Best 11 Bacon And Scallion Quiche Recipes

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Indulge in a culinary masterpiece that harmonizes the smoky allure of bacon with the vibrant freshness of scallions - the Bacon and Scallion Quiche. This delectable dish is a symphony of flavors and textures, inviting you to savor every bite. Immerse yourself in the creamy indulgence of a custard filling, generously adorned with crispy bacon and aromatic scallions. Perfectly nestled within a flaky, golden-brown crust, this quiche epitomizes the essence of comfort food. Discover the secrets behind crafting this culinary delight as we unveil a collection of enticing recipes that cater to your every preference. Whether you seek a classic rendition or crave a touch of innovation, these recipes will guide you towards quiche perfection. Embark on this culinary journey and elevate your brunch, lunch, or dinner spread with the Bacon and Scallion Quiche, a dish that promises to tantalize taste buds and leave you craving more.

Let's cook with our recipes!

QUICK & EASY BACON, CHEDDAR, SCALLION QUICHE



QUICK & EASY BACON, CHEDDAR, SCALLION QUICHE image

A delicious dinner in a pinch! Makes two, easy, flavorful quiches to share with the whole family! :)

Provided by esactress

Categories     Savory Pies

Time 40m

Yield 2 quiches, 12 serving(s)

Number Of Ingredients 10

2 unbaked pie shells
6 slices bacon
1 1/4 cups cheddar cheese, shredded
1 bunch scallion (6-10 stalks)
4 eggs
1 pint heavy cream
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Preheat oven to 350.
  • In a skillet, saute the bacon until cooked through. Remove from heat and dab with a paper towel to remove excess grease. Chop into bacon bits and add to a medium bowl.
  • Slice scallions width-wise and add to bacon. Add your shredded cheddar cheese, onion powder, garlic powder, and a pinch of salt and pepper. Toss to combine and evenly distribute between the two pie shells.
  • To the same bowl, add your eggs and cream, salt and pepper and whisk to combine. Pour custard evenly over the filling in tart shells and bake for 30 minutes or until shells are golden-brown and custard is set.

Nutrition Facts : Calories 384.5, Fat 32, SaturatedFat 15.2, Cholesterol 131.4, Sodium 400.6, Carbohydrate 16.6, Fiber 1.6, Sugar 0.6, Protein 8.5

BACON AND SWISS QUICHE



Bacon and Swiss Quiche image

Creamy BACON & SWISS QUICHE baked in a flaky pie crust is perfect for breakfast, brunch or even dinnertime. It's made with eggs, half & half, crumbled bacon, onion and Swiss cheese. That French favorite comes to your table effortlessly and with a sensational presentation that will wow your guests! But don't wait for company, quiche makes a perfect weeknight meal with a light salad, too!

Provided by Michaela Kenkel

Categories     Breakfast/Brunch

Time 1h

Number Of Ingredients 8

12 slices of bacon cooked and crumbled
1 cup shredded swiss cheese
1/2 cup onion minced
4 eggs
2 cups half & half
3/4 teaspoon salt
1/4 teaspoon sugar
Pie crust

Steps:

  • Preheat oven to 425 degrees.
  • Line a deep-dish pie plate with your own or a store-bought pie crust.
  • Whisk eggs, half & half, salt, and sugar together, set aside.
  • Place crumbled bacon, onion and cheese into the pie crust.
  • Pour egg mixture over the top.
  • Bake at 425 degrees for 15 minutes, then turn your oven down to 300 degrees and bake for 30 minutes longer.
  • Let quiche rest 10-15 minutes before cutting and serving.
  • Garnish with scallions if desired.

Nutrition Facts : Calories 347 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 144 milligrams cholesterol, Fat 24 grams fat, Fiber 1 grams fiber, Protein 16 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 661 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat

CRAB AND BACON QUICHE



Crab and Bacon Quiche image

Load a gorgeous custard with fontina cheese, bacon and crabmeat for a delectable quiche.

