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Bacon Vegetable Quiche

This bacon quiche 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. —Shannon Koene, Blacksburg, Virginia
  • Total Time
    Prep: 25 min. + chilling Bake: 30 min.
  • Makes
    6 servings


  • Dough for single-crust pie
  • 2-1/2 teaspoons olive oil
  • 1 cup sliced fresh mushrooms
  • 1 cup chopped fresh broccoli
  • 3/4 cup chopped sweet onion
  • 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 shredded cheddar cheese
  • 6 bacon strips, cooked and crumbled
  • 1/2 cup crumbled tomato and basil feta cheese


  • On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 375°.
  • Meanwhile, in a large skillet, heat oil over medium heat. Add mushrooms, broccoli and onion; cook and stir until tender, 5-7 minutes. Add spinach; cook until wilted.
  • 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.
  • Cover edge loosely with foil. Bake until a knife inserted in the center comes out clean, 30-35. 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 edge loosely with foil. Bake as directed, increasing time as necessary for a knife inserted in the center to come out clean.
Editor's Note
Dough for single-crust pie: Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour.
Nutrition Facts
1 piece: 469 calories, 32g fat (17g saturated fat), 172mg cholesterol, 735mg sodium, 27g carbohydrate (4g sugars, 2g fiber), 18g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

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Average Rating:
  • Lise
    Jan 21, 2019

    The ingredients looked great, took a lot of prep, but I cooked it for an hour at 350 to get it to set, covered with foil the last 20 minutes or so. Puzzled

  • Rhoni347
    May 6, 2017

    OMG, one of the best quiches I've ever had! It did take me quite awhile to make, and note to self for next time, cook up the bacon before preheating the oven since that took the longest. But I will definitely make it again, next time for company.

  • schamberlain
    May 9, 2016

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

  • elliott109
    Dec 21, 2015

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

  • pmditri
    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

  • alexismd
    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.

  • i like good food
    Jun 3, 2013

    great and versatile with subs. fun quiche1

  • i like good food
    Jun 3, 2013

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

  • MarilouJas
    Mar 30, 2013

    No comment left

  • robisonh
    Mar 27, 2013

    No comment left