If you adore the rich, savory flavors of a well-made brunch centerpiece, then this Classic Quiche Lorraine with Bacon and Swiss Cheese Recipe is sure to become your new go-to. This timeless French dish bursts with the irresistible combination of crispy bacon, nutty Swiss cheese, and creamy custard baked in a buttery pie crust. It’s comfort on a plate, perfect for breakfast, lunch, or a light dinner, and impressive enough to share with guests or simply indulge yourself on a quiet weekend morning.
Ingredients You’ll Need
Gathering simple, quality ingredients is all it takes to create this mouthwatering quiche. Each element plays a crucial role, from the savory saltiness of bacon to the smooth creaminess of the custard and the nutty depth of Swiss cheese, resulting in a harmonious balance of flavors and textures.
- Refrigerated pie crust: Provides a flaky, buttery base that holds all the delicious fillings perfectly.
- Bacon strips: Adds a smoky crunch that elevates the savory profile of the quiche.
- Swiss cheese: Offers a mild, nutty flavor that melts beautifully throughout the filling.
- Gruyere cheese: Enhances richness with its creamy texture and complex taste.
- Parmesan cheese: Delivers a sharp, salty kick that rounds out the cheesy blend.
- Large eggs: The backbone of the custard, binding all ingredients together for a silky texture.
- Heavy cream: Adds luscious creaminess and helps create a tender, melt-in-your-mouth filling.
- Half-and-half: Lightens the custard mixture slightly for balance without sacrificing richness.
- Ground nutmeg: A subtle warmth that enhances the custard’s flavor complexity.
- Ground black pepper: Brings a gentle heat that contrasts nicely with the creamy filling.
- Kosher salt: Elevates all flavors to their best, tying everything together.
How to Make Classic Quiche Lorraine with Bacon and Swiss Cheese Recipe
Step 1: Prepare Your Pie Crust
Start by removing the refrigerated pie crust from the fridge about 20 minutes before baking. This makes rolling out smoother and prevents cracks. Fit the crust into a 9-inch pie plate, cover it, and refrigerate it while your oven preheats. This chilling step is crucial to keep the dough’s shape and avoid shrinkage.
Step 2: Pre-Bake the Crust
Preheat your oven to 400°F, then blind-bake the pie crust for about 10 minutes according to the package instructions. This pre-baking step ensures a crisp base so your quiche won’t turn soggy once the filling goes in. Once done, let the crust cool while you move on to the filling.
Step 3: Cook the Bacon
Slice your bacon into quarter-inch pieces and cook them slowly in a cold skillet over medium-low heat. This method renders the fat evenly, resulting in irresistibly crispy but not burned pieces. Drain the bacon on paper towels to remove excess grease, which keeps the quiche crisp rather than greasy.
Step 4: Lower Oven Temperature
Reduce the oven temperature to 375°F, which is perfect for baking the quiche filling gently and evenly without overcooking.
Step 5: Mix Cheese and Bacon
In a mixing bowl, combine the Swiss, Gruyere, and Parmesan cheeses with the crispy bacon pieces. This layering of cheeses provides a complex yet well-balanced cheesy flavor that defines this particular quiche.
Step 6: Whisk the Custard
In a separate bowl, whisk together the eggs, heavy cream, half-and-half, nutmeg, black pepper, and kosher salt until smooth. The seasoning enhances the creamy filling’s nuances and gives the quiche its characteristic warm undertones.
Step 7: Assemble the Quiche
Start by sprinkling half of the cheese-bacon mixture evenly over the cooled crust. Pour half the egg and cream mixture over it, then follow with the remaining cheese and bacon, and top with the remaining custard. This layering technique ensures every bite is loaded with flavor and texture.
Step 8: Bake to Perfection
Bake the quiche at 375°F for 30 to 45 minutes until set in the middle but still slightly jiggly, indicating a creamy interior. To avoid burnt crust edges, cover them with foil or a pie shield after 30 minutes. Once done, let the quiche cool slightly before slicing to allow it to firm up.
How to Serve Classic Quiche Lorraine with Bacon and Swiss Cheese Recipe
Garnishes
A sprinkle of fresh chopped herbs like chives or parsley adds a bright, herbal contrast to the rich, savory quiche. A light dusting of freshly cracked black pepper on top finishes off the plate beautifully and invites taste buds to wake up.
Side Dishes
This quiche shines alongside crisp, refreshing sides such as a simple green salad with a lemon vinaigrette or a bowl of fresh fruit. The acidity and crunch from these sides balance the richness of the quiche wonderfully.
Creative Ways to Present
Serve individual mini quiches baked in muffin tins for brunch gatherings, making portions charming and easy to handle. Alternatively, pair wedges of quiche with garnished avocado slices or a dollop of crème fraîche for an elegant touch that elevates any meal.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover slices tightly in plastic wrap or store in an airtight container in the refrigerator. Properly stored, your quiche will remain flavorful and moist for up to 3 days, making for effortless next-day meals.
