Swiss and Bacon Quiche and the Power of Milk

Disclosure: Compensation was provided by Washington State Dairy Commission via Mode Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Washington State Dairy Commission.

If you are hosting a brunch or going to a breakfast potluck, you will want to save this quiche recipe. I have teamed up with the Washington State Dairy Commission to bring you this Swiss and Bacon Quiche and the power of milk. You don’t need to wait for a special occasion either. This recipe can become a breakfast favorite in your own home. I made this quiche for my sister-in-law’s baby shower.

I have promoted the power of milk in the past. You might want to check out this yummy and creamy homemade mac and cheese recipe and read about our Friday Fun Day tradition to learn more about how we incorporate milk in our our daily lives. The quiche I bring to you today is another recipe that incorporates milk, which is packed with Vitamin D. Vitamin D is known as the “sunshine vitamin,” and we receive its natural benefits through exposure to the sun. I live in Seattle, so when the clouds move in during these winter months, this essential vitamin that aides in bone health, prevention of autoimmune diseases, cancer and cardiovascular diseases (American Society for Clinical Nutrition) is not being absorbed into the body as needed. Many people experience a low level of Vitamin D during the winter months. I recently went to a naturopath, and he said that studies have shown that just boosting your Vitamin D intake will lower your risk of common sicknesses like the flu and everyday colds. However, sun is not the only way to get the Vitamin D we need. Very few foods are fortified with Vitamin D, but milk is one of them. The Washington State Dairy Commission wants to help promote the value of milk because of the nutrients it provides, including: Vitamin D, calcium, choline, potassium, and more. Click here to read more about the health benefits of milk. I wanted to bring you a recipe that has milk so that you can begin to think creatively about how to get milk into your diet.

Swiss and Bacon Quiche Recipe

This recipe comes from my mom who is wonderful in the kitchen. As you can see from the photo below, this recipe is well loved over years and years of use. I’m so glad that I get inherit the best recipes from her. I’m always calling for ideas and recipes when I am entertaining.

 Ingredients for Swiss and Bacon Quiche

Perfect Pie Crust – unbaked

1 1/2 cups grated swiss cheese

8 slices crisp bacon, crumbled

3 eggs

1 cup heavy cream

1/2 cup milk

1/2 tsp salt

1/4 tsp pepper

1/2 tsp powdered mustard

dash of cayenne

Instructions for Making Swiss and Bacon Quiche

1. Sprinkle bacon and cheese into the pie shell.
2. Beat remaining ingredients together and pour into pie shell.
3. Bake in preheated 375 degree oven for 45 minutes or until firm and browned.
4. Cut into wedges and serve warm. This can be made ahead and re-heated for your convenience.

Below are the visual step by step instructions. I want to mention that I made two of these quiches for an event. I was doing a little personal experience to be able to taste compare a frozen crust to a homemade crust. The homemade crust was superior, in my opinion. That said, the frozen crust was definitely good. Therefore, if you are in a time crunch and want to make this recipe super simple with little prep, there is no reason you couldn’t do a frozen crust. The fact that I made two different quiches is the reason for the discrepancy in the photos.

Sometimes less really is more. When you choose natural milk, you’re getting nine essential nutrients packed into a few natural ingredients. To learn more about what Washington dairy families are doing to keep your milk pure, fresh and local, visit akeyingredient.com. You can also follow along at Facebook at Facebook.com/DairyFarmersofWashington.