You can really add anything to this quiche recipe; other vegetables, different meats, or seasonings. But ham, bacon, and cheese is our favorite way to do it and what my whole family likes.
Quiche is a great brunch recipe! But it is definitely not limited to just brunch! We love it for any meal of the day. We really love breakfast in general for any meal. Plus all my kiddos eat breakfast meals really well. They also like this Farmer's Omelet a lot too!
This Country Quiche recipe starts with a parbake on the deep dish pie crust. Prick the pie crust a few times and then place in the oven for 5 minutes to start off the recipe.
In the meantime, melt the butter in a small skillet on the stove and cook the onions for 2 to 3 minutes, so they have a translucent look.
After the crust is done, remove it from the oven and set aside.
Then it is time to all the ingredients for the custard filling. So using a medium bowl, add the heavy cream, the eggs, garlic salt, pepper, and ground mustard and mix well together. Add the cooked onions into the custard blend and mix them in.
Next it is time to put together the quiche. So add a layer of half the bacon, ham, and cheese in the parbaked pie crust. Then add half the custard mixture. Then repeat with the layers with the other half of the ingredients.
Place on a baking sheet incase of any spillage while baking and place in the oven. Bake for 10 minutes at 375F. Then reduce heat to 350F and bake for an additional 30-35 minutes.
Let the Country Quiche set and slightly cool for about 30 minutes before serving.
Country Quiche
Ingredients for Country Quiche
1 9 inch deep dish pie shell
3 green onions, thinly sliced
2 Tbsp butter
4 oz. diced ham
1 lb bacon, cooked and crumbled
1 1/2 cup cheddar cheese
1 cup heavy cream
6 eggs
1 tsp garlic salt
1/2 tsp black pepper
1/4 tsp ground mustard
Directions for Country Quiche
1. Using a fork, prick the bottom of the deep dish pie shell. Bake for 5 minutes at 375F. Remove and set aside.
2. Melt the butter in a small skillet. Cook the onion for 2 -3 minutes in the butter.
3. In a medium mixing bowl, whisk together the heavy cream, the eggs, the garlic salt, the black pepper, and the ground mustard until fully combined. Add the cooked onions to the mixture and stir together.
4. Layer half the bacon, half the ham, and half the shredded cheese in the deep dish pie shell.
5. Pour 1/2 the custard mixture evenly over the first layer of bacon, ham, and cheese.
6. Repeat steps 4 and 5. Layer the rest of the bacon, the rest of the ham, and the rest of the shredded cheeese. Then pour the remaining custard evenly over to top of the quiche dish.
7. Place on baking sheet in case of any spill over. Bake for 10 minutes at 375F.
8. Reduce oven temperature to 350F and cook for an additional 30-35 minutes.
9. Rest to cool on a wire rack for about 30 minutes before serving.
This post is sponsored by the Glass Barn, Indiana Soybean and Corn Farmers but all thoughts and opinions are my own.
