Inspired by the classic Quiche Lorraine, this Bacon Gruyère Quiche is the ultimate savory brunch recipe with a super flaky all-butter pie crust, crispy bacon, nutty gruyère cheese, and a rich, creamy egg custard filling. You can make it with or without blind baking the crust, and it takes only about an hour to whip up. This easy-to-prep quiche recipe is perfect for your next brunch gathering or holiday party.
There are few breakfast/brunch recipes I personally love more than a quiche. The combination of the custard-like egg filling, the savory add-ins like bacon (my fav), plus the buttery, flaky pie crust are elite. There truly isn't another dish I love more!
This quiche is simple, taking notes from the classic and very popular, Quiche Lorraine. The thing I love about quiche is that they are a great base recipe, you can basically make the custard filling the same but add in whatever you enjoy- for this quiche I would add some shallot or onion. I topped mine with fresh chives as well.
This quiche served with fresh fruit or a simple arugula salad on the side would be such a great dish for your next brunch or holiday gathering, and would be sure to impress your guests!
Simple Ingredients With Big Flavor
- The gruyère cheese in this quiche makes all the difference- it is a perfect melting cheese (doesn't get greasy) and it adds a rich, nutty, slightly salty flavor that pairs perfectly with eggs. It gives quiche a more savory taste but without overpowering the other ingredients. The bacon and gruyere in this recipe compliment each other perfectly!
- I use heavy cream and whole milk for my quiches, you can swap 1 for 1 with half & half since it's the same thing! If you choose to use different types of milk (less fat or dairy free), just know the custard won't bake up with the same texture as it does with whole milk/cream.
- Want to try your shot at making your own homemade pie crust- my recipe is super easy & uses all butter (so no shortening involved). If you have a food processor, give it a try! Store-bought pie crust is always a good option though.
Extra Creamy Filling
Making quiche is truly so easy, when I first starting developing my own breakfast recipes I was intimidated by homemade quiche. But I've learned that they are truly so simple to whip up!
- start by blind baking the pie crust (if you're going to, see more below on my thoughts on blind baking)
- whisk the custard mixture together in a bowl.
- sprinkle crumbled bacon and gruyère cheese into pie crust. Then top it with the custard mixture.
- I always top my quiche with some extra cheese on top for good measure.
- bake until the quiche is fully cooked through, aka not wiggling in the middle!
Should I Blind Bake My Pie Crust?
Some people think that you MUST blind bake your crust, or you absolutely do NOT have to- personally I'm on team "do whatever you want"! If you prefer the bottom of your crust to be crispy, and you have the tools to blind bake the crust, I'd say go for it! It only adds a bit of time to your overall baking. If you don't care about the bottom of the crust or if you're low on time, then skip it. I've made plenty of quiches without blind baking the crust, and while sometimes the bottom can be a bit soggy, no one ever seems to mind.
I've never actually bought pie weights- I've always used dried beans or uncooked rice to blind bake my pie crusts. Works just as well is a much cheaper option! I keep the beans/rice to reuse over and over again too, so you're not wasting them.
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Simple & Savory Bacon Gruyère Quiche
Equipment
Ingredients
- 1 pie crust store-bought or homemade
- 6 slices bacon cooked and crumbled
- 6 large eggs
- ½ cup whole milk
- ½ cup heavy cream
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 cup shredded gruyère cheese
Instructions
- Preheat the oven to 400°F. Roll your dough into the 9-inch pie plate, pressing it to fit into the plate, and crimp the edges. Line the pie dough with parchment paper, cover the bottom and the sides, then fill with pie weights (I usually use dried beans or rice). Bake with the pie weights for 15 minutes. Remove from the oven and carefully remove the pie weights/beans and parchment paper. Prick the bottom of the pie crust with a fork to prevent bubbling and return to the oven for an additional 5 minutes, or until the bottom is dry. Remove from the oven and place on a wire cooling rack while you make the filling.1 pie crust
- Lower the oven temperature to 350.
- In a large bowl, whisk together the eggs, milk, cream, salt, and pepper until well combined.6 large eggs, ½ cup whole milk, ½ cup heavy cream, ¼ teaspoon salt, ¼ teaspoon pepper
- Sprinkle the crumbled bacon and ½ cup of cheese on the bottom of the pie crust. Then pour the egg mixture over top. Finish with the other ½ cup of cheese.6 slices bacon, 1 cup shredded gruyère cheese
- Place in the oven and bake for 35-45 minutes, or until the center is set and no longer wiggly & the eggs are cooked through. See notes below about crust browning.
- Let it cool for about 10-15 minutes, or even to room temperature, before slicing and serving.
Notes
- If your pie crust is browning too quickly in the oven, place some tin foil around the edges as a "pie crust shield". This will help the crust from browning more while your custard continues to bake.
- Quiche can be stored after it has completely cooled, in an airtight container or wrapped in tinfoil in the fridge for 3-4 days.
- Reheat either in the oven or the microwave until warm throughout.
- You can freeze quiche for up to 3 months. To defrost, allow the quiche to sit in the fridge overnight before reheating.
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