Herbed Bacon Cheddar Quiche

I’ve made quiche a couple of times in recents weeks, having been gifted with some of Julia’s delicious backyard eggs, and wanting to do something a little more special with them than scrambling (although I’m here to report that Julia’s backyard eggs scrambled with my backdeck chives = heaven). I’ve been surprised by how easy quiche is: I’ve always thought of it as a bit fussy, a bit fancy. In reality, quiche is simply an omelet baked in a pie crust, as fancy or down-home as you want it.

It’s been a really busy week, so for this one, rather than make pastry dough from scratch, I cobbled together a crust from various frozen dough scraps (which is why it looks a little thin, and a little brown, but.. it was still delicious). The filling is so rich that I suspect you could get away with a (gasp) storebought crust for a quick, easy, yet more-special-than-scrambled-eggs meal. You could even skip the crust altogether and bake the eggs in individual ramekins (what’s more special than that?) Add a salad, some tomato confit or sautéed green beans, and dinner is on the table in less than an hour. How often does that happen around here?

Happy Friday, all.

Adpated from Quiche Lorraine in The Pie & Pastry Bible by Rose Levy Beranbaum

p.s. I realized that I made this quiche on Rosh Hashanah; how very un-Kosher of me. Regardless, Happy 5771 to all who celebrate.

p.p.s. In addition to being very un-Kosher, I realized, while reading Julia’s vegan-chocolate-cake recipe, how very un-vegan this quiche is; it’s practically Anti-Vegan.  If my quiche met Julia’s cake, would the whole world cease to exist? I wonder.


Herbed Bacon Cheddar Quiche



  • 1 recipe Flaky Pie Crust (or frozen dough scraps totalling at least 6 oz)
  • 4 oz bacon (about 3 thick-cut strips)
  • 1 Cippolini onion (about 1/4 cup finely chopped)
  • 3 oz sharp cheddar, grated (about 1 cup), divided
  • 3 eggs + extra egg white for wash
  • 1/2 cup buttermilk
  • 2 tbsp slivered fresh basil (about 20 leaves)
  • 1 tbsp minced fresh chives
  • 1/4 tsp sea salt
  • 1/8 tsp freshly ground black pepper
  • pinch ground cayenne pepper


  1. Preheat oven to 425 degrees F (400 degrees F convection).
  2. Roll dough to 1/8-inch and shape into a 8 and 1/2-inch fluted tart pan (or 7-inch pie pan). Pre-bake, weighted, at 425 degrees F for 15 – 20 minutes, or until the edges are golden brown.  Remove pie weights, prick bottom crust with fork, then return to the oven to finish baking for about 5 minutes. Brush with egg white while still warm.
  3. Reduce oven temperature to 350 degrees F (turn off convection if using).
  4. Meanwhile, fry bacon until crisp. Set aside to drain on paper; when cool, crumble into 1/-4 inch pieces.
  5. Scatter onion & bacon evenly across bottom of tart crust; add half of the cheddar.
  6. Blend eggs, buttermilk, salt, peppers, basil and chives until just combined.  Pour over the tart contents, shaking the pan a bit to even out the eggs. Top with remaining cheddar. Bake in a 350 degree F oven for 30 – 40  minutes, or until quiche is puffed, does not move in the middle when you shake it, and a knife inserted into the center comes out clean.  Allow to cool for 10 minutes before slicing.

Serves 2 – 3.


  1. The eggs I used were pretty tiny; smaller than your average supermarket “large” egg. I think there is room for more egg in the recipe, as my quiche came out a little bit flat, but if you have extra-large or jumbo eggs I would stick with 2 (unless you move to a bigger tart/pie dish). To use a standard-sized pie crust/dish (9 and 1/2 to 10 inches), double the recipe for a taller, heartier quiche.
  2. Any mix of fresh herbs will work here; what doesn’t go with bacon & cheese?  Sage, savory, oregano, thyme, rosemary, cilantro are all good choices. If no fresh herbs are available, rather then just using dried herbs I would include a spicy green like kale or arugula.


At room temperature, covered with a clean kitchen towel, for 1 day, or refrigerated for up to 3 days.


Many fresh herbs are available year round at farmers markets; parsely and chives are pretty cold hardy, and rosemary seems to grow well indoors over the winter. With fresh winter herbs, this can be made year round.

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