Bacon Ham and Cheese Quiche
This Ham and Cheese Quiche is rich and creamy, filled with crispy bacon, tender ham, Swiss cheese, and eggs, all set in a flaky pie crust. Perfect for breakfast, brunch, or dinner.
Servings: 12 servings (6 each pie)
Calories: 592kcal
Ingredients
- ¼ lb. bacon, cooked until crisp
- 1 Tablespoon butter
- ½ cup onion chopped
- 1 lb. ham chopped fine or grated
- ¾ lb. Swiss cheese grated
- 5 eggs
- 2 cups cream or half and half
- 1 teaspoon salt
- ½ teaspoon nutmeg
- ¼ teaspoon cayenne pepper
- 2 9″ deep dish pie crusts
Instructions
- Preheat oven to 450°F.
- Fry bacon in medium skillet until crisp. Remove from pan and drain on paper towel.
- Melt butter in the same skillet, along with some of the bacon fat, if desired. Add onion and cook until translucent, approximately 5 minutes. Set aside.
- Grate cheese and chop ham.
- Combine eggs, cream, Swiss cheese, ham, onion, and crumbled bacon together.
- Add seasonings and stir.
- Divide mixture into the two pie crusts. If using store bought pie crust, place the pie plates on a cookie sheet.
- Bake for 10 minutes at 450°F then turn down the heat to 325°F and cook until firm, about 50-60 minutes. Check often to make sure that crust is not getting too brown. If it is, use foil to cover crust and continue cooking until egg mixture is set.
- Cool 10-15 minutes to make it easier to cut. Serve in wedges with fruit and crusty bread.
Notes
STORE/FREEZE/REHEAT
Store leftover quiche in an airtight container in the refrigerator for up to 4 days.
Freeze cooled quiche wrapped tightly in plastic wrap then foil. Freeze for up to 3 months.
Reheat slices in a 325° oven until warmed through or microwave gently until heated.
Nutrition
Calories: 592kcal | Carbohydrates: 20g | Protein: 23g | Fat: 47g | Saturated Fat: 22g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 172mg | Sodium: 935mg | Potassium: 255mg | Fiber: 1g | Sugar: 2g | Vitamin A: 968IU | Vitamin C: 1mg | Calcium: 302mg | Iron: 2mg
