Bacon & Cheddar Quiche


I know what you’re thinking: I can’t make a quiche. I understand where you’re coming from. I too have seen those baby quiches on appetizer platters and thought, “I wish I could birth a cute little quiche.” Well, I’ve got good news for you: baby quiches are a lie. That’s right–they are not actually babies,  just smaller versions of the real thing. That’s great news for you because it means you don’t have to find two quiches of opposite sexes and convince them to copulate. You can make a quiche all by yourself.

Here’s how.


6 oz. bacon, cut into small (dime-sized) pieces

1/2 onion, diced

6 oz. shredded Cheddar cheese

1 deep dish pie crust (frozen)

4 eggs

1 cup half-and-half (or 1/2 cup milk, 1/2 cup cream)


Preheat your oven to 400 degrees. Fry your chopped bacon and onions together until the bacon is cooked through and begins to brown. Drain, and mix the bacon/onion concoction together with your shredded cheese. Baste the pie crust with mustard, then add your mixture. Beat your eggs, and mix in the half-and-half. Pour the blended mixture into the pie crust, stirring it into the meat and cheese mixture gently. Bake for 15 minutes at 400 degrees, then reduce heat to 350 and cook for an additional 35 minutes (or until egg mixture begins to brown). Enjoy!

Adapted from

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