Bacon and Swiss Quiche

Bacon and Swiss Quiche

Bring the fabulous flavors of France to your dinner table with this delightful quiche baked with crumbled bacon and Swiss cheese.

Prep Time



Total Time






cup all-purpose flour
teaspoon salt
cup plus 1 tablespoon shortening
to 3 tablespoons cold water
slices bacon, crisply cooked, crumbled
cup shredded Swiss cheese (4 oz)
cup finely chopped onion
cups whipping (heavy) cream or half-and-half
teaspoon salt
teaspoon pepper
teaspoon ground red pepper (cayenne)
Additional crisply cooked crumbled bacon, if desired
  1. In medium bowl, mix flour and 1/2 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
  2. Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
  3. Heat oven to 425°F. Roll pastry on lightly floured surface, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch quiche dish or glass pie plate. Fold pastry into fourths; place in quiche dish or pie plate. Unfold and ease into dish, pressing firmly against bottom and side.
  4. Sprinkle bacon, cheese and onion in pastry-lined quiche dish. In large bowl, beat eggs slightly with fork or wire whisk. Beat in remaining ingredients. Pour into quiche dish.
  5. Bake 15 minutes. Reduce oven temperature to 300°F. Bake about 30 minutes longer or until knife inserted in center comes out clean. Sprinkle with additional bacon. Let stand 10 minutes before serving.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
New Twist
Seafood Quiche: Substitute 1 cup chopped cooked crabmeat (pat dry), shrimp, seafood sticks (imitation crabmeat) or salmon for the bacon, use green onions and increase salt to 1/2 teaspoon.
Divine, divine and divine--this will be the best quiche you've ever tasted! The filling is like liquid satin--it's just so rich and creamy, not at all "eggy tasting," like many recipes can be. To save time, go ahead and use a purchased refrigerated pie crust instead of making it from scratch.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 620
    • (Calories from Fat 470),
  • Total Fat 52g
    • (Saturated Fat 25g,
    • Trans Fat 3g),
  • Cholesterol 255mg;
  • Sodium 580mg;
  • Total Carbohydrate 20g
    • (Dietary Fiber 0g,
    • Sugars 3g),
  • Protein 17g;
Percent Daily Value*:
    • 1 1/2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 2 High-Fat Meat;
    • 7 Fat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.