Is it a Quiche or a Quickie?

This question brings back so many funny memories for me. For those that know me, my Nana was my world. In her later days, she struggled with dementia and Alzheimer, and I had the privilege of caring for her with my aunt. While the disease robbed her of her memories, I held very tight to all of them - one in particular makes this blog post and the following recipe something for me to smile at. We were all out to lunch one day years ago, sitting at the table, she leaned over to my aunt and asked her what a “quickie” was. In disbelief and somewhat amused, my aunt was like, “uh, well mom...what are you talking about?” Well, she was wondering what a “quiche” was! This story has always been something that we’ve laughed about and always brings a big smile to my heart!



Now to the recipe! You’ll first notice that I have listed a frozen pie shell in the ingredient list, and probably think it’s sacrilegious for a baker to suggest that. You can certainly use your favorite pie pastry dough for this recipe, I just find it easier to use a prepared pie shell. I’ve used cooked bacon, but you can also substitute chopped ham and feta cheese in place of the cheddar jack. I’ve been known to also use asparagus and zucchini too. This recipe is quite versatile and will surely be one of your favorites for breakfast or brunch! Hope you enjoy, and if you make it, hope it not only satisfies your taste buds, but also brings you the same smile and giggle that it brings me!



Breakfast Quiche


1 frozen prepared deep dish pie shell


6 slices of bacon chopped

2 cloves of garlic minced

1 small onion chopped

8 oz white mushrooms

5 oz bag baby spinach

½ tomato chopped

½ tsp salt

¼ tsp pepper


4 eggs

¾ cup half & half

1 tsp salt

¼ tsp pepper

1 tsp basil

½ cup shredded cheddar jack cheese

¼ cup Parmesan cheese


Cook the pie shell according to the package and set aside. Preheat the oven to 425 degrees.


In a frying pan cook chopped bacon until brown and set aside, reserving three tablespoons of bacon drippings in the pan. Cook sliced mushrooms in the bacon drippings until golden brown on medium-high heat. Add onions and garlic and cook until tender. Add spinach, salt and pepper and cook until spinach is wilted and set aside.


Add eggs, half & half, salt, pepper and basil to a mixing bowl and blend well. Add cheddar jack cheese and cooled spinach mushroom mixture. Once mixed, pour into the prepared pie shell. Sprinkle chopped tomatoes and crumbled bacon on top and press lightly into egg mixture. Place pie on a baking sheet and place into the oven for 15 minutes. Lower heat to 350 and sprinkle the parmesan cheese and bake for an additional 10 minutes or until top is lightly browned.


Remove from the oven and let sit for about 5 minutes. Slice and enjoy!


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