Bacon and Cheese Quiche

Every now and then we enjoy quiche and a green salad for Sunday night dinner and for years the only quiche I have made is my mother’s ham and cheese quiche. Well, this quiche recipe is a game changer and is now my favorite. Paired with a green salad with fresh berries and raspberry vinaigrette this makes for a lovely, no fuss dinner.

Bacon and Cheese Quiche

  • Servings: 4-6
  • Difficulty: easy
  • Print

Bacon and Cheese Quiche

1 purchased pie crust
12 bacon strips, cooked and crumbled
1/4 cup shredded pepper jack cheese
1/4 cup shredded Monterrey Jack cheese
1/2 cup shredded sharp cheddar cheese
1/3 cup finely chopped sweet onion
4 large eggs
2 cups heavy whipping cream
3/4 t salt
1/4 t sugar

Preheat oven to 450 degrees F.
Unfold pie crust and fit into pie dish, fluting edges. Line unpricked pastry with two sheets of heavy-duty foil. Bake 5 minutes. Remove foil, prick pastry throughout with a fork and return to oven and bake for 5 more minutes. Remove from oven and cool on a rack. Reduce oven temperature to 375 degrees F.

Sprinkle bacon, cheeses and onion over crust.

Beat remaining ingredients until well blended and pour over the top.

Bake until a knife inserted in the center comes out clean – about 30-35 minutes.
Let stand 10 minutes before cutting.

Raspberry Vinaigrette

  • Servings: 8-10
  • Difficulty: easy
  • Print

Raspberry Vinaigrette

1/2 cup vegetable oil
1/2 cup raspberry wine vinegar
1/8 cup red wine vinegar
1/2 cup white sugar
2 t Dijon mustard
1/2 t oregano
1/4 t ground black pepper

Combine all ingredients in a jar with a tight fitting lid. Shake well. Adjust seasonings to taste.

Place mixed baby greens in a bowl and top with blueberries, raspberries and crumbled feta cheese. Drizzle with Vinaigrette and lightly toss.


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