Bacon Gruyere Quiche Recipe

Pie crust: The base of the quiche, providing a flaky and buttery foundation.

Bacon: Adds a smoky and savory flavor to the quiche.

Gruyere cheese: A Swiss cheese known for its rich, creamy, and slightly nutty flavor.

Milk: Helps to create a smooth and creamy custard filling.

Heavy cream: Adds richness and creaminess to the custard.

Eggs: Bind the ingredients together and create the custard base.

Salt: Enhances the overall flavor of the quiche.

Black pepper: Adds a hint of spice and depth to the flavor.

Ground nutmeg: Provides a subtle warmth and complexity to the custard.

When preparing the pie crust for this quiche, blind baking can help prevent a soggy bottom. To do this, line the pie crust with parchment paper and fill it with pie weights or dried beans. Bake at 375°F (190°C) for about 10-15 minutes until the edges start to turn golden. Remove the weights and parchment paper, then bake for an additional 5 minutes. This ensures a crisp and sturdy base for your bacon and gruyere filling.

• 9-inch pre-made or homemade pie crust - Substitute with gluten-free pie crust: Suitable for those with gluten intolerance or celiac disease.

• cooked and crumbled bacon - Substitute with turkey bacon: Lower in fat and calories, while still providing a similar smoky flavor.

• shredded gruyere cheese - Substitute with shredded Swiss cheese: Similar nutty flavor and melting properties.

• milk - Substitute with unsweetened almond milk: Dairy-free alternative that maintains the creamy texture.

• heavy cream - Substitute with coconut cream: Dairy-free and adds a subtle coconut flavor.

• large eggs - Substitute with flax eggs: Vegan alternative made by mixing ground flaxseed with water.

• salt - Substitute with sea salt: Provides a slightly different mineral content and flavor.

• black pepper - Substitute with white pepper: Milder flavor and less visually noticeable in the quiche.

• ground nutmeg - Substitute with ground mace: Similar warm, spicy flavor profile.

• Allow the quiche to cool completely at room temperature before storing. This helps prevent condensation, which can make the crust soggy.
• Wrap the cooled quiche tightly with plastic wrap or aluminum foil to maintain its freshness and prevent it from absorbing other odors in the fridge.
• Store the wrapped quiche in the refrigerator for up to 3-4 days. For best results, place it in an airtight container.
• To reheat, preheat your oven to 350°F (175°C). Place the quiche on a baking sheet and cover it loosely with foil to prevent the crust from burning. Heat for about 15-20 minutes or until warmed through.
• For freezing, first, allow the quiche to cool completely. Then, wrap it tightly in plastic wrap, followed by a layer of aluminum foil to protect against freezer burn.
• Label the wrapped quiche with the date to keep track of its storage time. It can be frozen for up to 2 months.
• When ready to enjoy, thaw the quiche in the refrigerator overnight. Reheat in a preheated oven at 350°F (175°C) for about 20-25 minutes, or until heated through.
• For individual servings, slice the quiche before freezing. Wrap each slice in plastic wrap and then place them in a freezer-safe bag. This allows you to reheat single portions without defrosting the entire quiche.
• To reheat individual slices, microwave on medium power for 2-3 minutes or until heated through, or bake in a preheated oven at 350°F (175°C) for about 10-15 minutes.

• Preheat your oven to 350°F (175°C). Place the leftover quiche on a baking sheet and cover it loosely with aluminum foil to prevent the crust from over-browning. Heat for about 15-20 minutes, or until the quiche is warmed through.

• For a quicker option, use the microwave. Place a slice of quiche on a microwave-safe plate. Cover it with a microwave-safe lid or another plate to retain moisture. Heat on medium power for 1-2 minutes, checking halfway through to ensure it heats evenly.

• If you have an air fryer, preheat it to 300°F (150°C). Place the quiche slice in the air fryer basket and heat for 5-7 minutes. This method helps maintain a crispy crust while warming the filling.

• For stovetop reheating, use a skillet over medium-low heat. Place the quiche slice in the skillet and cover it with a lid. Heat for about 5-7 minutes, flipping halfway through to ensure even warming. This method is great for maintaining the texture of the crust.

• If you prefer a toaster oven, preheat it to 350°F (175°C). Place the quiche slice on a piece of aluminum foil or a baking tray. Heat for 10-15 minutes, checking occasionally to ensure it doesn't overcook.

• Oven: Used to bake the quiche at the specified temperature of 375°F (190°C).

• Pie dish: A 9-inch dish to hold the pie crust and filling.

• Mixing bowl: Used to whisk together the milk, heavy cream, eggs, salt, pepper, and nutmeg.

• Whisk: Essential for thoroughly mixing the egg mixture to ensure a smooth consistency.

• Measuring cups: Needed to measure out the milk, heavy cream, and shredded gruyere cheese accurately.

• Measuring spoons: Used to measure the salt, black pepper, and ground nutmeg precisely.

• Knife: For crumbling the cooked bacon into small pieces.

• Cutting board: Provides a surface to crumble the bacon safely.

• Cooling rack: Allows the quiche to cool evenly after baking.

• Oven mitts: Protects your hands when placing the quiche in and taking it out of the hot oven.

Use pre-cooked bacon: Save time by using pre-cooked bacon from the store. Just crumble and add to the pie crust.

Pre-shredded cheese: Opt for pre-shredded Gruyere cheese to skip the grating step.

Ready-made crust: Utilize a pre-made pie crust to avoid the time-consuming task of making one from scratch.

Mix in advance: Prepare the egg mixture the night before and store it in the fridge. Just pour it over the bacon and cheese when ready to bake.

Batch cooking: Make multiple quiches at once and freeze them. Reheat as needed for a quick meal.