This quiche is easy and delicious as a main dish or brunch!

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

557 calories; 44.4 g total fat; 201 mg cholesterol; 894 mg sodium. 17.1 g carbohydrates; 22.6 g protein; Full Nutrition

Reviews (196)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/22/2008
This is my recipe I posted, but just realized that my recipe is a little different than what ended up here. I use 1/2 C half a half (not 1-1/2) and 2 cups diced onion (or two medium onions, sauteed or not). Also I use a deep 9" glass pie plate and the Pillsbury refrigerator crust, not the preformed crusts, they aren't as good or as big. Glad everyone is enjoying this! Read More
(231)

Most helpful critical review

Rating: 1 stars
01/07/2010
Do NOT follow the recipe's amounts unless you have a deep pie plate because the amount of mixture will spill over EVERYWHERE!!! I had to find this out the hard way as I did not read all the reviews. My mistake. I removed some of the liquid but I fear it's not enough. I don't know what will become of my oven in the next hour. It is quite upsetting that a recipe was posted so incorrectly. Read More
(12)
252 Ratings
  • 5 star values: 185
  • 4 star values: 59
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
12/22/2008
This is my recipe I posted, but just realized that my recipe is a little different than what ended up here. I use 1/2 C half a half (not 1-1/2) and 2 cups diced onion (or two medium onions, sauteed or not). Also I use a deep 9" glass pie plate and the Pillsbury refrigerator crust, not the preformed crusts, they aren't as good or as big. Glad everyone is enjoying this! Read More
(231)
Rating: 5 stars
12/22/2008
This is my recipe I posted, but just realized that my recipe is a little different than what ended up here. I use 1/2 C half a half (not 1-1/2) and 2 cups diced onion (or two medium onions, sauteed or not). Also I use a deep 9" glass pie plate and the Pillsbury refrigerator crust, not the preformed crusts, they aren't as good or as big. Glad everyone is enjoying this! Read More
(231)
Rating: 5 stars
11/09/2005
Delicious. Even people who don't like quiche might like this one. The onion and green chilies give it a little kick. I followed the recipe exactly. I used a regular Pyrex glass pie plate and the recipe amounts were right on target. No spillover whatsoever. Puffed up to a golden brown in 60 minutes. I covered the edges of the pie crust with foil and took the foil off during the last 5 - 10 min. of baking. It makes a nice presentation. Don't be tempted to add salt - I thought about it - you really won't need it. Next time I would add some pepper. Some people might prefer the onions to be sauteed before adding to the mixture. However I think it's fine to put them in raw - just make sure it's a very small dice. Thanks for this great recipe Pam! Read More
(98)
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Rating: 5 stars
05/29/2006
I use this as my base recipe it is so easy and the whole family loves it. I will either add asparagus spears or brocolli and ham. The posibilities are endless. Read More
(72)
Rating: 5 stars
09/25/2003
Excellent!!! Read More
(34)
Rating: 4 stars
04/26/2006
Very nice basic quiche recipe. I used fat free half and half and 50% reduced fat cheese yet it was still very rich and creamy. To make it more appealing to my four year old I left the green chilies out and added fresh snipped chives. The taste was very mild but we enjoyed it. As with other reviewers I had more than enough batter for 2 pie shells. We ate one for dinner and I froze the other for later. Read More
(29)
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Rating: 4 stars
12/19/2005
This was good but the taste of the green chiles isn't very apparent. I think the bacon overpowers it. I sauteed my onions before adding to the egg mixture because I don't care for the sharp flavor they have otherwise. There was enough filling to fill two frozen store-bought (Marie Callendar brand) piecrusts. Read More
(26)
Rating: 5 stars
04/13/2015
I made this over the weekend and it turned out fantastic. It was so delicious and my family really enjoyed it. I did change it slightly... I omitted the green chilis and used green onions and added spinach and bacon. The base ingredients are perfect for a quiche. I will make this again. UPDATE 4/13/15 - I use the base ingredients of this recipe all the time for quiche. Most recently I made two batches and put them in 2 greased 8x8 pans and added cooked spicy sausage green onions and mushrooms to one and kale bacon green onions green peppers to the other. They turned out super fluffy and since I didn't use any pie crust they were also low carb! Read More
(24)
Rating: 5 stars
04/30/2006
This was my first attempt at a genuine quiche and it turned out great! After reading the reviews I was afraid there would be too much filling but while the crust was full there was no mess in the oven. I did have a 9.5" pie pan however. I also cooked the onions with the bacon for the great flavor but that's just personal preference. I can't wait to try this with ham and cheese - thanks so much for sharing! Read More
(19)
Rating: 5 stars
02/09/2004
We tried this quiche for brunch the other morning. We had company and the guests had seconds as did I. This is a very good recipe and easy to make. We did use two cans of green chilies 4oz each. This was the only change. Read More
(19)
Rating: 1 stars
01/07/2010
Do NOT follow the recipe's amounts unless you have a deep pie plate because the amount of mixture will spill over EVERYWHERE!!! I had to find this out the hard way as I did not read all the reviews. My mistake. I removed some of the liquid but I fear it's not enough. I don't know what will become of my oven in the next hour. It is quite upsetting that a recipe was posted so incorrectly. Read More
(12)