Let Me Tell You About French Bacon Quiche…
You know what’s wild? The first time I tried making a French bacon quiche, I thought I’d ruined brunch. The crust sort of slouched to one side of the pan (why does pastry have a mind of its own?!), the bacon was a little too crispy, and my dog kept giving me the side-eye. But by some miracle, the whole thing turned out deliciously golden and fluffy. The only real issue was fighting over the last piece. True story. If you’ve ever found yourself standing in front of the fridge, poking around for something comforting but still a bit fancy (and you’re tired of toast!), this quiche is the move. Plus, if I can pull it off, you absolutely can too—trust me.
Why I Keep Making This (Despite the Mess)
I make this when I’ve got a crowd coming for brunch, or even just when I have a pack of bacon that needs using up. My family—especially my eldest—goes crazy for it, mainly because it feels fancy but, honestly, it’s a breeze compared to some of those fussy French recipes. (Though, full disclosure, I somehow always spill a bit of the creamy mixture when transferring it to the oven. Just give the baking tray a wipe, no biggie.)
I love that it’s forgiving; quiche just wants to be eaten and won’t judge your knife skills. If you get distracted and the eggs aren’t perfectly mixed, it still tastes like Sunday morning at a Parisian café. Or, at least, I imagine it does—closest I’ve been is watching travel vlogs on YouTube. Serious Eats has some good advice on not getting a soggy bottom, by the way.
What You’ll Need (Substitutions Encouraged!)
- 1 pre-made 9-inch pie crust (or, if you’re feeling energetic, homemade pastry—I have to thank my grandma for her patience teaching me to make it from scratch, but honestly, store-bought is usually just fine)
- Approx. 6 strips of bacon (smoked or unsmoked; sometimes I use pancetta if that’s what’s in the fridge)
- 1 cup shredded Gruyère cheese (Comté is lovely too, but I’ve even subbed in sharp cheddar in a pinch)
- 4 large eggs
- 1 cup heavy cream (I’ve used half-and-half on accident, it was still good)
- 1/2 cup whole milk (or more cream, if you’re feeling decadent—hey, no judgment)
- 1/4 teaspoon ground nutmeg (if you forget this, nobody ever notices)
- Pinch of salt and black pepper (I usually wing it—don’t overthink the salt if your bacon is salty)
- Optional extras: handful of sautéed onions or leeks, a sprinkle of chives, a tablespoon of Dijon mustard spread over the crust—sometimes I get wild and throw in a handful of baby spinach
How I Usually Make It (With Some Improvising)
- Get that oven hot. Set it to 375°F (about 190°C).
- Prep the crust: If you’re using a pre-made crust, plop it into a 9″ pie plate (I never get it perfectly centered—oh well). Prick the bottom a few times with a fork. If you want it extra flaky, blind bake it for 8 minutes (weight it down with beans or fancy pie weights if you’ve got ’em, but I’ve also just used rice and it worked fine).
- Fry the bacon until it’s as crisp as you like—I go for just shy of crispy, since it cooks more in the oven. Let some fat drain off, then chop or crumble.
- Sprinkle the cheese and bacon evenly over the pastry. Don’t worry if it’s a bit lumpy. I’ve never seen anyone complain about a cheesy bacon lump.
- Whisk up eggs, cream, and milk with nutmeg, salt, and pepper in a bowl. Actually, I find it works better if you beat the eggs first, then add the rest. Or just dump it all in together, honestly. Pour the mixture over the cheese and bacon.
- Bake for ~35 minutes. Check at 30 minutes—it should be mostly set but still a little bit jiggly in the center. Worst comes to worst, leave it in another 5 or so minutes. This is the stage where I’m always tempted to poke it.
- Let it cool for about 10 minutes before slicing. Or don’t, and risk a runny piece—I do sometimes, no shame.
Some Random Notes from My Kitchen
- I once forgot to blind bake the crust. It was a bit soggy, but nobody at my table cared (or noticed, for that matter).
