Cracked Out Quiche

Cracked Out Quiche Recipe – homemade quiche filled with cheddar, bacon and ranch. SOOO good! Pie crust, bacon, cheddar, eggs, heavy cream, and ranch dressing. Can make ahead of time and freeze unbaked for later. Great for breakfast, brunch, lunch, and dinner.

Cracked Out Quiche Recipe - homemade quiche filled with cheddar, bacon and ranch. SOOO good! Can make ahead of time and freeze unbaked for a quick breakfast/dinner later.

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Quiche Loaded with Cheddar, Bacon & Ranch

Some of the most popular recipes on the blog are my “crack” recipes – crack dip, crack potatoes, crack bread.  I was trying to come up with a new quiche for dinner and decided to put all the crack flavors in it – cheddar, bacon, and ranch. This quiche was SOOOO delicious! It was so cheesy and packed full of bacon.  We almost ate the whole thing for dinner.  I think this is our new favorite quiche.  

How to Make Cracked Out Quiche

As I said, this is very easy to make.

  • Can substitute turkey bacon for pork bacon.
  • For a timesaver, use precooked bacon. I use the big bags of pre-cooked bacon pieces from Costco and Sam’s Club.
  • Can substitute milk for heavy cream.
  • Can Homemade Quiche be made in advance? Yes! You can assemble the quiche ahead of time and refrigerate it overnight.
  • Can Homemade Quiche be frozen? Yes! You can make this quiche ahead of time and freeze it baked or unbaked for later.I prefer to freeze the quiche unbaked. Assemble the quiche and place in the freezer. Once the quiche is frozen place it in a freezer bag. When ready to bake, thaw the quiche in the refrigerator before baking as directed below.
  • To freeze the baked quiche, cool the quiche completely and wrap the pie plate with plastic wrap and aluminum foil. When ready to reheat, thaw and reheat in the oven or microwave before serving.
  • How long will Homemade Quiche last? The quiche will keep 3 to 4 days covered in the refrigerator.
Cracked Out Quiche Recipe - homemade quiche filled with cheddar, bacon and ranch. SOOO good! Can make ahead of time and freeze unbaked for a quick breakfast/dinner later.

What to Serve with Homemade Quiche

This Cracked Out Quiche is a favorite at our house. We make this all the time. This is great at breakfast with some grits and biscuits or at lunch and dinner with a salad. Here are a few of our favorite recipes from the blog that go great with this easy quiche recipe:

Vanilla Pudding Fruit Salad

Vanilla Pudding Fruit Salad – so simple and so delicious. Pineapple, mandarin oranges, cherries, bananas, blueberries, strawberries and pecans tossed…

Creamy Greek Salad

Creamy Greek Salad – our favorite salad!!! Romaine, tomatoes, thinly sliced seedless cucumbers, sliced banana peppers, olives, feta cheese, croutons…

slice of quiche on a plate

Cracked Out Quiche

Yield: 6 people
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Cracked Out Quiche Recipe – homemade quiche filled with cheddar, bacon, and ranch. SOOO good! Can make ahead of time and freeze unbaked for a quick breakfast/dinner later.

Ingredients:

  • 1 (9-inch) deep dish pie crust
  • ¾ cup cooked chopped bacon
  • 1 cup shredded cheddar cheese
  • 3 eggs
  • ¼ cup milk
  • ¼ cup heavy cream
  • ½ cup prepared light Ranch dressing

Instructions:

  • Preheat oven to 375°F.
  • Place bacon in bottom of pie crust. Top with cheese.
  • Whisk together eggs, milk, cream and Ranch dressing. Pour over bacon and cheese.
  • Bake for 40-50 minutes, until center is set and the quiche is lightly browned. Allow to cool for at least 5 minutes before serving.

Notes:

Can assemble quiche and freeze unbaked for later. To bake after freezing, thaw completely and bake as directed above.
I use Hidden Valley Ranch or Ken’s Ranch Dressing.
Can substitute turkey bacon.
¾ cup of cooked bacon is approximately ¾ pound of raw bacon.
Can use low-fat milk.

Steph

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whole quiche with text overlay

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Comments

  1. If you haven’t made this recipe yet, and you’re thinking about it, STOP THINKING! Just drop whatever you’re doing and go make this. This was so easy and so delicious! I was glad that I made 2, because even with a side salad, the Fam went back for MORE! We loved this recipe! We like having breakfast/brunch items for dinner now and again, and this was an amazing dinner for us. Thank you so much Stephanie!

  2. This is fabulous! Once I get all the ingredients, I make 4 quiches
    So I don’t waste anything. I make it with bacon, or ham, or mixed cheese, or just cheddar cheese. People love them. I am not a gook at all, but I can whip these up really fast. They freeze great.