Provided by Food Network Kitchen

Time 2h

Yield 6-8

Number Of Ingredients 8

One 9-inch frozen pie shell
1 cup shredded fontina cheese
3/4 cup jumbo lump crabmeat, picked through for shells
1/4 cup chopped cooked bacon
1 1/4 cups heavy cream
3 large eggs
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh parsley

Steps:

  • Par-bake the crust according to package directions. Let cool slightly before adding the filling.
  • Combine the fontina, crabmeat and bacon in a medium bowl and sprinkle the mixture into the crust in an even layer.
  • Whisk together the heavy cream, eggs, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Stir in the parsley.
  • Pour the custard over the filling. Adjust the oven temperature to 350 degrees F and bake until set, 35 to 50 minutes. Let cool at least 30 minutes before serving warm or at room temperature.

SOUTHWESTERN BACON QUICHE



Southwestern Bacon Quiche image

Bacon, green chiles and pepper jack are baked into a cilantro-and-chile powder custard in a homemade crust.

Provided by Food Network Kitchen

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 15

1 3/4 cups all-purpose flour, plus more, for dusting
2 tablespoons sugar
1/2 teaspoon fine salt
1 1/2 sticks (12 tablespoons) unsalted butter, diced and kept very cold
4 teaspoons cider or white vinegar
1/3 cup ice water, plus more, if needed
1/2 cup chopped scallions
1 cup shredded pepper jack cheese
1/2 cup chopped cooked bacon
1/2 cup roughly chopped canned green chiles
1 1/4 cups half-and-half
3 large eggs
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh cilantro
1/2 teaspoon chile powder

Steps:

  • For the crust: Put the flour, sugar and salt in a food processor fitted with a metal blade and pulse to combine. Add about a third of the chilled butter cubes and process until the butter is absorbed. Add the remaining butter and pulse until the butter is the size of peas, 5 or 6 pulses. Add the vinegar. Then, while pulsing quickly a few times, add the ice water through the tube. Squeeze some dough between your fingers; it should just hold its shape without feeling wet. If it is crumbly, add more ice water a tablespoon at a time. Pulse quickly; do not overwork the dough or the crust will be tough. Wrap the dough loosely in a large piece of plastic wrap, then firmly press and flatten the dough into a thin round. Refrigerate for 1 hour.
  • Lightly dust a work surface with flour. Then roll the dough on the floured surface into an 11- to 12-inch round, about 1/8 inch thick. Center the dough in a 9-inch pie plate, with an even overhang all around. Fold the edges and flute or crimp. Chill for at least 30 minutes.
  • Preheat the oven to 375 degrees F.
  • Press a piece of foil over the chilled crust, then fill with pie weights, raw beans or rice. Bake to set the crust, about 20 minutes. Remove the foil and weights and bake until the crust is light brown, 5 to 10 minutes more. Let cool slightly before adding the filling.
  • For the filling: Sprinkle the scallions evenly into the crust. Combine the pepper jack, bacon and chopped green chiles in a medium bowl and sprinkle in an even layer over the scallions.
  • For the custard: Whisk together the half-and-half, eggs, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl. Stir in the cilantro and chile powder.
  • Pour the custard over the filling. Lower the oven temperature to 350 degrees F and bake until set, 35 to 50 minutes. Let cool at least 30 minutes before serving warm or at room temperature.

EASY BACON AND CHEESE QUICHE



Easy Bacon and Cheese Quiche image

This is an easy, delicious quiche that will take no time to prepare and your friends will ask for the recipe! I have made this for numerous office gatherings and everyone raves about it!

Provided by Dawn Egan

Categories     Breakfast and Brunch     Eggs     Quiche

Time 1h

Yield 6

Number Of Ingredients 7

1 (9 inch) deep dish frozen pie crust
1 (3 ounce) can bacon bits
½ cup chopped onion
5 ounces shredded Swiss cheese
3 ounces grated Parmesan cheese
4 eggs, lightly beaten
1 cup half-and-half cream

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place unthawed pie crust on a baking sheet. In a medium bowl, mix the bacon, onions, and both cheeses. Pour this mixture into the crust.
  • Mix the eggs and half and half in a bowl. Pour the egg mixture over the cheese mixture.
  • Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake for an additional 35 minutes, until top of quiche begins to turn brown.

