Bacon and Gruyère Quiche
This rich and savory Bacon and Gruyère Quiche features crispy bacon, caramelized shallots, creamy custard, and two cheeses baked into a flaky pie crust. A perfect make-ahead brunch or elegant lunch centerpiece.
Ingredients
- 1 9- inch single pie crust
- 8 oz bacon about 6 slices, chopped
- 1 large shallot minced
- ⅛ tsp crushed red pepper flakes optional
- 4 large eggs
- 1½ cups half-and-half or ¾ cup milk + ¾ cup cream
- ¼ tsp salt
- 1 tsp freshly ground black pepper
- ⅛ tsp grated nutmeg
- Pinch cayenne
- 4 oz Gruyère grated (about 1 cup)
- ¾ oz Parmesan grated (about ¼ cup)
- 1 tbsp chives or green onions
- Chopped parsley for garnish
Instructions
- Roll out pie crust, fit into a tart pan, and chill.
- Blind bake at 375°F for 30 minutes total. Cool.
- Cook bacon until crisp.
- Sauté shallots in remaining grease with red pepper flakes.
- Whisk eggs, half-and-half, salt, pepper, nutmeg, and cayenne in a bowl.
- See full steps with tips & photos → https://mischacrossing.com/bacon-and-gruyere-quiche/
Notes
- Make ahead: Quiche can be baked and stored in the fridge for up to 3 days.
- Reheat gently in the oven or enjoy at room temperature.
- Swap Gruyère for Swiss or Fontina if needed.
- Blind baking ensures a crisp crust—don’t skip this step!