Bacon Quiche

Bacon Quiche

Bacon quiche is a favorite of quiche and bacon lovers everywhere. This bacon and Swiss quiche has Swiss cheese as an added enhancement.

The quiche recipe is quick and easy with frozen piecrust.

Bacon and Swiss Quiche Recipe

Prep time: About 30 Min.
Cook time: 1 Hour
Total time: 1 Hour 30 min.


1 (9 inch) frozen piecrust, thawed

1 pound sliced bacon

3 eggs, lightly beaten

1 (12 ounce) can evaporated milk
1/2 teaspoon spicy brown mustard
1/4 teaspoon ground nutmeg
1/2 cup all-purpose flour, or as needed
1 1/2 cups shredded Swiss cheese

Preheat your oven to 350 degrees F.

Prick the bottom and sides of piecrust and bake 10 minutes or until it’s lightly browned. Set the piecrust aside to cool.

Heat a skillet to medium-high heat and cook the bacon until it’s evenly browned. Drain the bacon, crumble and set aside.

In a bowl, mix the eggs, milk, mustard and nutmeg. In a separate bowl, toss the bacon with flour to lightly coat. Spread 3/4 of the bacon mixture and the Swiss cheese over the bottom of piecrust.

Pour the egg mixture over the bacon mixture. Top this with the remaining bacon mixture.

Bake the quiche for 1 hour in the preheated oven, or until a fork inserted in the center comes out clean. Let the quiche cool for 10 minutes before serving.

This bacon and Swiss quiche is perfect for breakfast or brunch served with buttered toast and a side of hash brown potatoes.

Yield: 6 Servings

Bacon Cheese Ball

Bacon Cheese Ball

This bacon cheese ball is great right after making but it really becomes heavenly if it’s refrigerated for a while to let the flavors blend.

Use top quality bacon and cheese!

Bacon Cheese Ball

Prep time: About 15 Min.
Cook time: About 10 Min.
Total time: 25 min


1 pound Bacon
2 (8 ounce) packages cream cheese, softened
1/2 cup finely shredded mild cheddar cheese
3 tablespoons Hellmann’s real mayonnaise
4 green onions
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 cup pecans


Chop the green onions finely and set aside.

In a large skillet fry the bacon. Don’t crowd the bacon in the skillet. You may have to cook it in batches. Remove the bacon from the skillet and drain on paper towels. Chop or break the cooled bacon into small pieces.

Break the bacon into pieces and place in a plastic bag. Crush the bacon with a rolling pin.

In a medium-size mixing bowl combine the cream cheese, cheddar cheese, bacon, Hellmann’s real mayonnaise, garlic powder, onion powder and the finely chopped green onions. Mix really well and form 2 balls out of the mixture. Cover and refrigerate 3 to 4 hours, or overnight.

Before serving place the pecans in a food processor and pulse until you have small pieces. Roll the cheese balls in the chopped pecans. If you like you can sprinkle some finely chopped green onions on top for an even nicer visual effect.

Keep your mother-in-law green with envy by not allowing her to have your recipe for this cheese ball.

Yield: 4 Servings


Bacon Broccoli Salad

Bacon Broccoli Salad

These two bacon broccoli salad recipes are similar.

Both are no fuss and sure to be a hit at family picnics or potluck.

Use quality ingredients in your salad. Especially the bacon!

Bacon Broccoli Salad

Prep time: About 15 Min.
Cook time: About 10 Min.
Total time: 1 Hour 25 min


10 bacon strips
1 cup fresh broccoli florets
1/2 cup raisins
1/2 cup sunflower seeds
1/2 cup mayonnaise
1/4 cup sugar
2 tablespoons vinegar


Place the bacon in a large skillet over medium high heat. Cook the bacon turning frequently, until it’s evenly browned. Allow the bacon to cool and then crumble.

In a medium bowl, combine the bacon, broccoli, raisins and sunflower seeds and set aside.

Mix the mayonnaise, sugar and vinegar together. Pour the mayonnaise mixture over the broccoli mixture and toss to coat. Cover and chill the salad for 1 hour. Stir the salad well before serving.

Red Bacon Broccoli Salad

This salad is a meal in itself. Two full pounds of bacon make it very filling. It’s similar to the one above with the addition of chopped celery and onions.


2 pounds maple flavored bacon
1 large head fresh broccoli, chopped
3/4 cup chopped celery
1/4 cup minced green onions
1/4 cup diced red onion
1 1/2 cups seedless grapes, halved
3/4 cup blanched slivered almonds
1/4 cup white sugar
2 tablespoons distilled white vinegar
1 cup Hellmann’s real mayonnaise


Place the bacon in a large skillet. Don’t crowd the bacon in the skillet. You may have to cook in batches. Cook the bacon turning frequently, over medium high heat until evenly browned. Allow the bacon to cool and then crumble.

