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Bacon Vegetable Quiche Recipe
Bacon Vegetable Quiche Recipe photo by Taste of Home
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Bacon Vegetable Quiche Recipe

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4.5 17 20
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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
TOTAL TIME: Prep: 25 min. Bake: 30 min.
MAKES:6 servings
TOTAL TIME: Prep: 25 min. Bake: 30 min.
MAKES: 6 servings

Ingredients

  • 1 unbaked pastry shell (9 inches)
  • 1 cup sliced fresh mushrooms
  • 1 cup chopped fresh broccoli
  • 3/4 cup chopped sweet onion
  • 2-1/2 teaspoons olive oil
  • 2 cups fresh baby spinach
  • 3 large eggs, lightly beaten
  • 1 can (5 ounces) evaporated milk
  • 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup (4 ounces) shredded cheddar cheese
  • 6 bacon strips, cooked and crumbled
  • 1/2 cup crumbled tomato and basil feta cheese

Nutritional Facts

384 calories: 1 slice, 25g fat (12g saturated fat), 152mg cholesterol, 651mg sodium, 24g carbohydrate (5g sugars, 1g fiber), 15g protein .

Directions

  1. Preheat oven to 450°. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake 8 minutes. Remove foil; bake 5 minutes longer. Reduce oven to 375°.
  2. Meanwhile, in a large skillet, saute mushrooms, broccoli and onion in oil until tender. Add spinach; cook until wilted.
  3. In a large bowl, whisk eggs, milk, rosemary, salt and pepper. Stir in vegetables, cheddar cheese and bacon. Pour into crust. Sprinkle with feta cheese.
  4. Cover edges loosely with foil. Bake 30-35 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting.
    Freeze option: Cover and freeze unbaked quiche. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 375°. Place quiche on a baking sheet; cover edges loosely with foil. Bake as directed, increasing time as necessary for a knife inserted near the center to come out clean.
    Yield: 6 servings.
Originally published as Bacon Vegetable Quiche in Simple & Delicious May/June 2009, p33


Reviews for Bacon Vegetable Quiche

AVERAGE RATING
(20)
RATING DISTRIBUTION
5 Star
 (16)
4 Star
 (1)
3 Star
 (2)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
schamberlain
Reviewed May. 9, 2016

"I made exactly as recipe was wrote, excellent! Will definitely make again."

MY REVIEW
elliott109
Reviewed Dec. 21, 2015

"I didn't put all the broccoli or the onion and added more bacon and cheese. But everybody loved it."

MY REVIEW
pmditri
Reviewed Nov. 9, 2015

"Excellent Quiche. I used goat cheese instead of feta because it's what I had. Worked out great. I made my own crust mixing the flour half wheat. I will definitely make again"

MY REVIEW
alexismd
Reviewed Jun. 9, 2013

"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."

MY REVIEW
i like good food
Reviewed Jun. 3, 2013

"great and versatile with subs. fun quiche1"

MY REVIEW
i like good food
Reviewed Jun. 3, 2013

"absolutely love this quiche!! great for any meal or occasion. becoming a regular favorite in this household!! very good!!"

MY REVIEW
cafritz
Reviewed Mar. 19, 2013

"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."

MY REVIEW
lbailla1
Reviewed Mar. 13, 2013

"Very good!"

MY REVIEW
bkmcfall
Reviewed Mar. 4, 2013

"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."

MY REVIEW
Kim Berger
Reviewed Mar. 3, 2013

"<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>"

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