Description
A buttery, crisp crust holds a rich custard of eggs, cream, crispy bacon, and nutty Gruyère cheese. This classic French dish is elegant yet easy—perfect for brunch, lunch, or even a light dinner.
Ingredients
1 shortcrust pastry (enough for a 9-inch tart pan)
6 slices thick-cut bacon
1 cup grated Gruyère cheese
1 cup heavy cream
3 large eggs
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground nutmeg (optional)
1 tablespoon chopped parsley or chives (for garnish)
Instructions
1. Preheat the oven to 375°F (190°C). Roll out the shortcrust pastry into a 9-inch tart pan. Prick the base with a fork and chill for 20 minutes.
2. Line the crust with parchment and fill with pie weights. Blind bake for 15 minutes. Remove weights and bake 5–7 more minutes until lightly golden. Let cool.
3. Cook the bacon in a skillet over medium heat until crispy. Drain on paper towels and chop roughly.
4. In a bowl, whisk together eggs, heavy cream, salt, pepper, and nutmeg until smooth.
5. Spread the bacon evenly in the cooled crust. Sprinkle Gruyère cheese on top. Pour in the egg mixture.
6. Reduce oven to 350°F (175°C). Bake quiche for 35–40 minutes or until set with a slight wobble in the center.
7. Let rest at least 10 minutes before slicing. Garnish with chopped herbs and serve.
Notes
Store leftovers in the fridge for up to 4 days. Reheat in a 325°F oven or microwave. To freeze, wrap tightly and freeze for up to 2 months. Thaw overnight before reheating.
Serve with a green salad, crusty bread, roasted cherry tomatoes, or fresh fruit for a complete meal.
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 2g
- Sodium: 620mg
- Fat: 31g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 165mg
Keywords: quiche, bacon, brunch, savory tart