Bacon & Havarti Quiche

Quiche, like this one made with farm fresh eggs, bacon and Havarti cheese is so versatile and perfect for breakfast, lunch or dinner.

I know what you’re thinking and you’re right. I don’t usually eat bacon because it gives me a headache, but the rest of my family does. And on Sunday’s, we generally make what we call a “big breakfast”; which includes eggs, potatoes, bacon or sausage. We only eat this way once a week and sometimes only 1-2 times per month.

It’s usually more of a brunch than a breakfast as we generally don’t eat until about 10 a.m. Last Sunday we happened to make bacon, and since I was going to be busy cooking for Thanksgiving the next week, I wanted to make a few things that my family could pick on for lunches and dinner during the week.

This is another one of those recipes that I have had in my trusty recipe box that I got from my Mom many years ago, but have never made.

The recipe was originally for Quiche Lorraine, which is made with Swiss cheese instead of the Havarti and I must have copied it down wrong, because the first time I tried to make this, it wound up too runny.

I guess that would happen if you add heavy cream AND milk…oh well, try and try again! The second time was a success and the family loved it! It’s a great dish for breakfast as well as lunch or dinner served with a side salad.

Or, if you’re really ambitious, make individual quiches in a mini muffin pan for appetizers. ~Enjoy!

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4.34 from 3 votes

Bacon & Havarti Quiche

Quiche, like this one made with farm fresh eggs, bacon and Havarti cheese is so versatile and perfect for breakfast, lunch or dinner.

Course Appetizer, Breakfast

Cuisine American

Keyword bacon, eggs, quiche

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Servings 8

Author Carrie's Experimental Kitchen

Ingredients

• 1 Refrigerated Pie Crust
• 1/2 c. Crumbled Cooked Bacon, approx. 4-6 strips
• 1/2 c. Havarti Cheese, shredded
• 1/4 c. Pecorino Romano Cheese, grated
• 4 large Eggs
• 1 1/2 c. Heavy Cream

Instructions

• Preheat oven to 350 degrees F.
• Cook bacon until it's crisp either in a frying pan or in the microwave on a microwave-safe plate. 
• Roll out the dough so it's 1/4" thick and fits in the tart pan; then line the tart pan with the pie crust and par bake for 5 minutes.
• In a bowl, whisk the eggs and heavy cream; then stir in the cheeses and bacon.
• Add the egg mixture to the pie crust, place the tart pan on a baking sheet and bake for 30 minutes or until the top starts to puff up and turn lightly brown.

Notes

You can also make this in a pie dish. If you do, cut the eggs down to three, heavy cream down to 1 cup and then add an additional 10-15 minutes to the cooking time.

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