Best Bacon And Cheese Quiche Recipes

CHEESE AND BACON QUICHE

Steps:

• place flour into a bowl and stir in the salt, rub in the butter quickly until it resembles breadcrumbs, then using a metal knife stir in the egg yolk and water to form a dough. wrap in cling film and chill for 30-45minutes.
• pre-heat oven to 200C/gas 6, roll out the pastry and line a lightly greased 23cm/9in loose bottomed quiche tin. trim the edges leaving a slight overlap and line the case with parchment/greaseproof paper and fill with baking beans, chill for 10minutes then bake blind for 12-15minutes.
• Meanwhile, fry the bacon in a little oil until crisp, add the onions to the pan and fry gently until soft but not brown, about 8-10mins. Add the herbs and stir through, drain off the fat and set aside using a little kitchen paper to soak up any more excess fat.
• remove pastry case from the oven and cool slightly for 5 mins, then remove the bsking beans and paper, pierce the base all over with a fork and brush with the dijon mustard. bake for a further 6 mins. Remove the case from the oven and turn the oven down to 180C/gas 4. When cool enough, trim the edges with a knife.
• Beat the cream with the eggs and season with plently of pepper. Sprinkle the onions and bacon onto the pastry case, then the cheese and pour over the cream and egg mixture. Bake in the centre of the oven for 40 mins or until cooked through and brown.

TURKEY BACON, SPINACH, AND CHEESE ZUCCHINI-WRAPPED QUICHE RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C). Grease a 12-cup muffin tin with nonstick spray.
• Trim the ends from the zucchini, then slice lengthwise with a vegetable peeler.
• Line the muffin cups with the zucchini strips on the bottom and sides.
• In a large bowl, whisk together the eggs, cheddar cheese, turkey bacon, spinach, milk, salt, and pepper.
• Divide the egg mixture evenly among the zucchini cups.
• Bake for 18 minutes, until the edges are slightly browned.
• Enjoy!

EASY CREAM CHEESE, CARAMELIZED ONION AND BACON QUICHE

Steps:

• 1. Preheat oven to 350 dF and spray a 9-inch pie plate with non-stick cooking spray.
• 2. Heat a large skillet over medium heat and cook bacon, stirring until browned, about 10 minutes. Transfer bacon to a paper towel lined plate and discard drippings.
• 3. Add onions and cook, stirring until onions are golden and caramelized, about 15 minutes. Remove from heat.
• 4. Unroll pie crust, lay in bottom and up edges of prepared pie plate. With fork, poke holes in bottom and partially bake crust for 8 to 10 minutes, then remove from oven.
• 5. Add eggs, milk, salt and pepper to a large bowl, whisking to combine.
• 6. Layer cooked onions over bottom of partially baked crust, top with bacon pieces and cream cheese pieces.
• 7. Pour eggs over bacon and top with cheese, parsley and cilantro.
• 8. Bake for 30 to 35 minutes, until eggs are set and edges are browned.
• 9. Remove and let cool for 5 minutes before cutting into pie shaped wedges...serve with homemade biscuits, butter and apple butter.

EASY BACON AND CHEESE QUICHE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a medium bowl, mix the bacon, onions, and both cheeses. Place this mixture in the unthawed pie crust.
• Mix the eggs and half and half in a bowl. Pour the egg mixture over the cheese mixture.
• Bake in preheated oven for 15 minutes.
• Reduce heat to 350 degrees F (175 degrees C) and bake for an additional 35 minutes, until top of quiche begins to turn brown.

BACON AND CHEDDAR CHEESE QUICHE

Steps:

• Preheat oven 325 degrees F. Wrap tortillas in Reynolds® Aluminum Foil and bake for 10 minutes or until soft. Arrange the tortillas to make a crust in a Reynolds® Bakeware Pie Pan, overlapping and trimming as needed, and making sure the edges stay below the top edges of the pan.
• Cook onion and bacon in a large skillet until onion is tender and bacon is crisp. Drain on paper towels.
• Whisk together eggs, sour cream, and salt in a large bowl. Add onion mixture, corn, and cheese; mix well. Pour egg mixture into tortilla-lined pie pan.
• Bake 35 to 45 minutes or until a knife inserted near the center comes out clean. If necessary, cover edge of crust with aluminum foil to prevent overbrowning.
• Let stand 10 minutes before serving.

