Bacon, jack cheese, green chiles, salsa, peppers, mushrooms and onions give this Southwestern Bacon Quiche in a flaky pie crust it’s fantastic flavor! YUM!
Bacon, jack cheese, green chiles, spices, peppers, mushrooms and onions give this Southwestern Bacon Quiche in a flaky pie crust it's fantastic flavor! YUM!

Do you enjoy quiche? I sure do. Quiche, to me, tastes great for lunch OR for breakfast! There are so many way to transform a traditional egg “custard” quiche.

In the past I have made a couple changes to my standard quiche recipe, and have made an Italian Sausage and Spinach Quiche, which turned out to be quite delicious!

Recently I had an open carton of heavy whipping cream open that I needed to use up. I decided to create a homemade quiche with the Tex-Mex flavors I love. This Southwestern bacon quiche is what I came up with, and it was absolutely FANTASTIC! We LOVED it!

I used my base recipe for quiche as my starting point, then added ingredients as I went, to give it some great flavor! I’m not kidding you… this turned out to be a delicious quiche, and it is NOT too spicy (in case you were wondering)!

How To Make This Southwestern Bacon Quiche

NOTE: I made a homemade pie crust from scratch for this quiche, but you can save time, if you use pre-made pie pastry dough or buy a deep dish pie crust (uncooked).

The first thing to do is cook the chopped onions, mushrooms and red bell pepper in butter in a skillet on medium heat. Cook until the veggies have softened (approx. 3-4 minutes).

Cooking onions, peppers and mushrooms for Southwestern bacon quiche.

Add the chopped green chiles and minced garlic to the veggies in the skillet. Cook, stirring often, for an additional minute. When done, set aside to cool.

Garlic and green chiles added to veggies to make filling for Southwestern bacon quiche.

In a separate skillet, cook bacon until browned and crispy. I like to cut the bacon into very small strips with kitchen scissors (or knife). The bacon cooks faster this way.

Once bacon is browned and crispy, transfer the bacon crumbles to a paper towel to drain. Set aide.

Cooking the bacon in a skillet for the Southwestern bacon quiche.

Cooked crisp bacon, draining on paper towel, for the Southwestern bacon quiche.

Place an uncooked deep dish pie crust (purchased/ handmade) into pie pan. Crimp the edges to form a crust. Prick the bottom crust in several place with a fork.

Place the shredded jack cheese in the unbaked crust, then add the crumbled bacon pieces.

Cooked bacon crumbles and jack cheese, in pie crust, for Southwestern bacon quiche.

After the bacon, add the cooked veggies (green chiles, garlic, mushrooms, onions, and red bell peppers). Evenly distribute the bacon and veggies around the quiche.

Veggie filling is added to bacon and cheese in this Southwestern bacon quiche.

In a large bowl or measuring cup, whisk together the egg filling for the quiche.  Carefully pour the egg filling over the Southwestern bacon quiche.

The egg filling for the quiche will come almost to the top of the crust. Do not stir.

the eggs, cream and spices are poured into pie shell for Southwestern bacon quiche.

Southwestern bacon quiche is ready to go into oven to bake.

Baking The Southwestern Bacon Quiche

Carefully place the quiche into a preheated 425° F oven on the middle rack. Don’t let the filling slosh around… be slow and careful getting the quiche into the oven.

Bake the quiche for 15 minutes, then turn the heat down to 300°F, and continue baking the Southwestern bacon quiche for another 35-40 minutes.

When done, the filling should be set in the middle, and the Southwestern bacon quiche should be golden brown on top. The filling will have puffed up considerably while baking.  The top of the quiche will un-puff as it cools, and will settle a bit.

Southwestern bacon quiche, right out of the oven, and puffy.

Southwestern bacon quiche in pie pan after baking.

Transfer the hot Southwestern bacon quiche (still in the pie pan) to a wire rack to cool.  Once it has cooled for about 15 minutes or more, it will slice and hold together better.

Slice the Southwestern bacon quiche into 8 equal sized pieces, and serve! Store leftovers covered with plastic wrap in the refrigerator for up to 4 days.

