Country Quiche

Country Quiche

"Bacon, eggs, and cheese, all blended in a pie crust!"
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Ingredients

1 h servings 328 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 328 kcal
  • 16%
  • Fat:
  • 25.6 g
  • 39%
  • Carbs:
  • 13.4g
  • 4%
  • Protein:
  • 10.9 g
  • 22%
  • Cholesterol:
  • 122 mg
  • 41%
  • Sodium:
  • 453 mg
  • 18%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain (reserving 1 tablespoon of grease) crumble bacon and set aside. Heat reserved bacon grease in skillet and saute onion until soft.
  3. In a large bowl, beat together eggs, milk, flour, parsley, thyme, salt and pepper. Add bacon, onion, mozzarella and cheddar cheese; mix well. Pour mixture into pie crust.
  4. Bake in preheated oven for 45 minutes, or until lightly brown on top and firm in the middle. Serve warm.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

Read all reviews 264
  1. 342 Ratings

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Most helpful positive review

I doubled this recipe and put it in 2 deep dish pie shells that I baked for about 8 minutes at 400 degrees, although I think regular depth would work too. I used 2 cups of cheddar cheese for the...

Most helpful critical review

When I make quiche, I use only 2 eggs and WAY more cheese. I love the combination of Gruyere and Emmental (they're a bit expensive, but they taste awesome). Sometimes I add sliced tomatoes, or m...

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When I make quiche, I use only 2 eggs and WAY more cheese. I love the combination of Gruyere and Emmental (they're a bit expensive, but they taste awesome). Sometimes I add sliced tomatoes, or m...

I doubled this recipe and put it in 2 deep dish pie shells that I baked for about 8 minutes at 400 degrees, although I think regular depth would work too. I used 2 cups of cheddar cheese for the...

I tired this recipe because I didn't have cream or evaporated milk to make my normal quiche recipes, and I'm not sure what I could have done to mess up such a simple recipe, but there wasn't nea...

I made this with the "No Fail Pie Crust III" from this website and both my fiance and I loved it. I didn't use any thyme or parsley and I added one more egg and a little more mozzarella. Mmmmm...

Just wonderful! I made this for brunch today and it was excellent. I didn't use as much bacon because I had only about 5 slices and I added about 1/4 cup chopped red pepper. I love how easy t...

Great recipe. I had never made quiche b/f b/c I thought it would b 2 complicated but it wasn't. I added a 1/2 c. of spinach and it was absolutely delicious. I can't wait 2 try different ingre...

Didn't really like this. After reading some of the reviews, I decided to double the recipe because I was using a deep dish pie crust. It was way too thick. I think the regular recipe would hav...

This barely filled 1/2 my regular pie shell, and tasted more like scrambled eggs in a pie crust than quiche. Needed way more milk and more cheese!

Over all a good recipe. I blended all of the ingredients in my new "Bullet". If you have one don't use it for this or you'll have mush as I did. I couldn't find the bacon or the sausage that I a...

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