This Swiss and Cheddar Cheese Quiche recipe is a great choice for a light dinner or lunch. It’s also a lovely choice for breakfast or brunch.
Quiche makes an easy, delightful dinner if you’re home alone and you don’t have to feed a meat-and-potatoes-loving husband and kids who scoff at anything out of the ordinary. I pair it with my favorite green salad and a chilly glass of pinot grigio. I’m happy, I’m full, and I’m not feeling like I slaved all day in the kitchen to prepare dinner.
Quiche is also one of those wonderful dishes that Moms seem to enjoy, which is why we serve it up for brunch on Mother’s Day as well.
How to make Swiss and Cheddar Quiche:
The full, printable recipe is at the end of this post.
The crust is placed into the pie plate and the edges crimped. It’s baked for just a few minutes, then topped with green onions, bacon, cheese, eggs, whipping cream,, salt, red and white peppers and nutmeg. More cheese is added on top! Then it’s baked again until set.
I use Swiss and extra-sharp cheddar for this quiche. The extra-sharp part is important. It really adds a deep flavor to the quiche. And if you can locate Applewood- Smoked Bacon, that’s the other key for making this quiche extra-special.
Quiche is quite a delicious meal to make. It’s one we don’t really think about all that often, but once you try this Swiss and Cheddar Quiche recipe, you’ll be thinking about it often. Serve with a fresh fruit salad. Enjoy!
Swiss and Cheddar Quiche with Bacon
- ½ 15-ounce package (1 crust) refrigerated pie crust (or make your own)
- 8 slices bacon, cut into ½-inch pieces
- 4 whole green onions, chopped
- 1 cup (4-ounces) shredded Swiss cheese, divided
- 1 cup (4-ounces) sharp cheddar cheese, divided
- 6 large eggs
- 1 cup whipping cream
- ¼ teaspoon salt
- ⅛ teaspoon ground red pepper
- ⅛ teaspoon ground white pepper
- ⅛ teaspoon ground nutmeg
- Preheat oven to 400°F.
- Let the pie crust 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 the 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 the oven temperature to 350°F.
- Cook the bacon pieces in a large skillet until crisp. Drain on paper towels. Sprinkle the green onions, bacon, ½ cup of Swiss cheese, and ½ cup of cheddar cheese into the baked crust.
- Whisk together the eggs, whipping cream, salt, peppers and nutmeg. Gently, pour into the crust; sprinkle with the remaining Swiss and cheddar cheeses.
- Bake 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.
I made this today for breakfast and it is very good! I used a frozen pie crust because pie crusts and I are incompatible! I’m saving this recipe for the next time I do this!
This was a winner! I did have to cook about an additional 20 minutes. Maybe it’s my oven?
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
Could this possibly be made ahead, frozen and reheated successfully, and how? Thank you.
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.
Nutmeg seems like an odd ingredient in this recipe. Can you taste the nutmeg and does it have a spice flavor?
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.
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!
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).
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!
Wow… I can only hope I’m lucky enough to eat something this divine on mom’s day!