BACON & CHEDDAR QUICHE
Make and share this Bacon & Cheddar Quiche recipe from Food.com.
Provided by Melissa Spangler
Categories Brunch
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Crumble bacon in to the bottom of the pie shell.
- Sprinkle shredded cheese over the bacon.
- Saute green onions in bacon grease and sprinkle over cheese.
- Beat eggs, half& half& milk together, then add remaining ingredients.
- Pour into the pie shell and bake at 350 degrees for 45 minutes.
Nutrition Facts : Calories 407.7, Fat 30.1, SaturatedFat 13.5, Cholesterol 160.5, Sodium 741.8, Carbohydrate 17.7, Fiber 1.4, Sugar 0.7, Protein 16.6
EASY BACON AND CHEESE QUICHE
This is an easy, delicious quiche that will take no time to prepare and your friends will ask for the recipe! I have made this for numerous office gatherings and everyone raves about it!
Provided by Dawn Egan
Categories Breakfast and Brunch Eggs Quiche
Time 1h
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 462.5 calories, Carbohydrate 20.2 g, Cholesterol 183.1 mg, Fat 31.5 g, Fiber 0.5 g, Protein 24.7 g, SaturatedFat 14.8 g, Sodium 993.4 mg, Sugar 2.7 g
BACON-CHEESE QUICHE
This versatile dish goes from brunch buffet to dinner table in a snap and is great with a leafy green salad. The flaky crust and custard filling make it a perfect vehicle for a variety of mix-ins. Baking the crust before adding the filling, known as blind baking, ensures it won't get soggy. Our favorite pie dough recipe is Basic Pie Crust.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h30m
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Lightly flour a rolling pin and work surface and roll out dough to a 12-inch round. Place in a 9-inch pie plate, fold overhang under, and crimp edge. Place a sheet of parchment paper over dough and fill with pie weights or dried beans. Bake until edge is dry and light golden, about 20 minutes. Remove parchment and weights.
- Meanwhile, in a large skillet, melt butter over medium-high. Add onion, season with salt and pepper, and cook until light golden, 8 to 10 minutes. In a medium bowl, whisk together eggs and cream. Add onion, bacon, and cheese and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk to combine, pour into crust, and bake until center of quiche is just set, 40 to 45 minutes. Serve warm or at room temperature.
Nutrition Facts : Calories 445 g, Fat 36 g, Protein 25 g, SaturatedFat 16 g
BACON-CHEDDAR QUICHE
This mashup of Julia Child recipes, combining elements of her quiche Lorraine and quiche au fromage, then pouring them into a lard-and-butter based pie crust, results in a serious breakfast feast. You could make the whole thing the night before serving it, and consume it at room temperature in the morning. But just making the dough for the crust in advance will save loads of time -- and the pleasure of the bubbling hot dish on a breakfast table is impossible to deny.
Provided by Melissa Clark
Categories dinner, weekday, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- To make the crust, briefly pulse together the flour and salt in a food processor. Add butter and lard and pulse until mixture forms pieces the size of lima beans, about 3 to 5 one-second pulses. Adding 2 to 5 tablespoons of ice water, 1 tablespoon at a time, pulse mixture until it is just moist enough to hold together. Shape into a ball, cover with plastic wrap and flatten into a disk. Refrigerate at least 1 hour.
- Heat oven to 375 degrees. On a lightly floured surface, roll out the dough to 3/8-inch thick and press it into a 9-inch quiche or pie pan. Line with foil and fill with pie weights, rice or dried beans. Bake for 20 minutes, then remove the weights and foil and bake for 5 to 7 minutes more, until lightly golden.
- Brush the crust with egg white, then sprinkle the cheese evenly over the bottom of the pie crust. Bake for another 10 minutes, until the cheese is just melted. Remove from the oven.
- Meanwhile, in a large pan over medium heat, cook the bacon for 7 to 10 minutes, or until lightly browned but not yet crisp. Drain on paper towels.
- In a medium bowl, whisk together the eggs, cream, sage, pepper, nutmeg and salt. Sprinkle the bacon over the quiche crust, then carefully pour in the egg mixture. Dot with the butter pieces and return to the oven. Bake for 25 to 35 minutes, until the top is puffed and golden and the middle is almost set. Let it cool for 15 minutes before serving.
