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Bacon quiche recipe

Bacon quiche recipe


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  • Recipes
  • Dish type
  • Pies and tarts
  • Quiche

A very easy homemade bacon quiche recipe that is sure to become a staple in your kitchen. You can use streaky bacon, pancetta or back bacon - it's all up to you!


Devon, England, UK

115 people made this

IngredientsServes: 4

  • 375g ready-rolled shortcrust pastry
  • 150g bacon, cut into small pieces
  • 1 onion, chopped
  • 2 eggs
  • 150ml semi-skimmed milk
  • 60ml single cream
  • salt and ground black pepper to taste
  • 100g mature Cheddar cheese, grated

MethodPrep:20min ›Cook:30min ›Ready in:50min

  1. Preheat the oven to 200 C / Gas 6 and put a baking tray inside to heat. Lift the pastry over a 20cm flan tin and gently unroll it. Press the pastry onto the base and sides of the tin. Trim the excess pastry with a sharp knife. Use a piece of baking parchment to line the pastry base roughly and cover it with dried beans or scrunched up foil. Put on the baking tray and bake for 10 minutes. Remove the parchment and beans or foil and bake for a further 5 minutes.
  2. While the pastry is baking, fry the bacon pieces in a frying pan with the onion (add a drizzle of olive oil if needed). Once the bacon is cooked and the onions are soft, set aside.
  3. Whisk together the eggs, milk, cream, salt and pepper.
  4. Sprinkle half the cheese over the base of the pastry case, then top with the onion and bacon. Scatter the remaining cheese on top. Return the quiche to the baking tray and pour the egg mixture over the filling. Bake for 30 minutes or until golden and just firm to the touch.

Tip

If time allows, leave the pastry, still wrapped, at room temperature for 20 minutes (this makes it easier to unroll without cracking).

Why not try...

• For more flavour, feel free to add chopped fresh herbs in with the egg mixture. Try chives, parsley or basil.
• If you like a hint of spice, add a few shakes of Tabasco or other hot sauce to the egg mixture.
• You can use almost any cheese here. In addition to Cheddar, anything from Edam to feta to Stilton would work a treat!
• You can use a total of 210ml milk instead of the 60ml cream, if desired.

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Reviews & ratingsAverage global rating:(9)

Reviews in English (8)

I was only recently saying how a bacon and egg flan had been a staple of my family in the 1950s. So I gave this a go. I used Quorn rashes as I'm a non-meat-eater, lovely rich farm eggs, and Greek yoghurt instead of cream, because I didn't have any cream. I added a very scant 100 grams of cheese, as I thought it might be too salty. However, it was lovely, did the two of us for dinner last night and lunch today. I might do without the pastry and make it in a layered sliced potato case next time, as the pastry can go cardboard-y. Served with buttery garden peas. Thank you.-02 Aug 2015

My hubby loved it and has become a kitchen favourite of late!!-17 Jul 2013


    • 5 eggs, beaten
    • 6-8 slices cooked bacon
    • 1/2 c sour cream
    • 1/2 c swiss cheese, shredded
    • 1 t Wostershire sauce
    • 1 can french fried onions
    • 1 prepared frozen pie crust
    1. Beat eggs. Add chopped bacon, sour cream, swiss cheese, wostershire sauce, and 1/2 of french fried onions. Pour into crust. Pour second 1/2 of french fried onions on top. Bake @ 350 for 30-35 min, until set.

    Recipe Summary

    • All-purpose flour, for rolling
    • 1 homemade or store-bought single-crust pie dough
    • 1 tablespoon unsalted butter
    • 2 cups medium diced yellow onion (from 1 large onion)
    • Coarse salt and ground pepper
    • 6 large eggs
    • 3/4 cup heavy cream
    • 3/4 pound bacon, cooked and crumbled
    • 1 cup shredded Gruyere cheese (4 ounces)

    Preheat oven to 375 degrees. Lightly flour a rolling pin and work surface and roll out dough to a 12-inch round. Place in a 9-inch pie plate, fold overhang under, and crimp edge. Place a sheet of parchment paper over dough and fill with pie weights or dried beans. Bake until edge is dry and light golden, about 20 minutes. Remove parchment and weights.

