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
- ½ tsp salt
- ¼ 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
- Preheat the oven to 400F. Grease a 9-inch pie pan and set aside.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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!