A savory, creamy pie made with bacon, onions, and Gruyère cheese, baked in a flaky pastry crust.
Prep 20 min · Cook 45 min · Serves 8
Ingredients
Pie crust1(store-bought or homemade, pre-baked)
Bacon6 slices(diced)
Onion1 medium(diced)
Heavy cream1 cup · 240 ml
Milk½ cup · 120 ml
Eggs3
Gruyère cheese1 cup · 100 g(grated)
Salt and pepperto taste
Instructions
Preheat the oven to 350°F (180°C).
In a large skillet, cook the bacon over medium heat until it is crisp. Remove the bacon from the skillet and drain on a paper towel.
In the same skillet, cook the onion until it is soft and translucent, about 5–7 minutes.
In a medium bowl, whisk together the heavy cream, milk, and eggs. Stir in the grated Gruyère cheese, cooked bacon, and cooked onion. Season with salt and pepper to taste.
Pour the filling into the pre-baked pie crust.
Bake the quiche for 35–40 minutes, or until the filling is set and the top is golden brown.
Serve hot or at room temperature.
Quiche was the dish that turned leftovers into an occasion at our table, warm from the oven and cut into generous wedges. Someone always came back for a second slice, still standing at the counter.
The Chef's Touch This quiche is delicious served with a simple green salad or as part of a brunch spread. For a vegetarian version, omit the bacon and try adding diced roasted vegetables or caramelized onions to the filling. You can also try using different types of cheese in the filling, such as cheddar or feta.
