Swiss and Bacon Quiche

quiche-done-piece

The smoky taste of bacon and swiss cheese makes this quiche perfect for dinner or breakfast.  It also heats up well in the microwave, so grab a leftover slice for lunch.  I adapted the recipe from an old Southern Living recipe I found.  I added a few shortcuts to make it faster.

Here’s what you’ll need:

quiche-ingr

1 pie crust

4-6 slices of bacon, crumbled (I used 1/2 of this pack of pre-cooked)

1 cup Swiss cheese, grated

4 eggs

2 cups half & half

1/4 cup pamesan cheese

salt and pepper

dash of nutmeg

Put the pie crust in a pie plate.  Prick it with a fork and bake it at 400 degrees for 3 minutes.  Take it out and prick it again, then bake it for another 5 minutes. 

In a bowl, beat the eggs and then add the other ingredients, stirring to combine.  Pour into the pie shell.  Turn the oven down to 350 degrees and bake for 45 minutes. 

quiche-done-whole

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Comments

  1. Looks wonderful- I love a fluffy quiche! SOuthern Living has some of THE best recipes, don’t you think? I have several of their cookbooks and magazines and I’ve yet to prpare one of their recipes I didn’t like!

  2. Mmmmm, this looks delicious! I just wish I could eat it, I’m allergic to eggs. Dang it!

  3. Yum! I love a good quiche. Looks delicious!

  4. This sounds so good! Have you tried it with any other type of cheese? I have over 40 packs, but no swiss wouldn’t you know.

  5. That looks like a nice little pie. Swiss is delicious but I’ll have to pass on trying to make this. It still makes for a yummy presentation!

  6. Oh, so making this one this week!

  7. yummmmmmmmmm

    Stopping by from SITS to say Hiya!

  8. Looks delicious- of course, how can you go wrong with cheese and bacon? Thanks for the new recipe!

  9. I made this over the weekend, and it was really good and easy. I upped the cheese (because I love cheese haha), but switched out the cheese because I didn’t have any swiss. I used a cup of mild cheddar (shredded) and increased the Parmesan cheese to 1/2 cup. It was great and tasted even better re-heated the next day. Thanks for the recipe!

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