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Gluten Free Bacon and Swiss Quiche

This Gluten Free Bacon and Swiss Quiche made with a gluten free pie crust is a great addition to your breakfast or brunch menu. The silky smooth egg custard is filled with bacon and cheese.

Bacon and Swiss Quiche from What The Fork Food Blog

Bacon and Swiss Quiche

This Gluten Free Bacon and Swiss Quiche is my take on the Quiche Lorraine. It’s similar to the quiche that I had growing up for holiday breakfasts. We always had quiche and sticky buns for breakfast Christmas morning but quiche doesn’t have to be reserved for a special holiday.

Since it’s relatively easy to make, you really can enjoy quiche for any old Sunday brunch or on lazy Saturday mornings.  You could make it with this Gluten Free Waffle Recipe if you really want to win breakfast.

Though, it would be great for your upcoming Easter brunch. You could even try my Gluten Free Ham and Cheese Quiche recipe if you’d like a different take on this recipe.

This quiche is, hands down, my favorite thing for breakfast. Ever. It’s the one thing I could have for the rest of my life for breakfast and never get sick of it.

Bacon and Swiss Quiche from What The Fork Food Blog

This Gluten Free Bacon and Swiss Quiche is a little different from a lot of quiche recipes out there. It calls for only a few eggs so the egg/milk custard filling is relatively light.

It’s got a very silky smooth texture to it and it’s FULL of cheese. Wonderful, glorious cheesy cheese. Trying pairing this quiche with my Bacon Wrapped Kielbasa Bites and you’re good to go!

Bacon and Swiss Quiche from What The Fork Food Blog

That’s the only way to have quiche – will all the cheese. For easier cutting, let it cool at least 10-15 minutes. I don’t often like to wait that long because I’m super impatient so I always end up cutting into it after only a few minutes.

Which means the quiche isn’t always quite set up and my pieces aren’t as pretty as they could be. But, taste trumps pretty every single time and this is the tastiest quiche around.

Bacon and Swiss Quiche from What The Fork Food Blog

This recipe calls for blind baking pie crust. This helps to make sure the bottom of the crust bakes through and doesn’t become soggy from the egg filling.

Please don’t skip this step! Follow the directions (linked just above) and it’s easier than you’d think! It’s a crucial step to having a properly baked quiche.


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Gluten Free Bacon and Swiss Quiche

4.80 from 29 ratings
This gluten free Bacon and Swiss Quiche is a great addition to your breakfast or brunch menu. It’s full of bacon and cheesy goodness and sure to please any crowd.
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Servings: 8 slices
Print Rate Pin


  • 1 gluten-free pie crust par baked*
  • 6 slices bacon cooked and diced
  • 3 eggs beaten
  • 1 1/2 C milk
  • 1/4 tsp fine sea salt
  • 2 C shredded swiss cheese
  • 1 Tbsp gluten-free all-purpose flour


  • Preheat oven to 350 degrees.
  • In a large bowl, mix together the eggs, milk and salt. In a separate small bowl, combine the swiss cheese and flour until the cheese is coated. Mix the cheese and bacon into the egg mixture and pour into the par-baked pie crust.
  • Bake at 350 degrees for 45 minutes to an hour or until the center is set. Oven temperatures vary which is why there is a range for the cooking times. In my oven, the quiche takes about 50-55 minutes.


I used the Pillsbury gluten free pastry dough found in the refrigerated section at my grocery store.Directions for my par-baked crust can be found [here.

Nutrition Information

Serving: 1g | Calories: 237kcal | Carbohydrates: 15g | Protein: 7g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 78mg | Sodium: 325mg | Potassium: 148mg | Fiber: 1g | Sugar: 2g | Vitamin A: 170IU | Calcium: 72mg | Iron: 1mg


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Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.

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Recipe Rating

  1. Megan says:

    5 stars
    I made this for dinner… It was incred! Thanks for sharing!