It seems to be making a great comeback. I remember when it was big in the 80’s. I was too young to cook but I remember eating them. I remember asking someone when I was little what a quiche was after hearing it and being told that it was an egg pie. That was probably the worst and yet pretty accurate description of a quiche. I was hesitant to try after that because I kept picturing a sweet dessert pie of egg. My brain couldn’t figure out that it was kind of like a pie version of Breakfast Pizza. Once I got over that and had a bite I LOVED it. It was a special occasion food that was made for guests.
Quiche are so great because they’re so versatile and can be made a head of time. They can look pretty fancy too! If you make it in a tart pan you’ll get the beautiful fluted look to the crust. I used my new tart pan but every time I’d go to take a picture of a slice it would be eaten. So all I have to show you today is the picture I snapped while it was cooling.
This bacon, sausage and cheddar quiche was so basic and delicious! The flavors of the bacon, sausage and cheddar really make it a very many quiche and perfect for a crowd. I mean, really, you’ve got bacon, sausage and cheddar cheese in one egg dish! No one could pass that up.
- preheat oven to 400 degrees
- cook the bacon until just before crispy
- while bacon is cooking melt butter in a large saucepan and add the onion
- allow to cook until a dark golden brown, stirring occasionally
- remove from heat and allow to cool
- whisk eggs, cream, and milk together until fluffy
- add in salt, pepper and mustard powder
- stir in the bacon, sausage, onion and cheese
- press the crust into a tart pan or a deep dish pie pan
- pour the egg mixture into the pie crust and place onto a baking dish
- loosely cover with foil and place in the oven
- bake for 40 min
- remove the foil and bake for another 10 to 15 min until crust is golden
- remove and allow to cool for 5 to 10 min
- slice and enjoy!
I don’t have any heavy cream. Can I just use more whole milk in place of it?
I meant to say can I use total 1 1/2c of whole milk
Kelly p. says
Do you pre cook the sausage as well?
I love quiches, I made this one today and it is really good. I had to much filling for de pice crust though (I thought maybe the crust was not a 9 inch one, but it was), so I think next time I will make less of it. Now I have some leftover filling, I might have enough to fill another crust!
can you make this without the crust?
Aubrey Cota says
I don’t see why not. Just be sure to spray well with cooking spray.
Thank you!! Putting a pan underneath is a *great* suggestion. 🙂 Can’t wait! This looks so good. Thanks again!
This looks great!! Can I make this the day before? Have you tried doubling the recipe for a larger pan? We have a group of 7 we have to cook breakfast for and I want to make sure we have enough food. 🙂
I’ve never doubled the recipe but you could try it and just make sure that you have a pan underneath to catch any overflow. I would absolutely make it the day before. I reheated the leftovers all week and they were just as great!