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Cook: 45 - 60 minutes | Servings: 6 large servings


  • 450 g bacon, cut into small pieces (kitchen scissors works easiest)
  • 1 large onion, chopped
  • 2 cups grated cheese
  • 6 eggs
  • 1¼ cup cream
  • salt, pepper and seasoning

Butter a 9 x 9 Pyrex dish. Preheat oven to 180ºC.
Sauté the bacon until just crispy. Remove with a slotted spoon and drain on a paper towel.
Using some of the bacon grease, sauté the onion until translucent. Remove and drain on a paper towel.
Beat the eggs and cream together in a large bowl. Add salt/pepper/seasonings to taste.
Stir the bacon, onion and grated cheese into the egg mixture.
Pour everything into the Pyrex dish, bake for ± 45 – 60 minutes until a knife inserted into the middle of the quiche comes out with no raw egg attached.
Remove and cool slightly.
Cut and serve.
Keep leftovers in the fridge. Tastes even better the next day.
Makes 6 large servings.

Optional extras:
Chopped tomatoes, steamed broccoli, steamed asparagus, sautéed mushrooms, etc. Add to your own liking.
(Ek het een tamatie en ‘n rooipeper bygevoeg).

Recipe and photo:  Debbie Edwards

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