Who doesn’t love pie for breakfast?  This quiche is a classic combination of flavors, but there’s just something special that the addition of mayonnaise does that really makes it fabulous. You can certainly take a lot of creative license with this recipe. Substitute diced ham, or cooked and crumbled breakfast sausage, for the bacon. Change the cheese to a sharp cheddar or a nice smoky Gouda. Add in a half cup of diced sweet onion or diced red bell pepper; add some cooked chopped spinach squeezed dry. The variations are infinite. Your breakfast or brunch guests will be thrilled with whatever you present!

Quiche with Bacon, Swiss Cheese and Chives

Servings 8 Servings


  • 1  9-inch prepared pie crust
  • 1/2 lb Bacon cooked crisp, drained and crumbled
  • 2 Cups Grated Swiss Cheese divided
  • 3/4 Cup Sliced and chopped mushrooms
  • 1 Tbsp Snipped fresh Chives
  • 5 Eggs
  • 1/4 Cup Mayonnaise
  • 1 Cup Heavy Cream
  • 1 tsp Cavendar’s seasoning or seasoned salt of your choice


  • Preheat oven to 350°. Put piecrust in a 9-inch pie plate, or removable bottom tart pan. Spread 1 cup Swiss cheese over the bottom of the crust, top with bacon, mushrooms, and chives, then add second cup of cheese. Beat together the eggs, mayonnaise, cream and seasonings. Pour over ingredients in the pie crust. Bake one hour or until set. A table knife inserted in the center will come out clean. Let quiche cool 10 minutes before slicing and serving.
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