Classic Quiche

"Nothing so elegant and impressive such as quiche. Enjoy with soup and salad."
photo by lilsweetie photo by lilsweetie
photo by lilsweetie
Ready In:




  • Heat oven to 425 degrees.
  • Unfold pie crust and place into 9 inch pie pan.
  • Press firmly into pie pan and bake for 8 minutes.
  • set aside.
  • Prepare filling--------------.
  • In a large skillet, cook bacon 5-6 minutes until crisp and drain on paper towel.
  • In a small bowl, beat eggs, add half and half and nutmeg and blend well.
  • Crumble bacon over baked pie crust and sprinkle cheese over crumbled bacon.
  • Carefully pour egg mixture into pie pan.
  • Bake quiche at 425 for 15 minutes.
  • Reduce heat to 350 degrees and bake 15-20 minutes longer until golden brown or until knife inserted in center comes out clean.

Questions & Replies

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  1. This was a great quiche! We have none left, if that says anything! I didn't have the bacon, so I used ham instead, and added a bit of green onion. It was so good! Thanks Dawn, for a great recipe!
  2. Fantastic...just the right amount of nutmeg. I was at a loss for dinner when I came across your recipe. Served it with a wedge of iceberg and a wedge of fresh pineapple. Perfect light evening meal. Thanks.
  3. I added veggies (tomato, green onion, basil) and also cheddar cheese on top. Easy and yummy. You could also use milk for a lower fat meal. The cream is a bit too thick.
  4. A great basic recipe for quiche. I substituted sharp cheddar and 1/4 tsp. dry mustard for the Swiss and nutmeg (personal preference) and prepared it in my quiche pan. Starting it at the higher temperature helped make sure the crust was cooked all the way through--great idea Dawn, thanks!
  5. I'm not certain what happened with two of the prior reviewers, but they couldn't have possibly have done the same recipe I did...This is a lovely basic recipe that should give anyone a nice starting point for countless variations as well...My first attempt followed the original recipe and was enjoyed muchly...My next attempt added chopped yellow onion, some frozen green peas and I switched out the swiss cheese for a cheddar/monterey jack combo...It was nirvana!...This one goes right into my recurring recipe file along with notes for variations I'd like to attempt in future...Thank you SO much for posting this!


  1. It was excellent. I used cubed ham instead of bacon and it was eaten in record time! It was easy to make too.


I?m ?originally from Texas, but now live in Florida. Still gotta have that spice chipotle peppers, habaneros, and jalapenos. This is a picture of myself & my 2 daughters taken in Dec'06. I am working on my graduate degree, & still work as a nurse prn. When I'm not cooking and eating what I cook... I head for the gym to work out. As far as cookbooks, I love the church/ community cookbooks, where someone has dug out old handwritten recipes by granny and shared them with others-those are the best kind. If I had a month off, I'd for sure go hiking, would love to visit Australia and New Zealand.?
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