Nana’s Quiche

Cook Time 45 mins


  • 2 prepared single pie crusts in pan
  • 1/2 lb. cooked bacon crumbled
  • 8 eggs
  • 2 cups half-n-half
  • 2 cups chopped onion
  • 3 cups shredded sharp cheddar tossed with 1 Tablespoon of plain flour I use white Vermont sharp cheddar
  • Nutmeg (optional)


  • Cook the bacon and keep the bacon grease.
  • Sautee the chopped onions in the bacon grease and then drain.
  • Preheat oven to 350 degrees.
  • Whip the eggs with the half-n-half until smooth and set aside while you load the pie shells.
  • Divide the onions evenly between the 2 pie shells, next divide the bacon between the 2 pie shells. Now do the same with the cheese.
  • Pour half of the egg mixture over the ingredients in each pieshell…using finger tips…mix the ingredients thoroughly with the eggmixture.
  • Optional: Sprinkle tops with ground nutmeg.
  • Bake for 45 minutes or until knife inserted into the middle comes out clean. You may need to cover the crusts at the 30 minute mark to prevent over-browning.


I started out making just 1 of these at a time. By the time my first son was 4 I was making 2 at a time (IF there were any left overs- they were used as breakfast the following morning.) I am now requested to “be sure to have…” whenever either of my sons and their families visit for the weekend. 
It has been a favorite to take for “tailgating” at the ball games, picnics at the beach, and requested for pot luck dinners in the neighborhood. My oldest calls it “Mom’s Onion and Bacon Pie” since according to him: “Real men don’t like “quiche”. hahahaha
Enjoy !!!
Teresa Slusnys
Dixondale Farms Customer Since 2014