I do love the smell and sound of bacon frying on the griddle. And you can never go wrong with Gruyere cheese on pretty much any savory dish. That makes this Bacon and Gruyere Quiche a meal that doubles as a treat. Or is it a treat that doubles as a meal? Either way, it’s delicious.
Quiches are fun to make, too. They do take a little time, especially if you make your own pie crust, but it’s so worth the effort. Depending on how many people you’re feeding, a quiche is usually enough for dinner with enough leftover for lunch the next day. Or you can make it the night before and enjoy it for breakfast.
One thing I love about this recipe is how forgiving it is. I’ve substituted Swiss cheese when I’ve been out of Gruyere (which is to say that I bought Gruyere and someone ate it, but I won’t mention my husband’s name). I’ve also used onions instead of shallots (that one was an oversight on my part).
It’s a nice, straightforward recipe. And personally, I love these dishes that require 30 or 40 minutes in the oven because I can get in some time to clean up, play a game with my family, fold laundry, or read a book all while I’m “working” on dinner.
The one secret to this recipe, or really almost any quiche, is to let it sit for about 10 or 15 minutes after you take it out of the oven. Don’t worry; it will still be hot. But that gives everything time to set and firm up a little so you aren’t slicing into a mess of melty cheese. Of course, that’s not a problem if you make it in the evening and have it for breakfast the next day. It’s good either way!Print
Bacon and Gruyere Quiche
Don’t miss out on the easy goodness of this Bacon and Gruyere Quiche. It’s perfect for breakfast, lunch, or dinner.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 1x
- Category: Breakfast
- 12 ounces bacon
- 2 teaspoons olive oil
- 3 large shallots, sliced
- 4 fresh thyme sprigs
- 6 large eggs
- 1 1/2 cups heavy cream
- 1 (9-inch) deep-dish pie crust (store-bought or homemade)
- 1 cup shredded Gruyere cheese
- Pinch of grated nutmeg
- Pinch of cayenne pepper
- Preheat the oven to 375 degrees F.
- Cut the bacon into small pieces and cook until crisp. Drain on paper towels.
- In a medium pan, heat the olive oil over medium heat. Add the shallots and 3 of the thyme sprigs and cook, stirring, until the shallots are soft and starting to caramelize. Turn off the heat and set aside; remove and discard the thyme.
- In a large bowl, whisk together the eggs and heavy cream. Set aside.
- Spread the shallots over the bottom of the pie shell.
- Add half the bacon and half the Gruyere over the shallots.
- Pour the egg mixture over the bacon and cheese. Sprinkle with the nutmeg and cayenne.
- Bake for 20 minutes.
- Spread the remaining bacon and Gruyere over the top of the quiche.
- Bake for 20 to 25 minutes more, until the quiche is set and golden.
- Let cool for 15 minutes before cutting. Garnish with a sprig of thyme, if desired, and serve.
Have you made this Bacon and Gruyere Quiche? How did it turn out?