Gluten-Free Bacon and Swiss Cheese Quiche Recipe

This gluten free Bacon and Swiss Quiche, made with a gluten free pie crust, is a lovely addition to any breakfast or brunch. The silky egg custard is packed with bacon and Swiss cheese for a rich, satisfying flavor.

Bacon and Swiss Quiche

This gluten free Bacon and Swiss Quiche is my version of Quiche Lorraine and brings back memories of holiday breakfasts. We always served quiche with sticky buns on Christmas morning, but quiche is easy enough to enjoy any weekend—no special occasion required.

Simple to prepare, this quiche is perfect for Sunday brunch or a relaxed Saturday morning. For a full brunch spread, serve it alongside waffles or other favorites. If you want a variation, try a ham and cheese version for a different take.

It’s one of my absolute favorite breakfast dishes. The combination of a tender, buttery crust, a light egg custard, crisp pieces of bacon and plenty of Swiss cheese makes it endlessly appealing.

This quiche differs from many recipes because it uses a modest number of eggs, creating a lighter custard. The texture is silky and smooth while still being richly cheesy—plenty of Swiss throughout every bite.

Pair it with savory appetizers or simple sides for an easy, crowd-pleasing meal. For the best slices, let the quiche rest for 10–15 minutes after baking so it sets; shorter resting time will work if you’re impatient, but the filling may be softer when sliced.

One important step in this recipe is blind baking the pie crust. Blind baking ensures the crust cooks through and prevents sogginess from the egg filling. Don’t skip this step—it’s essential for a crisp, fully baked base.

Enjoy this quiche warm or at room temperature. It’s an easy, flavorful addition to any brunch table and is sure to please family and guests alike.

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Gluten Free Bacon and Swiss Quiche

4.79 from 28 ratings

This gluten free Bacon and Swiss Quiche is a great addition to your breakfast or brunch menu. It’s full of bacon and cheesy goodness and sure to please any crowd.

Prep Time: 20 minutes

Cook Time: 55 minutes

Total Time: 1 hour 15 minutes

Servings: 8 slices

By: Sharon Lachendro

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Ingredients

1 gluten-free pie crust par baked*
6 slices bacon cooked and diced
3 eggs beaten
1 1/2 C milk
1/4 tsp fine sea salt
2 C shredded swiss cheese
1 Tbsp gluten-free all-purpose flour

Instructions

Preheat oven to 350°F (175°C).
In a large bowl, whisk together the eggs, milk and salt. In a separate bowl, toss the shredded Swiss cheese with the gluten-free flour so it is evenly coated. Stir the diced bacon and the coated cheese into the egg mixture, then pour the filling into the par-baked pie crust.
Bake at 350°F for 45 to 60 minutes, or until the center is set. Oven times vary; this quiche usually takes about 50–55 minutes in my oven. Allow to rest for 10–15 minutes before slicing for cleaner pieces.

Notes

I used a refrigerated gluten free pastry dough available in grocery stores. Directions for par-baking your crust are recommended to prevent a soggy bottom.