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Bacon Vegetable Quiche Recipe

Bacon Vegetable Quiche Recipe

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. YIELD:6 servings


  • 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


  • 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.

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.

Reviews for Bacon Vegetable Quiche

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Reviewed May. 9, 2016

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

Reviewed Dec. 21, 2015

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

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"

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."

Reviewed Jun. 3, 2013

"great and versatile with subs. fun quiche1"

Reviewed Jun. 3, 2013

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

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."

Reviewed Mar. 13, 2013

"Very good!"

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."

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>"

Reviewed Feb. 28, 2013

"<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 Feb. 27, 2013

"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 May. 30, 2011

"Loved this recipe! I used asparagus instead of the broccoli. Can't wait to make it again"

Reviewed Apr. 25, 2011

"Delicious recipe. I made it with zucchini instead of broccoli, because that's what I had on hand. Yummy!"

Reviewed Nov. 30, 2010

"I really don't care for this recipe. The flavors seem to fight each other. The rosemary was overwhelming. There isn't anything I can think of to change about it that would make it worth trying again. Disappointing for the amount of work that goes into it."

Reviewed Jul. 27, 2010

"I tried this recipe on my family and there was many mmmmmmmm's ........ coming out of them! I can see why this was a contest winner! Try it! You will love it, too."

Reviewed Dec. 22, 2009

"Just great ! Thank you"

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