    Meanwhile, in a large skillet, melt butter over medium-high. Add onion, season with salt and pepper, and cook until light golden, 8 to 10 minutes. In a medium bowl, whisk together eggs and cream. Add onion, bacon, and cheese and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk to combine, pour into crust, and bake until center of quiche is just set, 40 to 45 minutes. Serve warm or at room temperature.


    Quiche dish tips

    Pick a pie dish that is more flat than deep. Deep pie dishes are harder to cook all the way through. Place your pie crust into the dish, fold over any excess crust, and crimp the edges.

    To crimp a pie crust, use your index finger of one hand to push the inner edge out while pinching the outer edge in with the thumb and index finger of the other hand.

    You can also BLIND BAKE the pie crust for a few minutes if you’d like to make sure the bottom gets baked.


    Related Video

    I've made this numerous times and it is very good. But I do not blind bake my crust. I leave out the salt. There is plenty from the bacon and cheese, so no additional salt is needed. As with other quiches, I always split my cheese in half. Put half the cheese directly on the crust. Top with remaining fillings and finish with the remaining cheese on top. That way, you have cheese all throughout your pie, as it will not all rise to the top. The layer of cheese on the bottom also keeps the crust from getting soggy. Since it is Hatch Chile season now, I roasted, peeled and seeded 3 or 4 fresh chiles. Way better than canned!

    I love this recipe! I recommend using less salt--half of what the recipe requires, or none at all. I used 8 pieces of thick cut--I would only give it a pinch of salt or none at all. I also substituted Monterey jack with pepper jack, pinch of cayenne and few diced jalapenos for a little kick!

    The original recipe is best but I have varied it according to different tastes in cheese and chili. It is a consistent winner at potlucks and even more formal occasions. I got the best compliment from my French neighbor who said it was an authentic quiche.

    I knew I had a winner when a friend whose middle name is "God forbid I gain an ounce" took a second piece. I used 3 medium sized New Mexico chilies, finely chopped, and also followed suggestions by two previous reviewers adding 2 T. flour to the grated cheese (8 oz. of Monterey Jack) and adding the grated cheese directly into the egg mixture. I also substituting 8 oz. of sour cream 1/2 c. of whole milk for 1/2 & 1/2.

    I've made this recipe several times for overnight guests, and I have a few suggestions. Instead of the half 'n half, I use one cup sour cream and 1/2 cup milk. I mix the shredded cheese in, and this keeps the cheese from rising to the top, plus makes a very creamy and delicious quiche. I also like a little jalapeno in addition to the green chile, if you want a little kick. I also double the bacon (why not?!), but cut the salt in half. Finally, I top each slice with a dollop of sour cream and a spoonful of pico de gallo from the deli. It adds some color and makes a nice presentation.

    If it isn't New Mexican, Hatch Green ChilE it's not Green ChilE Quiche! Canned won't do! This is a great recipe, ccok that bacon really crisp and do us Hatch Gree ChilE! By the way, New Mexican's don't spell chile with an "i" at the end!

    Awesome! I doubled the amount of green chilies (and I made sure to get the ones labeled "hot") and also increased the bacon. This took FOREVER to cook but in the end it was all worth it. It looked nice and tasted fantastic. Everyone loved it!

    OK,OK,I know how everyone feels about a reviewer that didn't follow the recipe, but here I go anyway.Made this for a co- worker's birthday.She is on South Beach so I made it crustless, used turkey bacon (really? where on the turkey is that?), used whole milk rather than half and half, doubled the green chillies--used half hot and half regular and added a little garlic powder.People LOVED it and wanted the recipe. I was stunned. It was good, but I'm still freaked out about that turkey bacon. I will make it again, but closer to the original recipe.

    This is a perfect quiche, I have been serving it for years. I am not a fan of eggs in general and cannot stomach most quiches. This one is so flavorful and delicious, you do not even taste the egg. I make this quiche for weeknight dinners as well as Saturday breakfasts and Sunday brunches. Serve it with your favorite salsa. Your guests will flip for it!

    Great recipe and so easy to make. After making a few times, I use the Mary Callendar's deep dish frozen pie crust and drain the green chiles thoroughly. Most recently made 4 at one time -- 2 without the bacon, and it was just as popular with my guests as those with the bacon.

