Baking the crust a bit before adding the filling helps to keep it crisp.
Seafood Quiche: Substitute 1 cup chopped cooked crabmeat (patted dry), imitation crabmeat, cooked shrimp or salmon for the bacon. Use 1/3 cup finely chopped green onions; increase salt to 1/2 teaspoon.
Spinach Quiche: Substitute 1 box (9 oz.) frozen chopped spinach, thawed and squeezed to drain, for the bacon. Sprinkle over onion and cheese.
No time to make your own crust? Look for Betty Crocker™ pie crust mix, or consider using a ready-to-go refrigerated pie crust.
For Mushroom Quiche, add a 4-ounce can of mushroom pieces and stems, drained, and a 2-ounce jar of diced pimientos, well drained, with the bacon.