The Simple Joy of this Classic Swiss Cheese and Bacon Quiche
When I think about comfort food that hits all the right notes, this classic Swiss cheese and bacon quiche immediately comes to mind.
There’s something magical about combining crispy bacon with nutty Swiss cheese in a silky custard base. It’s elegant enough for brunch guests yet simple enough for a weeknight dinner when you’re feeling fancy.
The beauty lies in its versatility—you can prep components ahead of time, making mornings stress-free.
Who doesn’t love breakfast that feels like a warm hug? This quiche delivers every single time, no fancy techniques required.
Ingredients
Getting this quiche right starts with having the perfect lineup of ingredients, and honestly, it’s one of those recipes where less is definitely more. You don’t need a pantry raid or a trip to three different specialty stores—just good quality basics that work together like they were meant to be best friends.
The ingredient list might look short, but each component plays a starring role in creating that perfect balance of creamy, salty, and downright irresistible flavors.
- 6 ounces Swiss cheese, grated
- 8 slices bacon
- 3 eggs
- 1 cup heavy cream
- 1/2 cup 1% low-fat milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 dash cayenne
- 1/4 teaspoon mustard powder
- 1 frozen 9-inch deep dish pie crust
Now, let’s talk strategy because these ingredients are pretty forgiving, but a few smart moves will make your life easier.
That Swiss cheese situation—grating it yourself versus buying pre-shredded makes a real difference in how smoothly it melts, though I won’t judge if you take the shortcut route on a busy morning.
The bacon quality matters more than you might think since it’s doing double duty as both flavor and texture, so maybe skip the paper-thin grocery store stuff if you can.
And here’s where things get fun—this base recipe is basically begging for additions like spinach, mushrooms, or whatever random vegetables are hanging out in your fridge, just don’t go overboard or you’ll end up with vegetable soup in a crust.
How to Make this Classic Swiss Cheese and Bacon Quiche
Making this quiche is honestly one of those recipes that feels fancier than it actually is, which is exactly the kind of cooking win we all need in our lives. Start by preheating your oven to 375 degrees, then sprinkle that 6 ounces of grated Swiss cheese and 8 slices of crisp, crumbled bacon right into your frozen 9-inch deep dish pie crust—no fancy arrangement required, just dump and spread.
Here’s a pro tip that’ll save your sanity: cook the bacon and grate the cheese the night before, because nobody wants to deal with bacon grease splattering everywhere when you’re trying to get breakfast on the table. If you’re feeling adventurous, this is also the perfect moment to throw in a 10-ounce package of chopped spinach that’s been thawed and squeezed dry, or a small can of drained sliced mushrooms, or really whatever vegetables are giving you the stink eye from your cridge.
The custard part is where the magic happens, and it’s surprisingly simple once you get the hang of whisking everything together without creating a scrambled egg disaster. In a bowl, mix together 3 eggs, 1 cup of heavy cream, 1/2 cup of 1% low-fat milk, 1/2 teaspoon of salt, 1/4 teaspoon of pepper, a dash of cayenne, and 1/4 teaspoon of mustard powder until everything’s smooth and well combined.
Pour this creamy mixture over your cheese and bacon situation, and don’t worry if it looks like there’s way too much liquid—that’s exactly what you want. Pop the whole thing into the oven for about 50 minutes, until the top is firm and slightly browned, then test it with a toothpick to make sure the center isn’t still jiggly.
Let it cool for 5 minutes before cutting, which is honestly the hardest part because it smells absolutely incredible and waiting feels like torture. This quiche pairs beautifully with a hearty bowl of French onion soup served in traditional French onion soup crocks, making for an elegant bistro-style meal at home.
Substitutions and Variations
Since this quiche recipe is basically a blank canvas waiting for your creative genius to take over, you can swap out ingredients faster than I can mess up a simple scrambled egg.
Want spinach? Toss in that ten-ounce package, squeezed dry.
Mushrooms calling your name? Drain those sliced beauties and sprinkle away.
I’m thinking ham instead of bacon, or maybe cheddar replacing swiss.
You could even go wild with caramelized onions, roasted peppers, or leftover turkey.
The custard base stays the same, but everything else becomes your personal playground.
What flavor combination will you dream up?
Additional Things to Serve With Classic Swiss Cheese and Bacon Quiche
Three simple sides can transform your quiche from a lonely slice into a proper feast that’ll have everyone fighting over seconds.
I always reach for a crisp mixed greens salad with vinaigrette, because honestly, who doesn’t need vegetables to balance all that creamy goodness?
Fresh fruit works magic too – berries, sliced oranges, or whatever’s looking good at the store.
And here’s my secret weapon: buttered toast points or croissants.
Why? Because carbs make everything better, and you’ll want something to soak up every last bit of that custard if it gets a little runny.
Final Thoughts
Although this quiche might seem fancy enough for your mother-in-law’s approval, don’t let that intimidate you – it’s actually one of the most forgiving recipes you’ll ever tackle.
I mean, what’s not to love about a dish that basically involves dumping ingredients into a crust and calling it gourmet? The beauty lies in its flexibility. Spinach today, mushrooms tomorrow. Your kitchen, your rules.
Even if you slightly overcook it or undercook it, you’ll still end up with something delicious. Trust me, this quiche will become your go-to crowd-pleaser, perfect for any occasion requiring minimal effort.
