Southern Bacon Tomato Quiche


Southern Bacon Tomato Quiche

Southern Bacon Tomato Quiche
30 Min

Bacon is bigger than ever these days and our Test Kitchen made sure to add the smoky flavor of bacon bits to this colorful and flavorful Southern Bacon Tomato Quiche. It's truly easy-as-pie to make.

What You'll Need

  • 1/4 cup (1 ounce) bacon bits (see Note)
  • 1 unbaked 9-inch deep-dish pie shell (see Note)
  • 3 eggs
  • 1 (8-ounce) package cream cheese, softened
  • 1/2 cup heavy cream
  • 1/4 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1 medium-sized tomato, cut into 12 thin wedges

What to Do

  1. Preheat oven to 400 degrees F. Distribute bacon bits evenly over bottom of pie shell.
  2. In a medium bowl, beat eggs then add the cream cheese and continue beating until mixture is smooth. Add remaining ingredients except tomato wedges and beat until combined.
  3. Pour mixture over bacon bits then arrange tomato wedges on top in a pinwheel pattern. Bake 20 minutes, then reduce heat to 350 degrees F and bake an additional 15 to 20 minutes, or until set. Allow to cool 15 minutes before slicing into wedges.

If you're in a quiche-making mood, you might also want to try our simple version of Quiche Lorraine.


  • If you've got some leftover cooked bacon, this is a perfect way to use it up. Simply crumble it and you're set!
  • For the pie crust, you can use either refrigerated or frozen or your own homemade recipe...the choice is yours.
  • Looking for our Southern Broccoli Tomato Salad? You'll love it!
  • We've got even more easy tomato recipes where this came from! Check out our collection of Fresh Tomato Recipes: 20 Can't-Miss Recipes with Tomatoes.

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Personally, I would peel and seed the tomatoes (it is easy to do), slice them, and arrange them in a pretty design. That way the tomato "gel" and seeds don't run into the quiche and you are not picking the skin out of your teeth. It really is a much more elegant presentation with very little additional work. Adding a green vegetable to the design would be lovely as well.

I will be having this wonderful Quiche this wk. end for lunch. Sounds so delicious.

Awesome recipe as written, or might add some spinach or asparagus, but try it as it is ABSOLUTELY WONDERFUL!

I love rich food, but I found this quiche to be too rich and creamy for even me. I would 1/2 as much cream cheese, if that much. We made some "oven fried" zucchini wedges to go with this dish and it's a good thing we did. Eating the zucchini with the quiche was the only way we could eat the slices we had cut for ourselves. We ended up throwing the rest out.

Wonderful! Light and fluffy, will definitely make again for company.

I usually make crustless quiches to eliminate some of the fats and calories from pie crust. I spray a glass pie dish and use one more egg, so for this, 4 total, and eliminate the heavy cream, replace w/skim milk. The cream cheese would add enough fat so skim milk would work fine. Sauteed mushrooms and onion would add some additional taste. For quiches not including cream cheese, I add skim milk with a dollop of half and half and usually 3/4 cup total to 4 eggs. As this recipe is listed, it would be high calorie and fat.

I have made this many times and it is great. I do sprinkle Parmesan cheese on top over the sliced tomatoes - not wedges. Make sure you let is stand the 15 even 20 minutes before you slice the quiche. It is really great and quite light. I serve it with a nice green salad. Perfect meal.

Sounds great. I'll try it.

Would anyone who has made this recipe please comment on how it tasted, and was it easy to serve and eat? Thanks so much for any feedback..

The recipe I'm looking at says 3 eggs

This recipe does not tell you how many eggs to use, can some one please tell me.


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