Bacon and Gruyere Quiche

a quiche with a slice removed.

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This cheesy bacon quiche is inspired by a classic quiche Lorraine with savory bacon and melted Gruyere cheese in every bite. 


  • 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


  1. Preheat the oven to 375°F.
  2. Prick the bottom of the thawed pie crust with a fork to prevent bubbling. Place the pie crust on a baking sheet.
  3. 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.
  4. Whisk the eggs, heavy cream, nutmeg, salt, and pepper in a mixing bowl.
  5. Sprinkle half of the shredded Gruyère cheese on the bottom of the pie crust.
  6. 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.
  7. 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.
  8. Remove from the oven and let it cool for a few minutes before serving.


You can make and bake the quiche a day ahead. Store it in the refrigerator and warm it in the oven for 15 to 20 minutes or until it’s warm.

Baked quiche can sit out at room temperature for a couple of hours. If it’s warm, you may want to refrigerate it sooner.

The leftover quiche will keep in the refrigerator for three to four days.

Check the recipe post for more recipe tips and variations.