Miss Raven's Kitchen

This impossibly easy quiche is perfect for holiday mornings, or when moms and dads are in a hurry to make breakfast that is simple yet full of flavor! The bacon pancake quiche is perfect for brunches. If you love eggs, pancakes, and bacon, then this recipe is for you! Try this with some chopped scallions on top, or some classic maple syrup.

A lot of recipes call for Bisquick; I personally don’t like using it, however, I know that was very popular with every mother. I chose to use buttermilk pancake mix, which gave the quiche more oomph. You can use regular pancake mix if you wish, or stick with the every-classic Bisquick. Or, you can make your own pancake mix and use that instead! Play with the ingredients as well. Sub ham for bacon, swiss for cheddar, etc. Feel free to add veggies to it. My personal favorites would be bell peppers and mushrooms. Make it a sweet quiche by omitting the bacon, cheddar, and bacon with chocolate chips, berries, or bananas! Yes, it might be a little strange at first, but trust me when I say it 100% works!

How to make Bacon Pancake Quiche

Experiment with different ingredients for this quiche! If you choose to use whole milk over heavy cream, you might want to add the pancake mix 1/2 cup at a time until the mixture is just thickened, but not overly thick. This may result in adding less pancake mix than what’s stated. You want to pour it into the pie pan easily. (Full ingredient amounts and complete instructions are available in the recipe card down below).

• Thick Bacon: This is better than regular thin bacon. Thick bacon doesn’t disappear, and you will get those delicious bits and pieces of bacon in every bite.
• Sharp White Cheddar: I personally love white cheddar over yellow cheddar. You can use yellow if you want, or use a different cheese.
• Yellow Onion
• Buttermilk Pancake Mix: A lot of these pancake quiche recipes call for Bisquick, which is totally overused. I used buttermilk pancake mix. Feel free to use regular mix or Bisquick.
• Eggs: What’s a quiche without eggs? This also binds the mix together so the bacon and onions don’t fall to the bottom.
• Heavy Cream: I chose heavy cream because of its creamy, comforting nature. For every cup of heavy cream, I added one cup of pancake mix. You can substitute whole milk. If you choose to use whole milk over heavy cream, you might want to add the pancake mix 1/2 cup at a time until the mixture is just thickened, but not overly thick. This may result in adding less pancake mix than what’s stated.

Preheat the oven to 400F. Cook the bacon until crisp; remove to a plate with paper towels. Chop the bacon into bits and set aside. Mix together the remaining ingredients in a mixing bowl, then add in the bacon and mix to combine. Pour into a greased 9-inch pie pan, then bake for 40-45 minutes until the center is set; the quiche will puff up in the oven but will deflate as it cools. Transfer to a wire rack and allow to cool for 15 minutes before serving so it has time to deflate. Slice and serve.

Tips & FAQs

• Storage: Cut into slices and store in an airtight container or leave it in the pie pan, covered, for up to 5 days. Allow it to cool completely if you’re going to wrap the pie pan and refrigerate it.
  • Reheat: Microwave on a microwave-safe plate for a few minutes until warmed through, or wrap in foil and reheat in the toaster oven for 15-20 minutes at 400F.
  • Freeze: Wrap the slices in foil and freeze them for up to 6 months.
• Can this be made ahead? Of course!
  • Cooked: Make the quiche and bake it off. Cool completely (until the pan isn’t extremely hot, but warm to the touch), and wrap the pie pan with plastic wrap. Refrigerate until the next day. Allow it to come to room temperature for 30 minutes before baking.
  • Uncooked: Pour the mix into the greased pan and wrap it in plastic wrap. Refrigerate. Preheat the oven to 400F. Allow the pie pan to come to room temperature for 30 minutes before baking. Bake as instructed.
• Variations: You can sub ham for bacon, swiss for cheddar, white onions for yellow onions, etc. You can add more veggies to it such as bell peppers, mushrooms, broccoli, peas, and spinach. Completely omit the bacon, onion, and cheese, and add in some sweet things like chocolate chips or fruit such as berries or bananas.
  • Dairy-Free: Sub a dairy-free cream or milk for the heavy cream. The taste may be different, but it’ll be delicious regardless.
  • Gluten-Free: I haven’t tried making this gluten-free yet, but I wouldn’t see why you wouldn’t be able to! Use a homemade pancake mix, or a premade one. Let me know how it turns out!
• You can double this recipe and bake it in a 9×13 pan.

