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Bacon Vegetable Quiche

 Bacon Vegetable Quiche
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
6 ServingsPrep: 25 min. Bake: 35 min.


  • 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 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


  • Line unpricked pastry shell with a double thickness of heavy-duty
  • foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes
  • longer.
  • Meanwhile, in a large skillet, saute the mushrooms, broccoli and
  • onion in oil until tender. Add spinach; cook until wilted.
  • In a large bowl, whisk the eggs, milk, rosemary, salt and pepper.
  • Stir in the vegetables, cheddar cheese and bacon. Pour into crust.

2 of 2

Bacon Vegetable Quiche (continued)

Directions (continued)

  • Sprinkle with feta cheese.
  • Cover edges loosely with foil. Bake at 375° for 30-35 minutes or
  • until a knife inserted near the center comes out clean. Let stand
  • for 5 minutes before cutting. Yield: 6 servings.
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.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.