The BEST Bacon and Swiss Quiche Recipe - A longtime favorite! (2024)

JUMP TO RECIPE

Creamy Bacon & Swiss Quiche baked in a flaky pie crust is perfect for breakfast, brunch or even dinnertime. It’s made with eggs, half & half, crumbled bacon, onion and Swiss cheese.

That French favorite comes to your table effortlessly and with a sensational presentation that will wow your guests! But don’t wait for company, quiche makes a perfect weeknight meal with a light salad, too!

This Bacon and Swiss Quiche recipe holds a very special place in my heart. It is the very first quiche I ever made, and to this day it is my most favorite.

A long time ago, I had a friend who would have these big elaborate tea parties at her house. She shared this recipe with me, along with a recipe I have for Almond Raspberry Shortbread Thumbprints that she always had at her tea parties. Now it’s one of my family’s favorites.

Easy bacon and swiss quiche

Cheese and bacon quiche is a brunch classic, but you can serve this quiche for breakfast, lunch, or dinner too. It is super easy to make. You can do ingredients ahead of time if you like. Or mix and bake, then serve. It even stores well in the fridge or freezer so you have it when any appetite hits hard.

Bacon Swiss quiche comes together in minutes. Prep time really depends on how many you want to make. Essentially, all you need to do is pour the beaten egg and cream over the ingredients, then pop it in the oven. So easy!

Do you have to cook the bacon before adding it to a quiche?

Technically speaking, you don’thave to pre-cook the bacon before using it in a quiche. In terms of the cooking time and heat it rises to during baking, you can use raw bacon. But I don’t. And here is why.

I recommend cooking the bacon first, then crumbling it before adding it to quiche. First, the cooked bacon allows you to remove a lot of the greasy bacon fat. If you use raw bacon, then all that grease swims around.

Besides, cooking the bacon first concentrates the bacon flavor too, and adds the smokiness. That just helps the quiche become more interesting than just being bacon, eggs, and cheese.

Finally, you don’t have to worry about it being undercooked. I don’t know about you, but I don’t want my bacon wiggly and weird, I want it nice and crisp.

Top the quiche with scallions, herbs, or even some more crumbled bacon, because bacon cheese egg quiche isn’t just an egg pie. Quiche is a work of art.

Ingredients in Bacon & Swiss Quiche

You’ll need a deep-dish pie shell, eggs, Half & Half, onions, bacon, Swiss cheese, sugar, and salt.

Use your own pie crust recipe, or a store purchased one, no judgment here.

Bacon and cheese quiche without cream

Some quiche recipes call for heavy cream. But honestly, I think you are just as well served with half and half. I have even used a fat-free Half & Half with great success.

Love it? Pin it!!

If you can’t wait to make this, make sure you can remember where you found this recipe! Pin it to your favorite Pinterest recipe board before you go!

How to make Crustless Bacon and Swiss Quiche

You know if you don’t have or wish to use a pie crust, then you don’t have to. Crustless bacon and swiss quiche is also an option. Just pour the ingredients into a pie dish and bake. Spray the pie dish first or wipe with a light coat of oil. Bake time is very similar. As soon as you see the top turning golden brown and it isn’t too jiggly, then it is ready. (Just like regular quiche with a crust)

Best types of cheese for making quiche

There are all types of Swiss cheese, but most are familiar with the style known as “Emmentaler”. That is the slightly funky, semi-hard cheese with holes in it. It is a great swiss cheese for quiche, but you can use any variety. And variety is putting mildly. There are over 450 styles of Swiss cheese.

Obviously, cheese making is something very near and dear to the culture in Switzerland.

How long does a quiche need to rest before cutting?

A lot depends on how cool your cooling rack is and the room temp. Typically, you are looking at 10 to 20 minutes to let the quiche cool and finish setting up enough to serve.

Can I make the quiche filling the night before?

If you want, then you can always mix your ingredients ahead of time. In fact, we eat this Bacon & Swiss Quiche every Christmas morning and I mix the egg mixture together, line my pie plate with crust and cover it with plastic wrap, cook and crumble the bacon, chop the onion and shred the Swiss cheese the day before and stash it away in the fridge.

I don’t recommend pouring them into the crust or pie mold until you are ready to start baking. Remove the ingredients when you wake up and let the chill come off of them. Assemble your quiche right before you are ready to place it in the preheated oven.

The BEST Bacon and Swiss Quiche Recipe - A longtime favorite! (12)

More great brunch ideas

Brunch is always a fun meal. You can make it lean on the breakfast side, or on the lunch side. But either way, make sure you have some mimosas and don’t have to wake up early to prepare for it.

