Easy & Delicious Bacon and Swiss Quiche: Your Go-To Recipe for Brunch, Breakfast, and Dinner

This particular Bacon and Swiss Quiche recipe holds a very special place in my culinary journey. It was the very first quiche I ever attempted, and to this day, it remains my absolute favorite. The memory of it takes me back to a dear friend who loved hosting elaborate tea parties at her home. She graciously shared this recipe with me, along with another treasured family favorite: her delightful Almond Raspberry Shortbread Thumbprints, which were always a highlight of her gatherings. It’s a testament to the power of shared recipes and good company, bringing joy to our family’s table for years.

Effortless Bacon and Swiss Quiche: A Versatile Meal Solution

While a classic bacon and cheese quiche is often synonymous with elegant brunch spreads, its incredible versatility allows it to grace your table for breakfast, lunch, or even a light dinner. What truly sets this particular Bacon and Swiss quiche apart is its remarkable ease of preparation. You can streamline your cooking process by prepping many of the ingredients in advance, making it perfect for busy mornings or evenings.

The core process is wonderfully simple: combine the ingredients, pour the rich egg and cream mixture over them in a pie crust, and then bake until golden and set. The “prep time” is largely dependent on how quickly you can get your ingredients ready, but the actual assembly is incredibly fast. Beyond its straightforward creation, this quiche also stores beautifully in the refrigerator for several days or can be frozen for longer enjoyment, ensuring you always have a delicious, homemade meal ready whenever cravings strike.

Should You Pre-Cook Bacon for Quiche? The Case for Crispy Perfection

When it comes to adding bacon to your quiche, you might wonder if pre-cooking is truly necessary. Technically, raw bacon *can* be used, as the oven’s heat during baking will cook it. However, I strongly advocate for pre-cooking and crumbling your bacon before incorporating it into the quiche, and here’s why this step makes all the difference:

Firstly, pre-cooking allows you to render out a significant amount of the bacon fat. If you use raw bacon, all that excess grease can seep into your quiche, resulting in a less desirable texture and a potentially soggy crust. By removing the fat, you ensure a cleaner, richer flavor profile without the greasy residue.

Secondly, cooking the bacon beforehand intensifies its smoky, savory flavor. The caramelization that occurs during the cooking process adds depth and complexity that raw bacon simply can’t achieve. This concentrated bacon essence elevates the entire quiche, transforming it from a simple egg and cheese pie into a truly gourmet experience.

Lastly, and perhaps most importantly for many, pre-cooking guarantees a perfectly crisp texture. No one wants rubbery or undercooked bacon in their quiche! By cooking it to your preferred crispness before adding, you eliminate any worry about it being “wiggly and weird” and ensure delightful bites of crunchy, flavorful bacon throughout. Once baked, consider topping your masterpiece with a sprinkle of fresh scallions, herbs, or even a touch more crumbled bacon to truly make your bacon cheese egg quiche a work of culinary art.

Key Ingredients for Your Perfect Bacon & Swiss Quiche

Crafting this delightful quiche requires a few fundamental ingredients that come together to create a symphony of flavors and textures. You will need:

• A deep-dish pie shell (either homemade or store-bought)
• Fresh eggs
• Half & Half (for that creamy consistency)
• Onions, finely minced
• Crispy cooked bacon, crumbled
• Shredded Swiss cheese
• A touch of sugar (to enhance flavor balance)
• Salt (to season perfectly)

These simple components combine to form a truly satisfying and memorable dish.

Whether you’re a seasoned baker who loves to create your own homemade pie crust or prefer the convenience of a store-bought option, rest assured—there’s no judgment here! Both choices will lead to a delicious quiche. The key is to have a sturdy foundation for your rich filling.

The assembly process is straightforward: first, evenly distribute your crumbled bacon, minced onion, and shredded Swiss cheese into the bottom of your prepared pie crust. Next, in a separate bowl, whisk together the eggs, half & half, sugar, and salt until well combined. Gently pour this creamy egg mixture over the ingredients in the pie crust. Then, it’s ready for the oven to transform into a golden-brown delight.

