Bacon & Havarti Quiche

Bacon & Havarti Quiche

By Carrie's Experimental Kitchen

I know what you're thinking and you're right. I don't usually eat bacon because it gives me a headache, but the rest of my family does. And on Sunday's, we generally make what we call a "big breakfast"; which includes eggs, potatoes, bacon or sausage. We only eat this way once a week and sometimes only 1-2 times per month, and it's usually more of a brunch than a breakfast as we generally don't eat until about 10am. Last Sunday we happened to make bacon, and since I was going to be busy cooking for Thanksgiving the next week, I wanted to make a few things that my family could pick on for lunches and dinner during the week.

This is another one of those recipes that I have had in my trusty recipe box that I got from my Mom many years ago, but have never made. The recipe was originally for Quiche Lorraine, which is made with Swiss cheese instead of the Havarti and I must have copied it down wrong, because the first time I tried to make this, it wound up too runny. I guess that would happen if you add heavy cream AND milk...oh well, try and try again!

The second time was a success and the family loved it! It's a great dish for breakfast as well as lunch or dinner served with a side salad. Or, if you're really ambitious, make individual quiches in a mini muffin pan for appetizers.

Serving Size: 8


  • 1 pie crust (I used Pillsbury Refrigerated Pie Crusts)

  • ½ cup crumbled cooked bacon

  • ½ cup havarti cheese, shredded

  • ¼ cup grated pecorino Romano cheese

  • 4 eggs

  • ​1 ½ cup heavy cream


  1. Preheat oven to 350 degrees.

  2. Roll out the dough so it thins out and fits in the tart pan; then line the tart pan with the pie crust and par bake for 5-7 minutes.

  3. In a bowl, whisk the eggs and heavy cream; then stir in the cheeses and bacon.

  4. Add the egg mixture to the pie crust, place the tart pan on a baking sheet and bake for 30 minutes or until the top starts to puff up and turn lightly brown. Serves 8.

Notes: You can also make this in a pie dish. If you do, cut the eggs down to three, heavy cream down to 1 cup and then add an additional 10-15 minutes to the cooking time.

For the full post, visit Carrie's Experimental Kitchen.