    I used 1.5 cups cheddar and .5 cup parmesan cheese because that's what I had on hand. I also did not have diced green chilis (we usually have them in the pantry, but apparently we're out). Also went crustless. My family found this to be EXTREMELY salty. I don't think the cheese substitution would have made *that* much impact, so I would recommend cutting the salt in the custard by half, if not all together.

    I used frozen pie crust, and split the reciepe in half between the two crusts that came in the package. To pease the crowd I made one with less of the diced chili than called for and next time I am thinking of diceing one fresh jalapeno instead of using the canned. Was a hit at a bacon themed party.

    This recipe is a great twist on quiche. The only changes that I made to the recipe was to use Pepper Jack instead of Monterey Jack and to add a spoonful of flour to the egg base. I don't typically eat a lot of spicy foods, but I thought that the green chilies provided a nice glow. My partner is already asking when I am going to make this quiche again, and we've not even finished with the leftovers from the first one!

    I've made this quiche at least a dozen times now. It's one of my "go-to" weeknight dinner recipes. super easy to prepare, smells great in the oven and always a hit. I serve it with mixed greens with shallot red wine viniagrette. If you are vegetarian, just omit the bacon and it will still taste great. I definitely recommend using a store-bought pie crust, there is no need to go crazy making your own here as the filling is really the star. And almost every time I have made it, I've used fat free half and half (in my attempt to lower the calories!) and it comes out just fine.

    Very good. Easy to make. A jalapeno would be a good addition. Otherwise, tasty. I tossed the shredded cheese with a tablespoon of flour to avoid the problem mentioned by some reviewers of the cheese rising to the top. Just used whole milk not half and half.

    This was a big hit at my brunch. Sauteed some yellow onion (forgot the green) and added some red bell pepper for color. Used applewood smoked bacon, which definately added to the flavors. Also used a store-bought frozen pie crust (deep dish) but had too much filling, so I lightly oiled a ramekin and am enjoying my own individual quiche as I write. Will definately make again.

    I made this to take for lunch during the week, and thought it was great. It's flavorful, creamy, filling, and really easy to prepare. I left out the green onions (doh! forgot them), and also made it crustless because I think quiches reheat better sans crust. I will definitely make it again

    Easy and quick weeknight meal. I used a combination of whole milk and half and half with good results. The recipe uses pantry staples (if you live in NM at least!) and along with a green salad is a filling and pleasant meal.

    Love this recipe. left out green chilis.

    Very simple and tasty weeknight dinner. I did alter the recipe somewhat by adding an extra can of diced green chilies and halving the number of strips of bacon. We will definitely make this again! Served with salsa and a green salad.

    Just perfect- a little too perfect. I and everyone else want to eat the whole thing and that's not good. I left out the onions too. Do not like the onions.

    Yummy I make this quiche often and it's always a hit. I took it to work for a potluck and it was the first dish cleaned out. The ultimate compliment. If the green chilis are too bland for you try a chopped jalepeno. It definitely adds a kick.

    I've made this quiche many times in the last few years and the whole family loves it. I do make a few changes though. I use cream instead of half and half and jalapenos instead of canned green chilis. Yum!

    Very good and leftovers are great. I used a purchased crust, buttered and chilled for 30 minutes, in lieu of prebaking. I added 2 minced garlic cloves, used minced onion (no green onions on hand but think theyɽ be great), two cans of drained chilis, and a bit more bacon than called for. I always add 1 tablespoon flour per cup of half and half whenever I make quiche and it gives the custard the same consistency as one made withe heavy cream. Did not put any salt in custard mix as the bacon adds plenty. A keeper!

    I used a store bought pie crust to save time and added chopped green onions to the ingredients. Result was absolutely delicious. This one goes into my favorites recipe file!


    • 160 g cubetti di pancetta with herbs
    • 1 large shortcrust pastry case (approx 230g), shop-bought or homemade
    • 3 large eggs
    • 200 ml half-fat crème fraîche
    • 200 ml semi-skimmed milk
    • 50 g grated mature cheddar
    • 2 tbsp snipped chives

    Preheat the oven to 220°C, fan 200°C, gas 7. Fry the pancetta until crisp. Put the pastry case on a baking tray, in its foil container.

