Bacon and Gruyere Quiche
An easy-prep-quiche with savory bacon and gruyere filling in a short-cut crust is an elegant main dish for a holiday brunch or breakfast. It’s wonderful served warm or at room temperature, and leftovers are delicious cold from the fridge, too!
I love this quiche recipe because it looks sort of fancy pants, but it’s not hard to make mostly because I use a storebought pie crust. It cuts the work in half, meaning this cheesy bacon quiche is ready to bake in about 15 minutes.
It’s a slight variation of a classic quiche Lorraine with some Gruyere cheese mixed in for extra richness. And it’s versatile! Swap the bacon for ham, the gruyere for cheddar, and mix in some fresh herbs… there are a lot of ways to take this one, friend.
I also love that it’s delicious warm from the oven or at room temperature. You can even make it a day ahead, keep it in the fridge, and warm it up in the oven the next morning.
How to Make It
A frozen pie crust makes this recipe so easy. No dough mixing and kneading and no par-baking. Prepare the bacon and cheese filling, add it to the crust, and bake. The filling turns into an almost custard-like texture as it bakes. I think you’re going to love it.
More Breakfast Recipes
Breakfast Fruit Salad | Lemon Bread | Raspberry Muffins | Veggie Cream Cheese
Bacon and Gruyere Quiche
Ingredients
- 1 (9-inch) frozen pie crust, thawed
- 8 slices bacon chopped
- 1 medium onion finely chopped
- 4 large eggs
- 1 1/2 cups heavy cream
- 1 cup Gruyère cheese shredded
- 1/4 teaspoon nutmeg
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375°F.
- Prick the bottom of the thawed pie crust with a fork to prevent bubbling. Place the pie crust on a baking sheet.
- In a skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon and set it aside on a paper towel to drain. In the same skillet, sauté the chopped onion in the bacon fat until translucent and soft. Remove the onions from the pan and set them aside.
- Whisk the eggs, heavy cream, nutmeg, salt, and pepper in a mixing bowl.
- Sprinkle half of the shredded Gruyère cheese on the bottom of the pie crust.
- Spread the cooked bacon and onions evenly over the cheese. Pour the egg and cream mixture over the bacon and onions. Sprinkle the remaining Gruyère cheese on top.
- Bake the quiche for 40 to 45 minutes or until the quiche is set and the top is lightly golden. The center will still be a little wobbly, but it will set up more as it cools.
- Remove from the oven and let it cool for a few minutes before serving.
Notes
Nutrition Estimate
The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.
Variations
Meat: Swap the bacon for crumbled cooked breakfast sausage, diced ham, or cooked pancetta.
Onion: Chopped shallot or sliced green onions also work.
Cream: Use the same amount of half and half or whole milk for less richness.
Cheese: Any good melting shredded cheese will work! Cheddar cheese, pepper jack, Monterey Jack, Swiss cheese, or even some ricotta cheese mixed in would be great. Some grated parmesan cheese would also work well.
Other mix-ins: Add cooked veggies like bell peppers, mushrooms, asparagus, broccoli, or cauliflower. Some fresh chives, parsley, or thyme would be delicious. Just be careful not to overload the quiche with too many things.
Reheating Tips
The best way to reheat quiche is in the oven. Preheat the oven to 350°F and warm it for 15 to 20 minutes. Cover it with foil to prevent the crust from browning too much.
Freezer Tips
You can also freeze it! Once the quiche is cooled, wrap it in plastic wrap first and then wrap it in foil. Place the wrapped quiche in a large freezer-safe container and it will keep for three months.
Thaw the frozen quiche in the refrigerator before baking it at 350°F for 20 to 25 minutes or until warm.
This bacon and cheese quiche is perfect for Easter, Christmas, Mother’s Day, or any time you want a delicious main dish for breakfast or brunch. I hope you try it soon!
Happy baking,
I love the easy taste good recipes!!
I didn’t really measure the seasonings, and I did 5 eggs, 40 minutes, it was perfect!!!!