CRUSTLESS BACON, BROCCOLI AND CHEESE QUICHE

Steps:

• Heat oven to 325ºF.
• Reserve 2 Tbsp. each onions and tomatoes for later use. Cook bacon in large skillet until crisp. Remove bacon from skillet; drain on paper towels. Discard all but 1 Tbsp. drippings from skillet.
• Add broccoli to reserved drippings; cook and stir 2 min. or until tender. Remove from heat. Crumble bacon. Add to skillet along with the remaining onions and tomatoes; mix well.
• Whisk eggs, sour cream and thyme until blended; pour into 13x9-inch baking dish sprayed with cooking spray. Top with vegetable mixture and cheese.
• Bake 30 min. or until center is set. Top with reserved onions and tomatoes. Let stand 5 min. before cutting to serve.

EASY BACON AND CHEESE QUICHE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place unthawed pie crust on a baking sheet. In a medium bowl, mix the bacon, onions, and both cheeses. Pour this mixture into the crust.
• Mix the eggs and half and half in a bowl. Pour the egg mixture over the cheese mixture.
• Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake for an additional 35 minutes, until top of quiche begins to turn brown.

LOW FAT BISQUICK CRUST BACON AND CHEESE QUICHE

Steps:

• Preheat oven to 350.
• Cook the bacon in a medium frying pan. If you use turkey bacon I recommend spraying the pan with cooking spray.
• After you have removed the bacon from the pan, use the same pan to sauté the onion and garlic over medium heat until softened.
• While the onion and garlic cook, chop up the bacon.
• In a large bowl beat the eggs and milk until just blended.
• Add to that mixture the Bisquick, onion, garlic, salt and pepper. Mix by wire wisk for about 1 minute (some small Bisquick lumps are fine).
• Spray pie plate or muffin tins with cooking spray.
• Pour Bisquick mixture evenly into the pie plate or muffin tins.
• Sprinkle bacon and cheese on top of egg mixture; gently press below surface with fork.
• Bake the quiche until the top is golden-brown and a knife inserted near the center comes out clean. If you have a thermometer the internal temperature of the quiche should be between 165 - 185 degrees Fahrenheit. Let stand at least 10 minutes before cutting.
• Baking time: Pie plate - 40-50 minutes or Muffin tin - 20-25 minutes.
• Makes 8 servings: 1 slice of quiche or 2.5 muffin size quiches.

LEEK, BACON AND GOATS CHEESE QUICHE

Steps:

• Preheat the oven at 180C (th.6). Place baking parchment with extended paper above the edges of the tin or grease a tin (I used a square tin).
• Fry the bacon bits until crispy and the leeks until they are soft.
• Lay the pastry over the tin and using your finger, press the pastry into the edges and up the side of the tin and prick the base all over with a fork.
• Slice the goats cheese into thin slices and place some on the pastry then all of the leek and bacon mix and then finish the top with the goats cheese slices decorating them as you wish.
• In a bowl beat eggs, crème fraîche and milk and season with salt and pepper.
• Place in the oven and cook for 25 to 30 mins.

CRUSTLESS BACON, MUSHROOM AND CHEESE QUICHE

Steps:

• 1. Heat oven 325 degrees
• 2. Heat butter and oil in a large skillet. When hot add mushrooms and cook over medium heat until lightly browned and juices have evaporated. Do not crowd mushrooms in the pan or they will steam instead of brown.
• 3. Beat eggs, whisk in the milk. Add mushrooms, bacon, cheese, salt and pepper. Pour into a 5 to 6 cup baking dish. Set baking dish in a larger pan. Fill the larger pan with water to come half way up sides of baking dish.
• 4. Bake until knife inserted is withdrawn hot and clean, about 50 to 60 minutes.

