
You can. Grease the pie plate well, skip the crust, and bake at 350°F for about 35 to 40 minutes, until the center is just set. A crustless quiche is lighter and gluten-free if your fillings are.
Reader Reviews
More Brenda Gantt Recipes
- Pineapple DipA sweet, creamy dip for parties
- Pot RoastTender Sunday dinner classic
- PancakesFluffy pancakes for a big breakfast
- Pineapple CakeMoist, old-fashioned Southern cake
- Pie Paw Pie CrustA homestyle crust for sweet and savory pies
- Pecan PieRich, nutty holiday favorite
- Peach CobblerWarm, bubbly Southern dessert
- Blackberry CobblerJuicy berries under a golden crust
- Pie CrustThe base for your quiche and pies
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