Spiciness: Mild
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Quiche recipes are perfect for the holidays or to make ahead for Sunday brunch, potluck, or get togethers. Quiche Lorraine is pie crust filled with cooked bacon and Swiss cheese.
This recipe uses a pre-made frozen pie crust for a simple and easy Quiche Lorraine recipe.
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Serve this Quiche Lorraine recipe with a fresh salad and wash it down with a mimosa!
Tips For Filling Bacon and Swiss Cheese Quiche
The limiting factor for ingredient amounts in a quiche recipe is room. Put as much bacon and cheese as you want and that can fit into the pie crust.
The ratio of eggs (4) and half and half (1 ¼ cups) is a basic constant.
This recipe is written for 4 ounces (1 cup) swiss cheese and 8 ounces of bacon but it could potentially take 4 ounces more bacon depending on the size of the pie crust.
Long story short: fill the pie crust to your hearts content with bacon and swiss cheese, but remember that it might overflow.
Set the filled quiche on a lined baking sheet for easy clean up in case it overflows in the oven.
Tips For Baking Quiche Lorraine
Cover your pie crust with aluminum foil ifit starts to get to dark on the edges butthe middle is still not done. Or get fancy with an adjustablepie crust shield.
Turn on the broiler for a couple minutes at the end of cooking (watching carefully) if the top of the Quiche Lorraine is not browning.
Time Saving Tips For Easy Bacon and Swiss Quiche
Buy pre-cooked bacon and pre-shredded swiss cheese to make this quiche recipe even easier.
Some grocery stores sell cooked bacon in their buffet. Grab some cooked bacon from the salad or breakfast buffet or buy it already cooked in a package if trying to save time in the kitchen.
Buy a frozen pre-made pie crust bottom and save yourself a ton of time. Keep the pie crust frozen. Pull it directly out of the freezer to layer in the ingredients and cook.
Again, don't defrost the crust! Take pre-made pie crust out of the freezer, fill it with the swiss and bacon quiche ingredients, and pop it in the oven.
Serving Suggestion
Serve this Quiche Lorraine recipe with one of these dishes to round out your breakfast, brunch or dinner:
- Easy Mess Free Oven Bacon
- Easy Classic Deviled Eggs
- Smoked Salmon Cucumber Bites
- Kale and Almond Salad with Lemon Dressing
You May Also Like
If you like Breakfast / Brunch based dishes, you may also like these similar recipes:
- Kabocha Squash Breakfast Hash
- Oven Baked Mediterranean Frittata
- Scrambled Egg and Avocado Tartine (Toast)
- Scrambled Eggs and Vegetables
Things In My Kitchen:
- Whisk- Affordable & good set of three sizes.
- Pie Crust Shield- easy to use and keeps the crust from burning before the inside is done.
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Easy Quiche Lorraine - Bacon Swiss Cheese
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5 from 1 review
EatSimpleFood.com
Quiche recipes are perfect for the holidays or to make ahead for Sunday brunch, potluck, or get together. Quiche Lorraine is filled with bacon and Swiss cheese. Serve with a fresh salad and wash it down with a mimosa!
- Author: beckie
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 Pieces 1x
- Category: Breakfast
- Method: Oven
- Cuisine: French
- Diet: Vegetarian
Ingredients
UnitsScale
- 1 pre-made frozen pie crust
- 4 medium eggs, beaten
- 1 ¼ cup half and half
- 8 slices (~8 ounces) bacon, cooked & sliced
- 3 Tbsp onions or shallots, finely diced
- 4 ounces (1 cup) Swiss cheese, grated
- ½ teaspoon salt
- ¼ teaspoon black pepper
- pinch ground nutmeg
Instructions
Cook bacon:
- Preheat oven to 375F.
- Line a baking sheet with aluminum foil (makes pans easier to clean).
- Lay bacon on the sheet, careful to not overcrowd. Cook bacon directly on the sheet and not on a rack(it cooks faster and stays moister this way).
- Cook ~13-20 minutes (no need to turn) depending on thickness or until desired doneness.
- Lay bacon on rack or on paper towel lined plate. Cool and slice.
Make Quiche Lorraine
- In a bowl whisk together: eggs, salt, pepper, and nutmeg. Mix in half and half slowly.
- Layer the onions, bacon, and cheese in the frozen pie crust.
- Pour egg mixture over the top (you may have a little extra if your eggs were large).
- Bake for 45-50 minutes or until a knife in the center comes out clean and the top is turning a slight brown. Cover your pie crust with a pie shield or aluminum foil if it's browning too fast. Same for the middle - cover with aluminum foil if it's browning on the top but not cooked in the middle.
- Let sit ~ 15 minutes before slicing. Happy Eating! Beckie
Notes
- Cover your pie crust with aluminum foil ifit starts to get to dark on the edges butthe middle is still not done. Or get fancy with an adjustablepie crust shield.
- Turn on the broiler for a couple minutes (watching carefully) if the top is not browning.
- Buy pre-cooked bacon and pre-shredded swiss cheese to make this recipe even easier.
- Keep the pie crust frozen. Pull it directly out of the freezer to layer in the ingredients and cook. Don't defrost it!
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Reader Interactions
Comments
Lorraine saysThis looks delicious!.Making it for New Year. Just not sure, do I use a deep dish frozen pie crust or a regular size frozen pie crust?
Reply
- Beckie Hemmerling says
Thank you for the comment Lorraine and sorry for the delay in response! I normally use a regular size frozen pie crust but with large eggs and a little extra half and half the deep dish should work fine. What did you end up doing?
Reply
- Lia Jacobsen says
This was a great recipe! I added 3/4 C of chopped mushrooms to the mix and it complimented the other ingredients very well. Thanks for sharing.
Reply
- Beckie Hemmerling says
Sounds delicious Lia - thank you for the comment!
Reply