CRUSTLESS BACON AND CHEESE QUICHE

Steps:

• HEAT oven to 325 degrees F.
• RESERVE 2 tablespoons each onions and tomatoes. Cook bacon in large skillet until crisp. Remove bacon from skillet, reserving 1 tablespoons drippings in skillet. Drain bacon on paper towels. Add mushrooms to reserved drippings; cook and stir 2 minute or until tender. Remove from heat. Crumble bacon. Add to skillet with remaining onions and tomatoes; mix well.
• BEAT eggs and sour cream with whisk until well blended. Pour into greased 13x9-inch baking dish; top with bacon mixture and cheeses.
• BAKE 30 minute or until center is set. Top with reserved onions and tomatoes. Let stand 5 minute before cutting to serve.

LOW FAT BISQUICK CRUST BACON AND CHEESE QUICHE RECIPE - (4.3/5)

Steps:

• Preheat oven to 350. Cook the bacon in a medium frying pan. If you use turkey bacon I recommend spraying the pan with cooking spray. After you have removed the bacon from the pan, use the same pan to sauté the onion and garlic over medium heat until softened. While the onion and garlic cook, chop up the bacon. In a large bowl beat the eggs and milk until just blended. Add to that mixture the Bisquick, onion, garlic, salt and pepper. Mix by wire wisk for about 1 minute (some small Bisquick lumps are fine). Spray pie plate or muffin tins with cooking spray. Pour Bisquick mixture evenly into the pie plate or muffin tins. Sprinkle bacon and cheese on top of egg mixture; gently press below surface with fork. Bake the quiche until the top is golden-brown and a knife inserted near the center comes out clean. If you have a thermometer the internal temperature of the quiche should be between 165 - 185 degrees Fahrenheit. Let stand at least 10 minutes before cutting. Baking time: Pie plate - 40-50 minutes or Muffin tin - 20-25 minutes.

BACON AND BLUE CHEESE QUICHE

Steps:

• 1. Pre-heat oven to 350° F.
• 2. Fry bacon until slightly crispy. Drain fat, chop into quarter size pieces and set aside.
• 3. Place pie crust in greased 9'' quiche dish and bake blind for approx. 10 minutes.
• 4. Meanwhile, beat eggs in a mixing bowl. Add cream, cream cheese and blue cheese and mix well.
• 5. Add bacon, pecans, sliced peppers, salt and pepper and stir until combined.
• 6. Remove pie crust from oven and pour in filling mix. Return to oven and cook for a further 30 minutes.
• 7. Check to see if quiche is cooked through by inserting a toothpick. If the toothpick comes out clean, the quiche is ready. If it is not yet ready, cover top with a sheet of foil to prevent burning and return to oven for a further 5- 10 minutes.
• 8. Remove from oven and allow to cool for at least 10 minutes before serving. Enjoy!

EASY CHEESE AND BACON QUICHE

Steps:

• Heat oven to 400°F. Grease bottom and side of 9-inch pie plate with shortening. Stir Bisquick and butter until blended. Add boiling water; stir vigorously until soft dough forms. Press dough in bottom and up side of pie plate, forming edge on rim of plate.
• Sprinkle bacon, cheese and onions over crust. In medium bowl, beat half-and-half, eggs, salt and red pepper with spoon until blended. Pour into crust.
• Bake 35 to 40 minutes or until edge is golden brown and center is set.

BACON AND DOUBLE CHEESE QUICHE

Steps:

• Preheat oven to 375.
• If making your own crust, bake in oven for about 10 minutes. If using a ready made crust, I have found this is not necessary.
• Cook and Crumble bacon.
• In a small bowl, whisk together eggs, half & half, thyme & Pepper.
• Pour into crust.
• Sprinkle bacon and chesses over mixture.
• Bake for about 30 minutes, until custard is set.
• Serve warm.