Nutrition Facts : Calories 462.5 calories, Carbohydrate 20.2 g, Cholesterol 183.1 mg, Fat 31.5 g, Fiber 0.5 g, Protein 24.7 g, SaturatedFat 14.8 g, Sodium 993.4 mg, Sugar 2.7 g

QUICHE RECIPE



Quiche Recipe image

This is a perfect base quiche recipe and it's all baked in a super flaky homemade pie crust. Use a combination of milk and heavy cream for the richest, creamiest filling and add your favorites such as bacon, feta cheese, ham, white cheddar cheese, crab meat or spinach.

Provided by Sally

Categories     Breakfast

Time 4h

Number Of Ingredients 8

1 unbaked Flaky Pie Crust (what I used) or All Butter Pie Crust*
4 large eggs
1/2 cup whole milk*
1/2 cup heavy cream or heavy whipping cream*
1/4 teaspoon each salt and pepper*
1 cup shredded or crumbled cheese such as feta, cheddar, goat cheese, or gruyere
up to 2 cups add-ins (see recipe note)
optional toppings for serving: extra cheese, chopped herbs, hollandaise sauce, & freshly ground pepper to taste

Steps:

  • I like to make sure my pie dough is prepared before I begin the quiche. Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before rolling out and blind baking (next step).
  • On a floured work surface, roll out one of the disks of chilled dough (use the 2nd pie crust for another recipe). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is completely smooth. To make a lovely edge, I do not trim excess dough around the edges. Instead, fold the excess dough back over the edge and use your hands to mold the edge into a rim around the pie. Crimp the edges with a fork or use your fingers to flute the edges. Chill the pie crust in the refrigerator for at least 30 minutes and up to 5 days. Cover the pie crust with plastic wrap if chilling for longer than 30 minutes.
  • While the crust is chilling, preheat oven to 375°F (190°C).
  • Line the chilled pie crust with parchment paper. Fill with pie weights or dried beans. Make sure the weights are evenly distributed around the pie dish. Bake until the edges of the crust are starting to brown, about 15-16 minutes. Remove pie from the oven and carefully lift the parchment paper (with the weights) out of the pie. Prick holes all around the bottom crust with a fork. Return the pie crust to the oven. Bake until the bottom crust is just beginning to brown, about 7-8 minutes. Remove from the oven and set aside. (Crust can still be warm when you pour in the filling. You can partially pre-bake the crust up to 3 days ahead of time. Cover cooled crust tightly and refrigerate until ready to fill.)
  • Reduce oven temperature to 350°F (177°C).
  • In a large bowl with a handheld or stand mixer fitted with a whisk attachment, beat the eggs, whole milk, heavy cream, salt, and pepper together on high speed until completely combined, about 1 minute. Whisk in add-ins and then pour into crust.
  • Bake the quiche until the center is just about set, about 45-55 minutes. Don't over-bake. Use a pie crust shield to prevent the pie crust edges from over-browning. Allow to cool for 15 minutes. Top with optional toppings before slicing and serving, if desired. Or you can cool the quiche completely before serving- it's fantastic at room temperature!
  • This quiche makes great leftovers! Cover tightly and store in the refrigerator for up to 4 days.

