Classic Bacon and Swiss Quiche with Homemade Pastry Crust
A rich and savory quiche featuring crispy bacon, nutty Swiss cheese, and tender onions nestled in a flaky homemade pastry crust. The custard filling, made with heavy cream and eggs, creates a silky texture that perfectly complements the smoky bacon and melted cheese. This elegant brunch dish is ideal for weekend entertaining, holiday gatherings, or special occasions when you want to impress guests with a from-scratch creation that balances comfort and sophistication.
Ingredients
- 1 cup all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
Use certified gluten-free blend
- ½ teaspoon salt
- ⅓ cup shortening, plus 1 tablespoon
- 2 tablespoons cold water, to 3 tablespoons
- 8 slices bacon, crisply cooked, crumbled
- 1 cup Swiss cheese, shredded (4 oz)
- ⅓ cup onion, finely chopped
- 4 eggs
- 2 cups whipping cream, heavy cream or half-and-half
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ⅛ teaspoon ground red pepper, cayenne
- bacon, additional crisply cooked crumbled(optional)
Instructions
- 1
Mix flour and salt in medium bowl
- 2
Cut in shortening using pastry blender until particles are size of small peas
- 3
Sprinkle with cold water one tablespoon at a time, tossing with fork until flour is moistened and pastry almost leaves side of bowl
- 4
Gather pastry into a ball and shape into flattened round
- 5
Wrap in plastic wrap and refrigerate about 45 minutes until firm and cold yet pliable
- 6
Heat oven to 425°F
- 7
Roll pastry into circle 2 inches larger than upside-down 9-inch quiche dish
- 8
Fold pastry into fourths, place in dish, unfold and ease into dish pressing firmly
- 9
Sprinkle bacon, cheese and onion in pastry-lined dish
- 10
Beat eggs slightly with fork or wire whisk
- 11
Beat in cream, salt, pepper, and cayenne
- 12
Pour egg mixture into quiche dish
- 13
Bake 15 minutes
- 14
Reduce temperature to 300°F and bake about 30 minutes longer until knife inserted in center comes out clean
- 15
Sprinkle with additional bacon
- 16
Let stand 10 minutes before serving
Tips
Chill the pastry dough for at least 45 minutes to ensure a flaky crust that holds its shape during baking.
Test doneness by inserting a knife in the center - it should come out clean when the custard is properly set.
Let the quiche stand for 10 minutes after baking to allow the filling to firm up for cleaner slicing.
Good to Know
Refrigerate covered for up to 3 days. Reheat individual slices in 300°F oven for 10-15 minutes.
Prepare pastry crust up to 1 day ahead. Assemble quiche morning of serving and bake fresh.
Serve warm or at room temperature. Pairs well with mixed greens salad and fresh fruit.
Common Mistakes
Don't skip chilling the pastry to avoid shrinkage during baking
Don't overbake the custard to avoid curdling
Don't skip the standing time to avoid runny slices
Substitutions
Gluten-Free Swaps
Use certified gluten-free blend
General Alternatives
FAQ
Can I use a store-bought pie crust instead?
Yes, you can substitute a 9-inch refrigerated or frozen pie crust. Thaw frozen crust and prebake for 5 minutes before adding filling.
How long does leftover quiche keep?
Refrigerate covered for up to 3 days. Reheat individual slices in a 300°F oven for 10-15 minutes until warmed through.
Can I freeze this quiche?
Yes, wrap cooled quiche tightly and freeze for up to 2 months. Thaw overnight in refrigerator and reheat in 300°F oven until heated through.