This is the quiche recipe I always use. It’s so good. It comes out perfect every time.  I love quiche…all kinds…even those little mini quiche appetizers.


from The Pioneer Woman


You will need a 10″ quiche pan 

Preheat oven to 400 degrees.  

Place rack in center of oven

  • Fry 1/2 pound bacon ( I use Applewood thick sliced bacon)
  • Place bacon on paper towels and set aside
  • Pour out excess grease but don’t clean the pan.
  • Melt 1/2 stick butter (2 oz) in the same skillet.
  • Add 1/2 of an onion,diced and cook for a few minutes.
  • Add 5 oz  sliced mushrooms
  • Add one14 oz can artichoke hearts sliced into quarters
  • Cook for a few more minutes.
  • Add salt to taste.
  • Remove from heat
  • I dump this into a huge sieve and place it over a large bowl so the excess moisture will drip out
  • Allow to cool for about 20 minutes.
  • Take 2 pre-made 9 inch frozen pie crusts and allow to slightly thaw

(I like to use this short cut. But if you prefer go ahead and make your own pie crust)

Slice each crust into quarters and arrange in a 10 inch quiche pan

Press dough into the pan so that it looks pretty and there aren’t any holes

  • Place in the refrigerator until needed
  • In a large bowl
  • Beat 3 eggs
  • 3/4 cup heavy cream
  • Add 1 cup grated Swiss or Emmentaler cheese

( I like a blend of Parmesan, Asiago and Fontina)

  • Add mushroom mixture into egg/cream mixture.
  • Stir together.
  • Add crumbled bacon and stir.

(I don’t cook my bacon to the crumbly stage. I like it cooked almost to that stage and then I dice it up into little tiny pieces)

  • At this point you could add any extras you want like:
  • Mini broccoli  flowerets, little bits of carrot, red bell pepper diced fine, parsley or chives
  • Pour into pie crust and press to submerge ingredients.


  • Cover loosely with foil, place on a baking sheet
  • Bake at 400 degrees for 35 minutes
  • Take off foil and turn to 375 and continue baking for 10 more minutes
  • Bake for slightly longer if quiche is overly jiggly.
  • Remove from oven and allow to set for ten minutes before serving.
  • Remove quiche from pan and place on a serving plate


That strange looking thing sitting behind the quiche is monkey bread.


Enjoy !


Sorry about the awful looking photos. I really need to take a digital photography class. Plus it would help if I would spend more than 5 minutes looking at the instruction manual that came with the camera.  Plus the lighting really sucks at my apartment. It’s a wonder some of the other photos came out as good as they did.

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