BACON AND SCALLION QUICHE



Bacon and Scallion Quiche image

This easy recipe makes enough for one quiche baked in a nine-inch springform pan, or two quiches baked in eight- or nine-inch pie plates. It's a classic main dish that's light enough for lunch or brunch.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 6h

Number Of Ingredients 12

1 3/4 cups all-purpose flour, plus more for dusting
1 teaspoon coarse salt
1 stick cold unsalted butter, cut into pieces
1 large egg, plus 1 large egg yolk
3 tablespoons ice water
6 large eggs
1 1/2 cups heavy cream
1 1/2 cups whole milk
1 1/2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
3 thinly sliced scallions (if making 2 quiches, double amounts)
4 slices crumbled cooked bacon (if making 2 quiches, double amounts)

Steps:

  • Crust: Pulse flour and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse meal. Whisk together egg and yolk with ice water. Add to flour mixture and pulse until moist crumbs start to form (no longer). Transfer mixture to a piece of plastic wrap and, using wrap and your hands, form into a disk (or 2 disks, if making 2 quiches in pie plates). Refrigerate at least 30 minutes and up to 4 hours.
  • Let sit at room temperature until pliable, then roll out dough on a lightly floured surface to a 14-inch round. Fit into a 9-inch springform pan, folding and pressing sides to an even thickness. (Or roll out 2 disks to 11-inch rounds and fit into 8- or 9-inch pie plates.)
  • Trim edge of dough flush with top of springform pan. (If using pie plates, fold edges of dough under; crimp as desired.) Wrap in plastic; freeze at least 30 minutes and up to 3 days. Preheat oven to 400 degrees.
  • Line crust with parchment; fill with dried beans or pie weights. Bake, with a baking sheet on rack below, 20 minutes; remove paper and beans. Bake until golden, 12 to 15 minutes (8 to 10 minutes, for pie plates). Let cool.
  • Reduce oven to 375 degrees. Whisk eggs until smooth, then whisk in remaining ingredients until well combined.
  • Pour custard mixture into cooled crust, stopping just short of top (if making in 2 pie plates, divide evenly between crusts). You may not need to use all of custard; be careful not to overfill.
  • Top with scallions and bacon. Bake 10 minutes at 375 degrees, then about 1 hour at 325 degrees. Let cool about 1 hour before serving.

BACON AND SWISS QUICHE



Bacon and Swiss Quiche image

Bring the fabulous flavors of France to your dinner table with this delightful quiche baked with crumbled bacon and Swiss cheese.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 2h5m

Yield 6

Number Of Ingredients 13

1 cup all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water
8 slices bacon, crisply cooked, crumbled
1 cup shredded Swiss cheese (4 oz)
1/3 cup finely chopped onion
4 eggs
2 cups whipping (heavy) cream or half-and-half
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground red pepper (cayenne)
Additional crisply cooked crumbled bacon, if desired

Steps:

  • In medium bowl, mix flour and 1/2 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
  • Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
  • Heat oven to 425°F. Roll pastry on lightly floured surface, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch quiche dish or glass pie plate. Fold pastry into fourths; place in quiche dish or pie plate. Unfold and ease into dish, pressing firmly against bottom and side.
  • Sprinkle bacon, cheese and onion in pastry-lined quiche dish. In large bowl, beat eggs slightly with fork or wire whisk. Beat in remaining ingredients. Pour into quiche dish.
  • Bake 15 minutes. Reduce oven temperature to 300°F. Bake about 30 minutes longer or until knife inserted in center comes out clean. Sprinkle with additional bacon. Let stand 10 minutes before serving.

Nutrition Facts : Calories 620, Carbohydrate 20 g, Cholesterol 255 mg, Fat 7, Fiber 0 g, Protein 17 g, SaturatedFat 25 g, ServingSize 1 Serving, Sodium 580 mg, Sugar 3 g, TransFat 3 g

ROASTED ASPARAGUS AND SCALLION QUICHE



Roasted Asparagus and Scallion Quiche image

I've made many a spring quiche filled with asparagus and herbs, yet I'd never thought about roasting the asparagus instead of steaming it. But lately I've been buying thick stalks of asparagus, and all I want to do is roast it; roasting intensifies the flavor and the stalks become incredibly succulent, more so than when the asparagus is steamed. This quality isn't lost even when the sliced stalks are hidden inside a quiche.

