Preheat oven to 425°. Fit piecrust into a 9-inch pie plate; fold edges under, and crimp. Prick bottom and sides of crust with a fork; bake 6 to 8 minutes or until lightly browned. Reduce oven temperature to 350°. Cool piecrust on a wire rack with preparing filling.
Cook bacon in a large skillet over medium heat, stirring often, 7 to 8 minutes or until crispy; drain on paper towels. Sprinkle bacon over bottom of pie shell. Sprinkle green onions over bacon; sprinkle half of Swiss cheese over onions.
Whisk together beaten eggs and next 5 ingredients. Carefully pour egg mixture over cheese. Sprinkle remaining cheese over egg mixture.
Bake at 350° for 35 to 40 minutes or until lightly browned and set in middle. Cool 15 minutes before serving.
This recipe produces an absolutely outstanding quiche! I will be entertaining guests shortly and this is definitely what we will have for breakfast. Fresh fruit will be a great addition to this breakfast. Shortly, I will be making this again...maybe baking, then freezing one of them. I hope that will not damage the quality.
I can't believe how perfect and popular this little baby was! I didn't use all the bacon. 1/2 pound will suffice. Grabbed chives from my front yard. Used heavy whipping cream bc the store didn't have a half pint of heavy cream. It was perfect!!! I'm gonna make another one today for bible study. :) Be blessed!!!
i threw in some broccoli to make us feel a little bit healthier about eating this dish. it was really good and easy. i made it to feed the family for dinner. everybody ate it. although my 3 year old mostly stuck to eating the pie crust and broccoli pieces only.
I have made this quiche for many brunches. Each time it turns out great! We do some Jarlsberg and Cheddar for the cheeses, and use applewood smoked bacon.
I was really happy to find it. It was easy to make, and serves about 5 healthy slices.