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Best Ever Bacon and Cheese Quiche

A rich, tall, and fluffy quiche featuring a flaky buttery crust, savory bacon, Gruyère cheese, and a velvety egg custard.
Print Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 8 Slices
Course: Breakfast, Brunch, Lunch
Cuisine: American, French
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1 pie crust unbaked deep dish
Filling
  • 6 slices bacon cooked and crumbled
  • 1 cup Gruyère cheese shredded
  • 0.33 cup onion minced and sautéed
  • 4 large eggs room temperature
  • 1.5 cups heavy cream
  • 0.25 tsp salt
  • 0.25 tsp black pepper freshly cracked
  • 0.125 tsp ground nutmeg
  • 1 tbsp fresh parsley chopped

Equipment

  • Pie Dish (9-inch)
  • Skillet
  • Whisk
  • Pie Weights

Method
 

  1. Preheat oven to 375°F (190°C). Blind bake the pie crust with weights for 15 minutes, then 5 minutes without weights.
  2. Fry bacon until crisp; crumble. Sauté onion in bacon fat until soft.
  3. In a bowl, whisk eggs, heavy cream, salt, pepper, and nutmeg vigorously.
  4. Layer onion, half the bacon, and half the cheese in the crust. Pour custard over.
  5. Top with remaining bacon and cheese.
  6. Lower oven to 350°F (175°C) and bake for 45-55 minutes until set but slightly jiggly in center.
  7. Cool for at least 20 minutes before slicing.

Notes

Ensure you blind bake the crust to avoid a soggy bottom. Let the quiche rest before slicing to allow the custard to set firm.