Nutrition Facts : @context http, Calories 679, UnsaturatedFat 26 grams, Carbohydrate 23 grams, Fat 60 grams, Fiber 1 gram, Protein 13 grams, SaturatedFat 31 grams, Sodium 407 milligrams, Sugar 2 grams, TransFat 1 gram
BACON AND CHEDDAR CHEESE QUICHE
This hearty quiche is the perfect brunch dish to bring to your friends' Sunday morning get-together when you bake it in a Reynolds® Bakeware Pie Pan.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 1h25m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 295.3 calories, Carbohydrate 13.6 g, Cholesterol 173.9 mg, Fat 20.6 g, Fiber 1.8 g, Protein 15.1 g, SaturatedFat 9.1 g, Sodium 491 mg, Sugar 1.8 g
EASY BACON-CHEDDAR CRUSTLESS QUICHE
Bacon and cheese make this eggy crustless quiche a guaranteed crowd-pleaser. Plus, it's so easy that it'll be your go-to recipe for every breakfast and brunch occasion!
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 1h
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
- In large bowl, beat eggs and whipping cream with whisk or fork until well blended. Stir in bacon, cheese, 1/3 cup green onions and the thyme leaves. Pour into baking dish.
- Bake 30 to 35 minutes or until knife inserted in center comes out clean. Let stand 10 minutes. Top each serving with a dollop of sour cream, and garnish with chopped green onions.
Nutrition Facts : Calories 310, Carbohydrate 2 g, Cholesterol 255 mg, Fat 2, Fiber 0 g, Protein 17 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 1 g, TransFat 1/2 g
BACON AND SCALLION QUICHE
This easy recipe makes enough for one quiche baked in a nine-inch springform pan, or two quiches baked in eight- or nine-inch pie plates. It's a classic main dish that's light enough for lunch or brunch.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 6h
Number Of Ingredients 12
Steps:
- Crust: Pulse flour and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse meal. Whisk together egg and yolk with ice water. Add to flour mixture and pulse until moist crumbs start to form (no longer). Transfer mixture to a piece of plastic wrap and, using wrap and your hands, form into a disk (or 2 disks, if making 2 quiches in pie plates). Refrigerate at least 30 minutes and up to 4 hours.
- Let sit at room temperature until pliable, then roll out dough on a lightly floured surface to a 14-inch round. Fit into a 9-inch springform pan, folding and pressing sides to an even thickness. (Or roll out 2 disks to 11-inch rounds and fit into 8- or 9-inch pie plates.)
- Trim edge of dough flush with top of springform pan. (If using pie plates, fold edges of dough under; crimp as desired.) Wrap in plastic; freeze at least 30 minutes and up to 3 days. Preheat oven to 400 degrees.
- Line crust with parchment; fill with dried beans or pie weights. Bake, with a baking sheet on rack below, 20 minutes; remove paper and beans. Bake until golden, 12 to 15 minutes (8 to 10 minutes, for pie plates). Let cool.
- Reduce oven to 375 degrees. Whisk eggs until smooth, then whisk in remaining ingredients until well combined.
- Pour custard mixture into cooled crust, stopping just short of top (if making in 2 pie plates, divide evenly between crusts). You may not need to use all of custard; be careful not to overfill.
- Top with scallions and bacon. Bake 10 minutes at 375 degrees, then about 1 hour at 325 degrees. Let cool about 1 hour before serving.
QUICK AND EASY BACON, EGG AND CHEESE
Any New Yorker will tell you a good bacon, egg and cheese (BEC) sandwich is the best way to start your day, and most likely you already have everything you need in your pantry to whip one up. The key elements to a great BEC are the melted cheese, scrambled egg that nestles perfectly onto the bread without falling off and salty crispy bacon. To make sure the cheese stays melted, we fold it into the center of the eggs just as they finish cooking so it stays warm. We found that by preparing eggs like an omelet ''package'' instead of scrambling them and topping them with cheese allowed us to adjust the size of our eggs to perfectly fit the size of our bread and hold our cheese in the ideal melted state. When you can't get to your corner deli or coffee cart, you can whip up this breakfast icon in the time it takes to walk out the door.
Provided by Food Network Kitchen
Time 10m
Yield 1 serving
Number Of Ingredients 7
Steps:
- Whisk the eggs, milk, a pinch of salt and a couple of grinds of black pepper in a small bowl until smooth and combined. Heat the vegetable in a medium non-stick skillet over medium-low heat.
- Once the skillet is warm, pour the egg mixture in and allow it to cook undisturbed until the edges are set, about 1 minute. Use a spatula to gently lift the edges of the egg and allow the uncooked egg to run underneath. Once the egg is fully set, about 4 minutes, place the slices of cheese in the center of the egg. Carefully lift each side of the egg and folder it over the cheese to form a square package about the size of your toasted bread. Flip the eggs over gently, keeping the package intact, and allow the folded side to cook and melt the cheese, about 30 seconds more.
- Assemble the sandwich by layering the bacon on 1 slice of toast and then topping with the warm eggs. Top with the remaining slice of toast and serve immediately.
