This 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.
This 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. Though, it would be great for your upcoming Easter brunch. 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.
This 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. 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.
Before we get to the recipe, lets talk about this little blog of mine. This week I’ll be celebrating What The Fork Food Blog’s one year anniversary. Yep, I’ve been around for a year! And we’ll be CELEBRATING. Because, anything that I’ve stuck with for a year (or more) deserves to be celebrated. Since it’s a celebration, there will be CAKE and, of course, an awesome giveaway. So make sure you come back on Thursday to celebrate with me. You can always sign up for email notifications to help you remember 😉
Bacon Swiss Quiche
- 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. br]
Directions for my par-baked crust can be found [here .
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