Deep Dish Quiche

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Quiche is Fun. Its one of those things if you have a leftover pie crust and  meat, cheese and veggies to get rid of it’s the perfect vessel to throw everything into. its the soup of the pie world any and everything can be added to the party. Now I myself am not a Quiche eater. I’m not an egg person but I love quiche and I love it for multiple reasons.

  1. it gets rid of excess or stretches what you have (why I topped mine with biscuit dough I could not think of enough ways to get rid of the stuff)
  2. you cannot do it wrong
  3. it’s a one pan dish
  4. it feeds everyone

and due to those reasons I will always have Quiche in my life. Maybe not for me but for everyone else.


1 frozen deep dish pie crust

5 large eggs

4 strips cooked thick cut bacon

1/3c cherry tomatoes rough chopped

1/3c red onion, chopped

1c fresh spinach, chopped

1/3c mushrooms

2 slices swiss cheese, diced

2tsp salt

2tsp pepper

1tsp herbs de provence

2 premade biscuits ( can be omitted, bake the rest of the biscuits on the side)

¼ c half and half


On a baking sheet line with parchment paper

Add bacon and bake for 20-25 minutes at 400 degrees.

Once done set on paper towel

In a bowl whisk together eggs, half and half, salt, pepper, and herbs.

Add in vegetables, bacon, and cheese.

Pour mixture into pie crust

Add biscuits in any order you like

Melt butter and coat all biscuit dough and pie crust edges with butter sprinkle with a little salt and pepper.

Bake for 400 for 15minutes then lower to 350 for 15 more minutes. Let sit for 10 minutes prior to cutting

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