Real Recipes From Real Home Cooks ®

an excuse for cheese and bacon quiche

(2 ratings)
Blue Ribbon Recipe by
Nell Waldrop
Metairie, LA

Rich and delicious! A dense and cheesy delight! This is a basic quiche recipe that can easily be adjusted to accommodate different ingredients. For example, substitute cooked shrimp for bacon. Or, substitute crumbled pork breakfast sausage for the bacon and change the cheese to cheddar or Colby. Or, eliminate meat and add spinach and artichokes. The possibilities are endless.

Blue Ribbon Recipe

Quiche is delicious and can be served at brunch, a shower (like bridal or baby), or as a holiday breakfast. This bacon and cheese quiche is incredibly creamy and rich in flavor. There are bits of chopped bacon, caramelized shallots, and mushrooms mixed throughout the eggs. Using Gruyere and Swiss cheese gives this quiche a sophisticated flavor.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 6 -8
prep time 15 Min
cook time 50 Min
method Bake

Ingredients For an excuse for cheese and bacon quiche

  • 1
    unbaked pie shell
  • 1 1/4 c
    cheese, half Gruyere and half Swiss
  • 1 bunch
    green onions, chopped finely
  • 2
    shallots, chopped finely
  • 8 oz
    thinly sliced mushrooms
  • 2 1/2 Tbsp
  • 6 slice
    bacon, fried and crumbled
  • 5 lg
    eggs, beaten
  • 2 c
    half and half or (gasp!) heavy cream
  • 1 tsp
    Tony Chachere's Creole seasoning

How To Make an excuse for cheese and bacon quiche

  • Cooking bacon until crisp.
    Preheat oven to 350 degrees. Cook and crumble bacon.
  • Chopping green onions, shallots, and mushrooms.
    Chop green onions and shallots. Thinly slice mushrooms.
  • Sauteeing green onions and shallots; then adding mushrooms.
    Saute green onions and shallots until translucent. Add mushrooms to the pan and saute slowly until mushrooms are slightly caramelized, stirring often.
  • Chopped bacon in a pie crust.
    Spread bacon into the bottom of thawed pie shell.
  • Sauteed mushrooms and onions added to the pie crust.
    Add sautéed onions and mushrooms.
  • Shredded cheese added to the pie crust.
    Then add shredded cheese (should be enough to fill about 3/4 from the top, but not to tiptop).
  • Eggs, heavy cream, and seasonings whisked in a bowl.
    Beat eggs. Add half and half and Tony Chachere’s. Mix well.
  • Egg mixture poured into the pie crust.
    Pour slowly over the top of the bacon and seasonings carefully.
  • Quiche placed on a baking sheet and placed in the oven.
    Place filled pie shell on cookie sheet. Bake for about 45-50 minutes or until when you jiggle the pie pan, the custard is set or a knife inserted into the center of the quiche comes out clean.
  • Baked bacon quiche resting.
    Let rest about 15 minutes before slicing and serving.