Preheat your oven to 300 degrees F. Spread the slivered almonds on a cookie sheet. Bake for approximately 12 to 14 minutes or until lightly browned, turning once during toasting. Cool.

In a small bowl, mix together the Hellmann’s real mayonnaise, sugar, and vinegar. Set aside.

In a large bowl, combine the broccoli, crumbled bacon, celery, green onions, red onions, grapes, and toasted almonds. Toss with the mayonnaise dressing and chill for several hours in the refrigerator.

This could become one of your favorite salads! It’s definitely my favorite of the versions of this recipe I’ve seen. The maple-flavored bacon is the crowning touch.

Bacon And Eggs

Bacon And EggsBacon and eggs are the perennial breakfast food. Our ancestors started it with eggs from their own hens and their own cured bacon from the smokehouse.

It continues today but most people probably opt for a bacon, egg and cheese biscuit from the fast food joints. If you’re guilty of that kick the habit with these easy eggs and bacon dishes.

Bacon and Eggs with Cheese Strata

Prep time: About 15 Min.
Cook time: 1 Hour
Total time: 1 Hour 15 min


12 thick slices white bread, cut into 1 inch cubes
1/4 cup crumbled cooked bacon
2 cups shredded Cheddar cheese
1 1/2 cups chopped fresh mushrooms
12 eggs
2 1/2 cups half-and-half
1 teaspoon Dijon mustard


Toss the cubed bread with the bacon, cheese, and mushrooms, and pour into a 9×13 inch baking dish. Whisk together the eggs, half-and-half, and mustard until they’re smooth and then pour evenly over the cubed bread mixture. Cover the dish with plastic wrap and refrigerate overnight.

Preheat your oven to 350 degrees F.

Remove the plastic wrap from the baking dish and bake the strata in the preheated oven until the top is golden brown and the eggs are set, about 1 hour.

Let the strata stand for 10 minutes before serving.

If you want to kick your strata up a notch you can add diced green peppers and diced onions.

Yum, very good!

Yield: 6 Servings

Here’s another great eggs and bacon dish that’s not only for weekdays but would also be great for a weekend brunch party.

Bacon and Eggs Pie


1 (11 ounce) package piecrust mix
1 (6 ounce) package Canadian-style bacon
1 cup shredded Cheddar cheese
4 eggs
1/4 cup milk
1/4 teaspoon ground nutmeg
1/4 teaspoon ground black pepper


Preheat your oven to 425 degrees F.

Prepare the piecrust mix for a one crust pie as directed on the package. Divide the pastry into 4 equal parts. Roll each part into a 6 inch circle on a well floured, cloth covered board with a floured, cloth covered rolling pin.

Fit the pastry over circles on the backs of large muffin cups (3 x 1 1/2 inch), or 6 ounce custard cups. Make pleats so the pastry will fit closely. If using individual pie pans or tart pans cut the circles 1 inch larger than the inverted pans and fit into pans. Prick the surface. Place the tarts on an ungreased cookie sheet.

Bake until light brown, about 8 to 10 minutes. Cool for 5 minutes and carefully remove from the cups. Reduce the oven temperature to 350 degrees F.

Place 2 Canadian bacon slices in the bottom of each pastry cup. Sprinkle cheese over the meat making a slight well in the centers. Break 1 egg into each. Add 1 tablespoon milk into each tart. Sprinkle with nutmeg and pepper. Place the tarts on an ungreased cookie sheet.

Bake until eggs are soft cooked, about 15 to 20 minutes.

Great stuff. Serve it to your mother-in-law and watch her turn green with envy.

Here’s another great eggs and bacon dish in casserole form.

Bacon and Egg Casserole


1 pound sliced bacon, diced
1 medium sweet onion, chopped
6 eggs, lightly beaten
4 cups frozen shredded hash brown potatoes, thawed
2 cups shredded Cheddar cheese
1 1/2 cups small curd cottage cheese
1 1/4 cups shredded Swiss cheese


In a large skillet cook the bacon and onion until the bacon is crisp and then drain. In a bowl combine the remaining ingredients and stir in the bacon mixture. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish.

Bake, uncovered, at 350 degrees F for 35-40 minutes or until set and bubbly. Let stand for 10 minutes before cutting.

Enjoy your fast food eggs and bacon biscuit if you must but please give these recipes a try for your own homemade dishes made with bacon and eggs.






Asian Pork Tenderloin Recipe

This Asian Pork Tenderloin Recipe is not only simple but also extremely flavorful. The pork tenderloin is tender and the Asian influence is evident with soy sauce and sesame oil.

