Simple & Savory Bacon Gruyère Quiche

A sliced quiche with chives on top, in a white pie dish, next to a wedge of cheese and a bowl of chives.

Simple & Savory Bacon Gruyère Quiche

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.

Course Breakfast, Brunch, Main Course

Cuisine American, French

Prep Time 10

Cook Time 45

blind bake crust time 20

Total Time 1 15

Servings servings

Calories 341kcal

Author Kelly Nash

Cost $10

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

US Customary - Metric

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.

Nutrition