Gruyere and Bacon Quiche

If you’re craving a brunch dish that’s equal parts comforting and elegant, this Gruyere and Bacon Quiche hits the mark. It’s packed with flavor thanks to smoky bacon, nutty Gruyere cheese, and a rich, creamy custard – all wrapped in a buttery, golden pie crust. Whether you’re serving a weekend crowd or meal-prepping breakfast for the week, this one’s a crowd favorite.

What makes this quiche extra special is the texture combo: crispy crust, soft filling, and little pops of green onion freshness. It’s classic, simple, and it always delivers. Plus, it’s surprisingly easy to make (no fancy skills needed), which makes it a solid go-to for both beginners and seasoned home cooks.

Before you get started

Before diving in, make sure your pie crust is thawed if it was frozen. And let your bacon cool a bit before mixing it into the filling – hot bacon can scramble the eggs (not in a good way). Preheat your oven and prep your work surface to keep things moving smoothly.

What You Need To Make Gruyere and Bacon Quiche

This quiche starts with a store-bought pie crust for convenience, but feel free to go homemade if you’re feeling fancy. The filling includes eggs, heavy cream for that rich custard feel, and seasonings to keep it simple but flavorful. Gruyere cheese gives it that savory, melty quality, and the cooked bacon adds smoky, salty goodness.

You’ll finish it off with a sprinkle of fresh green onions for color and a hint of bite. Exact ingredient amounts are down in the recipe card, but these basics will have you well on your way to quiche greatness.

How To Make Gruyere and Bacon Quiche

First things first: preheat your oven to 350°F. Roll out your 9-inch pie crust and fit it into a tart or pie pan. In a mixing bowl, whisk together the eggs, heavy cream, salt, and pepper. Then stir in most of the shredded Gruyere, crumbled bacon, and green onion, saving a bit of each for the topping.

Pour the custard mixture into the crust and smooth it out. Set the pan on a baking sheet to catch any spills and sprinkle the remaining cheese and bacon over the top. Pop it into the oven and bake for about 45 minutes, or until the center is set and a knife comes out clean.

Let it cool for at least 10 minutes so it slices neatly. Garnish with more green onion if you like a little fresh crunch on top.

Frequently Asked Questions

Can I use a different cheese instead of Gruyere?

Yes, you can substitute Gruyere with Swiss, cheddar, or even fontina. Each cheese brings a slightly different flavor, but they all melt beautifully.

Do I need to pre-bake the crust?

Not for this recipe, but if you prefer a firmer bottom crust, blind-baking it for 10 minutes can help prevent sogginess.

Can I make this quiche ahead of time?

Absolutely. Bake it, cool it, and store it in the fridge. It reheats well in the oven or microwave. Great for meal prep!

Can I freeze leftover quiche?

Yes, quiche freezes nicely. Slice and wrap individual portions or freeze the whole thing. Reheat straight from frozen at 350°F until warmed through.

Is heavy cream necessary or can I use milk?

Heavy cream gives it a rich texture, but you can use whole milk or half-and-half for a lighter version. Just keep the egg-to-liquid ratio about the same.