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!
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.
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- this turned out to be a delicious quiche, and it is NOT too spicy (in case you were wondering)! NOTE: I made a homemade pie crust from scratch for this quiche. You can save time by using refrigerated pie pastry dough or buy a frozen deep dish pie crust (uncooked).
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How To Make A Southwestern Bacon Quiche
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).
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.
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 the bacon is browned and crispy, transfer the bacon crumbles to a paper towel to drain. Set aside.
Fill The Pie Crust
Place an uncooked deep dish pie crust (purchased/ handmade) into pie pan. Crimp the edges to form a crust. Prick the bottom and sides of the crust in several place with the tines of a fork. Place the shredded jack cheese in the unbaked crust, then add the crumbled bacon pieces.
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.
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.
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.
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!
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?
Looking For More QUICHE Recipes?
You can find ALL my recipes in the Recipe Index, located at the top of the page. I have several other absolutely delicious quiche recipes for you to enjoy, including:
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Recipe Source: My brain. My hungry brain.
Bacon, jack cheese, green chiles, salsa, peppers, mushrooms and onions give this Southwestern Bacon Quiche in a flaky pie crust it's fantastic flavor!
- 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
- 4 large eggs
- 2 cups heavy whipping cream
- 2 Tablespoons chunky salsa
- 3/4 teaspoon salt
- 1/4 teaspoon garlic powder
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.
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.
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.
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.
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.
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.
Here’s one more to pin on your Pinterest boards!