Asian Pork Tenderloin Recipe

Serve it with sushi style rice or noodles and Chinese style green beans! The leftovers (If you have any!) are perfect for pork lo-mein. Absolutely dee-lish.

Be sure to Follow Foodgasm Recipes on Pinterest for more great recipes!

Asian Pork Tenderloin Recipe
Prep Time
8 hrs 40 mins
Cook Time
1 hr 30 mins
Total Time
10 hrs 10 mins

Delicious pork tenderloin done in an Asian fashion. 

Course: Main Course
Cuisine: Asian
Calories: 290 kcal
  • 1/3 cup lite soy sauce
  • 1/4 cup sesame oil
  • 2 tablespoons Worcestershire sauce
  • 1/8 cup packed light brown sugar
  • 3 green onions chopped
  • 4 cloves garlic crushed
  • 1 1/2 tablespoons Asian chile paste
  • 1 1/2 teaspoons pepper
  • 1 2 pound fat-trimmed pork tenderloin
  1. Combine the soy sauce, sesame oil and Worcestershire sauce in a medium bowl. Whisk in the brown sugar, green onions, garlic, chile paste and the pepper.
  2. Place the pork tenderloin in a shallow dish and pour the marinade over it. Turn the tenderloin several times so the marinade coats it well. Cover the dish with plastic wrap and refrigerate 8 hours or more. Overnight is better.
  3. Alternately you can place the pork tenderloin in 1 gallon sized Ziploc bag and pour in the marinade. Squeeze as much air as you can from the bag and zip it up. Place the bag in the refrigerator and just turn the bag over every two or three hours.
  4. Preheat your oven to 325 degrees F. Transfer the pork tenderloin along with the marinade into an aluminum foil-lined baking pan.
  5. Roast in a preheated oven 80 to 90 minutes. Remove the roast from the oven and cover it with a foil tent for 15 to 20 minutes.
  6. While the tenderloin roast is resting pour the marinade into a saucepan and reduce to sauce consistency. You can also make additions to the sauce like diced button mushrooms. The sauce can be thickened with a flour or cornstarch slurry instead of reducing.
  7. Slice the tenderloin and pour the sauce over the slices to serve. With plain cooked rice and steamed bok choy as side dishes your family will think they're enjoying Chinese takeout instead of your own Asian Pork Tenderloin Recipe.

Be sure to Follow Foodgasm Recipes on Pinterest for more great recipes!

Apricot Glazed Pork Chops

For lovers of glazed pork chops, this Apricot Glazed Pork Chops Recipe is a contender for your new favorite. It’s very easy to pull together with staples from your pantry, such as ketchup, mustard and apricot jam.

Apricot Glazed Pork Chops

The chops are broiled then basted with a glaze, which gets them to the table sizzling hot, yet still tender and juicy.

If you’re one who fears dry pork, this recipe will not let you down. It also comes with a bonus – the basting glaze becomes a sauce to serve on the side.

Be sure to Follow Foodgasm Recipes on Pinterest for more great recipes!


Apricot Glazed Pork Chops Recipe
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins

Apricot, steak sauce and ketchup makes up the glaze for this delicious family entree! 

Course: Main Course
Cuisine: American
Servings: 6
Calories: 275 kcal
  • 6 pork loin or rib shops each 3/4 inch thick
  • 1 cup apricot jam
  • 3/4 cup ketchup
  • 1/4 cup steak sauce
  • 2 cloves garlic minced
  • 1 teaspoon dry mustard
  • Kosher salt and ground black pepper
  1. Season the pork chops with the kosher salt and black pepper and set them aside.
  2. Whisk together the apricot jam, ketchup and steak sauce. Add the minced garlic and dry pepper. Heat the mixture in a small saucepan, and let it simmer about 10 minutes.
  3. Heat the broiler to high. Broil the pork chops for about 5 minutes on each side, then baste with some of the glaze. Continue to broil the pork chops, basting every 5 minutes, until the chops are cooked through.
  4. Remove the glazed pork chops to a heated platter and serve hot. Serve the remaining apricot glaze as a sauce on the side.

On Your Own – To make the glaze a little tangier, use 1/2 cup ketchup, 1/4 cup Dijon mustard and 1/4 cup steak sauce to blend into the apricot jam.

If the glaze has gotten too thick by the time you serve the pork chops, thin it out with a little apple juice or warm water.

Good To Know – It’s o.k. to substitute another jam or preserves for the apricot jam, just try to choose one without seeds or big chunks of fruit.

You could also try blackberry jelly, which melts much easier and blends better with the other ingredients.

Be sure to Follow Foodgasm Recipes on Pinterest for more great recipes!