Bacon, Scallion, and Fontina Quiche

Foodista Cookbook Entry

Category: Main Dishes | Blog URL:

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.


4 eggs (room temperature)
2 cups of milk
1/2 cup of bacon, nice and crispy and crumbled (about eight slices)
1/2 cup of scallions, chopped
1 cup of fontina cheese, shredded
1 inch pie crust (home-made is always nice, but there is no shame store-bought crust!)
Salt and pepper to taste


Heat the oven to 375º
While preparing the other ingredients place the pie crust on a baking sheet and allow it to bake for a few minutes in the oven. This will prevent it from becoming soggy later. Leaving the pie crust on the baking sheet throughout the whole process will also be helpful—there is no risk of grabbing the crust and breaking it, and if the mixture decides to drip over the edges while baking, at least it will drip onto the sheet not your oven.
Spread the bacon and scallions on the bottom of the pie crust. (Save a little bit of the bacon and scallions to use as a garnish while serving the quiche)
In a bowl, mix the eggs and milk together until blended. Stir in the cheese and add salt and pepper to your liking.
Pour the egg mixture into the pie crust. Sprinkle a little bit of cheese on top.
Take the quiche (still on the baking sheet) and place it in the oven.
Bake at 375 º for 30-40 minutes, until a knife of toothpick inserted into the center comes out clean.
Let sit for 10 minutes and then serve!




Sena Wilson's picture

I love fontina cheese...this is a nice change for a quiche. I am always recreating my quiches as this is a nice meal served with salad.


The French and delicious cuisine go hand-in-hand, and the French definitely got it right when they perfected the quiche. That buttery, flaky crust filled with light, delicate eggs encasing an array of vegetables or meat—the quiche is truly a beautiful thing.

This recipe is for a lovely bacon, scallion, and fontina quiche. Vegetarian? Just substitute the bacon with a non-meat item of your choice, such as red peppers, mushrooms, or spinach.

This dish is delicious hot or at room temperature. It can even be served cold, say, for a picnic. A glass of crisp white wine and a simple green salad are the perfect complements to this bacon, scallion, and fontina quiche. Enjoy!

*Any French recipe that calls for eggs will assume that the eggs are already at room temperature. Why? Eggs are not traditionally refrigerated in France, so there would be no point in adding that information to a French recipe. Keep this in mind when you make other French dishes, such as omelets or hollandaise sauce.




Sunday, February 28, 2010 - 6:17pm


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