Recipe by Erin
"We love quiche in our house; however, my mother is allergic to onions, so we created a recipe that she can enjoy with us. This is great with a cup of broth on a rainy day."
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1 (9 inch)
frozen pie crust, thawed
1 3/4 pounds
eggs, lightly beaten
1 (12 ounce) can
spicy brown mustard
all-purpose flour, or as needed
1 1/2 cups
shredded Swiss cheese
I submitted this recipe a few years ago. The amount of bacon should really be 1 lb. The amount listed is way to much. It really is quite good. Freezes well too.
Spices were odd. Needs more egg. I also don't understand why they want you to use flour. It was not necesarry and made the bacon weird. I added an egg, used half and half, and put in some onion, slat and pepper- came out much better.
Very very good! I used 2 2.5oz pkgs. of store brand precooked bacon. I used store brand swiss cheese and this was really good, but it needed a tad more taste so next time I will use an aged swiss or fontina cheese. Hubby suggested we add cubed potatoes, green peppers, onion, and mushrooms too or other cheeses to change this up and make this again often. Both my husband and I liked this a lot but my teen, who is my typically my adventurous eater and rarely turns his nose up at anything, didn't care for this at all. Great with a side of hashbrowns and toast. Thanks for this recipe, we had a wonderful meal!
I cut the bacon as suggested. In place of the extra bacon I added about a cup of fresh mushrooms, sliced. And added one more egg because my pie plate was a little larger than called for. Everyone loved it.
I think this was so tasty! It was my first time making quiche and I followed the recipe pretty closely, but I didn't have any swiss cheese! So I substituted some chedder/mozzarella blend and it was great. I did use 3 eggs and a DEEP dish pie crust. It was filled to the brim. Leaked out a little! I'd definitely stick to the 3 eggs! I didn't flour coat the bacon either. Cooked just fine without it. Try this!! It really is delicious!
this is very good I used 1 pound bacon because was all I had and was great, put tinfoil around crust for last 30 minutes so did not get too dark.
You could reduce the amount of bacon and still have a tasty quiche.
With our personal favorite version of same recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Bacon and Swiss Quiche
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 331
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Pastry shells filled with eggs, bacon, and cheese and baked to bubbly.