“One cannot think well, love well or sleep well if one has not dined well.” Virginia Woolf

MangoEats is me spreading love to all of you. Stop in, take a gander and bookmark a few recipes to try. From my kitchen to yours, spread love.

Quiche please!

I've pared-down my recipe posting primarily because my photo quality is nil. Restricted to my phone (Samsung S4) would be just fine as long as my home is always bright and the day is always sunny. Unfortunately, that is not the case. Until I am gifted a lightbox you'll have to take the recipes posted on a case by case basis.

'Tis the season for baked goods, pastries, casseroles and QUICHE! My first pass at a bacon quiche was me, once again, not following the recipe step by step. As usual (knock on wood), it came out great! I've since made more, substituting green onion for spinach, Monterey jack for mozzarella and so on. Below you'll find the recipe I made for friends on a day we were celebrating, life, love and good health...enjoy MangoEats!

This particular recipe was a first go at quiche so I limited my ingredients dramatically. Bacon, green onion, eggs, heavy cream and cheese (my favorite seasonings of course) but that's it!

For those who need a recipe with precise measurements (I mean really?!!?!?)


  • 1 Refrigerated Pie Crust (I made mine from scratch, won't do that again until I perfect it), follow instructions on packaging.
  • 6 eggs
  • 1 1/2 c. heavy cream
  • 1 1/2 c. shredded mozzarella cheese 
  • 1 lb. (yeah, you read right) your favorite bacon, cooked, drained and crumbled.
  • 8-10 stalks of green onion (green parts only), diced



  1. Preheat oven to 375 degrees. 
  2. Mix eggs, heavy cream, salt and pepper in a blender.  (Not your seasoning may sink to the bottom, this is ok, I used a heavy hand on my spices to ensure the mixture was well seasoned.)
  3. In your ready pie crust, layer your green onion, mozzarella cheese and bacon evenly. I baked my quiche in a 9 in. pie dish. 
  4. Pour egg mixture over dry ingredients. 
  5. Bake for  35-45 minutes or until set. 

After my first go and as seen above, I learned to place aluminum foil around the edges as I would the edges of a pie. This would prevent burning and drying out but still remaining crisp and flakey.

Let your quiche cool on the counter for about 10-15 minutes. When you're ready, cut into it like a pie and serve.