Barefeet in the Kitchen · by Mary Younkin
Bacon and Cheese Quiche
NUTRITION · PER SERVING70M COOK
CAL 14%·PRO 28%
CARBS 3G5% OF CAL
0G FIBER0G ADDED1G INTRINSIC2G OTHER1G TOTAL SUGAR
FAT 24G76% OF CAL
12G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A flaky pie crust filled with fluffy eggs, heavy cream, cheddar cheese, and crispy bacon. Versatile and satisfying for breakfast, brunch, lunch, or light dinner. Serve warm or at room temperature.
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View the full recipe on Barefeet in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 6 eggs
- 1 cup heavy cream
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 6 -12 slices of bacon (cooked and crumbled)
- 1½ cups shredded cheddar cheese (or Mexican cheese blend, or any other cheese you like)
- 1 prepared pie crust, store-bought is fine
At a glance
PER SERVING · TIME 70M
CAL 14%·PRO 28%
CARBS 3G5% OF CAL
0G FIBER0G ADDED1G INTRINSIC2G OTHER1G TOTAL SUGAR
FAT 24G76% OF CAL
12G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 1h
- Sodium
- 560mg
- Total sugar
- 1g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 98mg
- Calcium
- 179mg
- Iron
- 0.69mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 560MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.