Mouthwatering Tomato Bacon Quiche with Basil

I didn’t grow up eating quiche. My mom thought it was too fancy for our kitchen, like something you’d order at a restaurant instead of making at home. Then one day my neighbor brought over a slice she’d made, and I realized it was basically just eggs and cheese in a pie crust—nothing scary about that.

Now I make quiche all the time, especially this tomato bacon version. It’s great for breakfast when you want something more interesting than scrambled eggs, but it works just as well for lunch or a light dinner. The bacon adds that salty, crispy bite, while the fresh basil keeps things from feeling too heavy. And if you’ve got a store-bought pie crust in your freezer, you’re already halfway done.

What Kind of Cheese Should I Use?

Swiss cheese is the classic choice for this quiche, and it brings a mild, nutty flavor that pairs really well with bacon and tomatoes. You can use regular Swiss or baby Swiss, which is a bit milder and creamier. If you’re not a fan of Swiss, Gruyere makes a great substitute and actually melts even better, though it does have a stronger taste. For the best results, shred your cheese from a block rather than buying pre-shredded – it melts more smoothly and doesn’t have those anti-caking agents that can make your quiche a bit grainy.

Options for Substitutions

This quiche is pretty forgiving when it comes to swapping ingredients:

• Milk: As mentioned, any milk works here – whole milk, 2%, skim, or even a splash of cream if you want it richer. You can also use unsweetened almond or oat milk if you’re avoiding dairy, though the texture will be slightly different.
• Swiss cheese: Gruyere is a classic swap that gives you a similar nutty flavor. Cheddar, mozzarella, or gouda all work well too. Just stick with good melting cheeses.
• Bacon: Turkey bacon works great as noted, but you can also use ham, sausage, or pancetta. For a vegetarian version, try sautéed mushrooms or sun-dried tomatoes instead.
• Roma tomatoes: Cherry or grape tomatoes work perfectly – just halve or quarter them. Regular slicing tomatoes are fine too, but make sure to remove excess seeds and juice so your quiche doesn’t get watery.
• Fresh basil: If you don’t have fresh basil, you can use about 1-2 teaspoons of dried basil, though fresh really does make a difference here. Fresh parsley or a mix of Italian herbs could work in a pinch.
• Pie crust: Regular pie crust works just as well as whole wheat. Or skip it entirely for a crustless quiche – just grease your pie dish well and bake as directed.

Watch Out for These Mistakes While Baking

The biggest mistake when making quiche is not pre-baking your crust for 10-15 minutes before adding the filling, which can lead to a soggy bottom that nobody wants at breakfast.

Watery quiche is another common problem, and you can avoid this by patting your diced tomatoes dry with paper towels and making sure your bacon is fully cooked and drained before adding them to the egg mixture.

Don’t skip whisking your eggs and milk together thoroughly until they’re completely combined – any streaks of egg white can create an uneven texture in your finished quiche.

Finally, resist the urge to crank up the oven temperature to speed things along, as baking at too high a heat will cause the eggs to puff up and then deflate, leaving you with a rubbery texture instead of that smooth, creamy custard you’re after.

What to Serve With Tomato Bacon Quiche?

This quiche is hearty enough to be the star of the meal, but I love serving it with a simple mixed greens salad dressed with a light vinaigrette to balance out the richness. Fresh fruit like melon, berries, or sliced peaches makes a great side for brunch and adds a sweet contrast to the savory bacon and cheese. If you’re serving this for dinner, roasted asparagus or green beans work really well alongside it. A basket of warm croissants or muffins rounds out a brunch spread nicely, and don’t forget some fresh orange juice or mimosas if you’re feeling fancy!

Storage Instructions

Store: Leftover quiche keeps really well in the fridge for up to 4 days. Just cover it tightly with plastic wrap or aluminum foil, or store individual slices in an airtight container. I actually think quiche tastes even better the next day after all the flavors have had time to meld together!

Freeze: You can freeze this quiche for up to 2 months, either whole or in individual slices. Wrap it well in plastic wrap and then aluminum foil to prevent freezer burn. I like to freeze individual portions so I can grab just what I need for a quick breakfast or lunch.

Reheat: Warm up refrigerated quiche in the microwave for about 1-2 minutes, or in a 350°F oven for 15-20 minutes until heated through. If reheating from frozen, let it thaw in the fridge overnight first, or add a few extra minutes to the reheating time.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1300-1450
• Protein: 55-65 g
• Fat: 80-90 g
• Carbohydrates: 80-95 g

Ingredients

• 5 eggs (room temperature for best mixing)
• 1/4 cup fresh basil (chopped just before adding for best flavor)
• 1/2 cup bacon (cooked crisp and crumbled into 1/4-inch pieces)
• 1 cup milk
• 1 9-inch whole wheat pie crust (thawed if frozen)
• 1/2 cup roma tomatoes (seeded and diced into 1/4-inch cubes)
• 1/4 tsp white pepper
• 1 cup shredded Swiss cheese (I use Emmi for superior melting)
• 1/4 tsp salt

Step 1: Prepare Ingredients and Preheat

• 1/2 cup bacon
• 1/2 cup roma tomatoes
• 1 cup shredded Swiss cheese
• 1/4 cup fresh basil

Preheat your oven to 350°F and position a rack in the lower-middle area of the oven.

