Quiche may be considered the quintessential fare for Mother’s Day, a bridal luncheon, or any event centered around food and women. But my husband was quite swept away by this Brie and Bacon Quiche from Tasty Kitchen member Nancy in New Mexico. And, yes, he’s a real man, apparently a real man who recognizes an excellent quiche when he tastes it.
Quiche is so flexible. Over the years I’ve prepared many combinations, except this one. After one bite it seemed so obvious. Brie and bacon. Bacon and brie. Why hadn’t I thought of the duo before? They certainly make for a good marriage. But you just need to see for yourself. Wanna see how?
To get started you’ll need a deep dish pie crust (I used a 9″), Brie cheese, Swiss cheese, cooked and crumbled bacon, eggs, whipping cream, sour cream, Worcestershire sauce, nutmeg, salt and pepper.
Begin by crumbling the cheese (or shredding, or cutting) and placing it in the bottom of the pie shell. I did not pre-bake my pie shell, because the, yep, frozen one from the grocery store didn’t instruct me to do so. I’m sure many of you have a fabulous pie crust you can whip up and use just as easily.
And just curious, while on the subject, what’s the rule for pre-baking or not pre-baking a pie crust? That always stumps me.
Moving right along …
Next, top the cheese with the crumbled bacon.
Now for some light mixing. In a bowl, beat the eggs, then add the nutmeg, salt, pepper, Worcestershire, whipping cream, and sour cream.
Mix it all up real good.
Pour the egg mixture over the cheese- and bacon-filled pie shell, then bake according to recipe directions (the link to the entire printable recipe is at the bottom of this post).
Golden perfection. No runny quiche here. Perfect proportions for this recipe.
Beautiful and tasty. Thanks Nancy in New Mexico for sharing this yummy recipe. I think real men all over the world will be very pleased, and, of course, us ladies too.
And here’s one final quick tip: make two.
Happy cooking!
Printable Recipe
Print Options
Description
Delicious recipe that incorporates creamy Brie cheese, Swiss cheese, and crispy bacon.
Ingredients
- 1 package Deep Dish Pie Crust, Pre-baked If Instructed
- 4 ounces, weight Brie Cheese (rind Removed If Preferred)
- 4 ounces, weight Swiss Cheese, Diced
- 10 slices Bacon, Cooked Crisp, Drained, Crumbled
- 6 whole Large Eggs
- ½ cups Whipping Cream
- ½ cups Sour Cream
- 1 teaspoon Worcestershire Sauce
- 1 dash Each Nutmeg, Salt, Pepper
Preparation Instructions
Crumble cheeses in the bottom of the pie. Spread crumbled bacon on top. Mix all remaining ingredients thoroughly and pour into the pie pan.
Bake in a preheated 375 degree F oven for about 45 minutes, until a pick inserted in the center comes out clean. Cool slightly before serving.
_______________________________________
Amy Johnson is a blogger who writes about food, travel, the home (both inside and out), and various observations and random musings about anything and everything. Visit her blog She Wears Many Hats for a dose of deliciousness, practicality, hilarity, or just plain fun. She lives in South Carolina with her husband and two children.
60 Comments
Comments are closed for this recipe.
Debra on 8.24.2011
Just wanted to say I will be making this on the weekend. Can’t wait to eat this…Yummy!
Christy on 5.26.2011
Somehow I found it by going to the Tasty Kitchen site and searching for it. Try this: https://tastykitchen.com/recipes/main-courses/brie-and-bacon-quiche/
Christy on 5.26.2011
lonegungirl, I am having the exact same problem. Can anyone else access the actual (printable) recipe?
lonegungirl on 5.25.2011
I can’t get to the recipe for some reason–the printable link just redirects back to the same page.
Kitchen cabinets Westchester ny on 5.25.2011
Thanks,I love quiche, bacon and brie. I can see this making an appearance on our menu soon!
texana on 5.21.2011
Having major problems clicking through to printable recipes since the “change” yesterday. Any suggestions?
Kelly on 5.13.2011
QUESTION: Would this work without the crust, i.e. does it hold together pretty well? my husband eats a low carb diet but I’d like to make this.
Thanks for any insight!
Katie | GoodLife Eats on 5.11.2011
Mmmmm I love quiche, bacon and brie. I can see this making an appearance on our menu soon!
laurenestep on 5.9.2011
This looks delicious, it is so going in my “must make” folder!