  3. I need to make a main breakfast dish for about 30 people!! This looks delicios and would work if I made about 4 of them. Do you think this work to make ahead and freeze or do you have another suggestion?

  4. Have a cheese question….Recipe calls for 1 Cup of Cheese. Grated cheese is now a 7 oz. bag. Do you use the whole bag or just fill a 1 C dry measuring cup????
    Also, I cannot eat the packaged Bacon Bits. Do you have any idea how many slices of real bacon would be needed. Thanks so much for your help.

    1. One cup of cheese = 4 ounces.

      I used the precooked bacon pieces by Oscar Mayer. You can cook bacon and weigh out an equivalent amount. You could also buy precooked bacon slices and weigh those.

  5. Hi, I just wanted to ask if it was important to use things like light ranch or 1/2% milk? Or is that just your recipe and it doesn't matter much?

  6. Has anyone tried making this without the pie crust in muffin tins? I am going to try and make this for the week but need to hVe it so I can heat and eat on the go

  7. Can you just eliminate the crust? I don't mind using one but I don't have one on hand right now and I want to make it!

  8. Made this yesterday for our Christmas day breakfast and it was excellent. I added some asparagus and everybody enjoyed it. Thanks Steph!

  9. I use regular, frozen pie crust and it is really full, but doesn't run over! I make both of the quiche recipes on this site and have never had issues with them being runny. I do cook them a bit longer than she recommends though. Maybe it varies by oven.

  10. This sounds delicious & i want to give it a try but can you tell me where i can get ranch dressing from please as i live in the UK & i believe it is an American product?! Or even better can i have the ingredients/recipe please? Kind Regards Helen

  11. Instead of tossing the rest of the egg mixture if your crust is too shallow, bake it alongside in a sprayed casserole dish. Less carbs. It may be done before the crusted quiche, just test it.

  12. I know this is an old post… but I am DEFINITELY making this, it will ring every bell.

    Question: I made one of your other quiche recipes recently, ham and cheese, I think, and the recipe used sour cream instead of heavy cream. I prebaked the shell just like the recipe said, and the filling baked up beautifully. However, when I cut the quiche, it 'wept' badly, as in tons of liquid in the bottom of the pan. It made it difficult/impossible to reheat what was left, as the bottom was so soggy.

    Any idea whether the "real thing" recipe using heavy cream would be likely to have the same problem? Do you think maybe I jinxed the recipe by using lowfat sour cream?

    Also — since it's just my husband and me for dinner, does anybody know whether there are commercially-available small pie shells (like potpie size)? They would be ideal for dinner for two.

    Thanks for reading this longwinded post, and I really enjoy your blog.

  13. Lindsay – just fill it to the top of your pie shell and toss the rest of the egg mixture. Enjoy!

  14. Has anyone used a regular pie shell, as in… not a deep dish? I grabbed the wrong size and now I'm worried it'll explode/run all over the place. Haha.

  15. Sleepygizmo – you can try pre-baking the crust for a few minutes before adding the quiche mixture. Prick the crust with a fork and bake it for about 5-7 minutes. If the crust gets too dark while baking, cover the edges with foil or a pie crust shield.

    I didn't have the issue of it not being firm. Maybe try whisking the egg mixture with a hand-mixer – that will make sure they are whipped really good.

  16. I found the crust and made this tonight. While I loved the flavor, mine didn't come out just right. My crust was starting to get dark on top so I took it out. It was done, but it wasn't real "firm" it seemed like there was more cheese than there was egg. Also, the bottom of the crust was a bit soggy. Any suggestions?

  17. Sounds great a must try. Think I could sub ranch seasoning for the ranch dressing? Thanks

  18. Awesome! Thanks for your response! 🙂 PS. I was also wondering about the bacon bits or cooked bacon. I am definitely making your Cracked Out Quiche this week! (with a big green leafy salad. . .maybe for brunch!)

  19. Silly question, but do you use bacon bits (or cooked bacon)? I assume you do, but I want to make sure. Thanks!

    1. Carrie – I use a bag of Oscar Meyer bacon pieces. It is real cooked bacon, not the hard dried out bits.

  20. Bleu Cheese dressing would a good swap for the Ranch dressing.

    I did use a frozen pie crust. I did not thaw it first. I just left it on the counter while I made the filling.

  21. Thanks so much for this post! I've made your crack bread and it was a great success. Couple questions: Can I swap out the Ranch dressing for say Blue Cheese Dressing? Also, was your pie crust frozen and if so did you thaw first? Thanks in advance. 🙂

  22. This looks scrumptious. I can't believe I've never made quiche before, especially since I love quiche! Nice recipe!

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