Swiss and Cheddar Quiche with Bacon

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This recipe has been featured in a post on The Recipe Girl blog: Mother’s Day Quiche Recipes

Swiss and Cheddar Quiche with Bacon

A simple quiche with just a handful of ingredients. Sharp cheddar cheese and Applewood Smoked Bacon make this quiche an above-average choice.

Yield: 8 servings

Prep Time: 25 min

Cook Time: 35 min


1/2 (15 ounce) package refrigerated pie crust (or make your own)
8 slices bacon, cut into 1/2-inch pieces
4 whole green onions, chopped
4 ounces (1 cup) shredded Swiss cheese, divided
4 ounces (1 cup) sharp cheddar cheese, divided
6 large eggs
1 cup whipping cream
1/4 teaspoon salt
1/8 teaspoon ground red pepper
1/8 teaspoon ground white pepper
1/8 teaspoon ground nutmeg


1. Preheat oven to 400 degrees F.

2. Let piecrust come to room temperature (about 15 minutes) and roll out slightly to make the round a little bit larger. Fit into a 9-inch pie plate, fold edges under and crimp. Poke several holes in the bottom and sides of the crust with a fork. Bake for 7 minutes; remove from oven. Reduce oven temperature to 350 degrees F.

3. Cook bacon pieces in a large skillet until crisp. Drain on paper towels. Sprinkle green onions, bacon, 1/2 cup of Swiss cheese, and 1/2 cup of cheddar cheese into the baked crust.

4. Whisk together eggs, whipping cream, salt, peppers and nutmeg. Pour into the crust; sprinkle with remaining Swiss and cheddar cheeses.

5. Bake at 350 for 35 to 40 minutes or until set. Let stand for about 10 minutes before slicing.


*If you can find Applewood Smoked Bacon, it makes a world of difference in the flavor of this quiche- completely delicious.

Source: (Adapted from Southern Living)

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  • Helen S. wrote:

    I’ve been making quiche for years. I prefer to make mine the night before and then refrigerate and serve the next day. I find the flavors are much better the next day. Serve at room temp or you can heat it up whatever you choose. I would also say you can use crab meat (not imitation) grilled chicken or diced ham in place of the bacon just for variation. YUMMY

  • Kari wrote:

    Could this possibly be made ahead, frozen and reheated successfully, and how? Thank you.

    • Lori Lange wrote:

      Here is what I found on Google: To freeze quiche after baking: Tray-freeze; then wrap with freezer paper, heavy-duty aluminum foil, or slide it into a freezer bag. Seal, label and freeze up to two months. Do not thaw before reheating. Unwrap and bake in a 350 degree F. oven for 20 to 25 minutes, or until heated through.

  • Jennifer wrote:

    Nutmeg seems like an odd ingredient in this recipe. Can you taste the nutmeg and does it have a spice flavor?

    • Lori Lange wrote:

      it’s common to see a sprinkle of nutmeg in an egg dish- just adds a tiny bit of flavor. You likely wouldn’t be able to point out at all the flavor of nutmeg.

  • Elizabeth wrote:

    would it be ok to use milk instead of whipping cream? My mom usually makes her quiches with milk and I would like to try to cut the calories from the heavy whipping cream. Thanks!

    • Lori Lange wrote:

      Since your Mom uses milk for quiches, I’d go ahead and give it a try (but I haven’t tried it myself, so I cannot say for sure).

  • Thomas wrote:

    I’ve never actually made a quiche before, but I think that is going to have to change after seeing this. Thanks for the recipe!

  • Regan Jones wrote:

    Wow… I can only hope I’m lucky enough to eat something this divine on mom’s day!