A rich, cheesy quiche packed with juicy tomatoes, smoky bacon, and a creamy egg filling in a golden, flaky crust.
There’s something wonderfully comforting about a homemade quiche. The buttery crust becomes crisp around the edges while the center stays soft, creamy, and packed with savory ingredients.
This Tomato Bacon Quiche combines smoky bacon, fresh tomatoes, cheese, and herbs in a rich custard-style filling. Similar tomato-and-bacon quiches commonly pair eggs with cream or milk and cheese, while cream-cheese versions create an especially rich texture.
It’s perfect for breakfast, brunch, lunch, or even a simple dinner with a fresh green salad.
Why You’ll Love This Quiche
- Creamy and cheesy: The egg filling becomes wonderfully rich as it bakes.
- Smoky and savory: Crispy bacon adds plenty of flavor.
- Fresh tomato flavor: Tomatoes add brightness and a little natural sweetness.
- Golden crust: The pastry becomes crisp and buttery around the edges.
- Easy to prepare: Much of the filling can be prepared ahead of time.
- Perfect for leftovers: Individual slices reheat beautifully.
Ingredients
For the Crust
- 1 refrigerated or homemade 9-inch deep-dish pie crust
- 1 tablespoon butter, for greasing if needed
For the Filling
- 6 large eggs
- 8 oz cream cheese, softened
- ½ cup heavy cream
- ½ cup shredded sharp cheddar cheese
- ½ cup shredded Swiss cheese
- 6 slices bacon, cooked and crumbled
- 1 cup Roma or plum tomatoes, seeded and diced
- 2 green onions, finely sliced
- 1 tablespoon fresh parsley, chopped
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dried Italian seasoning
For a lighter, more traditional custard, you can replace the cream cheese with 1 cup of half-and-half or milk. Tomato-bacon quiches commonly use milk or half-and-half with eggs and shredded cheese.
How to Make Tomato Bacon Quiche
1. Prepare the Bacon
Cook the bacon in a skillet over medium heat until crisp.
Transfer it to a paper towel-lined plate and let it cool. Once cool enough to handle, crumble it into small pieces.
Set aside.
2. Prepare the Tomatoes
Dice the tomatoes and remove excess seeds and watery pulp.
This step is important because tomatoes contain quite a bit of moisture. Removing some of that moisture helps prevent the quiche from becoming watery.
Pat the diced tomatoes gently with paper towels.
3. Prepare the Crust
Preheat your oven to 375°F (190°C).
Place the pie crust into a 9-inch deep-dish pie pan and gently press it into the bottom and sides.
Prick the bottom several times with a fork.
For an especially crisp crust, partially bake it for about 8–10 minutes, then allow it to cool slightly.
4. Make the Creamy Filling
Place the softened cream cheese in a large mixing bowl.
Beat until smooth.
Add the eggs one at a time, mixing after each addition. Pour in the heavy cream and continue mixing until the mixture is creamy.
Add:
- Garlic powder
- Italian seasoning
- Salt
- Black pepper
Mix well.
Fold in the cheddar, Swiss cheese, crumbled bacon, tomatoes, green onions, and parsley.
5. Fill the Crust
Pour the filling carefully into the prepared crust.
Use a spatula or spoon to distribute the bacon and tomato pieces evenly.
Don’t fill the crust completely to the very top. Leave a little room because the egg mixture will puff slightly as it bakes.
6. Bake
Place the quiche on a baking sheet and bake for approximately 35–45 minutes, or until the edges are set and the center has only a slight jiggle.
If the crust or cheese begins browning too quickly, loosely cover the edges with aluminum foil.
The exact baking time can vary depending on the depth of your pie dish.
7. Rest Before Slicing
Remove the quiche from the oven and let it rest for 10–15 minutes.
This allows the custard to finish setting and makes it much easier to cut clean slices.
Garnish with a little fresh parsley before serving.
Tips for the Best Tomato Bacon Quiche
Remove excess tomato moisture.
Seeding and patting the tomatoes dry helps keep the filling creamy rather than watery.
Use softened cream cheese.
Room-temperature cream cheese blends much more easily with the eggs.
Don’t overbake.
The center should still have a very slight jiggle when you remove the quiche from the oven. It will continue cooking as it rests.
Cook the bacon until crisp.
Soft bacon can become chewy inside the creamy filling.
Use freshly shredded cheese.
It melts more smoothly than many pre-shredded cheeses.
Let it rest.
Cutting immediately after baking can cause the filling to fall apart.
Delicious Variations
Spinach Bacon Quiche
Add 1 cup of cooked, well-drained spinach to the filling.
Bacon and Mushroom
Sauté 1 cup of sliced mushrooms until their moisture has evaporated, then add them to the filling.
Spicy Tomato Bacon Quiche
Add ¼ teaspoon cayenne pepper or a few dashes of hot sauce.
Three-Cheese Quiche
Use cheddar, Swiss, and Parmesan for an extra cheesy filling.
Mediterranean Style
Replace some of the cheddar with feta and add chopped spinach, basil, and a few sliced olives.
Caramelized Onion Version
Cook one thinly sliced onion slowly in butter until golden, then fold it into the filling.
What to Serve With Tomato Bacon Quiche
This quiche is substantial enough to serve as a complete meal, but it pairs beautifully with lighter sides.
Try it with:
- Mixed green salad
- Fresh fruit
- Roasted asparagus
- Sautéed spinach
- Fresh berries
- Crispy breakfast potatoes
- Avocado slices
- Tomato and cucumber salad
For brunch, serve it with fresh fruit and coffee for an easy but impressive spread.
Make-Ahead Instructions
You can prepare the filling several hours ahead and refrigerate it until you’re ready to assemble the quiche.
For the best crust texture, keep the pastry refrigerated and assemble the quiche shortly before baking.
You can also bake the entire quiche ahead of time and refrigerate it once cooled.
Storage
Store leftover quiche covered in the refrigerator for 3–4 days.
To reheat, place individual slices in a 350°F oven for about 10–15 minutes, or until warmed through.
The quiche can also be frozen. Wrap individual slices tightly and freeze for up to about 2 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use cherry tomatoes?
Yes. Cherry or grape tomatoes work very well. Cut them into small pieces and remove some of the excess moisture before adding them.
Can I make this quiche without bacon?
Absolutely. Simply leave out the bacon and add mushrooms, spinach, onions, or additional vegetables.
Can I use milk instead of heavy cream?
Yes. Whole milk or half-and-half will produce a lighter filling. Many tomato-bacon quiche recipes use milk or half-and-half rather than heavy cream.
Why is my quiche watery?
The most common reasons are excess moisture from tomatoes, undercooking, or adding vegetables without cooking off their water first.
Can I serve quiche cold?
Yes. Quiche can be served warm, at room temperature, or chilled. For the creamiest texture, I recommend allowing it to cool for about 10–15 minutes before serving.
Final Thoughts
This Creamy Tomato Bacon Quiche is the kind of recipe that works just as well for a relaxed weekend breakfast as it does for a family lunch or brunch gathering. The combination of crispy bacon, juicy tomatoes, melted cheese, creamy eggs, and golden pastry makes every slice rich, savory, and satisfying.
Serve it warm with a crisp salad, sprinkle it with fresh parsley, and you’ve got a simple homemade meal that looks every bit as good as it tastes.
