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

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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.

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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.

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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 heavy cream better than milk 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.

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Can you make quiche the night before and reheat? ›

To make quiche ahead of time, bake it as instructed and let it completely cool. Store it in the refrigerator for up to three days. To reheat, cover it with foil and bake at 325 degrees for about 15 minutes, until just heated through.

Why is the bottom quiche soggy? ›

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.

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.

Get More Info ›

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.

Learn More Now ›

Why use heavy cream instead of milk? ›

Substituting heavy cream (how long does cream last?) for milk in recipes is a common practice, especially when there's a need to achieve a richer texture and flavor. Heavy cream, with its high fat content, can stand in for milk by adding a certain decadence that milk typically lacks.

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Is milk or heavy cream better for eggs? ›

Milk can dilute the flavor of scrambled eggs, but adding crème fraîche or heavy whipping cream can bring out the depth of flavor you're trying to achieve. Additionally, milk is known for turning scrambled eggs into chewy chunks, while cream does a better job of holding everything together nicely.