• About Camine
  • Contact
  • Home
  • Recipes
    • All Recipes
    • Main Course
    • Sides
    • Appetizers
    • Breakfast / Brunch
    • Desserts
    • Soups
    • Salads
    • Misc
  • My Food Stories
  • My Cookbook
  • Classes
  • About
  • Contact
  • Home
  • Recipes
    • All Recipes
    • Main Course
    • Sides
    • Appetizers
    • Breakfast / Brunch
    • Desserts
    • Soups
    • Salads
    • Misc
  • My Food Stories
  • My Cookbook
  • Classes
  • About
  • Contact
  • About Camine
  • Contact
  • Newsletter
  • Breakfast/Brunch
  • Bacon, Onion and Rosemary Quiche
Print Friendly, PDF & Email

Bacon, Onion and Rosemary Quiche

Serves 4


Ingredients:

6 extra large eggs
7-8 slices of thick cut bacon (I used Black
Forest Ham flavored uncured bacon from
Trader Joe’s)
1 nine inch flaky pie crust (either store
bought or homemade.)
1/3 C finely chopped yellow onion
1 ½ t of fresh chopped rosemary
1 ½ t kosher salt
½ t pepper
1 5 oz tub plain, low fat Greek yogurt
1 C 2% milk
Butter for greasing pie plate if not using a
ready-made raw crust


Method:

  • Preheat your oven to 375 degrees F. Cook the bacon in a pan until almost crisp. Remove and blot the extra grease. Cut into large chunks and set aside. Now cook the onion in the bacon grease until very soft. Remove with slotted spoon and set aside.
  • To prepare the crust, butter the inside and sides of a 9’ pie plate. Mix and then roll out the pie crust as directed on package and place in plate, fit inside the dish so it touches the bottom surface, then create pretty edges if desired. (I actually pull the top edge of the crust off mine, after it is cooked when I serve it, but I like having crust on the bottom.) Now sprinkle the cooked bacon and cooked onion on the bottom of the pie crust, distributing evenly.
  • In a large mixing bowl, combine the eggs, yogurt, milk, salt, pepper and rosemary. Whisk very, very well. Pour the egg mixture into the prepared crust, and cook in the oven for 45-50 minutes (I ended up cooking mine for 52 minutes,) until the gloss is gone on the center and it all has an even looking texture on the top. Remove and let sit for 5 minutes. Cut into crescents and serve!

© Recipe and Photos Copyright Camine Pappas, 2025. All rights reserved.
Previous Post
Medjool Date and Brown Sugar Muffins
Next Post
Cinnamon Raisin Bread Breakfast Casserole

Latest Posts
  • Olive Oil, The Backbone of Flavors for This Traditional Chicken, Bean, and Vegetable Soup
    November 06, 2023
  • You Would Never Guess This Familiar Flavor is Gochujang
    April 29, 2023
  • Celebrating Life during A Night Of Bling Cuisine!
    January 31, 2023
Latest Video
Get to Know Camine

Never Miss A Recipe!

Let me share with you the best of what's on my plate and my table. Sign up, now!

Previous Post
Medjool Date and Brown Sugar Muffins
Next Post
Cinnamon Raisin Bread Breakfast Casserole

Get the cookbook!

Let's think about food preparation as art, and flavors as adventurous stories. Say ‘goodbye’ to safe sequences, or copycat flavors, and use your senses to curate the perfect meal. My recipes help your kitchen come to life as I share anecdotes about food chemistry, and fun shortcuts that conquer menu-mediocrity. my cooking style is one that combines everyday ingredients into sensuous layers that wake up the bored palate as I reveal easy-to-understand tips, tricks, and hacks so everyone can prepare and serve Bling Cuisine with confidence and joy!

PURCHASE COOKBOOK

Follow us Ifeellikecooking

When you find good scallops, they beg you to make When you find good scallops, they beg you to make them like this: #caminecooks #blingcuisine #ifeellikecooking #plated
Just use what you have. Just love the ingredients Just use what you have. Just love the ingredients into a dish you’re proud of. Just don’t sweat it. — (rosemary wine vinaigrette for the mmmmmmm!)
HAPPY 4th, everyone!🇺🇸🎆😎🎉 #caminecooks #blingcuisine #homechef #foodography #ifeellikecooking #supersalads
Adventure in my kitchen! Make a tapenade with red Adventure in my kitchen! Make a tapenade with red pepper and green olives and lemon. Sauté trout that’s been marinated in brown sugar, grainy mustard, cider vinegar and soy. COULDN’T STOP snarfing! #caminecooks #blingcuisine #ifeellikecooking #pescatarian #homechef #goodeats
So French! So made in Charlotte. 😂 puréed fres So French! So made in Charlotte. 😂 puréed fresh apricot with mustard seed and other yumminess. Served over puréed cauliflower  #caminecooks #blingcuisine #ifeellikecooking #frenchchicken #makeittonight
Ahhhhhh. Every bite was exciting! #caminecooks #bl Ahhhhhh. Every bite was exciting! #caminecooks #blingcuisine #ifeellikecooking #plating #steakdinner dinner
Salmon vegetable skewers. Nothing to make me win a Salmon vegetable skewers. Nothing to make me win a James Beard award (although the whole lemon avocado sauce was wild!) but so good! #caminecooks #blingcuisine #ifeellikecooking #eatmenow #weekenddinner dinner
FIND CAMINE ON
  • Recipes
  • Main Course
  • Sides
  • Appetizers
  • Breakfast/Brunch
  • Desserts
  • Soups
  • Salads
  • Misc
  • My Food Stories
  • About Camine
  • Classes
  • Youtube

© Camine Pappas 2025

Privacy Policy

© Photo and Recipes 2025

DA MADE BY DIGITAL ALCHEMY