Meli Cafe’s Quiche

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Meli Cafe’s Quiche
Prep Time
15 min
Cook Time
1 hr
6 servings
Recipe by: Meli Cafe, Chicago


  • 1/2 pound chopped pancetta, or regular bacon
  • 1 stick Butter
  • 1 whole Large (or 2 Medium) Onions, Very Thinly Sliced
  • 1 cup White Mushrooms, Washed And Sliced
  • 1 cup sliced zucchini
  • 1/2 cup red bell pepper
  • 1/4 cup Quartered Artichoke Hearts
  • 1 whole Pie Crust, Or Half A Recipe Of "Sylvia's Perfect Pie Crust"
  • 7 whole Eggland's Best Eggs
  • 1-1/2 cup Heavy Cream
  • 2 cups Grated Swiss Cheese
  • Salt And Pepper, to taste
  • Fresh Parsley, Fresh Chives (optional)


Serving Size
1 serving
64 g
  Saturated Fat
34 g
388 mg
1569 mg
21 g
Dietary Fiber
2 g
32 g

Preheat oven to 400 degrees.

In a skillet, fry bacon until crisp. Crumble and set aside. Pour out excess grease but don’t clean the pan.

Melt butter in the same skillet. Add onions and cook for a few minutes. Add mushrooms zucchini, red pepper, and artichokes and cook for a few more minutes. Salt mixture to taste. Remove from heat and allow to cool for about 20 minutes.

Roll out pie crust and press into deep dish tart pan. (May also use 2 standard pie crusts for this recipe.) In a large bowl, beat eggs with cream. Add grated cheese, salt and pepper, and set aside.

With a slotted spoon, add vegetable mixture into egg/cream mixture. Stir together.

 Add pancetta or bacon and stir. Add parsley or chives, if desired.

Pour into pie crust and press to submerge ingredients. Cover loosely with foil, place on a baking sheet, and bake at 400 degrees for 1 hour. Bake for slightly longer if quiche is overly jiggly.

Remove from oven and allow to set for ten minutes before serving. Remove quiche from pan and slice into wedges.

Filed Under: Breakfast and Brunch, Main Course

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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