    Lightly whisk the eggs in a large jug or a bowl. Stir in the crème fraîche, milk, cheese, chives and some seasoning until combined.

    Scatter the pancetta over the base of the pastry case. Pour the crème fraîche mixture on top. Bake for 20 minutes or until just set. Leave to cool to room temperature, then slice to serve.


    Gallery

    • 2 cups all-purpose flour
    • 1/2 teaspoon salt
    • 1/4 teaspoon freshly ground black pepper
    • 1 1/2 sticks cold unsalted butter, cut into small pieces
    • 1/2 cup ice water
    • 1/4 pound thickly sliced bacon
    • 1 tablespoon vegetable oil
    • 1 large onion, sliced 1/4 inch thick
    • Kosher salt and freshly ground black pepper
    • 3 large eggs
    • 3/4 cup milk
    • 1/2 cup crème fraîche
    • 3 1/2 ounces aged white cheddar cheese, shredded (1 1/4 cups)
    • 2 tablespoons chopped dill

    In a medium bowl, whisk together the flour, salt and pepper. Using a pastry cutter or 2 knives, cut in the butter until it resembles small peas. Sprinkle the water on top and mix until the dough begins to come together. Turn the pastry out onto a work surface and gently knead 2 or 3 times, just until it comes together. Pat the pastry into a disk, wrap in plastic and refrigerate until thoroughly chilled, 1 hour.

    On a lightly floured work surface, roll out the pastry to a 12-inch round, about 1/8 inch thick. Ease the pastry into an 11-inch fluted tart pan with a removable bottom. Trim the overhang so it is flush with the rim of the tart pan. Refrigerate the tart shell for 20 minutes.

    Preheat the oven to 375°. Line the tart shell with aluminum foil and fill to the top with pie weights or dried beans. Bake for about 50 minutes, until the pastry is golden. Remove the foil and weights and bake the shell for about 25 minutes longer, until richly browned and crisp. Transfer to a rack to cool, for about 10 minutes. Turn the oven down to 325°.

    In a large skillet, cook the sliced bacon over moderate heat, turning, until browned and crisp, about 6 minutes. Transfer the bacon to paper towels to drain, then coarsely chop. Wipe out the skillet and add the vegetable oil. When the oil is hot, add the sliced onion and season with salt and pepper. Cover and cook over moderately low heat, stirring occasionally, until the onion is lightly caramelized and very soft, about 8 minutes. Let the onion cool.

    In a medium bowl, whisk the eggs. Whisk in the milk, crème fraîche, 1 teaspoon of salt and 1/4 teaspoon of pepper. Spread the caramelized onion in the tart shell followed by the bacon and cheese. Pour the custard on top.

    Bake the quiche for 35 minutes, until the custard is just set. Transfer the quiche to a rack and let cool for 15 minutes. Sprinkle the dill on the top. Unmold the quiche and serve in wedges.


    Reviews ( 34 )

    How many servings for the calories to be the quoted 265?

    Crust was very easy for me (never made one before). Made two, and one turned out a tad more moist somehow, which was good. Baked up great! My zucchini and squash was great in food processor, did one with bacon, one with browned hard salami bits (we were out of bacon). Used 5 whole eggs in each, which was one too many (will use four whole eggs next time). Used whole milk. :-) Fabulous potluck item and incredible leftover (and COLD) for breakfast! Will definitely make again!

    You aren't rating this recipe, you are rating a creation of your own based on this recipe. You are not qualified to rate it unless you actually make it. What is wrong with you people? "I changed it and so I gave it a lesser score." Wth?

    I don't recommend leaving out the bacon. It turned out bland.

    This was quite good. Mine took a good 55 minutes at 350 degrees to firm up, tho. I think next time I will layer squash, bacon, cheese then add the eggs/milk mixture over top. It was VERY full in the pan. Crust was tasty and hubby even went back for seconds. Taking leftovers for lunch tomorrow, which is always a plus! :)

    Delicious, but you'll want to roll the pie dough out to 13" instead of 12". Mine ended up shrinking a lot and it was thicker in the middle than I expected so I wished I'd rolled it thinner. The egg filling ended up spilling out of the crust in the pan because of the shrinkage but it never boiled over. Baked up beautifully! I agree it could maybe use one more ingredient -- and I'm thinking that ingredient is perhaps crushed red pepper or a diced small serrano pepper. I used mozarella fresca instead of part-skim and that worked fine. Also, I cooked the veggies in the leftover bacon grease from cooking the bacon. Seemed no reason not to use it.

