Bacon, Lettuce, and Tomato Quiche

Bacon, Lettuce, and Tomato Quiche

Sometimes I make recipes up, use them several times and then forget about them because I move on to new things. This recipe is one of those casualties. But then I made it again today. This may or may not have resulted in a Hobbit-like second breakfast. Sweet baby Jesus, this is good.

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It’s bad for you. it’s good for you. It confuses the mind and comforts the soul. It is BLT quiche.


  • 1 Pillsbury pie crust (or homemade)
  • 11 large eggs
  • 1/4 cup heavy cream
  • 1/3 cup flour
  • 1 cup medium cheddar cheese (or any cheese that melts well like gouda, gruyère, Havarti), grated
  • 1/2 bunch chopped green onions
  • 3/4 cup pint tiny tomatoes cut sliced in thirds or half (grape tomatoes or cherry tomatoes)
  • 1 cup large bacon bits (cooked, drained & cut bacon or store bought bacon bits)
  • Salt & pepper to taste
  • 1/2 head of romaine lettuce sliced into thin strips (chiffonade cut) for garnish
  • 1 cup sour cream for garnish
  • 6-8 tiny tomatoes cut in half for garnish

Place homemade pie crust or store bought Pillsbury (this brand because it isn’t sweet) pie crust in a pie pan that is sprayed with non-stick spray, poke crust with a fork about 20 times all around and then bake for 15 minutes.

Place eggs, heavy cream, flour, cheese, green onion, tomatoes, bacon bits and salt & pepper in a large bowl. Using a fork, whisk ingredients together well. Pour quiche mixture into pie crust.

Bake quiche with a baking sheet on the shelf underneath it to help catch any possible overflow. Use a guard or foil to protect the edges of the crust from over-baking once they are light golden brown. Bake for about 45 minutes or until a knife comes out clean. Quiche will continue to bake for a little while after removed from oven since it’s still hot.

Serves 6-8.

If you feel guilty, just add extra lettuce and tomatoes. Gluten-free friends, you can forget the crust and leave the flour out of this recipe.

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