When ready to eat the refrigerated leftovers, simply place a slice on a microwaveable dish in the microwave, heat it up, and you’re good to go!

Southwestern bacon quiche with a couple slices taken out of it.

A slice of Southwestern bacon quiche, on a white plate, with a few cherry tomatoes.

I really hope you enjoy this absolutely delicious Southwestern bacon quiche! The quiche is creamy, filled with great veggies, and has a wonderful Tex-Mex flavor (but is not too spicy at all!).

This quiche was served for dinner with a crisp green salad! We also enjoyed the leftovers for our lunch and breakfast the next couple of days!

Have a wonderful day! With Thanksgiving and Christmas right around the corner, why not have a great meal (like this quiche) ready for you to enjoy before or after a busy day?

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Recipe Source: My brain. My hungry brain.

Southwestern Bacon Quiche
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
 

Bacon, jack cheese, green chiles, salsa, peppers, mushrooms and onions give this Southwestern Bacon Quiche in a flaky pie crust it's fantastic flavor! 

Category: Breakfast
Cuisine: Southwestern
Keyword: Southwestern bacon quiche
Servings: 8 slices
Calories Per Serving: 468 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 unbaked deep dish pie crust
  • 1 cup grated jack cheese
  • 3 slices bacon (cooked crisp/ crumbled)
  • 1/4 cup onion , chopped
  • 3 large white mushrooms (roughly chopped)
  • 1/4 cup red bell pepper (chopped)
  • 2 Tablespoons diced green chiles (canned)
  • 1/2 teaspoon minced garlic
For The Egg Filling
  • 4 large eggs
  • 2 cups heavy whipping cream
  • 2 Tablespoons chunky salsa
  • 3/4 teaspoon salt
  • 1/4 teaspoon garlic powder
Instructions
  1. Melt butter in skillet on medium heat. Add chopped onions, mushrooms and red bell pepper to skillet. Cook until the veggies have softened (approx. 3-4 minutes). Add the chopped green chiles and minced garlic to the veggies in the skillet. Cook, stirring often, for an additional minute. When done, set aside to cool.

  2. In a separate skillet, cook bacon until browned and crispy. Once bacon is browned and crispy, transfer the bacon crumbles to a paper towel to drain. Set aide.

  3. Place an unbaked deep dish pie crust (purchased/ handmade) into 9" pie pan. Crimp the edges to form a crust. Prick the bottom crust in several place with a fork. Place the shredded jack cheese in the unbaked crust, then add cooked bacon pieces. Add cooked veggies. Evenly distribute the bacon and veggies around the quiche.

  4. In a large bowl or measuring cup, whisk together the egg filling.  Carefully pour egg filling over the quiche. It will come almost to the top of the crust.

  5. Carefully place the quiche into a preheated 425° F oven on middle rack. Bake for 15 minutes, then turn the heat down to 300°F, and continue baking for another 35-40 minutes. When done, the filling should be set in the middle, and the quiche should be golden brown on top. The filling will have puffed up considerably while baking.  The top of the quiche will un-puff as it cools, and will settle a bit.

  6. Transfer the quiche (still in the pie pan) to a wire rack to cool.  Once it has cooled for about 15 minutes, it will slice and hold together better. Slice quiche into 8 equal sized pieces, and serve! Store leftovers (covered) in the refrigerator for up to 4 days.

Nutrition Facts
Southwestern Bacon Quiche
Amount Per Serving (1 slice)
Calories 468 Calories from Fat 360
% Daily Value*
Fat 40g62%
Saturated Fat 20g125%
Cholesterol 192mg64%
Sodium 550mg24%
Potassium 188mg5%
Carbohydrates 16g5%
Protein 10g20%
Vitamin A 1285IU26%
Vitamin C 8.2mg10%
Calcium 165mg17%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Bacon, jack cheese, green chiles, salsa, peppers, mushrooms and onions give this Southwestern Bacon Quiche in a flaky pie crust it's fantastic flavor! YUM!

Southwestern Bacon Quiche

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