Provided by Martha Rose Shulman

Categories     main course

Time 1h

Yield 6 generous servings

Number Of Ingredients 13

3/4 pound thick asparagus
2 tablespoons extra virgin olive oil
Salt and freshly ground pepper to taste
1 bunch good-size scallions (the kind you get in the farmers market) or 1 1/2 bunches thin scallions (the kind you get in the supermarket) (about 5 ounces), trimmed, quartered lengthwise and sliced thin
1 tablespoon chopped fresh tarragon
2 tablespoons minced flat-leaf parsley
2 egg yolks
2 whole eggs
1 (9-inch) whole wheat pie crust, fully baked and cooled
Freshly ground pepper
2/3 cup milk
2 ounces Gruyère, grated (1/2 cup)
1 ounce Parmesan, grated (1/4 cup)

Steps:

  • Preheat oven to 425 degrees. Line a baking sheet with parchment. Break off and discard woody ends of asparagus and place asparagus on the baking sheet. Drizzle on 1 tablespoon of the oil, add salt and pepper to taste and toss together with your hands until asparagus is thoroughly coated with oil. Place in oven and roast 12 minutes, or until tender and lightly browned in spots, turning asparagus halfway through. Remove asparagus from the oven and allow to cool until you can handle it. Slice into 1/2 to 3/4-inch pieces and place in a medium bowl.
  • Turn oven down to 350 degrees. Heat oil in a medium skillet over medium heat and add scallions. Cook, stirring, until tender, about 5 minutes. Season to taste with salt and pepper. Remove from heat. Transfer to bowl with asparagus. Add tarragon and parsley and toss together.
  • Beat together egg yolks and eggs in a medium bowl. Set tart pan on a baking sheet to allow for easy handling. Using a pastry brush, lightly brush the bottom of the crust with some of the beaten egg and place in oven for 5 minutes.
  • Add salt (I use 1/2 teaspoon), pepper, and milk to remaining eggs and whisk together.
  • Spread scallion and asparagus mixture in an even layer in the crust. Stir together cheeses and sprinkle evenly on top. Very slowly pour in egg custard over the filling. If your tart pan has low edges, you may not need all of it to fill the shell, and you want to keep the custard from spilling over. Place quiche, on baking sheet, in the oven and bake for 30 to 35 minutes, until set and just beginning to color on the top. Remove from oven and allow to sit for at least 10 minutes before serving. Serve hot, warm or room temperature.

Nutrition Facts : @context http, Calories 346, UnsaturatedFat 12 grams, Carbohydrate 26 grams, Fat 23 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 9 grams, Sodium 424 milligrams, Sugar 3 grams, TransFat 0 grams

SCALLION AND CELERY QUICHE



Scallion and Celery Quiche image

I've written before that I consider celery an underrated vegetable, capable of contributing nuance and texture to a dish. But it would have never occurred to me to have it as one of the main vegetables in a quiche if I hadn't heard the restaurant critic Jonathan Gold discussing a tarte au céleri that he'd had at Church & State in downtown Los Angeles, a sort of tarte flambée in which celery, celery root and apples stood in for the traditional onions and bacon. I figured if it worked so well in that dish, it could also in a quiche. It does.

Provided by Martha Rose Shulman

Categories     dinner, lunch, main course

Time 45m

Yield Serves 6 generously

Number Of Ingredients 16

Salt to taste
1 to 2 tablespoons extra-virgin olive oil, to taste
2 bunches good-size scallions (the kind you get in the farmers market) or 3 bunches thin scallions (the kind you get in the supermarket) (about 10 ounces), trimmed, quartered lengthwise and sliced thin
1 cup finely diced celery
Salt to taste
1 to 2 garlic cloves, to taste, minced
Freshly ground pepper
1 teaspoon fresh thyme leaves
2 tablespoons minced flat-leaf parsley
2 egg yolks
2 whole eggs
1 (9-inch) whole wheat pâte brisée pie crust, fully baked and cooled
Freshly ground pepper
2/3 cup milk
2 ounces Gruyère, grated (1/2 cup)
1 ounce Parmesan, grated (1/4 cup)

