Bacon and Swiss Quiche

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’t have 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. 

Add your bacon, onion and shredded Swiss cheese to the bottom of the pie crust. Whisk together, eggs, half & half, sugar and salt, pour over the top and bake. 

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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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.

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. 

• 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

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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

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

Cook ModePrevent your screen from going dark

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

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.