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Easy Bacon and Cheese Quiche
October 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!

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