Steps:

  • Preheat oven to 350 degrees.
  • Heat oil in a medium skillet over medium heat and add scallions and celery. Cook, stirring, until celery is just tender, about 5 minutes. Add a generous pinch of salt, the garlic and thyme, and cook, stirring, until fragrant, about 30 seconds. Stir in the parsley. Season to taste with salt and pepper. Remove from heat.
  • Beat together egg yolks and eggs in a medium bowl. Set tart pan on a baking sheet to allow for easy handling. Using a pastry brush, lightly brush bottom of the crust with some of the beaten egg and place in oven for 5 minutes.
  • Add salt (I use 1/2 teaspoon), pepper, and milk to remaining eggs and whisk together.
  • Spread scallion and celery mixture in an even layer in the crust. Stir together cheeses and sprinkle evenly on top. Very slowly pour the egg custard over the filling. If your tart pan has low edges, you may not need all of it to fill the shell, and you want to avoid the custard spilling over. Place quiche, on baking sheet, in the oven and bake for 30 to 35 minutes, until set and just beginning to color on the top. Remove from oven and allow to sit for at least 10 minutes before serving. Serve hot, warm or at room temperature.

Nutrition Facts : @context http, Calories 334, UnsaturatedFat 12 grams, Carbohydrate 26 grams, Fat 21 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 8 grams, Sodium 374 milligrams, Sugar 3 grams, TransFat 0 grams

BACON VEGETABLE QUICHE



Bacon Vegetable Quiche image

This bacon quiche is so versatile. You can use Vidalia onions, green onions or leeks. Asparagus can take the place of broccoli, and you can use whatever fresh herbs or cheese you have on hand. -Shannon Koene, Blacksburg, Virginia

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 55m

Yield 6 servings.

Number Of Ingredients 14

Dough for single-crust pie
2-1/2 teaspoons olive oil
1 cup sliced fresh mushrooms
1 cup chopped fresh broccoli
3/4 cup chopped sweet onion
2 cups fresh baby spinach
3 large eggs, lightly beaten
1 can (5 ounces) evaporated milk
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup shredded cheddar cheese
6 bacon strips, cooked and crumbled
1/2 cup crumbled tomato and basil feta cheese

Steps:

  • On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 375°., Meanwhile, in a large skillet, heat oil over medium heat. Add mushrooms, broccoli and onion; cook and stir until tender, 5-7 minutes. Add spinach; cook until wilted., In a large bowl, whisk eggs, milk, rosemary, salt and pepper. Stir in vegetables, cheddar cheese and bacon. Pour into crust. Sprinkle with feta cheese., Cover edge loosely with foil. Bake until a knife inserted in the center comes out clean, 30-35. Let stand 5 minutes before cutting. , Freeze option: Cover and freeze unbaked quiche. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 375°. Place quiche on a baking sheet; cover edge loosely with foil. Bake as directed, increasing time as necessary for a knife inserted in the center to come out clean.

Nutrition Facts : Calories 469 calories, Fat 32g fat (17g saturated fat), Cholesterol 172mg cholesterol, Sodium 735mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 2g fiber), Protein 18g protein.

Tips:

  • Use high-quality ingredients. The better the ingredients, the better the quiche will be. Use fresh, flavorful bacon, scallions, and cheese.
  • Don't overcook the bacon. Bacon should be cooked until it is crispy but not overcooked. Overcooked bacon will make the quiche tough.
  • Use a deep-dish pie plate. A deep-dish pie plate will help to prevent the quiche from overflowing.
  • Preheat the oven before baking the quiche. This will help to ensure that the quiche cooks evenly.
  • Let the quiche cool slightly before serving. This will help to prevent the quiche from falling apart.

Conclusion:

Bacon and scallion quiche is a delicious and easy-to-make dish that is perfect for breakfast, lunch, or dinner. It is a versatile dish that can be served with a variety of sides, such as salad, fruit, or soup. This quiche is also a great way to use up leftover bacon and scallions.

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