Cracked Out Quiche

Cracked Out Quiche Recipe – homemade quiche filled with cheddar, bacon and ranch. SOOO good! Can make ahead of time and freeze unbaked for a quick breakfast/dinner later.

Cracked Out Quiche Recipe - homemade quiche filled with cheddar, bacon and ranch. SOOO good! Can make ahead of time and freeze unbaked for a quick breakfast/dinner later.

Some of the most popular recipes on the blog are my “crack” recipes – crack dip, crack potatoes, crack bread.  I was trying to come up with a new quiche for dinner and decided to put all the crack flavors in it – cheddar, bacon and ranch.

This quiche was SOOOO delicious! It was so cheesy and packed full of bacon.  We almost ate the whole thing for dinner.  I think this is our new favorite quiche.  This was quick and easy to make. If you are short on time, you can make this the night before you want to bake it or you can make it and freeze it until you are ready to eat it.

Cracked Out Quiche Recipe - homemade quiche filled with cheddar, bacon and ranch. SOOO good! Can make ahead of time and freeze unbaked for a quick breakfast/dinner later.

Cracked Out Quiche Recipe - homemade quiche filled with cheddar, bacon and ranch. SOOO good! Can make ahead of time and freeze unbaked for a quick breakfast/dinner later.



Yield: serves 4 to 6

Cracked Out Quiche

prep time: 5 MINScook time: 40 MINStotal time: 45 mins

ingredients:

  • 1 (9-inch) deep dish pie crust
  • 3/4 cup cooked chopped bacon
  • 1 cup shredded cheddar cheese
  • 3 eggs
  • 1/4 cup milk (I used 1%)
  • 1/4 cup heavy cream
  • 1/2 cup prepared light Ranch dressing

instructions:

  1. Preheat oven to 375°F.
  2. Place bacon in bottom of pie crust. Top with cheese. 
  3. Whisk together eggs, milk, cream and Ranch dressing. Pour over bacon and cheese.
  4.  Bake for 40-50 minutes, until center is set and the quiche is lightly browned. Allow to cool for at least 5 minutes before serving.

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Comments

  1. Made this yesterday for our Christmas day breakfast and it was excellent. I added some asparagus and everybody enjoyed it. Thanks Steph!

  2. I use regular, frozen pie crust and it is really full, but doesn't run over! I make both of the quiche recipes on this site and have never had issues with them being runny. I do cook them a bit longer than she recommends though. Maybe it varies by oven.

  3. This sounds delicious & i want to give it a try but can you tell me where i can get ranch dressing from please as i live in the UK & i believe it is an American product?! Or even better can i have the ingredients/recipe please? Kind Regards Helen

  4. Instead of tossing the rest of the egg mixture if your crust is too shallow, bake it alongside in a sprayed casserole dish. Less carbs. It may be done before the crusted quiche, just test it.

  5. I know this is an old post… but I am DEFINITELY making this, it will ring every bell.

    Question: I made one of your other quiche recipes recently, ham and cheese, I think, and the recipe used sour cream instead of heavy cream. I prebaked the shell just like the recipe said, and the filling baked up beautifully. However, when I cut the quiche, it 'wept' badly, as in tons of liquid in the bottom of the pan. It made it difficult/impossible to reheat what was left, as the bottom was so soggy.

    Any idea whether the "real thing" recipe using heavy cream would be likely to have the same problem? Do you think maybe I jinxed the recipe by using lowfat sour cream?

    Also — since it's just my husband and me for dinner, does anybody know whether there are commercially-available small pie shells (like potpie size)? They would be ideal for dinner for two.

    Thanks for reading this longwinded post, and I really enjoy your blog.

  6. Lindsay – just fill it to the top of your pie shell and toss the rest of the egg mixture. Enjoy!

  7. Has anyone used a regular pie shell, as in… not a deep dish? I grabbed the wrong size and now I'm worried it'll explode/run all over the place. Haha.

  8. Sleepygizmo – you can try pre-baking the crust for a few minutes before adding the quiche mixture. Prick the crust with a fork and bake it for about 5-7 minutes. If the crust gets too dark while baking, cover the edges with foil or a pie crust shield.

    I didn't have the issue of it not being firm. Maybe try whisking the egg mixture with a hand-mixer – that will make sure they are whipped really good.

  9. I found the crust and made this tonight. While I loved the flavor, mine didn't come out just right. My crust was starting to get dark on top so I took it out. It was done, but it wasn't real "firm" it seemed like there was more cheese than there was egg. Also, the bottom of the crust was a bit soggy. Any suggestions?

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