A Flexible quiche dish with Bacon and More!


  • ½ cup half and half
  • ¼ cup milk
  • 6 eggs
  • 8 slices bacon, cooked and crumbled
  • 1 cup gruyere cheese, shredded
  • Salt and pepper to taste
  • Chopped fresh parsley or green onion for color and/or garnish


  • Preheat convection steam oven to “Convection Humid” mode 350°
  • Whisk eggs, milk and half and half together until blended.
  • Add all other ingredients and combine
  • Pour mixture into a prepared pie crust
  • Bake 30 minutes or until eggs are done in the center of the quiche