Bacon Quiche

    1 hour 30 minutes

    You can't go wrong with bacon and it works perfectly in this quiche recipe that is easy to follow and uses evaporated milk as a slight twist.

    42 people made this

    Serves: 8 

    • 1 (23cm) pre-made quiche base or pastry
    • 750g sliced bacon
    • 3 eggs, lightly beaten
    • 1 tin (375ml) evaporated milk
    • 1/2 teaspoon wholegrain mustard
    • 1/4 teaspoon ground nutmeg
    • 1/2 cup plain flour, or as needed
    • 1 1/2 cups shredded Swiss cheese

    Preparation:15min  ›  Cook:1hour15min  ›  Ready in:1hour30min 

    1. Preheat oven to 180 degrees C. Prick bottom and sides of base and bake 10 minutes, until lightly brown; set aside to cool.
    2. Place bacon in a frypan over medium-high heat and cook until evenly brown. Drain, crumble and set aside.
    3. In a bowl, mix eggs, milk, mustard and nutmeg. In a separate bowl, toss bacon with flour to lightly coat. Spread 3/4 of the bacon mixture and Swiss cheese over bottom of the base. Pour egg mixture over bacon mixture. Top with remaining bacon mixture.
    4. Bake 1 hour in the preheated oven, or until a fork inserted in the centre comes out clean. Cool 10 minutes before serving.

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    Reviews in English (37)


    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.  -  29 Oct 2006  (Review from Allrecipes USA and Canada)


    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.  -  03 Apr 2008  (Review from Allrecipes USA and Canada)


    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!  -  28 Jan 2008  (Review from Allrecipes USA and Canada)