The Best Ham and Bacon Quiche

I’m going to share the best ham and bacon quiche recipe with you. This time of year as the days are getting longer, luncheons and showers are showing up on our calendars, we need quick and easy dinners, a quiche can be just the answer.

I’m all about a short cut the older I get. Honestly, a ready made pie crust has been a tried and true short cut for me as long as I can remember. You might feel differently, but I feel like when a ready to roll out crust tastes as good as they do, that’s a time saver I’m going to take advantage of.

Here’s a quick look at what the best ham and bacon quiche has in it. You could also throw in some mushrooms, spinach or asparagus if you’re looking to add some veggie to it. Sundried tomatoes would also be yummy.

Let’s talk about my little roller. This thing is as “handy as a pocket on shirt”. That’s a direct quote from my grandmother. She was always saying the funniest, southern things. This is also my favorite brand of pie plates. I gave one to each of my girls for Christmas.

These little silicone pie crust shields are a great way to keep a crust from getting to brown, and you can adjust the size since they’re individual and not one solid piece.

Ham and Bacon Quiche

Ingredients

6 Pieces cooked bacon
1/2 C Chopped Onion
1 1/2 C Half and Half
1 C Chopped Cooked Ham
6 Eggs lightly beaten (or half eggs and half egg subsitute)
1/2 t Seasoning Salt
1/2 t Black Pepper
2 C Shredded Swiss Cheese
2 T AP flour

Instructions

Saute the onions in a little of the bacon grease
Roll out pie crust to fit pie plate. That little roller in the picture is one of my favorite little kitchen tools for pie crusts and cookies.
Put the crust in the "pie plate" and stick in fridge while you get the rest of the ingredients ready
Combine the eggs, seasoning salt, pepper and mix well. Add half and half and mix
Add chopped ham, bacon and onions
Add the flour into the cheese-do it in the bag and save yourself more clean up 😉
Then add the cheese into the rest of the mix
Pour into ready crust
I always cover the edges of any kind of pie right from the beginning of the baking to keep them from browning too much. Thee little silicone pieces are absolutely AWESOME. I stumbled across them at Ross ( plug for my man's business) but I'm sure lots of kitchen stores would have them.
Bake at 350 degrees for 45-50 minutes or until center is set and a knife inserted in center comes out clean.
Remove from oven and allow to sit for 10 minutes before cutting

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Lisa

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