Bacon-Vegetable Quiche

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 342.2
  • Total Fat: 25.2 g
  • Cholesterol: 179.2 mg
  • Sodium: 538.0 mg
  • Total Carbs: 14.1 g
  • Dietary Fiber: 0.8 g
  • Protein: 14.4 g

View full nutritional breakdown of Bacon-Vegetable Quiche calories by ingredient
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Easy and delicious quiche - use up whatever veggies you have leftover from the week and dump them in! Easy and delicious quiche - use up whatever veggies you have leftover from the week and dump them in!
Number of Servings: 8


    9" Pie crust (homemade or store bought) - use a deep dish pie plate, otherwise you'll need 2 crusts for this much filling.

    5 eggs
    1.5 cup half and half or milk (or blend to taste)
    2 tsp parsely flakes

    1/2 c shredded cheeese (cheddar, mozz, swiss, colbyjack, whatever is your favorite)
    1/4 c parmesan cheese
    1/4 c romano cheese
    1/2 c sour cream
    3-4 slices cooked bacon, crumbled
    2 tsp spicy brown mustard

    1/2 tsp minced garlic
    1/2 c onion, diced
    1 small zucchini, diced
    1/2 to 1 c other diced veggies (broccoli, peppers, spinach, mushrooms, whatever you love)

    1 tsp olive oil
    salt and pepper to taste


Sautee garlic and other vegetables in a little olive oil. If your bacon is not already cooked, do this now, too.

While they are cooking, beat eggs and milk in a bowl, stir in parsely.

In a separate bowl, mix cheeses, sour cream, bacon, and mustard. When vegetables are softened, mix them into this bowl.

Spread vegetable mixture into pie crust (no need to blind bake the crust). Pour the egg mixture on top, and *gently* stir it around to get the egg mixture all the way to the bottom of the crust.

Bake at 350 for about 30-35 min or until light golden brown.

This is best served warm instead of hot, so try to take out of the oven 20-30 min before you need to serve it so it can cool a little. If reheating leftovers in a microwave, heat at half power for a longer period of time or it will get rubbery.

Number of Servings: 8

Recipe submitted by SparkPeople user HLJ3079.

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