Culinary Institute of America Recipe
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Bacon and Gruyère Quiche

This simple quiche is rich and delicious. To create your own quiche, try other cheeses or even a blend of cheeses. Replace the bacon with diced ham or prosciutto, or try adding some sautéed domestic or exotic mushrooms.
Bacon and Gruyère Quiche recipe by The Culinary Institute of America



Makes 6 Servings

  • 1 tbsp butter
  • 1/2 cup minced onion
  • 3 large eggs
  • 1 1/2 cups heavy cream
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 3/4 cup grated Gruyère cheese
  • 8 slices bacon, cooked and crumbled
  • One 9-inch pie crust, prebaked


  1. Preheat the oven to 350°F.
  2. Heat the butter in a sauté pan over medium heat. Add the onion and sauté until golden, about 8 minutes. Remove and reserve.
  3. Combine the eggs, heavy cream, salt, and pepper in a mixing bowl and whisk until evenly blended. Stir the cheese, bacon, and reserved onion into the egg mixture. Spread the egg mixture evenly in the pie crust.
  4. Set the quiche on a baking sheet and bake until a knife blade inserted in the center comes out clean, 40 to 45 minutes. If the pie crust begins to over brown, cover the edges of the pie crust with strips of aluminum foil or pie shields. Remove the quiche from the oven and cool on a wire rack. Let the quiche rest at least 20 minutes before cutting. Serve hot, warm, or room temperature.

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