Classic Quiche | Recipes

Classic Quiche

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Makes:6 servings

Evaporated milk helps cut the fat in this classic recipe which traditionally uses cream. Because Carnation gives a rich, creamy taste, you won't even miss the cream. To save time, this recipe has been adapted to use a purchased frozen pie shell. If using a homemade 9-inch (23 cm) pie shell, use 1 full can (370 ml) Carnation® 2% Evaporated Milk.


1 unbaked 9-inch (23 cm) frozen deep-dish pie shell
4 slices bacon, chopped
1 small onion, chopped
1 1/2 cups 375 mL shredded Swiss cheese
1 tbsp 15 mL Robin Hood® All-Purpose Flour
1/2 tsp 2 mL salt
3 eggs
1 1/4 cups 300 mL Carnation® 2% Evaporated Partly Skimmed Milk


  1. Preheat oven to 375°F (190°C). Place pie shell on baking sheet; bake 10 minutes; let cool. Cook bacon in skillet over medium-high heat until crisp; drain and set aside. Discard all but 1 tbsp (15 ml) fat from skillet. Add onion; cook 2 minutes or until softened.
  2. Combine bacon, onion, cheese, flour and salt in bowl; spread evenly over pie shell. Stir together eggs and evaporated milk in another bowl; pour over cheese mixture. Bake 25 to 30 minutes or until slightly puffed and knife inserted in centre comes out clean. Let stand 5 minutes before serving.


  • For individual appetizer quiches, divide filling evenly among 24 thawed partially baked tart shells. Bake in 350°F (180°C) oven for 25 minutes.

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