Prep 25 mins
Cook 40 mins
Posted in response to a request. I think this was my first quiche ever made. I had forgotten about this one until it was requested. Great taste and freezes well.
- Sprinkle cheese, bacon and green onions evenly on bottom of pie crust.
- Whisk eggs, cream and mustard in small bowl.
- Pour evenly over cheese mixture.
- Bake at 375°F for 35-40 minutes or until knife inserted in filling comes out clean.
- *Note:can add 1 pkg (10 oz) frozen chopped spinach, thawed, well drained to cheese mixture.
- If you are going to freeze the quiche for later, freeze on a tray; then wrap with freezer paper, heavy-duty aluminum foil, or slide it into a freezer bag.
- Seal, label and freeze up to two months.
- Do not thaw before reheating.
- Unwrap and bake in a 375°F oven for 20-25 minutes, or until heated through.
This is a terrifice quiche. The savory mustard was a wonderful addition to the bacon. I probably should have made 2 to freeze one. I will the next time I make this. Thanks so much for sharing your 5* recipe!
Very tasty! I didn't use any bacon, but added spinach, as suggested... Thanks!
A nice quiche...I liked the tang from the dijon mustard...I must confess I didn't have light cream or swiss cheese, so I used milk and cheddar instead and the results were fine...The freeze/bake later instructions are particularly nice to have for future reference...Thank you for posting this recipe!