Winna Hoeck on 5.9.2011
This is great!! But, my mom, a great country cook, always called it “quicky” because she said that was how you pronounced “quiche” because it was quick and easy! -Ah jau sauce she called “ah-haa” LOL, but she could cook!
Stone angel on 5.9.2011
Sounds great,but no mention of heart attacks. Guess we would all rather be eating good tasting stuff and being happy!
Mrs. Kosko on 5.9.2011
I made this for Mother’s Day and most importantly my mom liked it! I am a vegetarian, so I made a second one but skipped the bacon and added a layer of onions, mushrooms, and spinach. Yummy!
Sarah on 5.9.2011
This is FANTASTIC! I made it exactly as the instructions stated and it turned out perfectly! I think I slightly oversalted it – underestimating the power of the cheeses and bacon! It was perfect anyway! I served it with sliced tomato and avacado! YUMMY!!
twoodycreek on 5.9.2011
OMG! Made this for my mother on Mothers Day! It was easy and delicious! I will make this again and again!
mrspaulskitchen on 5.9.2011
I made this for Methers day Brunch and it was a MAJOR hit! Yummy, yummy, yummy! I will most certainly be making this again. I didn’t prebake the crust either and mine wasn’t soggy, as a matter of fact the bottom came out perfectly browned and flaky. I did use a frozen deep dish crust though like was suggested in the recipe. The quiche itself was creamy and savory. Next time I do think I’d add some chives or other fresh herb just to freshen it up a tiny bit. Not matter what it was delicious and I’m looking forward to having it again today for lunch.
Pam C in Canada on 5.9.2011
I made this on the weekend (for mother’s day, in fact), and found it rather salty, due to (I’m guessing) the bacon, the cheese (I didn’t remove the rind from the cheese – it was too soft & I wanted to keep as much of the cheese as I could) and the extra salt added to it. Next time I would omit the extra salt. And mine made 2 regular pie shells, which was a good amount. (I halved the recipe, then increased the eggs to 4 for each one, and split up all of the cheese.) If it was any more,I don’t think the kids would have ate it.
Jennifer W. on 5.9.2011
I made this for Mother’s Day. Yum-o!!! So easy and so delish
Everyone loved it.
Vicky on 5.8.2011
I have to make this! I’ve had shop bought versions before because, frankly, brie and bacon are two of the most wonderful things in the world, but this looks 100% better.
Ellen on 5.8.2011
This was part of my Mother’s Day brunch today, thanks to my husband’s great cooking. Happy Mother’s Day, Ree, and thanks for another great recipe!
Cindy on 5.8.2011
Oh my, this was WONDERFUL … we had it for Mother’s day bruch. Simply perfect !
Betty on 5.8.2011
OMG, that looks fantastic. What’s not to love, Brie and Bacon. YUM
pbeane64 on 5.8.2011
made this – with a few variations – yesterday….it turned out great! I love the “bones” of this recipe. Also, i didn’t precook the crust and it turned out fabulous! thanks for a great recipe!
Cindy C on 5.7.2011
I have prebaked my crust before filling the shell. I poke the shell with the tines of a fork, line tinfoil over the crust and fill the cavity up with dry pinto beans and bake it to set the crust. I have even glazed the crust with various mustards for added flavor. ( very good with cheese quiches) the beans act as pie weights and help prevent the crust from shrinking down! This recipe sounds and looks wonderful! Thanks for sharing.
tinav on 5.7.2011
I made this tonight! Oh M Gee!!!! Absolutely fantastic!!! The only thing I did different than the recipe was add a little chopped onion and some garlic powder to the egg mixture! (OH, and I didn’t have any Worsteshire, but it was awesome anyway!) Definately going into my make again recipes!!!!
Ali on 5.7.2011
I made this today, the photos looked so yummy! Turned out great- and has my imagination running as to what I can add (green chilis? tomatoes?). I did enjoy my first slice with a slice of roma tomato on top- very tasty!
samimax on 5.7.2011
I made this for my mom’s day brunch this morning- it was a hit! I used cheddar and parm cheese because its what I had on hand. (it was a last minute addition)
Everyone loved it!
I didnt prebake the crust – I think the cheese and bacon kept it from getting soggy.
Thanks for the great recipe!
Jennifer on 5.7.2011
OMG I’m making this!!! I bought a deep-dish pie shell (duo) today to make something else and that other pie shell looks so lonely in the freezer all by itself. This looks DIVINE. Thank you for sharing this!!
