Quiche is a wonderful batch meal because it can be breakfast, lunch, or dinner. You can also eat it at room temperature or hot, so it is super versatile. Whenever you need a quick, filling meal, just grab a piece—packed with protein and really satisfying. This recipe is easily doubled for even more leftovers!
Gluten-free: Use a gluten-free pie crust or omit crust.
Vegetarian: Omit bacon; add 1 cup chopped fresh spinach to the egg mixture.
Paleo: Use a Paleo-friendly crust or omit crust.
- Cook Time
- Prep Time
1 refrigerated pie crust
6-8 slices of bacon
½ c chopped onion
4 oz mushrooms, sliced
8 eggs, beaten
½ c sour cream
½ c milk
¼ tsp salt
⅛ tsp pepper
1 c shredded extra sharp cheddar cheese
- Line a 9-inch pie plate with the pastry. Trim; crimp edge. Line the pastry shell with a double thickness of foil. Bake in a 450° oven for 8 minutes. Remove foil. Bake for 4-5 minutes more or until pastry is set and dry. Remove from oven. Reduce oven temperature to 325°.
- Meanwhile, in a large skillet, cook the bacon. Remove bacon from pan. Cook onions and mushrooms in bacon grease until tender; season with salt and pepper. Crumble bacon.
- In a bowl, stir together eggs, sour cream, milk, salt and pepper. Stir in bacon, onions, and mushrooms. Stir in cheese.
- Pour egg mixture into the hot baked pastry shell. Bake at 325° for 45-50 minutes or until a knife inserted near the center comes out clean. If necessary, cover edge of crust with foil to prevent overbrowning. Let stand for 10 minutes before serving.