Prep Time
20 Mins
Cook Time
1 Hour 15 Mins
Stand Time
10 Mins
Yield
Makes 6 to 8 servings

Real men will definitely eat this quiche because it's loaded with all kinds of tasty ingredients: ham, bacon, mushrooms, cheese and cream. But the best part of the deal is that refrigerated pie crust keeps prep time to just 20 minutes.

How to Make It

Step 1

Fit 1 piecrust into a 9-inch deep-dish pieplate according to package directions; trim dough around edges of pieplate.

Step 2

Place remaining piecrust on a lightly floured surface; cut desired shapes with a decorative 1-inch cookie cutter. Brush edge of piecrust in pieplate with beaten egg white; gently press dough shapes onto edge of piecrust. Pierce bottom and sides with a fork.

Step 3

Line piecrust with parchment paper or aluminum foil; fill piecrust with pie weights or dried beans.

Step 4

Bake at 400° for 10 minutes. Remove weights and parchment paper; bake 5 more minutes, and set aside. Reduce oven temperature to 350°.

Step 5

Cook bacon in a large skillet over medium-high heat until crisp. Remove bacon, and drain on paper towels, reserving 2 tsp. drippings in pan. Crumble bacon, and set aside.

Step 6

Sauté chopped onion and mushrooms in hot drippings 3 to 4 minutes or until tender.

Step 7

Stir together bacon, onion mixture, half-and-half, and next 4 ingredients in a large bowl. Combine cheese and flour; add to bacon mixture, stirring until blended. Pour mixture into crust.

Step 8

Bake at 350° for 45 to 50 minutes or until a wooden pick inserted in center comes out clean. (Shield edges with aluminum foil to prevent excess browning, if necessary.) Let stand 10 minutes before serving.

Ratings & Reviews

ntcooper528's Review

tngolfgal
December 30, 2012
Wonderful! It definitely was enough for TWO quiches though (I just used one refrigerated pie crust for each quiche). I used my leftover ham from Christmas and it was delish. :)

tngolfgal's Review

jenbrazeale
August 05, 2012
Wonderful. Great use for leftover ham. Followed the directions exactly except I only used one pie crust. There was a little too much filling so be sure and use a deep pie plate. I will definitely make this again. Yum.

CEWester's Review

CEWester
May 16, 2012
When I put this into the pie crust it overflowed. However, it worked out well. The top seemed oily, maybe from the cheese, but my husband liked it and I will try is again.

seaside725's Review

Katrna
May 14, 2012
This was absolutely the best quiche I ever made. My family loved it. I used a frozen pie crust and had enough ingrediants to make two pies. I would have used more eggs if I knew it would be enough for two pies. I served it with a green leafy salad and it was a perfect mean. I would serve it anytime to anyone!

karengrathwohl's Review

cldorner
January 14, 2012
Used a deep pie dish and followed the recipe exactly. Perfect!!

cldorner's Review

ntcooper528
November 27, 2011
Very good recipe! I omitted the bacon for time's sake and it was still delicious! I poured the left over mixture into two small buttered ramekins and backed with the quiche (put foil underneath for drips). Everyone loved it!

Katrna's Review

BethanyLD
May 14, 2011
Best quiche ever!

jenbrazeale's Review

seaside725
March 16, 2010
Love this recipe, I have made this several times, I use 8 eggs and an extra 1/2 cup of half and half, this makes 2 perfect quiches!

BethanyLD's Review

karengrathwohl
January 22, 2009
Excellent! Best quiche I've ever made! I used my glass deep dish and everything fit perfectly, but it did take a little longer to cook - almost an additional 30 mins. (maybe it was my oven?). I also substituted the swiss cheese for cheddar and it was still excellent! I am making it again for guests this weekend w/muffins and fruit.