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.