Meat & Cheese Quiche


This year on the Saturday after Thanksgiving, my wife and I are hosting a breakfast. We aren’t high enough in the family hierarchy to host the main meal on the big day, but my wife wasn’t letting another year go by with her just bringing the rolls for the main dinner and that being the end of things. She’s opted to host a breakfast to get the family together again before people start traveling back to their homes… BEST idea she’s ever had. Now I get two awesome, giant meals within a few days. Well, it is now awesome since I’ve found a recipe I want to add to the mix because all she had was healthy stuff. She said as long as I stay out of her way, I came make what I want. And thanks to Google, I found my contribution:

Does bacon, ham and cheese sound good to you? Of course it does (unless your a vegetarian, which all I have to say is that you’re missing out). For those who like meat and cheese like me, this Ham-and-Bacon Quiche from is the meal for you. The best part of all might just be that the prep time is roughly 20 minutes. (That way my wife won’t kill me for being in her way) I for one always appreciate a great meal that can be put together with minimal time and effort.

The ingredients used to make this quiche are very common. Many of the ingredients are probably already stocked in your cupboard (which means I don’t have go shopping):

  • 15 oz. of package refrigerated piecrusts
  • 1 lightly beaten egg white
  • 6 slices of bacon
  • ½ cup of chopped onion
  • 1 cup of sliced fresh mushrooms
  • 1 ½ cup of half-and-half
  • 1 cup of chopped cooked ham
  • 6 lightly beaten eggs
  • ½ teaspoon of seasoning salt
  • ½ teaspoon of black pepper
  • 8 oz of shredded Swiss cheese
  • 2 tablespoons all-purpose flour

As mentioned above, the preparation is pretty simple and only takes about 20 minutes. Follow the instructions below:

  1. Place refrigerated piecrust into a 9 inch deep pie plate. Follow the package directions on the piecrust and trim the dough that is remaining around the boarder of the plate.
  2. Take the remaining piecrust and place it on a surface that has been lightly floured. You can cut the desired shapes with any type of cookie cutter. With a lightly beaten egg white, brush the edge of the pie crust in the plate. Gently press your dough shapes onto the edge of the piecrust. Make holes in the bottom and sides with a fork.
  3. Use aluminum foil or parchment paper to line the piecrust. Now fill the crust with dried beans or pie weights.
  4. For 10 minutes, bake at 400 degrees. Remove the weights and lining then bake for 5 more minutes then set it aside. You will now reduce the oven to 350 degrees.
  5. Cook bacon until it is crisp and then drain with paper towels. Save 2 tsp. of drippings in the pan. Crumble the bacon.
  6. Saute the mushrooms and chopped onions in the hot bacon drippings until they are tender. This will typically be 3 to 4 minutes.
  7. Stir together the bacon, onion and mushroom mixture, half-and-half, and the other four ingredients. Combine cheese and flour then mix into the bacon mixture. Stir then put entire mixture into the piecrust.
  8. Bake at 350 degrees for about 50 minutes. A wooden pick inserted into the center should come out clean.

To make this even more of a comfort meal, up the portions of bacon, ham, cheese, or add whole milk. This is a delicious meal that does not take long to make. It is definitely worth a shot and will surely be enjoyed by those that get to eat it.


The original recipe can be found here at


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