Best 3 Bacon And Sun Dried Tomato Quiche Recipes

Indulge in a culinary delight with our exquisite Bacon and Sun-Dried Tomato Quiche. This savory dish combines the irresistible flavors of crispy bacon, tangy sun-dried tomatoes, and a velvety custard filling, all encased in a flaky, golden-brown crust. Perfect for breakfast, brunch, or lunch, this quiche is a versatile crowd-pleaser. Additionally, discover a collection of equally delectable quiche recipes within this article, each offering unique flavor combinations to tantalize your taste buds. From the classic Lorraine Quiche to the hearty Sausage and Spinach Quiche, and the indulgent Broccoli and Cheddar Quiche, there's a quiche for every palate. Embark on a culinary adventure and treat yourself to these exceptional quiche recipes today!

Let's cook with our recipes!

BACON AND SUN DRIED TOMATO QUICHE

BACON AND SUN DRIED TOMATO QUICHE image

Categories Egg Appetizer Brunch Side Bake Cocktail Party Picnic Valentine's Day Quick & Easy Dinner Lunch Fall Spring Summer Winter Potluck

Yield 4

Number Of Ingredients 9

Ingredients

1/2 cup parmesan/romano cheese
1 onions, cut in half & finely sliced
6 large eggs
4 slices bacon, cut into small cubes or 1/4 cup pancetta
6 sundried tomatoes (if dry, soaked in hot water for over an hour), finely chopped
1 cup milk
1 pie shell
2 tbsp extra virgin olive oil
thyme (optional)

Steps:

Preheat oven to 400 degrees. Cook the pie shell for about 11-14 minutes (until slightly golden, or follow instructions on the package). Let cool. Leave the oven on and lower heat to 325. In a medium size pan over medium heat, add 2 tbsp olive oil. When the oil is hot, add the onions and cook for about 15 minutes, until they are nicely caramelized. Let cool for a little bit (put them in the fridge to speed up the process). Cook the bacon/pancetta until crispy and leave to cool. Meanwhile, whisk eggs & milk in a bowl, add the sundrieds tomatoes & parmesan/romano cheese, 1 tbsp thyme (optional), and season with salt & pepper. Add onions and bacon/pancetta to the mixture. Pour the mixture into the pie shell and cook for 30-40 minutes. Stick a toothpick in the middle of the quiche. If it comes out clean, it's ready.

SAUSAGE AND SUN-DRIED TOMATO QUICHE

Sausage and Sun-Dried Tomato Quiche image

I decided to experiment one Sunday morning with a breakfast quiche. I love sun-dried tomatoes and always look for new ways to use them. I think the sweetness of the tomatoes goes wonderfully with sausage.

Provided by Stephanie

Categories Breakfast and Brunch Eggs Quiche

Time 1h20m

Yield 8

Number Of Ingredients 9

Ingredients

1 (9 inch) frozen pie crust, thawed
½ pound bulk pork sausage
2 shallots, chopped
1 clove clove garlic, minced
½ cup chopped sun-dried tomatoes
2 tablespoons chopped fresh parsley
4 eggs
1 cup whipping cream
1 cup shredded mozzarella cheese

Steps:

Preheat an oven to 425 degrees F (220 degrees C). Line pie pan with pie crust, and prick several places with a fork. Place a double layer of aluminum foil over the crust. Bake in the preheated oven for 8 minutes, and then remove foil. Continue baking until crust begins to set, about 5 minutes; remove from oven. Reduce oven temperature to 350 degrees F (175 degrees C).
In a large skillet, cook sausage until well browned, stirring frequently. Mix in shallots and garlic, and continue cooking for 1 minute. Stir in sun-dried tomatoes and 1 tablespoon parsley. Spread mixture into the bottom of the warm pie crust.
In a mixing bowl, beat eggs with cream. Stir in cheese. Pour mixture over sausage in pie crust. Sprinkle remaining parsley over the top.
Bake in preheated oven until crust browns and a knife inserted in the center comes out clean, about 45 to 60 minutes.

Nutrition Facts : Calories 392.3 calories, Carbohydrate 13.7 g, Cholesterol 162.1 mg, Fat 32.5 g, Fiber 0.7 g, Protein 12 g, SaturatedFat 14 g, Sodium 498 mg, Sugar 2.7 g

PESTO, GOAT CHEESE, AND SUN-DRIED TOMATOES QUICHE

Pesto, Goat Cheese, and Sun-dried Tomatoes Quiche image

Pesto, goat cheese and sun-dried tomatoes come all together in this quiche that I created myself. This is a perfect combination of flavors that will make you appear like a chef when you serve this plate to your friends.

Provided by Il Max

Categories Breakfast and Brunch Eggs Quiche

Time 45m

Yield 8

Number Of Ingredients 8

Ingredients

4 tablespoons pesto
1 (9 inch) unbaked pie crust
4 tablespoons crumbled goat cheese
3 eggs
½ cup half-and-half cream
1 tablespoon all-purpose flour
8 oil-packed sun-dried tomatoes, drained and cut into strips
salt and freshly ground black pepper to taste

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Spread pesto evenly in the bottom of the pie crust. Sprinkle goat cheese over pesto.
In a large bowl, beat together eggs, half-and-half cream, and flour. Season with salt and pepper. Pour over goat cheese in pie crust. Arrange sun-dried tomatoes on top.
Bake in preheated oven for 30 minutes, or until done.

Nutrition Facts : Calories 221.8 calories, Carbohydrate 13.1 g, Cholesterol 80.6 mg, Fat 16.1 g, Fiber 1.2 g, Protein 6.6 g, SaturatedFat 5.3 g, Sodium 235 mg, Sugar 0.3 g

Tips:

For a crispy quiche crust, pre-bake the pie crust for 5-10 minutes before filling it.
Use high-quality ingredients for the best flavor. This includes using fresh eggs, full-fat milk or cream, and good quality cheese.
Don't overfill the quiche crust. Otherwise, the quiche may spill over during baking.
Bake the quiche until it is set in the center. A toothpick inserted into the center should come out clean or with just a few moist crumbs attached.
Let the quiche cool for at least 10 minutes before serving. This will allow the flavors to meld and the quiche to set.

Conclusion:

Quiche is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. By following these tips, you can make a quiche that is sure to impress your family and friends. With so many different variations available, there's a quiche recipe out there for everyone. So next time you're looking for a quick and easy meal, give quiche a try.