(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

4.50 from 22 votes

Print Recipe

Bacon and Swiss Quiche

Creamy BACON & SWISS QUICHE baked in a flaky pie crust is perfect for breakfast, brunch or even dinnertime. It’s made with eggs, half & half, crumbled bacon, onion and Swiss cheese.
That French favorite comes to your table effortlessly and with a sensational presentation that will wow your guests! But don’t wait for company, quiche makes a perfect weeknight meal with a light salad, too!

Prep Time15 minutes mins

Cook Time45 minutes mins

Total Time1 hour 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: 347kcal

Author: Michaela Kenkel

Equipment

Ingredients

12 slices of bacon cooked and crumbled
1 cup shredded swiss cheese
1/2 cup onion minced
4 eggs
2 cups half & half
3/4 teaspoon salt
1/4 teaspoon sugar
Pie crust

Instructions

Preheat oven to 425 degrees.
Line a deep-dish pie plate with your own or a store-bought pie crust.
Whisk eggs, half & half, salt, and sugar together, set aside.
Place crumbled bacon, onion and cheese into the pie crust.
Pour egg mixture over the top.
Bake at 425 degrees for 15 minutes, then turn your oven down to 300 degrees and bake for 30 minutes longer.
Let quiche rest 10-15 minutes before cutting and serving.
Garnish with scallions if desired.

Nutrition

FAQs

Is milk better than heavy cream in quiche? ›

Heavy Cream and Milk – For the best tasting quiche, use a combination of whole milk and heavy cream. (Or simply use half-and-half.) Using just heavy cream produces an overly thick filling. Whole milk is great, but a combo of heavy cream and milk is better.

Find Out More ›

Why does my quiche always have a soggy bottom? ›

Wet pie fillings + raw dough are a tricky combination. If the bottom crust doesn't set before the filling soaks in, it's going to be gummy. A metal pie pan placed on a preheated surface will set the bottom crust quickest; once cooked, the liquids from the filling above won't soak in, and as a result: no soggy bottom.

Explore More ›

Why isn't my quiche creamy? ›

Figuring out your proportions couldn't be simpler – for each egg you use, you need half a cup of milk. Too little dairy, and your quiche will be dry instead of creamy. Too much, and it won't set properly.

Find Out More ›

What is the ratio for egg and milk when making quiche? ›

Quiche Ratio: 1 large egg to 1/2 cup of dairy

A standard large egg weighs two ounces and 1/2 cup of dairy (whole milk) is four ounces, therefore a handy 1:2 ratio! You'll need to increase the amount of eggs and milk based on the size of your quiche, so knowing the basic ratio makes it really easy to scale up or down.

Show Me More ›

What is a substitute for heavy cream in a quiche recipe? ›

Recommended substitutes: Whole milk, evaporated milk, coconut milk, onion cream.

What not to put in quiche? ›

Avoid Fillings That Are Too Wet

"Some vegetables, such as sliced large tomatoes or raw zucchini, have a high water content and will make your quiche soggy (even if you follow all steps to avoid this!)," Davila notes.

Can you put too many eggs in a quiche? ›

Using too many eggs in the custard results in a quiche that rubbery and too firm when baked, while not using enough will prevent the custard from setting. Follow This Tip: Remember this ratio: 1 large egg to 1/2 cup of dairy.

Read The Full Story ›

Can I use milk instead of cream in my quiche? ›

The answer is, yes you can, which is a relief. You do need some fat in there to help it set, but you can get that from the cheese. Using just milk and eggs as the basis for the filling works perfectly well and I figure you are more likely to have these ingredients in, which is way more helpful.

Show Me More ›

Is it better to use milk or heavy cream? ›

Full-fat dairy products such as heavy whipping cream contain more of the fat-soluble vitamins A, D, E, and K than low-fat or nonfat dairy. Also, your body absorbs fat-soluble vitamins better when you consume them with fat.

Show Me More ›

What does milk do in a quiche? ›

Bake for 45-50 minutes until the quiche is cooked through and just slightly wobbly in the very center. Is milk better than heavy cream in quiche? Whole milk creates a nice texture to your quiche, but doing a combination of heavy cream and milk increases the fat content and creates a slightly richer texture.

Learn More Now ›

Is it better to bake with milk or heavy cream? ›

Key Takeaways. Milk can work as a substitute for heavy cream in some cooking applications, but often requires flour, cornstarch, or butter to help thicken and enrich the dish. Whole milk or half-and-half make the best replacements. Do not use low-fat or skim milk as substitutes in recipes calling for heavy cream.

Get More Info Here ›

Can I use 2% milk instead of heavy cream for quiche? ›

Classic custards use heavy cream, but 2% milk contains a fraction of the saturated fat and is still plenty rich. Flavor your custard with salt, pepper, a pinch of nutmeg and fresh herbs such as chives, oregano, parsley or tarragon.