Ham & Bacon Quiche


Pie! A delicious egg-filled, bacony-meaty-cheesy pie that you can eat for breakfast, lunch, and dinner… (or even Elevensies)! Quiches are super easy and are great to use up any left-overs that you have laying around in your kitchen or fridge. When we don’t know what to make for dinner (and we have a spare pie crust in the freezer) it’s our go to meal. It’s so simple, yet so completely delicious.

If I had my druthers I would make a pie crust from scratch, but normally I’m not that patient when I’m really hungry –  so I cheat. It’s a burden that I’m happy to go to the store and bear. Normally they’re on sale at least once a month, depending on the store so we stock up on 2 or 3 packages. Pillsbury makes a deliciously buttery, 2-pack of deep dish pie crusts that go amazingly well with this type of quiche.



Ham & Bacon Quiche
Prep time
Cook time
Total time
Recipe type: Dinner
Serves: 6
  • 1 9-inch unbaked pie crust
  • 1 cup (4 ounces) shredded cheddar cheese
  • ½ cup of shredded gouda cheese
  • ½ cup of shredded mozzerella cheese
  • 6 slices bacon, cooked and crumbled
  • ¾ cup cooked ham, minced
  • ½ sweet yellow onion, diced
  • ½ orange bell pepper, chopped ( I never use this)
  • 5 eggs, slightly beaten
  • 1 cup sour cream
  • ½ tsp salt
  • 1 tsp of sweet basil
  • ½ tsp of white pepper
  • 2 tbsp of smoked paprika
  1. Bake unpricked pastry shell for 5 min at 425 degrees. Remove from oven and arrange cheese, bacon, and ham in the bottom of the shell.
  2. Sprinkle with onion and orange pepper.
  3. In medium bowl, combine eggs, cream, spices and salt. Pour evenly over cheese mixture. Bake at 325 degrees for 45 minutes or until set.
  4. Let stand for 10 minutes before serving. This step is very important because if you don't your quiche might get runny when you cut into it.
  5. Cut into 6 servings.
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