Bacon Cheddar Quiche with Green Onions


3 large eggs
1 cup heavy cream
A pinch or two of salt and a few good cracks of freshly ground black pepper
One 9-inch store-bought frozen pie crusts (keep frozen until ready to assemble and bake!)
1 cup cooked bacon, cut into pieces
1 cup sharp (or half a package) of Cheddar cheese, shredded
Four green onions, thinly sliced


Preheat oven to 350 F.
Directions for the custard:
In a large bowl, whisk together eggs, cream, salt, and pepper.
Directions for the filling:
Cook bacon in a skillet over medium-high heat. Remove bacon and drain on paper towels.
Sprinkle the bottom of a pie crust with a bit of the shredded cheese, enough to cover the bottom in a thin layer.
Toss bacon pieces, green onion, and remaining Cheddar together, then add to the pie crust.
Pour in the quiche custard until it comes to the bottom edge of the crust.
Bake quiche on the bottom rack of a preheated 350° F for 50 minutes or until a knife inserted in the center comes out clean.
Let quiche stand 15 minutes before serving.



Quiche is such an easy dish to make and is so perfect for brunch or even and easy dinner alongside a green salad. Since store-bought pie crusts come in twos it's easy to whip up two quiches. Just double the custard ingredients.

For this recipe, I used bacon ends (thick chunks of bacon) then cut it into smaller bits; this gave the quiche a nice hearty component, but you could just use rashers of bacon cut into bits. It’s entirely your preference.

Here are four delicious quiches I made for Easter brunch one year (or click on the link for each below):

Asparagus, Leek & Gruyere Quiche
Roasted Tomato, Thyme, and Goat Cheese Quiche
Mushroom and Gruyere Quiche

To Make Four Quiches:

Use 11 large eggs total and 4 cups heavy cream. 



One 9-inch quiche


Monday, December 3, 2018 - 12:49pm


Related Cooking Videos