    I made this for the first time for Easter Brunch. I followed recipe exactly as written, especially the crust. I am a novice at making crusts and it turned out perfectly. It was a hit and it looked exactly like the recipe pictured! All I can say is, I wanted more of it.

    Good recipe, but "missing" something in the end. Overall I do like this recipe, but I feel that it's missing something in terms of flavor. I did substitute diced ham in lieu of bacon, and used 1/2 smoked gouda cheese for the mozarella so maybe that changes whether this is good vs. excellent. I also used a pillsbury pie crust to save on time. Otherwise, I made as directed. The quiche came out lovely from the oven, and it is a "good" recipe. However, I'm not sure if I would make again (or for company) given that there is a lack of depth in this one for flavor. Perhaps I will try again with the original meat when I have some bacon available and see if that makes a difference.

    This was very good. However, I only gave it a 4 star rating since I tweaked it a bit. I used 6 whole eggs instead of 3/3, fresh parsley instead of thyme, whole milk instead of 2%, and 4 total cups of zucchini fresh from my garden instead of green/yellow combo. My result made for a slightly richer end so I know that upped the calorie count. My husband [the non-quiche guy] loved it, eating 2 large cuts with salad. I would prefer a richer crust, but this one tasted fine and is A+ as far as not becoming soggy! The recipe was perfect and the pie came out perfectly set yet nice and creamy. I used a Mandolin to slice all the zucchini uniformly. I will make again!

    Yup, this is fantastic. I didn't even measure out the zucchini, just threw in what I had. Just spend a little more time cooking it in the skillet if you have lots. As other reviews mentioned, there are many ways to make minor changes to keep this different and YUMMY!

    This is very good.. only change . I added parm/mozzerlla instead of just mozzs. REALLY good and I think you could easily leave out the bacon or replace with light ham or canadian bacon to make it even more figure friendly

    This is a delicious quiche!! It was the first quiche I ever experimented with, we had tons of squash and zucchini to use up from the garden this past summer and this was a meal we loved! It is perfect warmed up or eaten chilled, either way it is just great. I did not make the crust however, I purchased one as I usually do and used oscar mayer bacon crumbles instead of frying my own just for convenience. This is a recipe I will make over and over!!

    One of my favorite quiche recipes and so healthy with a few modifications! I skipped the crust to save calories, doubled the thyme and used almond milk. Egg substitute and soy bacon lightens it up even more. Have made with mozzarella and swiss - smoked cheese would also be great!

    This was a great use of summer veggies, but a bit time consuming. I used a frozen deep dish pie crust to save some time. My husband said it was the best quiche recipe yet because it didn't taste too "eggie" like some quiches. Used turkey bacon but otherwise followed the recipe for the filling. Great flavors.

    We really enjoyed this. I had a Wegmans pie crust that I used instead, which made this a very easy recipe. Also realized after I had started that we didn't have bacon, so used a chicken italian sausage--I'm not sure that wasn't as good or better. Would definitely recommend this one.

    This is a great zucchini recipe, especially if you have a garden producing a lot. I did make my own pie crust and added a bit more onion I, too, had egg filling left over which went for the next day's breakfast. I may try a 10 inch pie pan the next time. This recipe has a wonderful combination of flavors and will be in the list of favorites.

    I really loved this recipe! I tweaked it a bit because I didn't have all ingredients and wanted to make a vegetarian version. So, I used 4cups of yellow squash as I didn't have zucchini in the house. I omitted the bacon & instead of thyme, added a blend of dried savory herbs that I like to use on vegetables. parsley, basil, chives, garlic, onion flakes, black pepper. I shredded my yellow squash because I wanted a smoother consistency for my young son to like/eat. I sauteed my shredded squash with vidalia onion & the dried herbs. but for longer than 5 minutes (more like 15 to 20) to remove excess water. It worked perfectly! I found the dough extremely easy to use & it tasted wonderful! I would use the dough recipe in other recipes, it was so easy! Otherwise, I followed the recipe just adding a sprinkling of parmesan on top before I popped it into the oven. I had to cook mine a bit longer, but that's typical of my oven. Great recipe that I'll be making again!!


