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Hawaiian pizza-inspired Bacon Cheddar Quiche features salty bacon, sharp cheddar cheese, and juicy pineapple and tomatoes baked inside a a flaky, homemade gluten-free crust. The savory flavors with a hint of sweetness are a surprising combo that you’ll find irresistible. It makes a filling meal any time of the day!
Delicious Details
- Cuisine Inspiration: French
- Primary Cooking Method: Ocen
- Dietary Info: Gluten-free option
- Skill Level: Easy
You’ll Love This Bacon Cheddar Quiche
I love egg casseroles for breakfast or breakfast for dinner! My broccoli egg muffin cups are a go-to quick breakfast, and when I want to make something a bit heartier, I turn to this bacon cheddar quiche recipe.
Packed with the traditional flavors of Hawaiian pizza—pineapple and bacon star in the filling—It’s equally as good served for dinner (or lunch!) along with a winter salad with cranberry dressing as it is for brunch. In the morning, I like cheesy slices of quiche with freshly baked gluten-free banana blueberry muffins and a mango berry fruit salad. But it’s just right any time of the day, and here’s why:
- Make ahead friendly. Quiche is a fantastic recipe to make in advance because it keeps well and its flavors deepen as it rests in the fridge. I like to make it earlier in the week so we can enjoy a quick dinner a few days later on a busy night.
- Adaptations welcome! See my ideas lower down in the variations section, but know that you can adjust this quiche to suit whatever you’re in the mood for.
- So cozy. Eggs plus cheese plus bacon all folded together and baked to perfection makes an ideal comfort food meal!
Recipe Ingredients
Here’s a glance at the simple ingredients that go into this satisfying quiche, and you’ll find the full ingredient amounts in the printable recipe card at the end of this post.
- Eggs: Use large eggs.
- Milk: You can use whole milk or 2% milk.
- Dry Mustard: If you don’t have dry mustard you can use an equal amount of Dijon mustard.
- Salt and Pepper: I like kosher salt for cooking and freshly ground black pepper.
- Bacon: Your choice of bacon! I used turkey bacon.
- Tomatoes: Use regular tomatoes or quartered grape tomatoes.
- Pineapple: You can use fresh or canned (and drained) pineapple.
- Cheddar Cheese: I love sharp cheddar cheese and you can use any type you like.
- Crust: Gluten-free flour (I use King Arthur Gluten-Free Multi-Purpose Flour), xanthan gum, salt, unsalted butter, 1 large egg, and apple cider vinegar.
Tips and Variation Ideas
Quiches are so easy to adapt, and you can tailor them to whatever you’re in the mood for (go vegetarian, add more vegetables, etc.). I’ve outlined a few ways to adjust this recipe below:
- Use a pre-made crust. I love making my own crust—follow the directions in the recipe card or refer to my post on the best gluten free pie crust—but if you’re short on time, pick up a frozen gluten-free pie crust to use in this quiche.
- Rest it out of the oven. Let the quiche cool for about 15 minutes after you take it out of the oven. This allows the eggs and cheese to fully set and makes it easier to slice and serve.
- Leave out the pineapple. For a more traditional version of quiche, omit the pineapple and add an additional cup of diced tomatoes.
- Add vegetables. When I want to pack in some extra veggies, I add 1-2 cups of chopped baby spinach to my quiche. Other nice options include half of a seeded and diced red bell pepper, 1 cup of chopped broccoli florets, or 1 cup of chopped asparagus.
- Omit the bacon. For a vegetarian version of this quiche, leave out the bacon!
- Other meat. Or, try another meat such as chopped ham or sausage in place of the bacon.
How to Store and Reheat Extras
- Fridge – Transfer cooled quiche to an airtight container or leave it in the pan and cover it tightly with plastic or foil, and store it in the fridge for up to 3 days.
- Freezer – Quiche freezes well! Cool the quiche fully after it bakes, then wrap it tightly in plastic wrap and store it in the freezer for up to 3 months. Let the quiche thaw in the fridge overnight before reheating it.
- To Reheat – Heat leftover quiche in its pan or on a baking sheet in a 350°F oven until it’s warmed through and the cheese is melted.
Make It a Meal
Sometimes all you need is a simple salad on the side of your slice of quiche. But if you want to make a heartier meal or serve it in small slices on a brunch spread, try adding some of these sides…
- Potatoes. Make breakfast potatoes like cheesy hash brown potato casserole or serve slices of quiche with a side of pesto roasted potatoes, air fryer ranch potatoes, or smashed potatoes.
