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Bacon-Cheese Quiche

Recipe photo courtesy of Romulo Yanes

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 an array 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.

Source: Everyday Food, December 2011
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

To store, refrigerate cooled quiche, tightly covered, up to 3 days. To reheat quiche, cover with foil and place in a 325 degrees oven until warmed, about 15 minutes.

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  • exeline4943323
    27 SEP, 2018
    Like many quiche recipes, this is too egg=y tasting to me. The best recipe I've found uses 3 eggs and 3 egg yolks rather than 6 eggs.
    Reply
  • ALR10026561DW
    14 AUG, 2018
    I have made this recipe dozens of times. Exactly as written. I make 6-8 of them and freeze them for our commercial fishing crew - two of these quiches feed 7 hungry guys and they all give it 5 stars! For the crust I make my Italian grandmother’s recipe- so good!
    Reply
  • ALR5978271DW
    30 MAR, 2018
    Great recipe! I used turkey bacon instead of regular bacon and Jarlsberg cheese because it was a bit cheaper than Gruyere. I think next time, I will add fewer onions. If you use a pre-made pie crust, this is a pretty quick meal!
    Reply
  • KayCee71
    16 DEC, 2014
    I'm never 1 to stick to a simple recipe & while this was my 1st quiche in over 20 years, *as egg absorbs flavors all too well*, I'd used less onion (6 cippoline-baby, Italian onions) Fontina cheese, diced Pancetta in place of bacon, a tiny pinch of garlic powder, white pepper, celery salt & crushed celery flakes, Italian seasonings & after baking for 15 minutes; gently laid 3 slices of Proscuitto & sprinkled grated Parmesan & Romano cheese on top. It's not only pretty but delicious too. Yay!
    Reply
    • MS10110850
      20 MAR, 2018
      Why bother commenting on a recipe you did not make?
  • ajon84
    12 JAN, 2017
    This was delicious. It was my first time making quiche, I used store bought pastry, and used ham instead of bacon. It was divine!
    Reply
  • ALR11099002DW
    27 NOV, 2016
    I love this recipe! I made it as written the first time, but have made assorted variations too. Like sausage instead of bacon or different types of cheese. As long as you follow the basic proportions, it's perfect every time! The only thing that would make it better would be if someone else made it for me and served it in bed with coffee.
    Reply
  • basemiller1hot
    22 AUG, 2016
    Perfect! There is only ONE heir to the Julia Child legacy, and it is Martha Stewart. The reason being is that BOTH share(d) the same focus - and that, being To EDUCATE. I cook for an elite group of whiners, all of whom said it was the best quiche & crust they'd ever had. Thank you, Ms. Stewart.
    Reply
  • MS10185301
    19 APR, 2015
    Weird, I came back to review this recipe, [which I copied to my PC] and somehow or other it changed one ingredient from onions to 2 pkgs of scallions?????? SPOOKY! However, I'm glad it did since I did use the scallions & think they offer a nicer/milder onion flavor. I did use a store bought crust [usually do pate brisee] but this made for a quicker prep. Also changed the cheese from Gruyere to Baby Swiss. DELECTABLE! Ate some for breakfast the next day! MMMMMM!
    Reply
    • MSModerator601
      27 APR, 2015
      Recipe for Bacon and Scallion Quiche: http://ow.ly/MbEK9.
  • Liblabz
    6 APR, 2015
    My first quiche. You just can't go wrong with a Martha Stewart recipe! This tastes so delicious and was such a huge hit at the Easter brunch I attended. I copied another commenter by substituting Swiss for Gruyere because Gruyere was so much more expensive. It didn't make a difference: this tasted FABULOUS.
    Reply
  • Ana13579
    5 JAN, 2015
    Came out perfect as described. You can play around with the ingredients if you don't have some of the specific ones, but there is no need to because this recipe comes out great with the amounts and types of things listed.
    Reply

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