Oh, and my pie shell instructions said to bake the pie shell if you weren’t going to bake it again (like, with stuff in it). So if you were going to put cold items in the pie shell and then shove it in the fridge, you would need to bake it beforehand. Otherwise, it’s getting cooked in the oven with everything else (like in your recipe here)!
That sounds extra-confusing now that I re-read what I wrote, but hopefully that makes some bit of sense?
Ginger on 5.7.2011
I made this last night for dinner and it was FANTASTIC!!!! I will be making this again!
Michelle on 5.7.2011
My “real man” hubby is a quiche fan, too. He just eats A LOT of it.
Becky on 5.7.2011
My mouth is watering… yum!
Barb on 5.6.2011
Wow!!!!!
I have eaten alot of quiche but…………this is the winner.
Perfect texture and flavors!
The only difference that I did was added diced green onions and omitted the Worcestershire sauce – not a fan.
Baked for exactly 45 minutes and served with fried hashbrowns.
Will be making again and again for sure!
raquel from Florida on 5.6.2011
I think it needs the sauteed onions, but looks great!
Kathy W. on 5.6.2011
As my husband always says, real men DO love quiche! I just said the words “Brie and Bacon Quiche” and he said that sounded DELICIOUS! I guess I know what I’m making this weekend. YUM!
rozanie on 5.6.2011
I want this. NOW!
jerseylou on 5.6.2011
Must.make.this. Thanks! It’s Friday afternoon, 3:38, and my stomach is growling!
callimakesdo on 5.6.2011
That looks crazy good. I love quiche for Mother’s Day brunch!
jenib on 5.6.2011
Could this be made crustless?
Wenderly on 5.6.2011
Oh my, brie & bacon sound like a heavenly pair!
Jeanne (aka NanaBread) on 5.6.2011
Man, oh man… I absolutely love a good quiche. My favorite is with ham, bacon and swiss cheese, so this one sound like it’s right up my alley! Thanks for sharing it. Can’t wait to try it for myself.
Jean Marie on 5.6.2011
I always pre-bake because I hate soggy bottom crusts. But I think the general rule is that you should do it for any pie that has a fairly liquid filling. Julia Child says to pre-bake quiche crusts.
farmwifeWI on 5.6.2011
I think we prebake only when the filling of the pie does not require more baking as in banana cream or lemon or strawberry. If the filling of the pie requires you to bake it anyway—then you just fill it and bake it—ala pumpkin or shoo fly OR quiche!
Natalie | Perry's Plate on 5.6.2011
Ohhhh. I love brie. And bacon. I would love one of these for Mother’s Day (Especially if I could just scarf the whole thing myself. I’m such a selfless mother.)
Lisa on 5.6.2011
This is definately being made this weekend!!
Suzanne @ Window On The Prairie on 5.6.2011
This would go well with the banana whole wheat biscuits I made last night. I’ll give it a shot. http://windowontheprairie.com/2011/05/06/banana-whole-wheat-biscuits/ Suzanne
Michelle on 5.6.2011
Great combination. I am thinking bacon and blue cheese at this ratio would be stellar. I always prebake my pie shell. Prevents a soggy bottom ;0 that haunts most quiches.
Heather on 5.6.2011
I love love love quiche, and for years I did not pre-bake the crust, per the instructions I received in a cooking class. But Cook’s Illustrated recommends not only pre-baking, but also adding the filling and eggs to the crust while it’s still in the oven. It’s so much better. The super hot crust keeps the egg from saturating it and leaving it soggy. It also means you are not trying to juggle a pie plate brimming with liquid into the oven. I highly recommend the technique.
Diane on 5.6.2011
I’m gonna try this one for my Mom for Mother’s Day…
BTW…
Happy Mother’s Day, everyone!
tequestamom on 5.6.2011
Wow ! This is a keeper if there ever was one. I make a pretty mean quiche but this one looks amazing. Having house guests next week and this will be lunch one day for sure. Thanks for sharing. There are no calories or fat in this…………….right ?
Chrystal on 5.6.2011
Oh my gosh, this looks yummy! I think I need to plan a brunch party just so I can make this and impress my friends!
Heather @ Heather's Dish on 5.6.2011
I was just thinking this morning that I haven’t had any Brie in my life lately…that has to change!