QUICK & EASY BACON, CHEDDAR, SCALLION QUICHE
A delicious dinner in a pinch! Makes two, easy, flavorful quiches to share with the whole family! :)
Provided by esactress
Categories Savory Pies
Time 40m
Yield 2 quiches, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- In a skillet, saute the bacon until cooked through. Remove from heat and dab with a paper towel to remove excess grease. Chop into bacon bits and add to a medium bowl.
- Slice scallions width-wise and add to bacon. Add your shredded cheddar cheese, onion powder, garlic powder, and a pinch of salt and pepper. Toss to combine and evenly distribute between the two pie shells.
- To the same bowl, add your eggs and cream, salt and pepper and whisk to combine. Pour custard evenly over the filling in tart shells and bake for 30 minutes or until shells are golden-brown and custard is set.
Nutrition Facts : Calories 384.5, Fat 32, SaturatedFat 15.2, Cholesterol 131.4, Sodium 400.6, Carbohydrate 16.6, Fiber 1.6, Sugar 0.6, Protein 8.5
BACON AND SWISS QUICHE
Bring the fabulous flavors of France to your dinner table with this delightful quiche baked with crumbled bacon and Swiss cheese.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 2h5m
Yield 6
Number Of Ingredients 13
Steps:
- In medium bowl, mix flour and 1/2 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
- Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
- Heat oven to 425°F. Roll pastry on lightly floured surface, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch quiche dish or glass pie plate. Fold pastry into fourths; place in quiche dish or pie plate. Unfold and ease into dish, pressing firmly against bottom and side.
- Sprinkle bacon, cheese and onion in pastry-lined quiche dish. In large bowl, beat eggs slightly with fork or wire whisk. Beat in remaining ingredients. Pour into quiche dish.
- Bake 15 minutes. Reduce oven temperature to 300°F. Bake about 30 minutes longer or until knife inserted in center comes out clean. Sprinkle with additional bacon. Let stand 10 minutes before serving.
Nutrition Facts : Calories 620, Carbohydrate 20 g, Cholesterol 255 mg, Fat 7, Fiber 0 g, Protein 17 g, SaturatedFat 25 g, ServingSize 1 Serving, Sodium 580 mg, Sugar 3 g, TransFat 3 g
BACON QUICHE
Enjoy the traditional flavor of a bacon quiche without the effort by preparing this quick version from Helen Hoppes of Wabash, Indiana. Using baking mix means there's no need to fuss over a pastry crust.
Provided by Taste of Home
Time 40m
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- In a blender, combine the eggs, milk and butter. Add biscuit mix and pepper; cover and process for 15 seconds. Pour into a greased 9-in. pie plate. Top with bacon and cheese., Bake at 350° for 30-35 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
Nutrition Facts :
BACON CHEDDAR QUICHE
"Whenever company comes to stay over, I make this wonderful breakfast dish," writes Val Forsythe of Albert Lea, Minnesota. "They think I've worked for hours when it only takes about 20 minutes start to finish."
Provided by Taste of Home
Time 20m
Yield 4-6 servings.
Number Of Ingredients 7
Steps:
- In a greased 9-in. microwave-safe pie plate, layer the bacon, cheese, mushrooms and onion. In a large bowl, beat the eggs, milk and cayenne; pour over the onion. , Microwave, uncovered, on high for 4-1/2 minutes, stirring twice. Cook 1-2 minutes longer or until a knife inserted in the center comes out clean. Let stand for 5 minutes or until set. Cut into wedges.
Nutrition Facts : Calories 256 calories, Fat 19g fat (9g saturated fat), Cholesterol 218mg cholesterol, Sodium 547mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 16g protein.
BACON, CHEDDAR, AND SCALLION BREADS
Steps:
- Into a bowl sift together the flour, the baking powder, the baking soda, and the sugar. In a skillet cook the scallion with the pepper, the salt, and the caraway seeds in reserved bacon fat over moderately low heat, stirring, until it is soft and let the mixture cool. In a large bowl whisk together the eggs, the milk, the mustard, the shortening, and the scallion mixture, add the flour mixture, and stir the batter until it is just combined. Stir in the Cheddar, divide the batter among 4 buttered and floured loaf pans, each 5 3/4 by 3 1/4 by 2 inches, and bake the breads in the middle of a preheated 350°F. oven for 35 to 40 minutes, or until a tester comes out clean. Remove the breads from the pans and let them cool, right sides up, on a rack. The breads keep, wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month.
BACON, CHEESE, AND CARAMELIZED ONION QUICHE
My husband said this is the best quiche he's ever tried! The combination of caramelized onion, bacon, and Cheddar cheese is perfect.
Provided by Karen
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 2h25m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 389.8 calories, Carbohydrate 13.7 g, Cholesterol 123.5 mg, Fat 32.5 g, Fiber 1.1 g, Protein 11.3 g, SaturatedFat 16.6 g, Sodium 505.6 mg, Sugar 0.9 g
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