Gruyere and Bacon Quiche

This Gruyere and bacon quiche is an easy bacon quiche recipe with a flaky store-bought crust, creamy egg custard, crispy bacon, and nutty Gruyere cheese. It bakes in about 45 minutes and is perfect for brunch, holidays, or make-ahead breakfasts.

Course Breakfast

Cuisine American

Keyword Bacon, bacon quiche, Breakfast, brunch quiche, Easy Recipes, Easy to Bake, Easy to Make, Eggs, Gruyere, gruyere quiche, Homemade, Quiche, Quick and Easy Recipe

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 504kcal

Equipment

Ingredients

Let's gather the ingredients!

1 store-bought pie crust
4 large eggs
1¼ cup heavy cream
½ tsp kosher salt
¼ tsp black pepper ground
1 cup Gruyere cheese shredded, divided
¾ cup cooked bacon crumbled, divided
2 tbsp green onion chopped, plus additional for garnish

Instructions

Let's Begin!

Preheat the Oven to 350°F.
Take out a 9-inch store-bought pie crust.
Prepare the Filling: In a medium bowl, whisk together the eggs, cream, salt, and pepper. Stir in ¾ cup of the shredded cheese, ½ cup of the crumbled bacon, and the chopped green onion.
Assemble the Quiche: Pour the egg mixture into the prepared crust. Place the pie dish on a rimmed baking sheet. Sprinkle the top of the filling with the remaining ¼ cup of cheese and ¼ cup of crumbled bacon.
Bake: Bake on the middle or lower rack for 45 minutes, or until a knife inserted in the center comes out clean.
Cool and Serve: Cool the quiche for 10 minutes before slicing and serving. Garnish with additional green onion if desired.

Notes

Crust: If you prefer a firmer bottom crust, blind-bake the pie crust for 10 minutes before adding the filling.

Cheese Swap: Swiss, cheddar, or fontina can stand in for the Gruyere.

Lighter Option: Use whole milk or half-and-half instead of heavy cream, keeping the same amount of liquid.

Make Ahead: Bake, cool, and refrigerate, then reheat in the oven or microwave. Slices can also be frozen and reheated from frozen at 350°F.

Nutrition