Bacon and Cheese Quiche Without Heavy Cream: A Lighter, Equally Delicious Alternative

Many traditional quiche recipes call for heavy cream to achieve that signature rich and custardy filling. However, I’ve found that using half & half yields equally fantastic results, often with a slightly lighter feel without sacrificing any of the creamy texture or luxurious taste. In fact, I’ve even experimented with fat-free Half & Half and achieved wonderful success. The beauty of half & half is that it strikes a perfect balance between richness and lightness, allowing the flavors of the bacon, Swiss cheese, and onion to truly shine through without being overpowered. This makes the quiche delicious and satisfying, proving that you don’t always need heavy cream for a truly exquisite bacon and cheese quiche.

Loved This Recipe? Pin It for Later!

If this delectable Bacon and Swiss Quiche has captured your imagination and you’re eager to try it, make sure you can easily find this recipe again! Pin it to your favorite Pinterest recipe board now so it’s always just a click away when you’re ready to bake this savory delight!

How to Make a Delicious Crustless Bacon and Swiss Quiche

For those who prefer a lighter option, are looking to reduce carbs, or simply don’t have a pie crust on hand, making a crustless Bacon and Swiss Quiche is a fantastic alternative. The process is incredibly simple: just pour the prepared ingredients directly into a pie dish or an oven-safe baking dish. To prevent sticking, remember to lightly spray the dish with cooking spray or wipe it with a thin layer of oil before adding the filling.

The baking time for a crustless quiche is very similar to that of a traditional quiche with a crust. You’ll know it’s ready when the top turns a beautiful golden brown and the center is mostly set, with only a slight jiggle remaining. This method delivers all the rich, savory flavors of the classic quiche in a wonderfully wholesome, gluten-free friendly package, making it a perfect choice for various dietary needs or preferences.

Choosing the Best Types of Cheese for Your Quiche

While this recipe specifically calls for Swiss cheese, it’s worth exploring the vast world of this delightful dairy product. Most people are familiar with the iconic “Emmentaler” style of Swiss cheese – a semi-hard cheese characterized by its distinctive holes and a slightly nutty, tangy flavor. Emmentaler is indeed an excellent choice for quiche, as it melts beautifully and adds a rich, complex note to the dish. However, the term “Swiss cheese” encompasses an incredible array of varieties – over 450, in fact! From Gruyère, with its more intense, earthy flavor, to Appenzeller, known for its herbal notes, there’s a Swiss cheese to suit every palate.

Experimenting with different styles of Swiss cheese can dramatically alter and enhance your quiche’s flavor profile. Each variety offers unique characteristics that can complement the bacon and onion in different ways. This rich diversity is a testament to Switzerland’s deep and cherished cheese-making culture, where craftsmanship and tradition are paramount. Don’t hesitate to explore and find your favorite!

How Long Does Quiche Need to Rest Before Cutting?

Patience is a virtue, especially when it comes to serving a perfectly set quiche. After removing your quiche from the oven, it’s crucial to allow it to rest before cutting and serving. This resting period, typically between 10 to 20 minutes, allows the internal temperature to stabilize and the custard filling to fully set. The exact time can vary slightly depending on factors like the ambient room temperature and how cool your cooling rack is. If you cut into the quiche too soon, the filling might still be a bit too liquid, leading to a runny slice that doesn’t hold its shape. Giving it that extra time ensures beautifully defined slices and a delightful, firm custard texture every time.

Can I Prepare the Quiche Filling the Night Before? Essential Meal Prep Tips

Absolutely! One of the fantastic advantages of this Bacon & Swiss Quiche recipe is its suitability for make-ahead preparation, which can be a real time-saver, especially for special occasions like Christmas morning, as we often enjoy it. Preparing ingredients in advance allows you to minimize stress and maximize enjoyment when it’s time to bake.

Here’s how to efficiently prep your quiche the day before: you can mix the egg mixture (eggs, half & half, sugar, and salt) and store it covered in the fridge. The pie crust can be placed in its deep-dish plate and covered tightly with plastic wrap to prevent it from drying out. Cook and crumble the bacon, chop the onion, and shred the Swiss cheese, then store each component separately in airtight containers in the refrigerator. By keeping the wet and dry ingredients separate, you maintain optimal freshness and texture.