Freezing
For longer storage, freeze the whole quiche or individual slices by wrapping them well in foil and then plastic wrap to prevent freezer burn. Frozen quiche can last up to 2 months without losing much quality.
Reheating
Reheat leftovers in the oven at 350°F for 15-20 minutes to restore the flaky crust and warm the filling evenly. Avoid the microwave to preserve the crispness and texture that make this quiche so special.
FAQs
Can I make this quiche without bacon?
Absolutely! You can simply omit the bacon or substitute with sautéed mushrooms or spinach for a vegetarian variation. The cheese and custard will still provide plenty of flavor.
Is it better to use Gruyere or Swiss cheese?
Both cheeses work well here. Gruyere adds a slightly nuttier and creamier dimension, while Swiss is milder. Using a combination, as in this recipe, gives the best balance and depth.
Can I use homemade pie crust instead of refrigerated?
Yes, a homemade flaky pie crust works beautifully! Just be sure to blind-bake it to avoid sogginess once the filling is added.
What if I don’t have half-and-half?
You can substitute with more heavy cream or whole milk, but half-and-half strikes the ideal balance of richness and lightness for the custard.
How do I know when the quiche is fully cooked?
The quiche is done when the center is set but still has a slight jiggle. If you insert a knife, it should come out mostly clean with just a few moist crumbs.
Final Thoughts
There’s truly nothing quite like the comforting, cheesy goodness of a perfectly baked Classic Quiche Lorraine with Bacon and Swiss Cheese Recipe. Whether you’re feeding family for a weekend brunch or impressing friends at a dinner party, this dish delivers every time with its harmony of crispy bacon, rich cheeses, and luscious custard. Give it a try—you’ll be hooked before the first bite!
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Classic Quiche Lorraine with Bacon and Swiss Cheese Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Brunch
- Method: Baking
- Cuisine: French
Description
This classic Quiche Lorraine recipe features a flaky pie crust filled with a savory custard of eggs, cream, Swiss, Gruyere, and Parmesan cheeses, plus crispy bacon. It’s perfect as a hearty brunch or light dinner option that combines rich flavors and creamy texture.
Ingredients
Pie Crust
- 1 9-inch refrigerated pie crust
Bacon & Cheeses
- 8 strips bacon
- ½ cup freshly shredded Swiss cheese
- ¾ cup freshly shredded Gruyere cheese
- ¼ cup freshly grated Parmesan cheese
Custard
- 5 large eggs, beaten
- 1 cup heavy cream
- 1 cup half-and-half
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground black pepper
- ½ teaspoon kosher salt
Instructions
- Prepare the Pie Crust: Remove the refrigerated pie crust 20 minutes before use to make rolling out easier. Fit the crust into a 9-inch pie plate, cover it, and chill it in the refrigerator while you preheat the oven.
- Preheat Oven and Pre-Bake Crust: Set the oven to 400°F. Pre-bake the pie crust according to package instructions, usually about 10 minutes, until lightly golden. Remove from oven and let it cool.
- Cook Bacon: Slice the bacon strips into ¼-inch pieces. Place them in a cold skillet on medium-low heat and cook slowly until crisp, to render fat and avoid burning. Drain cooked bacon on a paper towel-lined plate.
- Lower Oven Temperature: Decrease oven temperature to 375°F before assembling the quiche filling.
- Mix Cheese and Bacon: In a medium bowl, combine the shredded Swiss, Gruyere, and grated Parmesan cheeses with the cooked bacon pieces. Toss well to evenly distribute.
- Prepare Custard Mixture: In another bowl, whisk the beaten eggs thoroughly, then add heavy cream, half-and-half, nutmeg, black pepper, and kosher salt. Whisk to combine fully and season the custard.
- Assemble the Quiche: Sprinkle half of the cheese and bacon mixture evenly over the cooled pie crust. Pour half of the custard mixture over it. Repeat by layering the remaining cheese and bacon blend, then finish with the rest of the custard poured on top.
- Bake the Quiche: Place the quiche in the oven and bake at 375°F for 30 to 45 minutes. Check for the center to be set, not jiggly. After 30 minutes, cover the edges of the crust with foil or a pie shield to prevent over-browning.
- Cool and Serve: Allow the quiche to cool for several minutes after baking to set fully before slicing and serving.
Notes
- Removing the pie crust from the refrigerator ahead of time makes it more pliable and easier to fit into the pie plate.
- Cooking bacon on medium-low heat prevents burning and ensures evenly crisp strips.
- Covering the crust edges partway through baking keeps the crust from burning while the filling sets completely.
- The mixture of Swiss, Gruyere, and Parmesan adds depth of flavor and a pleasant melt.
- Allow the quiche to cool slightly for easier slicing and better texture.
