Bacon Cheddar Chive Quiche

Course Breakfast, Main Course

Cuisine American, Southern

Keyword bacon-cheddar-chive-quiche, easy-quiche-recipes

Prep Time 15

Cook Time 50

Stand time 1

Total Time 2 5

Servings pieces

Calories 390kcal

Author Melissa Sperka

Preheat the oven to 350°F. Place the pie crust on the baking sheet and dock the bottom with a fork. Set aside.
In a medium-size mixing bowl, whisk together the eggs, half and half, chives, garlic salt, ground mustard, pepper, onion powder and nutmeg until; fully combined. Add 1/2 crumbled bacon to the egg custard and stir.
Sprinkle 1/2 of the cheese and remaining 1/2 of bacon on the bottom of the crust. Pour egg mixture evenly into shell. Sprinkle with remaining shredded cheddar cheese.
Place into the oven and bake for 45-50 minutes or until lightly golden and the center is set when gently shaken. Check at 30 minutes and lay a piece of foil in top to prevent over browning, if needed.
Allow to rest on the counter for 20-30 minutes then slice and serve.
Serve warm or at room temperature.

Pie Crust: This recipe is keeping things simple and uses a deep dish frozen pie shell. There's no need to thaw the crust prior to filling. Use a quality crust such as Marie Callender's or Mrs Smith's.

Cheese: You can adapt this recipe using your favorite flavor of cheese. I recommend grating your own cheese for the best flavor. Use gruyere cheese, swiss cheese, sharp cheddar cheese or pepper jack cheese for spice.

Chives: You could use finely chopped green onions or shallots in place of chives.

Fresh Herbs: You may also like to include fresh parsley or thyme in place of chives.

Half and Half: You could use heavy cream in place of half and half or make your own using one half whole milk and one half heavy cream.

Crustless Quiche: You could turn this into a crustless quiche by skipping the crust and baking the filling in a tart pan sprayed liberally with cooking spray.

Make-Ahead Tip: Should you like to make this quiche in advance, you can. I recommend assembling the quiche per the recipe with a layer of cheese and bacon in the crust. You can make the egg filling and store it separately. Store both chilled. Pour the egg mixture into the pie shell and top with the reserved cheese just before baking.