This Bacon and Gruyère Quiche is the perfect combination of rich, creamy filling and buttery, flaky crust.

Loaded with crisp bacon, melty Gruyère cheese, and aromatic shallots, it’s a brunch classic you’ll want to make again and again.

Whether served warm or at room temperature, this quiche is ideal for holidays, potlucks, or elegant everyday meals.

Why You’ll Love This Recipe

Rich and Flavorful: Smoky bacon, nutty cheese, and a silky custard filling.

Perfect Make-Ahead Dish: Delicious warm, chilled, or at room temperature.

Elegant Yet Simple: Impresses guests without requiring complicated prep.

Freezer-Friendly: Can be baked ahead and stored for busy weeks.

Versatile: Customize with different cheeses or veggies.

What You’ll Need (Ingredient Highlights)

9-Inch Pie Crust – Use store-bought or homemade; pre-baked until golden.

Bacon – Adds salty, crispy flavor to every bite.

Shallot – Milder than onion, perfect for a delicate filling.

Eggs & Half-and-Half – Create the creamy, custard-like base.

Gruyère Cheese – Rich, melty, and slightly nutty; ideal for quiche.

Parmesan – Adds a sharp, salty finish on top.

Fresh Chives or Green Onions – Brightens up the savory filling.

Nutmeg & Cayenne – For warm spice and a subtle kick.

Pro Tips Before You Start

Freeze the crust before blind baking – it helps prevent shrinking.

Don’t overbake – the center should be just slightly jiggly.

Use a spouted mixing bowl to pour custard easily into the shell.

Grate cheese fresh – pre-shredded won’t melt as smoothly.

Let it cool before slicing – it sets better and cuts cleanly.

How to Make Bacon and Gruyère Quiche

Step 1: Prepare the Pie Crust

Roll out the dough to a 14-inch circle.

Fit into a 9-inch tart pan and press into the sides.

Trim excess and press to increase rim height.

Chill in the fridge for 30 minutes, then freeze for 20 minutes.

Step 2: Blind Bake the Crust

Preheat oven to 375°F.

Prick the base with a fork, line with foil, and fill with pie weights.

Bake for 20 minutes.

Remove weights and foil, then bake 10 more minutes until light golden.

Cool while making the filling.

Step 3: Cook the Bacon and Shallots

In a skillet, cook bacon until crisp. Drain on paper towels.

Discard excess grease, leaving about ½ tablespoon.

Add minced shallots and cook until translucent.

Add red pepper flakes (optional), cook briefly, then remove from heat.

Step 4: Make the Custard Filling

In a bowl with a spout, whisk together eggs, half-and-half, salt, pepper, nutmeg, and cayenne.

Step 5: Assemble the Quiche

Place the crust on a rimmed baking sheet.

Scatter cooked bacon, shallots, and Gruyère over the crust.

Place the sheet on the oven rack, then carefully pour the egg mixture over the filling, leaving ½-inch below the rim.

Top with Parmesan and chives.

Step 6: Bake and Serve

Bake for 40–50 minutes, until the top is lightly golden and a knife inserted 1 inch from the edge comes out clean.

The center should still have a slight jiggle.

Cool on a rack and serve warm or at room temperature.

What to Serve It With

Simple green salad with vinaigrette

Roasted asparagus or broccolini

Fruit salad or fresh berries

Breakfast potatoes or hash browns

Sparkling wine or coffee for brunch pairings

Variations / Substitutions

Use Swiss or Fontina instead of Gruyère.

Add spinach, mushrooms, or leeks for a veggie twist.

Make it crustless for a low-carb option (grease the pan well).

Try pancetta or prosciutto in place of bacon.

Use dairy-free alternatives like coconut milk and vegan cheese.

Storage & Leftovers

Refrigerate covered for up to 4 days.

Freeze slices individually or the whole quiche for up to 2 months.

Reheat in the oven or toaster oven for best texture.

Microwave briefly for quick leftovers (note: crust may soften).

Great for lunchboxes or brunch meal prep.

FAQs

Can I make this quiche ahead of time?
Yes! Bake it the day before and reheat gently before serving.

Can I use milk instead of half-and-half?
You can, but it won’t be as creamy.

For best results, use a mix of milk and cream.

Do I have to pre-bake the crust?
Yes, blind baking prevents a soggy bottom and ensures a crisp crust.

What’s the best pan to use?
A 9-inch tart pan with a removable bottom or a deep-dish pie plate works great.

Can I make it crustless?
Absolutely — just grease a baking dish and bake the filling without the crust.

How do I know the quiche is done?
Insert a thin knife 1 inch from the edge — if it comes out clean, it’s ready.

The center should still wobble slightly.

Is this quiche freezer-friendly?
Yes! Cool completely, wrap tightly, and freeze.

Thaw overnight in the fridge before reheating.

Final Thoughts

This Bacon and Gruyère Quiche brings together everything you want in a savory tart — buttery crust, rich custard, crisp bacon, and melty cheese.

Whether you’re hosting brunch, celebrating a holiday, or prepping weekday lunches, this quiche is easy to make and hard to resist.

A true French-inspired classic that always earns compliments!