This is an easy, delicious quiche that will take no time to prepare and your friends will ask for the recipe! I have made this for numerous office gatherings and everyone raves about it!

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • Place unthawed pie crust on a baking sheet. In a medium bowl, mix the bacon, onions, and both cheeses. Pour this mixture into the crust.

  • Mix the eggs and half and half in a bowl. Pour the egg mixture over the cheese mixture.

  • Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake for an additional 35 minutes, until top of quiche begins to turn brown.

Partner Tip

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

Nutrition Facts

462.5 calories; 24.7 g protein; 20.2 g carbohydrates; 183.1 mg cholesterol; 993.4 mg sodium. Full Nutrition

Reviews (536)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/21/2008
I came to this site expecting to try several quiche recipes, but started with this one and haven’t strayed since…THANKS DAWNROBYN. This is remarkably easy and tasty and I have been able to make it work in many variations…so here goes: 1. Yes, the Hormel/Oscar Meyer Real Bacon is perfect for this. 2. Swiss is good for the first time, but don’t be afraid to try gouda, cheddar, or any hard cheese you like (add 5-10 min cooking with cheddar). 3. Don’t leave out the (approx 1/3rd Cup) parmesan/romano cheese even if you’ve changed the swiss, it helps add to the creamy texture of the final product. 4. Adjust onions to taste; oldest daughter wants none, I want more. Scallions give it a very rich onion flavor and the frozen chopped save time, but fresh Vidalia is best. 5. I’ve also discovered frozen chopped red/green peppers, these needed to be chopped a bit more finely. 6. I have found that adding frozen ingredients adds to the cooking time (“duh”). 7. Add ½ tsp of salt & pepper to taste to the eggs and cream. 8. For vegetarian, I’ve used approx 3 oz of spinach (cooked in 1T water and drained) OR approx 3 oz of frozen broccoli florets instead of bacon. 9. For just a few cents more, I’ve found the Marie Callendar’s frozen pie crusts to be the best for this. 10. Right now I am making one with 2 oz frozen broccoli florets AND 2 oz bacon with cheddar cheese & frozen chopped onion. I let the pie crust, onion, and broccoli sit out of the freezer for 1 hour first…Pefrect! Read More
(885)

Most helpful critical review

Rating: 1 stars
11/22/2010
In step 2 of the directions, is the pie crust thawed or frozen? Read More
(56)
689 Ratings
  • 5 star values: 500
  • 4 star values: 154
  • 3 star values: 22
  • 2 star values: 7
  • 1 star values: 6
Rating: 5 stars
10/20/2008
I came to this site expecting to try several quiche recipes, but started with this one and haven’t strayed since…THANKS DAWNROBYN. This is remarkably easy and tasty and I have been able to make it work in many variations…so here goes: 1. Yes, the Hormel/Oscar Meyer Real Bacon is perfect for this. 2. Swiss is good for the first time, but don’t be afraid to try gouda, cheddar, or any hard cheese you like (add 5-10 min cooking with cheddar). 3. Don’t leave out the (approx 1/3rd Cup) parmesan/romano cheese even if you’ve changed the swiss, it helps add to the creamy texture of the final product. 4. Adjust onions to taste; oldest daughter wants none, I want more. Scallions give it a very rich onion flavor and the frozen chopped save time, but fresh Vidalia is best. 5. I’ve also discovered frozen chopped red/green peppers, these needed to be chopped a bit more finely. 6. I have found that adding frozen ingredients adds to the cooking time (“duh”). 7. Add ½ tsp of salt & pepper to taste to the eggs and cream. 8. For vegetarian, I’ve used approx 3 oz of spinach (cooked in 1T water and drained) OR approx 3 oz of frozen broccoli florets instead of bacon. 9. For just a few cents more, I’ve found the Marie Callendar’s frozen pie crusts to be the best for this. 10. Right now I am making one with 2 oz frozen broccoli florets AND 2 oz bacon with cheddar cheese & frozen chopped onion. I let the pie crust, onion, and broccoli sit out of the freezer for 1 hour first…Pefrect! Read More
(885)
Rating: 5 stars
07/03/2011
Hint: use the Sargento Parmesan/Romano shredded cheese, NOT grated parmesan cheese. You can really use any kind of cheese you prefer. Also, use the 2.8 oz. bag of Oscar Mayer bacon PIECES (available near bacon bits- but DON'T USE BACON BITS). Finally, to make it easier, Ore Ida makes frozen chopped onion (makes everything go quicker to not have to chop onions). Truth be told, you can use any cheese or other ingredients that you like in your quiche. It is very versatile! Hope this makes it easier and tastier!! Read More
(613)
Rating: 5 stars
04/24/2006
I omitted the cream, and used a 8oz pkg of cream cheese. I also used cheddar instead of the 2 cheeses called for. Instead of making 1 big tart, I made a mini ones to serve at an appie party. everyone LOVED them. Thanx a lot. :) Read More
(277)
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Rating: 4 stars
01/09/2004
This was a very very easy quiche to make I was a virgin quiche baker (lol) and it came out FAB!!! I will definitely add this to my rotation of recipes. I added sauteed fresh mushrooms and green peppers. I used minced onions that I rehydrated since I didn't have an onion on hand and I used an Italian cheese blend. I followed all the other posts suggestions as well. I would like to note though: place foil around the edges of your quiche when you bake it so the crusts don't overbake!!! Make this...it is simple and yummy!!!:)Thanks to the originator! Read More
(149)
Rating: 5 stars
05/12/2008
This quiche is so quick and yummy! I usually just make it with a bag of shredded Italian cheese and leave out the onions because my kids don't like them. I also use the Oscar Meyer bacon pieces instead of bacon bits or I use real bacon. And to keep the crust from getting too dark I wrap it with a bit of tinfoil. Thanks! Read More
(135)
Rating: 4 stars
10/15/2006
This recipe is simply and easy. I like to saute the onions first and add a 1/2 tsp of fresh grated nutmeg. I also use 8 strips of crispy bacon instead of bacon bits. Read More
(132)
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Rating: 5 stars
07/26/2007
I just loved this quiche. Hadn't made one in years and decided to try again at hubby's prompting. Although I like swiss it seems like it's often too strong in quiche so I followed the recipe except used sharp cheddar in place of the swiss. Also I cooked the onion in EVOO (crisp/tender) first. I used an unroll and bake crust layered in the cooked onion cheeses (real shredded parmesan) and bacon pieces before pouring on the eggs as directed. Baked up perfectly and was so tasty I couldn't stop eating it. I plan to add other ingred's in the future - maybe some cooked mushrooms or sundried tomatoes! And it was soooo easy and quick. This will definately be one of my regulars from now on! Read More
(75)
Rating: 5 stars
01/09/2004
This quiche was just as described easy and delicious! Added in some mushrooms and used a smoky swiss and cheddar blend which gave the quiche a wonderful flavor. Also added my standby Tony Chachere's seasoning to give this a bit more of a kick. We found that the measurements for the cheese onion and bacon mixture made quite alot and was enough for two quiches. Not a problem we are happy to make another one tonight! Read More
(64)
Rating: 5 stars
02/27/2007
This was awesome!! I added ham cubes and put 2.5 ounces mozzerella and 2.5 ounces swiss cheese. My kids loved it so much they asked if we could have it again tonight!! Read More
(60)
Rating: 1 stars
11/22/2010
In step 2 of the directions, is the pie crust thawed or frozen? Read More
(56)