This quiche with bacon and peas is easy to whip up for a breakfast, brunch, or lunch! It is made easy by using refrigerated pie dough. It's flavorful and delicious!
Okay, two days ago was the unofficial kickoff of summer, but technically it's still spring! So I whipped up this spring quiche with bacon and peas that has lots of yummy green goodness in it.
While this quiche is delicious fresh, let me tell you about how fantastically it reheats. It tastes just as good reheated as it does right after it was freshly baked.
My mom was visiting and I reheated leftovers for us for breakfast one day, and she commented on how much she liked it, and she isn't even a fan of peas! So there you have it. This quiche. Turning pea-haters into pea-lovers, one quiche at a time.
To make this an easy breakfast, use refrigerated pie crust that you can roll out and shape into a tart pan.
- Refrigerated pie crust (my preferred method, made homemade if you have the time!)
- Heavy cream
- Green onions
- Cheddar cheese
- Salt and Pepper
What is quiche?
I remember the first time I had quiche and I didn't QUITE know what to expect. Well... a quiche is eggs baked in a crust and veggies/bacon/ham/cheese/etc. are added to make it even more delicious!
There are two common types of quiche -- Florentine and Lorraine. A Florentine quiche usually has spinach and cheese. A quiche Lorraine has bacon and cheese.
However, you can make quiche with a variety of ingredients! I love this version with bacon and peas (and green onions, yum!), but you can always use pre-cooked potatoes, other cheeses, veggies. It's so easy to customize!
What to serve with the quiche
How to make the spring quiche
First, you'll want to prep your ingredients. If you're using refrigerated (or frozen) pie crust, you'll want to make sure it's thawed so you can roll it out and bake it. You'll want to bake the crust fully before adding any of the ingredients and baking again. This keeps it from being soggy.
Then, you'll want to slice the bacon, slice up your green onions and shallots, and shred your cheddar cheese. And crack those eggs!
In a large bowl, whisk together your eggs, flour, salt, pepper, and heavy cream. Set aside.
Then cook up your bacon in a pan until crispy. Drain on paper towels.
Add the sliced shallots to the pan and cook those until cooked through and translucent and caramelized.
Add the bacon and shallots to the cooked pie crust. Then add the green onions, peas, and cheddar cheese evenly over the bacon and shallots. Carefully pour the egg mixture over the top.
Place in the oven and bake 20-25 minutes until baked through. Let cook for 10 minutes before slicing and serving.
More breakfast recipes
- Bananas foster french toast
- Croissant breakfast sandwich
- Migas breakfast tacos
- Croissant french toast
- Lemon dutch baby pancake
- Scrambled eggs with spinach
- Scrambled eggs with feta
Quiche with Bacon and Peas
- 1 refrigerated pie crust the roll-out kind
- 4 large eggs
- 1 cup heavy cream
- ½ cup all purpose flour
- ½ teaspoon salt
- ½ teaspoon pepper
- 5 strips thin-cut bacon if using thick-cut, use 3 slices
- ½ cup chopped shallots
- ½ cup frozen or fresh peas
- ½ cup chopped green onions
- 1 cup grated sharp cheddar cheese
- Thaw the refrigerated pie crust and press into an 11 inch tart pan.
- Follow the directions on the refrigerated pie crust for blind baking the crust. You want a fully baked crust, not a par-baked crust.
- Once the crust is baked, removed from the oven, and cooling, start to prepare the mixture. In a medium bowl, whisk together the eggs, cream, flour, salt, and pepper. Set aside.
- Chop up the 5 strips of bacon into small pieces. In a medium skillet over medium heat, cook the bacon until bacon is done and still chewy. Remove from pan, drain on paper towels and set aside.
- Add the chopped shallots to the pan and cook until caramelized. Drain the shallots on a paper towel to remove any grease.
- To the baked crust, add the bacon and shallots, spreading over the bottom of the crust evenly. Next, add the peas, green onions, and then the cheddar cheese. Carefully pour the egg mixture over the other ingredients.
- Bake at 375 degrees for 20-25 minutes, until quiche is set.
- Remove from oven and cool for 10 minutes before slicing and serving.
If nutrition info is shown, values are based on an online calculator and are estimates. Please verify using your own data.