Tomato-Bacon Quiche

Load up the fillings in an elegant quiche that goes together easily in a frozen deep-dish pie crust.

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Servings 6

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( 46 ) Ratings

46 Ratings

5 Stars 15%

4 Stars 17%

3 Stars

2 Stars

1 Stars 11%

Member Reviews ( 20 )

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ingredients 11
Prep Time 25 min
Total Time 1 hr 10 min

Ingredients

1: Pillsbury® Pet-Ritz® frozen deep dish pie crust

6: slices bacon, cooked, crumbled

4: medium green onions, sliced (1/4 cup)

3: medium plum (Roma) tomatoes, seeded, chopped

1/4: teaspoon salt

1/4: teaspoon pepper

1: cup half-and-half

2: tablespoons all-purpose flour

2: eggs

1/2: cup shredded Swiss cheese (2 oz)

1/2: cup shredded Cheddar cheese (2 oz)

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Directions

1 Place cookie sheet on oven rack. Heat oven to 375°F. Remove crust from freezer; let stand 1 minute. Prick crust with fork. Bake on cookie sheet 9 to 11 minutes or until very light golden brown.
2 Sprinkle bacon, green onions, tomatoes, salt and pepper in crust. In medium bowl, stir together half-and-half, flour and eggs. Stir in cheeses. Pour over tomato mixture.
3 Bake on cookie sheet 25 to 30 minutes longer or until knife inserted in center comes out clean. Let stand 10 minutes before serving.

EXPERT TIPS

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Expert Tips

Give the quiche a kick when you substitute grated Monterey Jack cheese with peppers for the Swiss or Cheddar.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 350
Calories from Fat: 210),

% Daily Value

Total Fat: 23g; 23%
(Saturated Fat 11g, 11% Trans Fat 0g 0% ),
Cholesterol: 110mg; 110%;
Sodium: 470mg; 470%;
Total Carbohydrate: 23g; 23%
(Dietary Fiber 1g 1% Sugars 5g 5% ),
Protein: 13g; 13%

% Daily Value*:

Vitamin A: 20%;
Vitamin C: 10%;
Calcium: 20%;
Iron: 10%;

Exchanges:

1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 2 Fat;

Carbohydrate Choices:

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

laurennah

report Posted Sep. 19, 2012 8:49 AM

Turned out beautifully! It was absolutely delicious. My husband does not like tomatoes much at all but he really loved this Quiche because the tomatoes were strong but not too powerful. Great recipe! Also could not find the crust it recommended so I just used the box of refrigerated pie crusts. It comes with two so now I can make it twice!

iclark10

report Posted May. 14, 2012 11:28 PM

Refrain from using frozen ingredients! It definitely will be soggy!

MsChris1221

report Posted Dec. 13, 2011 7:36 PM

Excellent quiche recipe! Very flavorful - loved it! I used the Pillsbury Ready Crust (unroll and bake) in my own pie plate which worked great. Baking time needs to be extended- still a little wet after 35 minutes. Whisking the salt and pepper into your egg mixture gives better distribution of the seasoning (versus sprinkling it into the pie plate). Increased salt to 1/2 tsp. Added some additional thin tomato slices on top just before baking, for a pretty presentation.

MsChris1221

report Posted Dec. 13, 2011 7:25 PM

Baking time needs to be extended. Was not even close to being done after 25 minutes and still a little wet/soupy after 35 minutes. Having made other quiches in the past, I find that if you whisk the salt and pepper into your egg mixture, you get better distribution of the seasoning (versus sprinkling it into the pie plate). Increased salt to 1/2 tsp.

crene23

report Posted Sep. 3, 2011 7:56 PM

SO easy & delicious!!! My husband loved it!!!