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.