Want the recipe? Click print below! Let me know how it came out for you by tagging me on Instagram (@missravenskitchen) and using #missravenskitchen! Follow my Facebook page for updates as well! Let me know if I need to tweak anything.

Servings 8

Author Dani Bayer

Prep time

10 Min

Cook time

45 Min

Additional time

15 Min

Total time

1 H & 10 M

Print

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Bacon Pancake Quiche

This impossibly easy quiche is perfect for holiday mornings, or when moms and dads are in a hurry to make breakfast that is simple yet full of flavor! The bacon pancake quiche is perfect for brunches. If you love eggs, pancakes, and bacon, then this recipe is for you! Try this with some chopped scallions on top, or some classic maple syrup.

Ingredients

• 1 lb thick-cut bacon
• 4-5 eggs
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 2 cups buttermilk pancake milk (or regular mix), or 1-2 cups Bisquick
• 2 cups heavy cream or whole milk**
• 1 small yellow onion, diced
• 2 cups shredded white cheddar

Instructions

1. Preheat the oven to 400F. Grease a 9-inch pie pan and set aside.
2. Meanwhile, cook half of the bacon in a large nonstick skillet over medium heat, flipping occasionally, until crisp, about 5 minutes. Transfer to a paper towel-lined plate. Repeat with the remaining bacon. Let them cool then chop them into 1/2-inch pieces.
3. Combine the eggs, salt, and pepper in a large mixing bowl and whisk thoroughly. Add the pancake mix and whisk until smooth (some small lumps are OK). Add the heavy cream and whisk once more until incorporated, then stir in the onion, white cheddar, and chopped bacon.
4. Pour the mix into the greased pie pan. Bake for 45-50 minutes, or until a toothpick inserted in the middle comes out clean. The quiche will puff up in the oven but deflate as it cools.
5. Transfer the quiche to a wire rack; allow the quiche to cool for 15 minutes before serving. Cut into 8 pieces and serve.

Notes

** If you choose to use whole milk over heavy cream, you might want to add the pancake mix 1/2 cup at a time until the mixture is just thickened, but not overly thick. This may result in adding more or less pancake mix than what’s stated. 

Storage: Cut into slices and store in an airtight container or leave it in the pie pan, covered, for up to 5 days. Allow it to cool completely if you’re going to wrap the pie pan and refrigerate it.

• Reheat: Microwave on a microwave-safe plate for a few minutes until warmed through, or wrap in foil and reheat in the toaster oven for 15-20 minutes at 400F.
• Freeze: Wrap the slices in foil and freeze them for up to 6 months. Thaw completely in the fridge before reheating.
• Reheat from frozen: Keep it in the foil and bake at 400F for 30-45 minutes, or until it is completely defrosted and heated through.

Can this be made ahead? Of course!

• Cooked: Make the quiche and bake it off. Cool completely (until the pan isn’t extremely hot, but warm to the touch), and wrap the pie pan with plastic wrap. Refrigerate until the next day. Allow it to come to room temperature for 30 minutes before baking.
• Uncooked: Pour the mix into the greased pan and wrap it in plastic wrap. Refrigerate. Preheat the oven to 400F. Allow the pie pan to come to room temperature for 30 minutes before baking. Bake as instructed.

Variations: You can sub ham for bacon, swiss for cheddar, white onions for yellow onions, etc. You can add more veggies to it such as bell peppers, mushrooms, broccoli, peas, and spinach. Completely omit the bacon, onion, and cheese, and add in some sweet things like chocolate chips or fruit such as berries or bananas.

• Dairy-Free: Sub a dairy-free cream or milk for the heavy cream. The taste may be different, but it’ll be delicious regardless.
• Gluten-Free: I haven’t tried making this gluten-free yet, but I wouldn’t see why you wouldn’t be able to! Use a homemade pancake mix, or a premade one. Let me know how it turns out!

You can double this recipe and bake it in a 9×13 pan. 

Nutrition Facts

Calories

594.26

Fat (grams)

55.55 g

Sat. Fat (grams)

27.79 g

Carbs (grams)

6.82 g

Fiber (grams)

0.17 g

Sugar (grams)

5.13 g

Protein (grams)

17.54 g

Sodium (milligrams)

745.04 mg

Cholesterol (grams)

140.22 mg

The nutrition information provided is an estimate and will vary based on cooking methods and the brands of ingredients used.

https://missravenskitchen.wordpress.com/2022/09/25/bacon-pancake-quiche

breakfast, brunch, bacon, pancake, quiche

Breakfast, Brunch

American

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