Ingredients
- 1 9-inch pie crust
- 4 slices bacon cooked and crumbled
- 1 ½ cups Swiss cheese shredded and divided, I like to shred my own.
- 3 large eggs
- 1 cup sour cream
- ½ onion cut into wedges
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 dash ground nutmeg
Don't Want to Plan? I Got You.Every Saturday I share a full week of dinners, sides, and a dessert — with the grocery list already done. Come grab this week's Weekly Meal Plans!Equipment
Blender To make that wonderful frothy egg mixture
Box grater This is for shredding the cheese
SENSARTE Saute Pan This has become my favorite pan. It's great for cooking the bacon
Half Sheet Baking Pan So the quiche doesn't slide around in the oven
Farberware Measuring Cups A great set of measuring cups
Method Start Cooking
- Preheat the oven to 375°F.
- Cook the bacon until crisp, drain it, and crumble it. Do this before it goes into the pie shell — bacon will not crisp up once it is under the custard.
- Scatter the crumbled bacon evenly across the bottom of the pie shell, then layer 3/4 cup of the shredded Swiss gently over the bacon.
- In a blender, combine the eggs, sour cream, onion, salt, pepper, and nutmeg. Blend until it is completely liquid and foamy and no pieces of onion remain.
- Pour the egg mixture slowly over the bacon and cheese, trying not to displace the layers underneath.
- Top with the remaining 3/4 cup of shredded Swiss.
- Set the quiche on a rimmed baking sheet and bake 35 to 45 minutes, until the top is golden brown and a knife inserted in the center comes out clean.
- Let the quiche rest about 15 minutes before cutting and serving.
Nutrition
Video
Notes
To make it ahead: assemble the quiche completely, cover it with plastic wrap, and refrigerate overnight. Bake it straight from the fridge the next morning and add about 5 minutes to the bake time. This is how I do it every single time I am hosting a brunch.
To double it: this recipe fills one deep dish shell. Doubling is exactly two of everything, which is what I am making in the video — two shells, 8 slices of bacon, 3 cups of Swiss, 6 eggs, 2 cups of sour cream, and 1 whole onion.
Store leftovers covered in the refrigerator up to 3 days. Reheat individual slices at 325°F for about 15 minutes rather than in the microwave, which makes the custard weep.
To double it: this recipe fills one deep dish shell. Doubling is exactly two of everything, which is what I am making in the video — two shells, 8 slices of bacon, 3 cups of Swiss, 6 eggs, 2 cups of sour cream, and 1 whole onion.
Store leftovers covered in the refrigerator up to 3 days. Reheat individual slices at 325°F for about 15 minutes rather than in the microwave, which makes the custard weep.
Do not skip the nutmeg. It is my secret ingredient and it is the reason people cannot quite name what makes this taste so good. A dash is plenty — too much and you will taste dessert. If you are nervous about onion, use it anyway. It goes into the blender with everything else, so there are no chunks, no pieces, and no texture. All you get is the flavor, and onion with bacon and Swiss is the whole point. Cook the bacon a little crispier than you think you need to. It holds onto some of that crispness under the custard, and limp bacon in a quiche is a sad thing.
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