    Recipe Summary

    • 2 ½ cups all-purpose flour, plus more for dusting
    • ½ teaspoon salt
    • 1 ½ cold unsalted butter (cubed)
    • 1 large egg yolk
    • ¼ cup plus 3 tablespoons ice water
    • 1 pound thickly sliced bacon (cut into /2-inch dice)
    • 3 large leeks, white and tender green parts only (thinly sliced)
    • 1 teaspoon chopped thyme leaves
    • Salt and freshly ground white pepper
    • 8 ounces cave-aged Gruyère cheese (shredded)
    • 4 large eggs
    • 2 large egg yolks
    • 2 ½ cups heavy cream (or half-and-half)

    In a food processor, pulse the 2 1/2 cups of flour with the salt. Add the butter and pulse until it is the size of small peas. Add the egg yolk and ice water and pulse until the pastry is moistened. Turn the pastry out onto a floured work surface and knead 2 or 3 times, just until smooth. Pat the pastry into 2 disks, wrap in plastic and refrigerate until firm, about 20 minutes.

    Preheat the oven to 375°. On a floured surface, roll 1 disk of the pastry to a 12-inch round. Ease the pastry into a 10-inch fluted tart pan with a removable bottom without stretching. Trim the excess and use it to patch any holes. Refrigerate the tart shell for 10 minutes. Repeat with the remaining pastry.

    Line the tart shells with foil and fill with pie weights or dried beans. Bake the tart shells for 30 minutes, just until dry. Remove the foil and pie weights and bake the crusts for about 15 minutes longer, until they are dry and golden. Transfer the tart pans to 2 sturdy baking sheets.

    In a large skillet, cook the bacon over moderately high heat, stirring, until browned and crisp, about 7 minutes. Drain the bacon, leaving 1 tablespoon of the fat in the pan. Add the leeks and thyme to the skillet, season with salt and white pepper and cook over moderate heat, stirring occasionally, until the leeks are softened but not browned, about 5 minutes. Transfer to a bowl and let cool. Stir in the bacon and cheese.

    Divide the bacon-and-leek filling between the tart shells. In a bowl, whisk the eggs with the egg yolks and heavy cream. Season lightly with salt and white pepper. Pour the custard into the tart shells and bake for about 30 minutes, rotating the sheet halfway through for even baking, until puffed and lightly browned. Transfer the quiches to a rack and let cool for 15 minutes. Remove the rings, cut the quiches into wedges and serve.


    • 3 1/4 cups shredded Yukon Gold potatoes (about 3 large), squeezed and drained
    • 1 large egg, lightly beaten
    • 2 tablespoons grated Parmesan cheese
    • 1 tablespoon extra-virgin olive oil
    • ¼ teaspoon salt
    • ⅛ teaspoon pepper
    • 5 slices bacon, cooked and chopped
    • 1 ½ cups chopped fresh spinach
    • ¾ cup shredded Cheddar cheese
    • 5 large eggs
    • 1 tablespoon sour cream
    • 1 cup low-fat milk
    • ¼ teaspoon salt
    • ⅛ teaspoon pepper

    To prepare crust: Preheat oven to 400 degrees F. Coat a 9-inch deep-dish pie pan with cooking spray. Stir potatoes, 1 egg, Parmesan, oil, salt and pepper together in a medium bowl. Transfer the potato mixture to the prepared pan and press it evenly into the bottom and up the sides of the pan. Bake until the crust is set and beginning to brown around the edges, about 25 minutes.

    To prepare filling and bake quiche: Evenly scatter bacon, spinach and Cheddar over the crust. Whisk eggs and sour cream in a small bowl until smooth. Whisk in milk, salt and pepper. Pour the egg mixture over the other filling ingredients. Reduce oven temperature to 350 degrees F. Bake the quiche until the filling is set in the center and beginning to brown slightly, 35 to 45 minutes. Let cool slightly before serving.