Bacon Swiss Quiche
Bacon Swiss Quiche is a easy French recipe that serves 12. 260 calories per serving. Recipe by Old's Cool Kevmo on YouTube.
Prep: 40 min | Cook: 40 min | Total: 1 hr 40 min
Cost: $13.20 total, $1.10 per serving
Ingredients
- 18 pieces Eggs (large, room temperature)
- 0.75 cup Heavy Cream (cold)
- 6 slices Bacon (crispy, chopped)
- 3 medium Onion (cooked until softened, then cooled)
- 1 cup Swiss Cheese (shredded; Gruyère works as authentic substitute)
- 1 tsp Salt (or to taste)
- 0.5 tsp Black Pepper (freshly ground)
- 3 pieces Frozen Pie Shells (12‑inch, pre‑made; thawed just enough to handle)
Instructions
Preheat Oven
Set the oven to 375°F and let it preheat while you prepare the filling.
Time: PT10M
Temperature: 375°F
Cook Bacon
In a skillet over medium heat, cook the bacon slices until crisp. Transfer to a paper‑towel‑lined plate and chop finely.
Time: PT10M
Sauté Onions
Using the same skillet, add the chopped onions (no extra oil needed) and sauté over medium heat until softened, about 5‑7 minutes. Remove from heat and let cool completely.
Time: PT10M
Whisk Egg Mixture
In the mixing bowl, whisk together the 18 eggs, 3/4 cup heavy cream, salt, and pepper until smooth and slightly frothy.
Time: PT5M
Combine Fillings
Fold the crispy bacon, cooled onions, and shredded Swiss cheese into the egg‑cream mixture until evenly distributed.
Time: PT5M
Prepare Pie Shells
Place the frozen pie shells on a baking sheet. If the shells are stuck together, separate them gently with a spatula.
Time: PT2M
Fill Crusts
Divide the egg mixture evenly among the three shells, filling each about ¾ full, leaving a small gap at the top.
Time: PT5M
Bake Quiches
Bake in the preheated oven for 40 minutes, or until the centers are set and the tops are lightly golden.
Time: PT40M
Temperature: 375°F
Cool and Serve
Remove the quiches from the oven and let them cool on a rack for about 1 hour before slicing.
Time: PT1H
Nutrition Facts
- Calories
- 260
- Protein
- 12g
- Carbohydrates
- 12g
- Fat
- 18g
- Fiber
- 1g
Dietary info: Non‑vegetarian, Contains gluten, Contains dairy
Allergens: Eggs, Dairy, Gluten, Pork
Ingredient Substitutions
- Instead of Heavy Cream: Half-and-half, Whole milk + butter
- Instead of Bacon: Turkey bacon, Smoked pancetta
- Instead of Onion: Leeks, Shallots
- Instead of Swiss Cheese: Gruyère, Emmental
- Instead of Frozen Pie Shells: Homemade pastry crust, Store‑bought refrigerated crusts
Equipment Needed
- Mixing Bowl
- Whisk
- Skillet
- Knife
- Cutting Board
- Baking Sheet
- Cooling Rack (optional)
- Measuring Cups
- Spatula or Large Spoon
Critical Steps — Do Not Skip
- Preheat the oven to the correct temperature (375°F).
- Bake until the custard is fully set and the top is lightly golden.
- Allow the quiches to cool for at least 1 hour before cutting.
Chef Tips from the Video
- Use room‑temperature eggs and cream for a smoother custard.
- Grate the Swiss cheese finely; it melts more evenly.
- A light sprinkle of fresh herbs (chives or parsley) adds color and freshness.
Troubleshooting
Quiche is watery or the center is not set.
Bake an additional 5‑10 minutes and ensure the oven temperature is accurate. For future batches, increase the cream to egg ratio slightly.
Crust becomes soggy.
Blind‑bake the crust for 5 minutes before adding the filling, or place a piece of parchment paper with beans to absorb moisture.
Top browns too quickly.
Cover the quiche loosely with aluminum foil halfway through baking.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Wrap each quiche tightly in plastic wrap and foil; freeze for up to 2 months.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Assemble the quiches and refrigerate (unbaked) for up to 24 hours; bake when ready.
- Fully baked quiches reheat well in a 300°F oven for 15‑20 minutes.
Frequently Asked Questions
What is the cultural significance and history of quiche Lorraine in French cuisine?
Quiche Lorraine originates from the Lorraine region of France, traditionally made with eggs, cream, and bacon. It became popular nationwide as a versatile savory tart that can be served for breakfast, brunch, or dinner, reflecting the French love of simple, hearty dishes.
What are the traditional regional variations of quiche Lorraine in French cuisine?
In France, variations include adding Gruyère or Emmental cheese, incorporating leeks or mushrooms, and sometimes using a pastry crust instead of a short‑crust. The classic version sticks to bacon (lardons) and a simple custard.
How is quiche Lorraine traditionally served in France?
It is typically served warm or at room temperature, sliced into wedges, and accompanied by a simple green salad dressed with vinaigrette. It can also be part of a brunch spread alongside fresh fruit and bread.
What occasions or celebrations is quiche Lorraine traditionally associated with in French culture?
Quiche Lorraine is a popular dish for weekend brunches, picnics, and casual gatherings. It is also served at buffet-style meals and as a light lunch during holidays like Bastille Day.
What other French dishes pair well with this Bacon Swiss Quiche?
Pair it with a crisp green salad, a side of ratatouille, or a light vinaigrette‑dressed endive. A glass of chilled Chardonnay or a dry rosé complements the richness of the quiche.
What makes this Bacon Swiss Quiche special or unique in French cuisine?
Using Swiss cheese instead of the traditional Gruyère adds a milder, melt‑in‑your‑mouth texture, while the frozen pie shells speed up preparation without sacrificing flavor, making it an accessible modern twist on a classic French tart.
What are the most common mistakes to avoid when making Bacon Swiss Quiche?
Common errors include over‑mixing the custard (which can make it tough), under‑baking (resulting in a runny center), and using a soggy crust. Follow the bake time and let the quiche cool before slicing for clean cuts.
Why does this recipe use frozen pie shells instead of a homemade crust?
Frozen shells save time and ensure a consistent, flaky texture, allowing home cooks to focus on the filling. They also reduce the risk of an under‑cooked crust, which can happen with a homemade dough if not blind‑baked.
Can I make this Bacon Swiss Quiche ahead of time and how should I store it?
Yes, you can assemble the quiche and refrigerate it uncovered for up to 24 hours before baking. Once baked, let it cool, then wrap tightly and store in the refrigerator for up to 3 days or freeze for up to 2 months.
What does the YouTube channel Old's Cool Kevmo specialize in?
The YouTube channel Old's Cool Kevmo focuses on quick, comfort‑food recipes and kitchen hacks for everyday home cooks, often featuring simple, budget‑friendly meals that use readily available ingredients.
How does the YouTube channel Old's Cool Kevmo's approach to French cooking differ from other French cooking channels?
Old's Cool Kevmo emphasizes practicality and speed, using shortcuts like frozen pie shells and readily available cheeses, whereas many traditional French channels prioritize classic techniques and homemade components.
Last updated: August 21, 2026
