Best 2 Bacon And Tomato Quiche Recipes

Indulge in the savory and satisfying Bacon and Tomato Quiche, a culinary delight that combines the irresistible flavors of crispy bacon, juicy tomatoes, and velvety cheese, all enveloped in a flaky, golden crust. Savor the aroma of sizzling bacon mingling with the tangy sweetness of tomatoes, creating a symphony of flavors in every bite. Discover the secrets behind this classic dish, from mastering the perfect pastry crust to achieving a creamy, flavorful filling. Learn how to select the ripest tomatoes and the best quality bacon to elevate the quiche to its full potential. Explore variations of this versatile recipe, including a vegetarian option with roasted vegetables, a gluten-free crust for those with dietary restrictions, and a mini quiche variation for a delightful party appetizer. Embrace the versatility of the Bacon and Tomato Quiche, and let your creativity shine through as you experiment with different ingredients and techniques to create a dish that will tantalize your taste buds and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

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.

BACON AND TOMATO QUICHE

Bacon and Tomato Quiche image

This is a quick and easy dish for breakfast, brunch, or a light supper. It can easily be made into small individual bite-size pastries for a tea or party. My husband likes the combination of flavors.

Provided by Donna Brown

Categories Eggs

Number Of Ingredients 11

Ingredients

6 slices bacon (i use oscar meyer real bacon pieces, they are already cooked)
1/4 c butter
2 green onion with tops, chopped
2-3 tomatoes, seeded and chopped
pinch of thyme
3 -4 large basil leaves, chopped
chopped garlic, as desired
6 eggs, beaten until well mixed (i use the equivalent amt. of egg beaters)
freshly ground black pepper
mrs. dash to taste (or salt)
1 9 inch baked pie shell

Steps:

1. Preheat oven to 400 degrees. Have pie shell at room temp. Dust bottom of pie pan with flour, then dust bottom of pie shell with flour after you put dough into the pie pan, this keeps pie crust from getting soggy. Bake about 10-12 minutes (you will finish baking later). Lower oven temp. to 350. Melt butter in frypan. Chop bacon, if not using already cooked bacon pieces. Add to melted butter bacon, chopped onions and saute over moderate heat until golden in color. If I'm using already cooked bacon, wait until onions are about done to add. Add tomatoes, herbs, garlic and black pepper. Cover and simmer about 10-15 minutes. In bowl, beat eggs until well mixed. Allow tomato mixture to cool slightly before adding eggs. Combine eggs and onion mixture and pour into pie shell. Bake about 25 minutes until filling is set and golden. Serve hot or cold.

Tips:

Use a good quality bacon: The flavor of the bacon will shine through in the quiche, so it's important to use a good quality bacon that you enjoy the taste of. I recommend using a thick-cut bacon that has been smoked over hardwood.
Don't overcook the bacon: The bacon should be cooked until it is crisp but not overcooked. Overcooked bacon will make the quiche tough.
Use fresh tomatoes: Fresh tomatoes will give the quiche a bright, summery flavor. If you don't have fresh tomatoes, you can use canned diced tomatoes, but be sure to drain them well before adding them to the quiche.
Use a good quality cheese: The cheese is another important ingredient in the quiche, so it's important to use a good quality cheese that you enjoy the taste of. I recommend using a sharp cheddar cheese or a Gruyère cheese.
Don't overmix the quiche batter: Overmixing the quiche batter will make the quiche tough. Stir the ingredients together until they are just combined.
Bake the quiche until it is set: The quiche is done baking when the center is set. You can check the quiche by inserting a toothpick into the center. If the toothpick comes out clean, the quiche is done.

Conclusion:

This bacon and tomato quiche is a delicious and easy-to-make dish that is perfect for breakfast, lunch, or dinner. The quiche is made with a flaky crust, a creamy filling, and plenty of bacon and tomatoes. It's sure to be a hit with everyone who tries it.