Quiche.
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.
Ingredients
- 1 uncooked pie crust for a 9 inch pie
- 8 slices of bacon
- 2 tbsp butter
- 1 large onion sliced
- ½ c sausage crumbles cooked
- 8 eggs
- ½ c heavy cream
- 1 c milk
- 1 tsp salt
- 1 tsp pepper
- 1 tsp ground mustard powder
- 2 c sharp cheddar cheese
Instructions
- 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!
Nutrition
Carrera says
I don’t have any heavy cream. Can I just use more whole milk in place of it?
Carrera says
I meant to say can I use total 1 1/2c of whole milk
Julie @Real Housemoms says
Hi Carrera! You could definitely use whole milk in place of the cream. The quiche won’t be quite as rich, but will still taste delicious!
Kelly p. says
Do you pre cook the sausage as well?
Aida says
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!
vicki says
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.
Kelly says
Thank you!! Putting a pan underneath is a *great* suggestion. 🙂 Can’t wait! This looks so good. Thanks again!
Kelly says
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. 🙂
Aubrey says
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!