BACON, CHEESE, AND CARAMELIZED ONION QUICHE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Fry bacon in a large skillet over medium-high heat, turning occasionally, until crispy, about 10 minutes. Drain bacon slices on paper towels. Let cool 10 minutes. Crumble and set aside.
• Roll out pastry crust into a circle using a lightly floured rolling pin. Line a 9-inch pie pan with crust. Prick holes into the base of the dough using a fork.
• Bake crust in the preheated oven on the middle rack for 15 minutes.
• Remove pastry crust from the oven. Brush crust with beaten egg. Return crust to the oven and bake 5 minutes more.
• Heat butter in a pan over medium heat and stir in onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion is very tender and dark brown, about 40 minutes more.
• Whisk 2 eggs together in a bowl using a fork. Add sour cream and cream cheese and beat using an electric mixer until well combined. Beat in salt and pepper.
• Spread caramelized onions with remaining butter onto pastry crust. Sprinkle with 1/2 the Cheddar cheese. Place crumbled bacon evenly over the top. Pour egg mixture over bacon. Top with remaining Cheddar cheese.
• Bake quiche in the preheated oven until golden and fluffy, about 30 minutes. Let cool 10 minutes before serving.

EASY CHEESE AND BACON QUICHE

Steps:

• 1. In a small bowl, stir Bisquick mix and butter until blended. Add boiling water; stir vigorously until soft dough forms.
• 2. Press dough in the bottom and up the side of a glass pie plate that has been sprayed with cooking spray, forming an edge on the rim of the plate.
• 3. Sprinkle bacon, cheese and onions over crust. In a medium bowl, beat half-and-half, eggs, salt and red pepper with spoon until blended. Pour into crust.
• 4. Bake in a preheated 400-degree oven for 35 to 40 minutes, or until edge is golden brown and center is set.

TOMATO QUICHE WITH BACON AND GOAT'S CHEESE

Steps:

• Preheat oven to 450°F Divide tomatoes bacon, and green onions evenly between the two frozen pie shells.
• Whisk eggs and milk together'; season with salt and pepper. Pour evenly over the 2 quiches. Sprinkle cheese crumbles over each quiche.
• Bake 10 minutes. Reduce oven temperature to 350F and continue baking until quiches have set, about 30 minutes. Let cool slightly and serve with a side salad for a light meal.
• There are 4 slices per quiche.

CRUSTLESS CHEESE AND BACON QUICHE

Steps:

• Heat oven to 325ºF.
• Reserve 2 Tbsp. each onions and tomatoes for later use. Cook bacon in large skillet until crisp. Remove bacon from skillet, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels. Add mushrooms to reserved drippings; cook and stir 2 min. or until tender. Remove from heat. Crumble bacon. Add to skillet with remaining onions and tomatoes; mix well.
• Whisk eggs, sour cream, cumin and garlic powder until blended; pour into 13x9-inch baking dish sprayed with cooking spray. Top with vegetable mixture and cheese.
• Bake 30 min. or until center is set; top with reserved onions and tomatoes. Let stand 5 min. before cutting to serve.

BACON, BASIL AND CHEESE QUICHE

Steps:

• Butter pie dish, cover with dough and crimp edges. Fork the bottom lightly to avoid inflated base. Bake quiche crust with pie weights at 425F for 15 minutes, remove weights and bake for 4-5 more minutes. Remove from oven and let cool. Reduce oven to 350F. In a medium-sized bowl whisk together the eggs, milk, and cream until thoroughly blended. Add the grated cheeses, crack the pepper and salt, and mix in the basil. Stir in the bacon pieces until evenly distributed and pour contents into cooled pie shell. Lightly grate nutmeg on top if desired. Bake in center with no obstructions above quiche for 35 minutes or until center is firm. Let sit for five minutes before slicing. Garnish with basil chiffonade if desired.