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Easy Cheese and Bacon Quiche

A press-in-the-pan Bisquick® crust? Serving quiche has just become extra easy.

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 (136) 42 Reviews
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  • Prep Time 15 min
  • Total Time 55 min
  • Servings 8

1 1/4
cups Original Bisquick™ mix
1/4
cup butter or margarine, softened
2
tablespoons boiling water
1
package (6 oz) sliced Canadian bacon, chopped
1
cup shredded Swiss cheese (4 oz)
4
medium green onions, thinly sliced (1/4 cup)
1 1/2
cups half-and-half
3
eggs
1/2
teaspoon salt
1/4
teaspoon ground red pepper (cayenne)

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 400°F. Grease bottom and side of 9-inch pie plate with shortening. Stir Bisquick and butter until blended. Add boiling water; stir vigorously until soft dough forms. Press dough in bottom and up side of pie plate, forming edge on rim of plate.
  • 2 Sprinkle bacon, cheese and onions over crust. In medium bowl, beat half-and-half, eggs, salt and red pepper with spoon until blended. Pour into crust.
  • 3 Bake 35 to 40 minutes or until edge is golden brown and center is set.

EXPERT TIPS

Expert Tips

Chop the Canadian bacon, shred the cheese and slice the onions the day before; store separately in refrigerator. Beat the half-and-half mixture; store covered in refrigerator.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
300
(
Calories from Fat
190),
% Daily Value
Total Fat
21g
21%
(Saturated Fat
11g,
11%
Trans Fat
1g
1%
),
Cholesterol
135mg
135%;
Sodium
790mg
790%;
Total Carbohydrate
15g
15%
(Dietary Fiber
0g
0%
  Sugars
4g
4%
),
Protein
13g
13%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
0%;
Calcium
20%;
Iron
6%;
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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