Bacon and Swiss Quiche

If you’re looking for a way to elevate your morning egg game, bacon and Swiss quiche deserves a spot on your breakfast or brunch menu. This easy quiche recipe is a true classic, with a rich baked egg custard that’s loaded with crispy bacon crumbles, nutty Swiss cheese and tender green onions.

Thanks to store-bought pie crust, assembly is quick and mess-free, making it perfect for weekend brunch or breakfast for dinner. And it’s endlessly customizable. Once you’ve got the basic method down, you can swap in your favorite veggies, cheeses or mix-ins for a new version every time.

Ingredients for Bacon and Swiss Quiche

• Prepared pie crust: Store-bought pie crust is a convenient option, but you can make a flaky butter crust from scratch for an extra-tender base.
• Green onions: Milder than other types of onions, green onions add a soft, aromatic flavor and flecks of bright green to the filling. If you don’t have green onions, use sweet yellow onions.
• Eggs: You’ll need six large eggs for the custard quiche filling.
• Cream: Heavy cream adds richness and a silky texture to the custard. You can substitute half-and-half cream or whole milk, but the filling will be a bit less decadent.
• Apple juice: This surprise ingredient adds subtle sweetness and enough acidity to balance the richness of the custard, bacon and cheese.
• Bacon: Pan-fry or bake a whole pound of bacon (or use your go-to bacon cooking method), then use paper towels to absorb excess grease before crumbling it into the quiche filling.
• Swiss cheese: Shredded Swiss melts smoothly and adds a nutty, tangy flavor. If you’re not a fan, try Gruyere or fontina for a slightly different profile.

Directions

Step 1: Prep the crust

Preheat your oven to 350°F. Line a 9-inch pie plate with the pie crust, then trim any excess and flute the edge. Set the crust aside while you prepare the filling.

Editor’s Tip: For a crispier bottom, blind-bake the crust for about five minutes before filling it.

Step 2: Make the filling

Melt 1 tablespoon of butter in a small skillet over medium heat. Add the green onions and saute them until they’re tender.

In a large bowl, whisk together the eggs, heavy cream and apple juice.

Stir in the cooked bacon, green onions, salt and pepper.

Pour the mixture into the prepared crust, then sprinkle it evenly with Swiss cheese.

Step 3: Bake

Bake the quiche until a knife inserted in the center of the filling comes out clean, about 40 to 45 minutes. Let the quiche stand for 10 minutes before slicing it.

Editor’s Tip: If the crust begins to brown too quickly, cover the edge loosely with foil to prevent burning.

Recipe Variations

• Swap the bacon: Switch up the meaty flavor by substituting diced ham, cooked breakfast sausage or spicy chorizo for the bacon. You can even use turkey bacon.
• Add veggies: Fold chopped mushrooms, onions, spinach, bell peppers or broccoli into the filling. Just be sure to saute the veggies first to cook off excess moisture so the custard sets properly.
• Change up the cheese: Instead of Swiss, try other melty cheeses, such as shredded sharp cheddar, Gruyere, mozzarella, pepper jack or a blend of your favorites.
• Boost the seasoning: Add fresh basil, thyme, parsley or dill, or try a pinch of dried Italian seasoning to brighten the flavor with herbal notes.
• Skip the crust: Make a low-carb crustless quiche by pouring the custard filling directly into a greased pie plate.
• Lighten it up: Use half-and-half or whole milk in place of the cream, or swap half the whole eggs for egg whites to create a lighter custard with less fat and calories.

How to Store Bacon and Swiss Quiche

Let the quiche cool, then cover the dish tightly with foil or storage wrap and store it in the refrigerator for up to four days. You can also transfer slices to airtight containers for grab-and-go breakfasts or lunches.

Can you freeze bacon and Swiss quiche?

Yes, quiche freezes beautifully and can be frozen either whole or sliced. Wrap the entire pie plate (or individual slices) in a layer of storage wrap, followed by a layer of foil. Freeze it for up to three months. Reheat it from frozen or thaw it overnight in the fridge first.

How do you reheat bacon and Swiss quiche?

To reheat bacon and Swiss quiche, place it whole or sliced on a baking sheet and cover it with foil. Warm it in a 350° oven until it’s heated through. You can also reheat individual slices in the microwave, although the crust can turn soggy.

Bacon and Swiss Quiche Tips

Should you cook bacon before putting it in a quiche?

Yes, you should definitely cook the bacon first. Raw bacon won’t cook fully in the custard. Precooking it allows you to drain off excess bacon fat, so your quiche doesn’t turn greasy. For the best results, cook the bacon until it’s crispy, then crumble or chop it before adding it to the egg filling.

What’s the difference between this recipe and quiche Lorraine?

There’s actually not much of a difference between the two dishes. Traditional quiche Lorraine contains bacon, cheese and onions, while this recipe includes bacon, Swiss cheese and green onions. Of course, both recipes are flexible and can be customized with different cheeses and vegetables.

What can you serve with bacon and Swiss quiche?

Light, fresh sides are the perfect pairings for rich, cheesy bacon Swiss quiche. If you’re serving the quiche for breakfast, you don’t need much more than a fresh fruit salad and hot coffee on the side to have a delicious start to the day. For lunch or dinner, try pairing it with a simple green salad, roasted potatoes or a warm cup of tomato soup.