Bacon Quiche

This recipe came from Kaycee Jones when she and I were both prosecutors with the Polk County D.A.’s Office in Livingston, Texas (she’s a district judge there now). Everybody always loved it when Kaycee brought food to work. She’s a phenomenal cook.


Bacon Quiche


1 unbaked deep-dish pie crust
8 slices bacon, chopped small
1½ cups shredded cheese (e.g., cheddar & monterey jack blend)
6 eggs
1 cup whipping cream (can substitute evaporated milk)
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
1 tablespoon dried chopped chives


Preheat oven to 350º F.

Cook bacon in skillet over medium-high heat until evenly brown and crisp. Drain in collander and let cool until comfortable to the touch. Sprinkle cheese evenly over bottom of pie crust. Sprinkle bacon pieces evenly over cheese.

In medium bowl, beat eggs lightly with cream and seasonings then pour into pie shell.

Bake 50-60 minutes or until center is set. Let stand 10 minutes before slicing.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: