Yummy Quiche

Yummy Quiche


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

Ingredients 1 h 15 m {{adjustedServings}} servings 557 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 557 kcal
  • 28%
  • Fat:
  • 44.4 g
  • 68%
  • Carbs:
  • 17.1g
  • 6%
  • Protein:
  • 22.6 g
  • 45%
  • Cholesterol:
  • 201 mg
  • 67%
  • Sodium:
  • 894 mg
  • 36%

Based on a 2,000 calorie diet

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  • Prep

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  1. 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.
  2. 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.
  3. Bake in preheated oven for 60 to 70 minutes, until set. Let stand 10 minutes before serving.
Tips & Tricks
How to Make Quiche

Watch how to make this savory egg pie in four easy steps.

Holiday Leftovers Quiche

Easily turn holiday dinner leftovers into a delicious quiche.

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Reviews 179

  1. 228 Ratings


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!

Lizabeth Jane

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!


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.