I liked all the wonderful treats my mother would prepare when rhubarb was in season because we had a patch of it growing in our backyard when I was a child growing up in Wisconsin. I modified her recipe for strawberry-rhubarb cake to create this strawberry-rhubarb buckle. Serve hot with a scoop of vanilla ice cream or, if preferred, a dollop of sweetened whipped cream.
| Prep Time: | 10 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr |
| Servings: | 6 |
Ingredients
- 1 (9 inch) deep dish frozen pie crust
- 1 (3 ounce) can bacon bits
- ½ cup chopped onion
- 5 ounces shredded Swiss cheese
- 3 ounces grated Parmesan cheese
- 4 eggs, lightly beaten
- 1 cup half-and-half cream
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Place unthawed pie crust in a pie pan on a baking sheet. Mix bacon, chopped onion, and both cheeses in a medium bowl. Pour this mixture into the crust.
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- Mix eggs and half and half in a bowl until blended; pour the egg mixture over the cheese mixture.
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- Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake until the top of the quiche begins to turn golden brown, an additional 35 minutes.
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- Please note the differences in ingredient amounts and cooking times when using the magazine version of this recipe.
Nutrition Facts
| Calories | 463 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 183 mg |
| Dietary Fiber | 1 g |
| Protein | 25 g |
| Saturated Fat | 15 g |
| Sodium | 993 mg |
| Sugars | 3 g |
| Fat | 32 g |
| Unsaturated Fat | 0 g |
Reviews
Everyone saying the recipe was “just okay” didn’t even follow the recipe and made it however they felt like that’s why you didn’t like it. When instructions followed, this quiche is delicious. Next time if you want a cheddar bacon quiche, follow THAT recipe.
I’m planning to make this this weekend. I wanted to confirm that you put the pie crust in the oven while it’s still frozen (unthawed). Is that correct?
I used mild cheddar only, came out well. I was considering omitting the onions but turns out that really makes the dish.
I used cream chesse like 6/7 oz and cut it with some milk. I loaded it up with veggies and cheese and bacon. Used homemade crust. So tasty. I actually froze it after it was done. To thaw I microwaved for like 1 or 2 min and put it in the airfrier to firm it up.
This recipe is wonderful. It is very versatile. I am making it for the 4th time so changing things up a bit again. This is a go to recipe in a pinch but best of all I rotate it about every 10 days now. With all the possibilities of change you never get tired of it. Nothing but raves from anyone I serve it to. Thanks Dawn.
Very easy and very good.
Used Emanuel cheese and the Parmesan. Turned out perfect. Top was a nice gold brown. Easy to make. Used real back instead of bacon bits. Will use this recipe again.
I made this with real bacon and a swiss/gruyere blend. Used peppers and onions, added a can of mushrooms and some fresh diced tomatoes.
Easy. This recipe won over my mom and my wife on Mother’s Day. There’s no reason to buy any type of quiche in the store. pre-made, mix or otherwise. Make this instead! I skipped the Parmesan and went with shredded Mexican Blend. Great suggestion in the reviews.
Very good! I used fresh thick maple bacon purchased from a local farmer and duck eggs.
This was delicious and very simple! Only my daughter and I eat egg, so once we had a slice I took the rest over to my mum’s … for something so simple she absolutely loved it.
Very tasty! I used Mexican blend cheese and dried chives instead of onion. Turned out great! Was even tastier the next day.
Delicious, light & creamy
I think this recipe is wonderful ! The only change I made is I sautéed my onion in the bacon grease and used a Graham cracker crust because I had it on hand! Everyone loved it ! Thank you for sharing !
Made this over the weekend and it turned out great. Omitted onions and parmesan and used a little more Swiss cheese, used real bacon bits and added thawed frozen spinach after wringing it in paper towels to get all the liquid out. So many possibilities for this recipe like chorizo, cheddar and jalapeños or Italian sausage, mozzarella and basil. Thanks for a quick and good basic recipe.
Oh come on – bacon bits? You have to be kidding me. ANYONE can cook bacon and the difference would be enormous. With REAL fresh-baked bacon, this is a great recipe. Did not use Parmesan as it just doesn’t fit with a quiche – it’s all about the Swiss
One of the best recipes I’ve made on this site. It has wonderful flavor.
Decent recipe. Easy to substitute with whatever you like. Broccoli, mushrooms, peppers, etc. I used shredded Mexican blend cheese. Recommend not using parmesan. Too strong. I used more eggs and less cream and for goodness sake use actual bacon instead of fake bacon bits.
Very easy, everyone who I’ve served this to loves it.
I made two for work…and they were devoured almost immediately. Incredibly easy to make, and absolutely delicious!
I’ve made many quiche recipies. Used this to teach my granddaughter how to make quiche. It’s such an easy recipe. I make using a scratch dough and using heavy cream a water, 5 eggs, 1/2 tsp baking powder. Saute’ my onion first and rimmed crust with tinfoil to avoid over-browning. This is a delectable quiche and you can use many very or cheese substitutes. 5*