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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. 

  • Duration
  • Cook Time
  • Prep Time
  • 6Servings


  • 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


  1. 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°.
  2. 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.
  3. In a bowl, stir together eggs, sour cream, milk, salt and pepper. Stir in bacon, onions, and mushrooms. Stir in cheese.
  4. 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.
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