Monday, October 24, 2011

New Quiche Recipe

So I had a lot of eggs I needed to use up so I thought I'll make a quiche. But I wanted something different than what we normally do. So I went to where I find one called Yummy Quiche. How could I go wrong with lots of cheese and bacon? Last night we started to make this and immediately recognized problem number was never going to fit in the 9inch deep dish pie crust I had. In fact I have no idea how anyone though three cups of cheese, five eggs and 1 1/2 cups of 1/2&1/2 would fit in anything. So smart me got out the second pie crusts (see I was smart and bought two) and mixed up the rest of my eggs and filled both pies to the top. We had no idea how it would turn out. Boy did it rise in the oven. It was like a soufle. I don't think I got the cheese distributed very well because the one we ate wasn't cheesy at all. And I didn't taste the bacon either. It was like an omelette with a little seasoning. We froze one (maybe that's the tasty one). But here's the recipe (with my additions) and maybe someone can tell me what I did wrong.


8 oz bacon (cooked, drained and crumbled)
9 inch unbaked pie crust (we used 2 deep dish premade ones)
2 cups shredded cheddar cheese
1 cup shredded monterray jack cheese (we used a monteray jack/colby blend)
3 tablespoons of flour
5 eggs lightly beaten (I used 10 eggs)
1 1/2 cups half and half (I used 2 cups)
1/2 cup diced onion
1 can diced green chiles drained

Put bacon on the bottom of pie crust. Mix cheeses with flour. Set aside. Beat eggs and add 1/2 and 1/2, onion and green chiles. Mix cheese into the wet ingredients. Pour over bacon.

Cook at 350 degrees for 60-70 minutes (ours took only 55 minutes).


  1. Hmm, I just made quiche last week. I cooked mine at 375 degrees for 45 minutes and it was cooked. That does sound like a lot of cheese.

  2. Wow - those came out dark! I bet the tops were yummy crispy. Mine never do that.

    You can also make it with milk if you don't have half and half. That is the only way we do it [plus we use sausage instead of bacon] because I am too cheap to buy half and half. :)

    Nice job splitting them up. The do rise!

  3. We love quiche around here! Real men really do love quiche, or at least, my husband does!

    As far as your pesto question at my site - I just freeze it after I make it like normal and I haven't noticed any issues with salty flavor...I have stored in tupperware containers and ziploc bags.

  4. Certainly looks good. I love quiche, just never seem to get around to making one, let alone two!