While the oven heats, prepare all your ingredients: remove the eggs from the refrigerator to bring them to room temperature (this ensures a smoother, more homogeneous custard), cook the bacon until crisp then crumble it into 1/4-inch pieces, seed and dice the roma tomatoes into 1/4-inch cubes, shred the Swiss cheese if not pre-shredded, and chop the fresh basil just before you’re ready to add it.

Thaw the pie crust if frozen and let it sit at room temperature while you prepare the filling.

Step 2: Build the Custard Base

• 5 eggs
• 1 cup milk
• 1/4 tsp salt
• 1/4 tsp white pepper
• 1 cup shredded Swiss cheese

In a large bowl, whisk together the room temperature eggs, milk, salt, and white pepper until well combined and smooth.

Add the shredded Swiss cheese and whisk until fully incorporated and the mixture is homogeneous.

I like to use room temperature eggs here because they whisk more smoothly into the custard, creating a better texture in the finished quiche.

The cheese will be easier to distribute evenly when whisked into the wet base rather than sprinkled in later.

Step 3: Fold in Fillings and Assemble

• custard mixture from Step 2
• 1/2 cup bacon
• 1/2 cup roma tomatoes
• 1/4 cup fresh basil
• 1 9-inch whole wheat pie crust

Gently fold the crumbled bacon and diced tomatoes into the custard mixture from Step 2 using a spatula, being careful not to overmix.

Add the freshly chopped basil last and fold it in gently just until distributed—this timing preserves the bright basil flavor.

Pour the entire mixture into the thawed pie crust, spreading it evenly.

I find that adding the basil at the last moment keeps its color vibrant and prevents it from bruising or darkening during the long bake.

Step 4: Bake the Quiche

• assembled quiche from Step 3

Place the filled quiche in your preheated 350°F oven on the lower-middle rack and bake uncovered for 60-70 minutes.

The quiche is done when a knife inserted into the center comes out clean with no liquid custard clinging to it—the center should still have a slight jiggle when gently shaken, as carryover cooking will set it completely.

The low rack position helps ensure even browning on the bottom crust without the top becoming too dark.

Step 5: Rest and Serve

Remove the quiche from the oven and let it rest on the counter for 10-15 minutes before cutting.

This resting period allows the custard to set completely and makes slicing much cleaner.

I always let my quiches rest because it prevents the filling from running and ensures each slice holds together beautifully.

Mouthwatering Tomato Bacon Quiche with Basil

Delicious Mouthwatering Tomato Bacon Quiche with Basil recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 17 minutes mins

Servings 6 slices

Calories 1375 kcal

Ingredients

  

• 5 eggs (room temperature for best mixing)
• 1/4 cup fresh basil (chopped just before adding for best flavor)
• 1/2 cup bacon (cooked crisp and crumbled into 1/4-inch pieces)
• 1 cup milk
• 1 9-inch whole wheat pie crust (thawed if frozen)
• 1/2 cup roma tomatoes (seeded and diced into 1/4-inch cubes)
• 1/4 tsp white pepper
• 1 cup shredded Swiss cheese (I use Emmi for superior melting)
• 1/4 tsp salt

Instructions

 

• Preheat your oven to 350°F and position a rack in the lower-middle area of the oven. While the oven heats, prepare all your ingredients: remove the eggs from the refrigerator to bring them to room temperature (this ensures a smoother, more homogeneous custard), cook the bacon until crisp then crumble it into 1/4-inch pieces, seed and dice the roma tomatoes into 1/4-inch cubes, shred the Swiss cheese if not pre-shredded, and chop the fresh basil just before you're ready to add it. Thaw the pie crust if frozen and let it sit at room temperature while you prepare the filling.
• In a large bowl, whisk together the room temperature eggs, milk, salt, and white pepper until well combined and smooth. Add the shredded Swiss cheese and whisk until fully incorporated and the mixture is homogeneous. I like to use room temperature eggs here because they whisk more smoothly into the custard, creating a better texture in the finished quiche. The cheese will be easier to distribute evenly when whisked into the wet base rather than sprinkled in later.
• Gently fold the crumbled bacon and diced tomatoes into the custard mixture from Step 2 using a spatula, being careful not to overmix. Add the freshly chopped basil last and fold it in gently just until distributed—this timing preserves the bright basil flavor. Pour the entire mixture into the thawed pie crust, spreading it evenly. I find that adding the basil at the last moment keeps its color vibrant and prevents it from bruising or darkening during the long bake.
• Place the filled quiche in your preheated 350°F oven on the lower-middle rack and bake uncovered for 60-70 minutes. The quiche is done when a knife inserted into the center comes out clean with no liquid custard clinging to it—the center should still have a slight jiggle when gently shaken, as carryover cooking will set it completely. The low rack position helps ensure even browning on the bottom crust without the top becoming too dark.
• Remove the quiche from the oven and let it rest on the counter for 10-15 minutes before cutting. This resting period allows the custard to set completely and makes slicing much cleaner. I always let my quiches rest because it prevents the filling from running and ensures each slice holds together beautifully.