- Gruyère can be pricey, but Aldi’s store brand is basically just as good (sorry, France!).
- The quiche won’t really rise much, so don’t panic if it seems “flat” out of the oven; it’s all good.
Experiments and Variations (Some More Successful Than Others)
- I tried swapping in sautéed mushrooms for bacon once—tasty, but not the same “oomph.” My dog wouldn’t touch it, which isn’t saying much.
- Adding a spoonful of mayo to the egg mix actually made it extra silky. I know, surprising, right?
- Once, I tossed in leftover roasted veggies—too watery, would not repeat. Lesson learned.
If You Don’t Have the Usual Equipment…
You should use a 9-inch pie plate, but once, in a fit of kitchen improvisation, I used a brownie pan lined with parchment. It looked a bit odd, but quiche is quiche. And if you don’t have pie weights, just use some old dried beans. Works like a charm.
Keeping Leftovers (If You Get Any!)
In theory, store cooled slices tightly wrapped or in an airtight box in the fridge for up to 3 days. Quiche is pretty forgiving on reheating—just give it a zap in the microwave or a warm-up in the oven. But honestly, it never survives more than 24 hours here… Someone’s always sneaking an extra slice while “cleaning up.”
How We Serve It At My Place
I like it warm, with a tangy green salad (arugula with a zingy vinaigrette is my jam) and a hunk of crusty bread. Occasionally, we’ll have it cold, straight form the fridge, picnic-style, with pickles and whatever else is laying about. Once, I served it alongside French lemon tart for dessert—felt like a fancy bistro, minus the bill.
Stuff I’ve Learned The Hard Way (a.k.a. Pro Tips)
- I once tried to rush the custard mixing—lumpy eggs, not great. Take the extra minute, trust me.
- If the bacon looks basically burned in the pan, it’s gonna taste burned. Low and slow wins the race, at least for bacon.
- Don’t overfill the crust (it’s such a pain cleaning oven spills next day… ask me how I know!)
FAQ (Because People Actually Ask)
Q: Can I make a French bacon quiche ahead?
Oh, definitely—sometimes I think it tastes better the next day, honestly. Just let it cool, refrigerate, and reheat when you’re ready.
Q: Can I use milk instead of cream?
Sure, but it’ll be lighter (not a bad thing). I’ve done this without anyone noticing—though on second thought, my husband did say it wasn’t as “luxurious.”
Q: Is it ok to skip the nutmeg?
Yes! Some folks don’t even like it. I skip it when I’m out and nobody ever calls me out.
Q: Is par-baking the crust essential?
It depends. I say yes if you have the patience, but sometimes I just can’t be bothered and it still works out. (You can always check out King Arthur Baking’s guide if you’re really curious.)
If you ever have a flop with this recipe, don’t sweat it. I’ve yet to meet a bacon quiche that wasn’t eaten anyway. And that’s what counts.
Ingredients
- 1 9-inch pie crust, unbaked
- 6 slices bacon, chopped
- 1 cup shredded Gruyère cheese
- 1/2 cup chopped onion
- 4 large eggs
- 1 1/4 cups heavy cream
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt
- 1/8 teaspoon ground nutmeg
Instructions
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1Preheat the oven to 375°F (190°C). Place the pie crust in a 9-inch pie dish and set aside.
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2In a skillet over medium heat, cook the chopped bacon until crisp. Remove with a slotted spoon and drain on paper towels. Discard all but 1 tablespoon of bacon fat.
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3Add the chopped onion to the skillet and cook in the reserved bacon fat until soft and translucent, about 3 minutes. Let cool slightly.
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4In a medium bowl, whisk together eggs, heavy cream, salt, pepper, and nutmeg until well combined.
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5Scatter the bacon, sautéed onions, and Gruyère cheese in the pie crust. Pour the egg mixture evenly over the fillings.
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6Bake in the preheated oven for 40 minutes, or until the center is set and the top is lightly golden. Allow to cool for 10 minutes before slicing and serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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