Ingredients You’ll Need
For the crust
1 unbaked 9-inch pie crust (homemade or quality store-bought)
For the filling
6 thick slices bacon, diced
1 cup shredded Gruyère cheese (Swiss or Emmental also work)
4 large eggs
1 cup heavy cream
½ cup whole milk
½ teaspoon salt
½ teaspoon freshly ground black pepper
Pinch of nutmeg (optional, but traditional)
Step-by-Step Instructions
1. Prepare the crust
Preheat your oven to 375°F (190°C). Place the pie crust into a 9-inch pie dish and crimp the edges. Refrigerate while preparing the filling—this helps keep the crust flaky.
2. Cook the bacon
In a skillet over medium heat, cook the diced bacon until crisp. Remove with a slotted spoon and place on paper towels to drain thoroughly. Let cool slightly.
3. Build the base
Sprinkle the cooked bacon evenly over the bottom of the chilled crust. Scatter the shredded cheese over the bacon, making sure it’s evenly distributed.
4. Make the custard
In a mixing bowl, whisk together the eggs, heavy cream, milk, salt, pepper, and nutmeg until smooth and well combined.
5. Assemble
Slowly pour the custard over the bacon and cheese. Tap the dish gently on the counter to release any air bubbles.
6. Bake
Bake uncovered for 40–45 minutes, or until the center is just set and the top is lightly golden. The quiche should still have a gentle wobble in the middle.
7. Rest before slicing
Let the quiche rest for 10–15 minutes before cutting. This allows the custard to fully set and makes cleaner slices.