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Bacon & Swiss Brunch Bake

classic-quiche-lorraine

Cook Time: 1 Hr

Yield: 8 Servings

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classic-quiche-lorraine

Ingredients

  • 1 Single-Crust
  • 4 slices uncooked bacon, cut in 1/2-inch pieces
  • 1 medium sweet yellow onion, diced
  • 4 large eggs
  • 1 pt. half-and-half (2 cups)
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/8 tsp. Spice Islands® Ground Nutmeg
  • 1 C. shredded Gruyere or Swiss cheese
  • 1/4 C. freshly grated Parmesan cheese

Directions

  1. PREPARE recipe for Single-Crust Crisco Classic Pie Crust. Line 9-inch pie plate or quiche dish with prepared crust. Flute edges as desired. Chill until ready to use.
  2. MOVE oven rack to lowest position. Heat oven to 425°F. Cook bacon in large skillet over medium heat until crisp, stirring occasionally. Remove bacon with slotted spoon; set aside.
  3. ADD onion to bacon drippings. Cook over medium-low heat 10 minutes or until tender and golden brown. Cool 10 minutes.
  4. WHISK eggs in large bowl. Add half-and-half, salt, pepper and nutmeg. Whisk until blended.
  5. SPREAD Gruyere cheese in pie crust. Top evenly with onion. Sprinkle with Parmesan cheese and bacon. Pour egg mixture into crust.
  6. BAKE on lowest rack in oven 20 minutes. Reduce oven temperature to 350°F. Bake an additional 25 to 28 minutes or until knife inserted into center comes out clean. Let stand 15 to 30 minutes before serving.

Bacon & Swiss Brunch Bake

classic-quiche-lorraine

Cook Time: 1 Hr

Yield: 8 Servings

Ingredients

  • 1 Single-Crust
  • 4 slices uncooked bacon, cut in 1/2-inch pieces
  • 1 medium sweet yellow onion, diced
  • 4 large eggs
  • 1 pt. half-and-half (2 cups)
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/8 tsp. Spice Islands® Ground Nutmeg
  • 1 C. shredded Gruyere or Swiss cheese
  • 1/4 C. freshly grated Parmesan cheese

Directions

  1. PREPARE recipe for Single-Crust Crisco Classic Pie Crust. Line 9-inch pie plate or quiche dish with prepared crust. Flute edges as desired. Chill until ready to use.
  2. MOVE oven rack to lowest position. Heat oven to 425°F. Cook bacon in large skillet over medium heat until crisp, stirring occasionally. Remove bacon with slotted spoon; set aside.
  3. ADD onion to bacon drippings. Cook over medium-low heat 10 minutes or until tender and golden brown. Cool 10 minutes.
  4. WHISK eggs in large bowl. Add half-and-half, salt, pepper and nutmeg. Whisk until blended.
  5. SPREAD Gruyere cheese in pie crust. Top evenly with onion. Sprinkle with Parmesan cheese and bacon. Pour egg mixture into crust.
  6. BAKE on lowest rack in oven 20 minutes. Reduce oven temperature to 350°F. Bake an additional 25 to 28 minutes or until knife inserted into center comes out clean. Let stand 15 to 30 minutes before serving.

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