Bacon & Swiss Pizza Quiche

Bacon and Swiss pizza quiche is the mashup nobody asked for and everybody finishes. A flaky pie shell holds a custard of eggs, milk, tomato sauce, basil, and oregano, all the pizza flavors woven into the quiche batter itself.

Crispy crumbled bacon and shredded Swiss cheese layer between the crust and the custard, so every forkful gets all three: the smoky meat, the nutty cheese, and the herb-spiked tomato custard.

The par-baked crust is what saves this from going soggy. Five minutes in a hot oven before filling sets the bottom layer just enough to handle the wet custard. Then a quick blast of high heat to set the top, followed by a gentler bake to finish the center without scrambling the eggs.

Pro Tips

• Drizzle the reserved tomato sauce on top in a spoke pattern after baking, not before. A bare layer on top burns and turns rubbery, but post-bake it stays glossy and pretty.
• Let the quiche rest 10 minutes before slicing. The custard finishes setting and you’ll get clean wedges instead of an oozy mess.
• Cook the bacon until properly crisp and drain well. Soft, fatty bacon will turn the custard greasy.
• Use a knife test in the center, not the edge. The center is the last part to set and will look slightly wobbly when done.

Variations

• Swap Swiss for mozzarella for a more pizza-shop flavor.
• Add sliced pepperoni or chopped olives to the cheese layer for extra pizza-parlor vibes.
• Stir a half teaspoon of red pepper flakes into the custard for a spicy kick.