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Country Quiche

Country Quiche

  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    1 h
Angela

Angela

Bacon, eggs, and cheese, all blended in a pie crust!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 328 kcal
  • 16%
  • Fat:
  • 25.6 g
  • 39%
  • Carbs:
  • 13.4g
  • 4%
  • Protein:
  • 10.9 g
  • 22%
  • Cholesterol:
  • 135 mg
  • 45%
  • Sodium:
  • 453 mg
  • 18%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain (reserving 1 tablespoon of grease) crumble bacon and set aside. Heat reserved bacon grease in skillet and saute onion until soft.
  3. In a large bowl, beat together eggs, milk, flour, parsley, thyme, salt and pepper. Add bacon, onion, mozzarella and cheddar cheese; mix well. Pour mixture into pie crust.
  4. Bake in preheated oven for 45 minutes, or until lightly brown on top and firm in the middle. Serve warm.
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Reviews

Caroline C
182

Caroline C

3/19/2006

When I make quiche, I use only 2 eggs and WAY more cheese. I love the combination of Gruyere and Emmental (they're a bit expensive, but they taste awesome). Sometimes I add sliced tomatoes, or mushrooms and garlic. It's very versatile. Also, I prick the pie crust all over with a fork, then bake it for about 10 mins before adding the filling. This helps to avoid the sogginess you often get.

Amalie Hinson
145

Amalie Hinson

11/3/2007

I doubled this recipe and put it in 2 deep dish pie shells that I baked for about 8 minutes at 400 degrees, although I think regular depth would work too. I used 2 cups of cheddar cheese for the double recipe, and about 8 oz. of chopped brocolli. I also used onion powder instead of onion, because I was low on time. With the brocolli, 4 pieces of bacon was plenty per quiche. Unless you really like the herbs, they were not necessary. It's a good basic recipe that I will use again.

ALIXOXO
91

ALIXOXO

6/22/2006

I tired this recipe because I didn't have cream or evaporated milk to make my normal quiche recipes, and I'm not sure what I could have done to mess up such a simple recipe, but there wasn't nearly enough filling in this... I would have to double it to fill the pie crust, and it wasn't a deep dish pie shell... the filling wasn't nice and light and fluffy like normal either...

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