Bacon and Swiss Quiche
A buttery, flaky pie crust filled with a rich, savory custard studded with crispy bacon and nutty melted Swiss cheese. This classic French-inspired quiche is perfect for brunch, lunch, or a light dinner, coming together with simple techniques that make it feel special yet approachable.
For 8 servings
- prep
Preheat the oven and prepare the pie dish.
Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish.
- mix
Make the pie crust dough.
1.In a large bowl, whisk together flour and salt.2.Cut cold butter cubes into the flour using a pastry cutter or your fingers until the mixture resembles coarse meal with pea-sized butter bits.3.Drizzle ice water over the mixture, one tablespoon at a time, and gently mix with a fork until the dough just holds together when pinched.TIPKeep the butter cold for a flaky crust. If the butter starts to soften, pop the bowl in the fridge for 5 minutes. - prep
Roll out and fit the dough.
1.Shape the dough into a flat disc, wrap in plastic, and chill for 15 minutes.2.On a lightly floured surface, roll the dough out into a 12-inch circle about 1/8-inch thick.3.Carefully transfer the dough to the pie dish, gently press it into the bottom and sides, and trim the overhang to about 1 inch. Crimp the edges decoratively.TIPChilling the dough relaxes the gluten, preventing shrinkage during baking. - bake
Blind bake the crust.
1.Line the chilled crust with parchment paper and fill with pie weights or dried beans.2.Bake for 15 minutes, then carefully remove the parchment and weights.3.Bake for another 5-7 minutes until the bottom is dry and lightly golden. Remove from oven and let cool slightly. - fry
Cook the bacon and onions.
1.In a skillet over medium heat, cook the chopped bacon until crisp and browned, about 6-8 minutes.2.Transfer the bacon to a paper towel-lined plate, leaving about 1 tablespoon of drippings in the skillet.3.Add the chopped onion to the skillet and sauté in the bacon fat until softened and translucent, about 3-4 minutes. Remove from heat. - assemble
Layer the fillings in the crust.
1.Spread the shredded Swiss cheese evenly over the bottom of the pre-baked crust.2.Scatter the cooked bacon and sautéed onions evenly over the cheese. - mix
Whisk together the custard.
1.In a medium bowl, whisk the eggs until well combined.2.Whisk in the heavy cream, salt, black pepper, and nutmeg until smooth and slightly frothy. - bake
Pour the custard and bake the quiche.
1.Carefully pour the custard mixture over the fillings in the crust.2.Bake at 375°F for 35-40 minutes, or until the center is just set and jiggles only slightly when gently shaken.3.If the crust edges brown too quickly, cover them with foil strips halfway through baking.TIPThe quiche will continue to set as it cools. Avoid overbaking, which can make the custard dry and weepy. - rest · ~15 min
Cool the quiche before slicing.
Remove the quiche from the oven and let it cool on a wire rack for at least 15 minutes. This allows the custard to firm up for clean slices.
- serve
Slice and serve warm or at room temperature.
Cut into 8 wedges and serve. The quiche can be enjoyed warm or at room temperature.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use ice-cold water and handle the dough minimally to ensure a flaky crust.
- 2Blind bake the crust until the bottom is dry to avoid a soggy bottom.
- 3Let the quiche cool for at least 15 minutes before slicing for clean wedges.
- 4If the crust edge browns too fast, tent it with foil halfway through baking.
- 5Sauté onions in the reserved bacon fat for extra savory depth.
- 6Use freshly grated Swiss cheese for better melt and flavor.
- 7Check doneness by gently shaking the quiche – the center should jiggle slightly.
Adapt it for your goals.
Low-carb
Replace the pie crust with a crustless version: simply grease the pie dish and pour the custard over the fillings. This cuts carbs and is ideal for keto or gluten-free diets.
vegetarianVegetarian
Swap the bacon for sautéed mushrooms or wilted spinach. The umami from mushrooms echoes the savory bacon flavor while keeping the dish meat-free.
high proteinHigh-protein
Add extra cooked chicken or turkey bacon and use reduced-fat cheese to increase protein content without overwhelming the custard.
jainJain
Omit onion and garlic; use asafoetida for a subtle savory note. Replace bacon with a smoky spice blend or fried tofu. Use dairy-based cream and cheese as permitted.
dairy freeDairy-free
Use a vegan butter stick for the crust and substitute the heavy cream with full-fat coconut milk. Replace Swiss cheese with a dairy-free melting shred and add a pinch of nutritional yeast for flavor.
Why this is on our healthy list.
Rich in Protein
Eggs, Swiss cheese, and bacon provide high-quality protein, helping to support muscle repair and satiety.
Source of Calcium
Swiss cheese and heavy cream contribute calcium, which is important for bone health.
Contains Vitamin B12
Eggs and bacon are natural sources of vitamin B12, essential for nerve function and red blood cell production.
Provides Healthy Fats
Butter, eggs, and cream supply healthy fats that aid in the absorption of fat-soluble vitamins and provide sustained energy.
Frequently asked questions
Crust shrinkage usually happens when the dough is overworked or not chilled enough before baking. Be sure to chill the formed crust for at least 15 minutes and avoid stretching the dough into the pie dish.