- Muffins. A warm basket of gluten free zucchini muffins, gluten free blueberry muffins, or gluten free raspberry muffins plus softened butter is the best accompaniment to quiche!
- Fruit. Sliced fresh fruit like apples and pears, or juicy berries in season, is an easy side to quiche. Or make a fruit salad like watermelon berry fruit salad or creamy fruit salad.
- Smoothies. Sip on a homemade smoothie between bites of quiche! Some of my favorite smoothie variations include my cherry smoothie recipe, a chocolate mint smoothie, and a blueberry cheesecake smoothie.
More Quiche Recipes
Bacon Cheddar Quiche
Hawaiian pizza-inspired bacon cheddar quiche features salty bacon, sharp cheddar cheese, and juicy pineapple on a flaky gluten-free crust.
Servings: 6
Ingredients
For the quiche:
- 4 large eggs
- ½ cup milk
- ½ teaspoon dry mustard
- ½ teaspoon kosher salt
- ½ teaspoon pepper
- 8 slices bacon , cooked and crumbled (I used turkey bacon)
- ½ cup seeded and chopped tomatoes , or quartered grape tomatoes
- ½ cup diced pineapple
- 4 oz shredded cheddar cheese
For the gluten free pie crust (or use your favorite regular or gluten free pie crust):
- 1 ¼ cups King Arthur Gluten-Free Multi-Purpose Flour
- ½ teaspoon xanthan gum
- ½ teaspoon salt
- 6 tablespoons cold butter , cut into pats
- 1 large egg
- 2 teaspoons apple cider vinegar
Instructions
For the quiche:
- Preheat your oven to 425°, and prepare pie crust (directions below, or use your favorite pie crust.)
- In a bowl, whisk together the 4 large eggs, ½ cup milk, ½ teaspoon dry mustard, ½ teaspoon kosher salt and ½ teaspoon pepper. Set aside
- Sprinkle the 8 slices bacon in an even layer in the pie crust, and top with ½ cup seeded and chopped tomatoes and ½ cup diced pineapple.
- Top with the 4 oz shredded cheddar cheese, then pour the egg mixture over the top of the fillings in the crust.
- If you are using a glass pie pan, bake in the lower third of your oven so that the bottom, so that the bottom crust gets crisp before the edges get too browned. Bake for 30-35 minutes, or until crust is browned and the eggs are set. If the edges of the crust begin to brown too quickly, cover with small pieces of foil.
- Cool slightly before serving.
For the gluten free pie crust
- Lightly grease a 9" pie pan (note: a metal pie pan is recommended). Whisk together the 1 ¼ cups King Arthur Gluten-Free Multi-Purpose Flour, ½ teaspoon xanthan gum, and ½ teaspoon salt.
- Sprinkle the 6 tablespoons cold butter over the flours and cut into the flour mixture with a pastry blender until its crumbly with some larger pea-sized chunks.
- Whisk the 1 large egg and 2 teaspoons apple cider vinegar together until very foamy.
- Mix egg mixture into the dry ingredients and stir until the mixture holds together. Add an additional 1 to 3 tablespoons cold water if necessary.
- Shape into a ball and chill for an hour, or up to overnight. Allow the dough to rest at room temperature for 10 to 15 minutes before rolling.
- Roll out the dough on a piece of plastic wrap or silicone mat that’s been sprinkled with gluten-free flour until it’s about an inch larger than the pie plate on all sides. Invert the crust into the prepared pie pan and press into the pan. Tuck in the edges, trim the excess, and crimp the edges.
Nutrition Facts
Bacon Cheddar Quiche
Amount Per Serving (1 slice)
Calories 477
Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 16g80%
Cholesterol 224mg75%
Sodium 921mg38%
Potassium 230mg7%
Carbohydrates 27g9%
Fiber 3g12%
Sugar 8g9%
Protein 16g32%
Vitamin A 820IU16%
Vitamin C 6.3mg8%
Calcium 218mg22%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimers: Please discuss your individual dietary needs (i.e. gluten free) with a physician. Even when not specified, be sure to verify all ingredients are gluten free, if needed, by reading labels on all packaging and/or confirming with the manufacturer this varies by brand and can change at any time. Nutrition information shown is an estimate and not guaranteed to be accurate.
Did you make this?
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I’m a sucker for a quiche with cheddar and bacon, but the addition of pineapple is overthetop yummy 🙂
The little bits of pineapple giving it a surprising sweet salty taste that’s so good. Thanks Regan!