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Now and Later Quiche

8 servings per pie


  • 8 slices bacon
  • 1/2 cup chopped onion
  • 1/2 cup sliced mushrooms
  • 2 cups shredded Swiss cheese
  • 2 tablespoons flour
  • 1 1/2 cups half and half
  • 6 eggs, slightly beaten
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon black pepper
  • 1 cup diced cooked ham
  • Two 9-inch deep dish unbaked pie crusts


Heat oven to 350 degrees F. In a large non-stick skillet, cook bacon until crisp. Remove and crumble. Remove 2 teaspoons of drippings. Saute onions and mushrooms in drippings 2 minutes, or until lightly browned. Set aside. Toss cheese with flour. Combine reserved bacon, onion mixture, half and half, seasonings and ham; mix well. Stir in cheese mixture.

Pour mixture into pastry crusts. Bake 40 to 45 minutes until toothpick inserted in center comes out clean. Can be frozen after cooked.


When I make this recipe we eat one now and freeze for later!

Submitted By:

Karen Mitchell-Wilcher