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This recipe is so versatile! You can use Vidalia onions, green onions or leeks. Asparagus can take the place of broccoli, and you can use whatever fresh herbs or cheese you have on hand. I especially like it in spring, when I'm overwhelmed with an abundance of fresh greens. —Shannon Koene, Blacksburg, Virginia
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Nutritional Facts 1 slice equals 384 calories, 25 g fat (12 g saturated fat), 152 mg cholesterol, 651 mg sodium, 24 g carbohydrate, 1 g fiber, 15 g protein.
Originally published as Bacon Vegetable Quiche in Simple & Delicious May/June 2009, p33
Shred and Freeze CheeseIt’s usually cheaper to buy cheese in blocks than in shredded form. So I purchase large quantities of cheddar, Monterey Jack and mozzarella, then shred them myself in my food processor. I store the shredded cheese in the freezer in heavy-duty resealable plastic bags, so I have it at my fingertips whenever it’s needed. —Evelyn O., Parma, Ohio
It’s usually cheaper to buy cheese in blocks than in shredded form. So I purchase large quantities of cheddar, Monterey Jack and mozzarella, then shred them myself in my food processor. I store the shredded cheese in the freezer in heavy-duty resealable plastic bags, so I have it at my fingertips whenever it’s needed. —Evelyn O., Parma, Ohio
Sparkling Wine
Enjoy this recipe with a sparkling wine.
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Reviewed on Jun. 09, 2013 by alexismd
This quiche was excellent! The flavor combinations were great. My honey very much enjoyed and wanted thirds. The only changes I made to this recipe was not including the broccoli and feta cheese and I substituted Italian mixed shredded cheese for the cheddar. It turned out so good.
Reviewed on Jun. 03, 2013 by i like good food
great and versatile with subs. fun quiche1
absolutely love this quiche!! great for any meal or occasion. becoming a regular favorite in this household!! very good!!
Reviewed on Mar. 19, 2013 by cafritz
Great recipe. I used basil instead of rosemary just because that's my preference. I do have to admit that I tend to destroy my kitchen every time I make this. It's so good, it's worth it.
Reviewed on Mar. 13, 2013 by lbailla1
Very good!
Reviewed on Mar. 04, 2013 by bkmcfall
I was able to make this over to a lower fat dish by substituting no-fat evaporated milk and 2 percent shredded cheddar cheese. I also made it into 8 servings instead of 6. It's delicious. Will try it the next time with ham instead of bacon.
Reviewed on Mar. 03, 2013 by Kim Berger
<p>This recipe was a big hit at a recent girls gathering! Changed things up a bit, as I'm not a big rosemary fan. Substituted dry basil and some Italian seasoning. Made 2 - one with cheddar cheese and the other with Italian cheese mix of asiago, Parmesan and mozzarella . Used scallions in place of sweet onions, only because I had extras from another recipe. The bacon, broccoli , mushrooms and spinach made the dish so colorful too. Just finished a leftover piece for my breakfast. Great recipe and has been added to my favorites recipe binder!</p>
Reviewed on Feb. 28, 2013 by snowyval
<p>Just a note to Donlor905:</p><p>Bisquick has hydrogenated oils, which is much worse than the saturated fats that are found in pure butter. Considering your medical history, hydrogenated oils are something you, or anyone for that matter should never consume. Maybe try using fillo dough to make the crust, it only has canola oil, or better yet, go crustless....Fritatta.
Reviewed on Feb. 27, 2013 by Donlor905
Since the hubby had quad bypass surgery I have had to relearn to cook/bake good food and this recipie unfortunately contains 25 grams of fat for one piece of pie and therefore is far too unhealthy. To reduce the fat content, omit the pastry shell and use 1/2 cup of Bisquick instead. Blend the Bisquick with Fat Free evaporated milk, eggs, rosemary, salt and pepper then pour into a Pam sprayed 9 inch pie pan and follow instructions in remainder of recipie. No sacrifice for taste and your arteries will appreciate it!
Reviewed on May. 30, 2011 by BrookeMcC
Loved this recipe! I used asparagus instead of the broccoli. Can't wait to make it again
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