When it comes to a versatile meal, quiche is one that can serve several purposes on any meal planner’s schedule. Since quiche is made from eggs it can be served as a breakfast dish. But, it also makes a wonderful lunch or dinner. This recipe for bacon and swiss quiche is a filling meal when served with a side veggie or salad.
I like making quiche for dinner when I’ve got a lot of eggs. The eggs are packed with protein and of course the flavor of bacon adds that cravable taste and crunch that makes everyone happy, no matter what meal you end up serving. Plus, it’s got spinach and mushrooms so you know you’re adding some healthy goodness with each bite to your family’s diet.
When making for breakfast you can prep it the night before and bake for 20 minutes in the morning for piping hot quiche. Or, if you want to bake it ahead of time you can warm it up in the when you’re ready to serve. Just keep it cold in the fridge until ready to heat.
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How to Bake this Bacon and Swiss Quiche
This recipe is simple. You’ll need a few commonly found ingredients, a deep-dish pie plate and an oven.
- 1 – pre-made pie crust
- sweet onion
- baby bella mushrooms
- half and half
- pink Himalayan mineral salt
- black pepper
- Swiss cheese
The eggs in the quiche fluff up a bit while baking. That’s why you’ll want a deep-dish pie plate to prevent spill overs in the oven.
To make, keep the crust frozen, don’t thaw. You can transfer it to a glass pie place while frozen. I think the glass plate provides for more even cooking than the alumunim does and can prevent the crust from scorching.
Cook the bacon, then chop or crumble. Then trim the spinach stems, and chop or pull the leaves into smaller pieces. Chop the onion and mushrooms. Place the bacon, spinach, onion and mushrooms into the pie crust.
Next, crack the eggs inand half and half into a bowl, sprinkle in the salt, pepper and thyme. Whisk the egg mixture until the eggs are well incorporated. Then pour the eggs over the bacon and veggies. Sprinkle the cheese on top and bake for 20 to 25 minutes or until cheese is melted and the crust is turned a light golden brown.
How To Pre-Bake & Reheat This Quiche
Quiche is easy to make ahead. You can prep and bake it when it’s convenient for you, then, cover and refrigerate for up to 5 days.
Then, you can reheat it in a 350 degree oven for 15 minutes. Or, heat individual servines in the microwave for a minute or two until heated through.
Storing in the freezer.
To freeze the entire quiche, let it cool completely then wrap tightly in plastic wrap. Then cover the freezer safe dish with foil. Freeze for up to 3 months. When you are ready to heat and eat, set out of freezer for about an hour to thaw a bit. Then pre-heat the oven to 350 degrees and bake for 20 minutes, until heated through.
Alterations to this Quiche Recipe
Can I Make a Gluten Free Version of this Quiche?
Yes, you can purchase a pre-made, frozen gluten free pie crust. Or, make your own. If you make your own, reduce the heat to 350 degrees and bake until golden brown.
Can I Use Other Meats?
Yes, you can use turkey bacon, ham, or your favorite sausage in the pie if you prefer to not use pork bacon.
Can I Use Other Cheeses?
Swiss cheese gives a nice tang to the quiche without being overpowering. But, if you prefer another cheese you can use mozzarella or white cheddar.
Quiche is an adaptable dish. Once you learn the general technique for making quiche you can add any of your favorite ingredients. Broccoli, kale, and sweet peppers are often used in quiche. Ham, sausage, and even chicken breast can also be used. So, feel free to mix it up and swap out any ingredient you might like.
But… for bacon and swiss th
Recipe for Bacon and Swiss Quiche
- 1 pre-made pie crust, uncooked
- 6 large eggs, beaten
- 1 1/4 cup half and half
- 8 slices bacon, chopped
- 1/4 cup sweet onion, finely diced
- 1/4 cup baby bella mushrooms, sliced
- 1/4 cup spinach, torn into small pieces
- 1 cup Swiss cheese, shredded
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon whole leaf dried thyme
- Preheat the oven to 375F.
- Cook bacon until tender and lightly crisp.
- In a bowl whisk together: eggs, salt, pepper,
- Slow stir in half and half.
- Layer the onion, mushrooms, spinach, bacon,
and cheese in the frozen pie crust.
- Pour egg mixture over the top of the filled
- Bake for 45-50 minutes or until a knife in the
center comes out clean and the top is starting to brown.
- Allow quiche to sit for 15 minutes before
If needed, cover your pie crust edges with aluminum foil or crust shields if the crust
starts to darken on the edges before the middle is done.
If desired, turn on the broiler for the last few minutes of cooking to brown the top. Watch
carefully to prevent burning.
If using a frozen, pre-made pie crust, the crust needs to remain frozen until ready to use. If using homemade or refrigerated pie crust, reduce oven heat to 350 degrees.
Serving Size:1/6 piece
Amount Per Serving: Calories: 336Total Fat: 25.6gSaturated Fat: 11.5gCholesterol: 187mgSodium: 900mgCarbohydrates: 5.8gNet Carbohydrates: 5.5gFiber: 0.3gSugar: 1gProtein: 20.2g
When serving for breakfast you can add a fruit salad as a side dish to round out the meal. For dinner, a garden salad or steamed vegetable such as broccoli will complete the plate. A warm loaf of bread is also a wonderful side with this meal.
This bacon and swiss quiche recipe is so good! You can make two and save one for next week and have it for a different meal entirely.
What is your favorite quiche recipe? Let me know in the comments below.
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