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Light and fluffy, this scrumptious quiche is ideal for breakfast or brunch but can also be served at dinnertime. Serve with a clump of chilled grapes or other fresh fruit on the side. —Colleen Belbey Warwick, Rhode Island
Nutritional Facts 1 piece equals 739 calories, 60 g fat (31 g saturated fat), 359 mg cholesterol, 781 mg sodium, 22 g carbohydrate, trace fiber, 27 g protein.
Originally published as Bacon Quiche in Taste of Home June/July 2008, p45
Sparkling Wine
Enjoy this recipe with a sparkling wine.
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Reviewed on Apr. 23, 2011 by zinfndel
Best quiche recipe yet!
Reviewed on Apr. 21, 2011 by AutumnHills
For my church's Easter Sunrise potluck I'm making this quiche, but I'm substituting ham for the bacon and cheddar for the swiss cheese. I'll make another one with swiss cheese and asparagus. No matter what you add, quiche is always good. I make several just for my husband and I and we reheat wedges in the microwave on a covered plate for breakfast the next morning and it's even better the second day!
Reviewed on Mar. 25, 2011 by mellowinRI
Had a bumper crop of green onions so I thought I'd give this quiche a try (LOVE quiche!) even though I was hesitant about the apple juice. Turns out it compliments the bacon nicely! Fussbudget hubby enjoyed it! Who says REAL MEN don't like quiche? I was also tickled pink to see you're from RI! I lived in Warwick all my life, went to Pilgrim High and raised my kids there, living in Gaspee Plateau and Gov. Francis Farms. Miss the yearly parade there and Oh boy, do I miss chowder and clamcakes! Have to drive back from Florida every so often for a bowl of chowder at Iggy's - and a NY System hot dog! Thanks for the great quiche recipe, Colleen from Warwick! :)
Reviewed on Mar. 21, 2011 by Ms. Mary
I make this often. I halfed the heavy whipping cream and add about 1/2 c of celery and 1/2 of carrots.
Reviewed on Apr. 28, 2010 by quinton1
OMG..all that fat and calories!My arteries would choke!!
Reviewed on Feb. 25, 2010 by donovansquared
Excellent quiche! This is the first one I've ever made and it got rave reviews. I added 6oz of sliced mushrooms sauted in 1tbsp butter. The mushrooms were an excellent addition! Also, I couldn't find unsweetened applejuice so I used sweetened and it was great. I cooked it a 15min longer because of the added mushrooms. Great recipe and so easy to make!
Reviewed on Jan. 25, 2010 by wyzgirl514
This quiche was absolutely delicious and a real keeper! I didn't have the apple juice on hand and it turned out great without it! YUM!
Reviewed on Aug. 23, 2009 by MissM_Home
Klcrn_PA_Zone6A - My family doesn't like Swiss cheese, either, so I've substituted with Cheddar and/or Cheddar/Colby mix and it's still wonderful.
Bacon Quiche Taste of Home - try a FREE ISSUE today! Light and fluffy, this scrumptious quiche is ideal for breakfast or brunch but can also be served at dinnertime. Serve with a clump of chilled grapes or other fresh fruit on the side. —Colleen Belbey Warwick, Rhode Island SERVINGS: 6 CATEGORY: Main Dish METHOD: Baked TIME: Prep: 15 min. Bake: 40 min. + standing Ingredients: 1 sheet refrigerated pie pastry 1/4 cup sliced green onions 1 tablespoon butter 6 eggs 1-1/2 cups heavy whipping cream 1/4 cup unsweetened apple juice 1 pound sliced bacon, cooked and crumbled 1/8 teaspoon salt 1/8 teaspoon pepper 2 cups (8 ounces) shredded Swiss cheese Directions: Line a 9-in. pie plate with pastry; trim and flute edges. Set aside. In a small skillet, saute green onions in butter until tender. In a large bowl, whisk the eggs, cream and juice. Stir in the bacon, salt, pepper and green onions. Pour into pastry; sprinkle with cheese. Bake at 350° for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 6 servings.
Taste of Home - try a FREE ISSUE today!
Light and fluffy, this scrumptious quiche is ideal for breakfast or brunch but can also be served at dinnertime. Serve with a clump of chilled grapes or other fresh fruit on the side. —Colleen Belbey Warwick, Rhode Island
SERVINGS: 6
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 15 min. Bake: 40 min. + standing
Line a 9-in. pie plate with pastry; trim and flute edges. Set aside. In a small skillet, saute green onions in butter until tender. In a large bowl, whisk the eggs, cream and juice. Stir in the bacon, salt, pepper and green onions. Pour into pastry; sprinkle with cheese. Bake at 350° for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 6 servings.
Reviewed on Jul. 17, 2009 by klcrn_PA_Zone_6A
This recipe looks sooo good but my family doesn't like swiss cheese. Can I sub provolone or mozzarella cheese??
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