Thursday, March 19, 2009

Bacon and Cheese Quiche

As I mentioned in my last post I made breakfast for John's team at work and one of the things I made was this quiche. I don't eat quiche but John said he and his whole team loved it. He got many positive comments and several really nice emails about this quiche so I guess it's worth a try! The recipe is pretty simple. I did use a deep dish pie crust thought and I don't see how it would have all fit in a regular crust because it went right up to the brim on the deep dish crust.

8 ounces bacon
1 (9 inch) unbaked 9 inch pie crust (Use a deep dish pie crust)
2 cups sharp Cheddar cheese, shredded
1 cup shredded Monterey Jack cheese
3 tablespoons all-purpose flour
5 eggs, lightly beaten
1 1/2 cups half-and-half (I used light cream)
1/2 cup diced onion
1 (4 ounce) can diced green chile peppers, drained (omitted)

Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

Place crust in a 9 inch glass pie plate. Sprinkle bacon inside of crust. In a small bowl, combine Cheddar cheese, Monterey jack cheese and flour. In a separate bowl, beat together eggs, cream, onion and green chiles. Add cheese mixture; stir well. Pour mixture into pie crust.

Bake in preheated oven for 60 to 70 minutes, until set. Let stand 10 minutes before serving.


  1. Soooooo good this dish was amazing.

  2. I bet bacon would be awesome in a quiche. This sounds amazing.