However, I highly recommend against pouring the egg mixture into the crust or pie mold until you are genuinely ready to start baking. Assembling the quiche too far in advance can lead to a soggy crust. On baking day, remove all your prepped ingredients from the fridge when you wake up and allow them to come closer to room temperature for about 20-30 minutes. Then, assemble your quiche just before placing it into your preheated oven. This strategy ensures a perfectly flaky crust and a beautifully baked quiche every single time.

More Fantastic Brunch Ideas to Savor

Brunch is undeniably one of the most enjoyable meals, offering the best of both breakfast and lunch. Whether you prefer a heartier, breakfast-leaning spread or a lighter, more lunch-centric menu, the key is to make it relaxed and indulgent. Don’t forget the mimosas, and ideally, plan ahead so you don’t have to wake up at the crack of dawn to prepare! Here are some more delectable brunch ideas to inspire your next gathering:

• Ham & Smoked Gouda Quiche (pictured above)
• Green Chile Quiche with Sausage
• Reuben Quiche
• Pumpkin Spiced Coffee Cake with Brown Butter Glaze
• Dutch Oven Brunch Bake Sausage Casserole
• Banana Bread Coffee Cake
• Southwestern Sausage Brunch Roll Ups
• Sausage and Crescent Breakfast Bake
• 3 Cheese Crustless Asparagus Quiche
• How to Cook Bacon in the Oven

LIKE THIS RECIPE?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and
leave a comment below the recipe!

Rating: 4.53 from 23 votes

Print Recipe

Bacon and Swiss Quiche

Creamy Bacon & Swiss Quiche, baked in a flaky pie crust, is ideal for any meal. Made with eggs, half & half, crumbled bacon, onion, and Swiss cheese. This French favorite offers a sensational presentation and is perfect for guests or a simple weeknight meal with a light salad.

Prep Time: 15 mins

Cook Time: 45 mins

Total Time: 1 hr

Course: Breakfast/Brunch

Cuisine: American

Keyword: Bacon and cheese quiche, Bacon and cheese quiche without cream, Bacon cheese egg quiche, Bacon swiss quiche, Cheese and bacon quiche

Servings: 8 servings

Calories: 347 kcal

Author: Michaela Kenkel

Equipment

• Zyliss Comfort Utility Knife
• Ceramic Pie Dish, 10-Inch

Ingredients

• 12 slices of bacon, cooked and crumbled
• 1 cup shredded Swiss cheese
• 1/2 cup onion, minced
• 4 large eggs
• 2 cups half & half
• 3/4 teaspoon salt
• 1/4 teaspoon sugar
• 1 deep-dish pie crust

Instructions

1. Preheat your oven to 425 degrees Fahrenheit (220°C).
2. Line a deep-dish pie plate with your chosen pie crust.
3. In a medium bowl, whisk together the eggs, half & half, salt, and sugar until well combined. Set this mixture aside.
4. Evenly place the crumbled bacon, minced onion, and shredded Swiss cheese into the bottom of the prepared pie crust.
5. Carefully pour the egg mixture over the ingredients in the pie crust.
6. Bake at 425 degrees F (220°C) for 15 minutes. After 15 minutes, reduce your oven temperature to 300 degrees F (150°C) and continue baking for another 30 minutes, or until the quiche is set and golden brown.
7. Once baked, let the quiche rest on a cooling rack for 10-15 minutes before cutting and serving. This allows the custard to fully set.
8. Garnish with fresh scallions or other herbs if desired for an extra touch of flavor and presentation.

Nutrition

Serving: 1
Calories: 347kcal
Carbohydrates: 16g
Protein: 16g
Fat: 24g
Saturated Fat: 11g
Polyunsaturated Fat: 12g
Cholesterol: 144mg
Sodium: 661mg
Fiber: 1g
Sugar: 4g

This recipe was originally posted on May 27, 2011. It was updated to improve user experience and reshared on December 21, 2020.