This delicious tomato bacon goat cheese quiche with gruyère is packed with flavor and texture. Perfect for your next brunch, it's also a great dish for meal-prep to have on hand for a quick lunch or dinner. If you love quiche, this recipe is a must-try!
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Why you'll love this recipe
- It's so delicious and satisfying! Packed with flavor, smoky crispy bacon mixed with juicy tomatoes, creamy goat cheese and gruyère, this French-inspired quiche is savory, and amazing served with a side green salad dressed in a simple vinaigrette.
- Perfect for brunch, lunch and meal-prep, this quiche is such a great make-ahead recipe. It reheats beautifully and is sure to be a crowd-pleaser like my crustless quiche, smoked salmon scramble, breakfast burrito bowls and protein pancakes.
- This dish is elegant yet fairly easy and simple to make. We're using a pre-made pie crust for convenience. It's very easy to customize too by swapping or adding some ingredients or cheeses .
Key Ingredients and variations
- Pie crust: we're using a store-bought dough for this recipe for convenience but feel free to make a fresh one from scratch if you'd like.
- Bacon: smoky and crispy, the bacon should be already cooked and chopped before being added to the quiche. You could replaced it with turkey bacon or a plant-based option.
- Shallot: caramelized shallot in butter has such an amazing taste, I love it in this recipe but it could easily be replaced by onion. We also add a little minced garlic for extra flavor.
- Goat cheese: crumbled goat cheese is so flavorful and creamy, you could use one that had extra herbs in it. If you don't like this cheese, you can easily replace it with feta.
- Tomatoes: they're so good in this quiche, they add sweetness and acidity. I use cherry or grape tomatoes, you can use others if you prefer, just don't add a ton of them, or scoop out the seeds because too many of them could make the quiche bottom crust a little soggy.
- Milk and half and half: the mixture of both is great, I prefer to use whole milk when possible, but you could use low-fat too. You could also use heavy cream in place of the half and half for more richness.
- Dijon mustard: if you've made some of my recipes, you know how much I love Dijon mustard, it just adds that little extra that brings the flavors to the next level.
- Gruyère cheese: a type of Swiss cheese, it's nutty, full of flavor and so delicious. If you can't find any, you can use shredded mozzarella or an Italian mix.
- Eggs: you need 5 to 6 large eggs to make the quiche.
- Fresh chives, salt and black pepper: fresh herbs elevate this recipe, and season to your taste. Remember bacon is salty but you still need salt.
How to make this tomato bacon goat cheese quiche with gruyère
- Before starting this quiche recipe make sure to look at the direction on the pre-made pie crust. It should be defrosted if frozen. Bacon should be pre-cooked and crispy.
1- Preheat oven at 375° F. Place dough in a buttered pie dish. Push it down with your fingers, and crimp edges with fork.
2- Add parchment paper over dough and add pie weights or dry beans to keep it in place while pre-baking it. Add to oven and bake on middle rack for 10 minutes.
3- In a skillet, melt butter and sauté for about 6-8 minutes, stirring often. Then add garlic, stir and cook for 1-2 minutes. Remove from heat and set aside.
4- In large bowl whisk eggs well.
5- Whisk in milk, half and half and Dijon mustard. Add ⅔ of the shredded gruyère, salt and pepper and half of the chives and stir them in.
6- Remove crust from oven. Layer caramelized shallot all over.
7- Add crispy bacon.
8- Then tomatoes.
9- Add crumbled goat cheese.
10- Carefully add egg mixture to cover everything.
11- Sprinkle rest of the chopped chives and gruyère on top.
12- Bake for 30 to 35 minutes or until quiche is fully set. Let rest for 10 to 15 minutes before slicing, serve and enjoy!
More Recipes with Goat Cheese
If you love goat cheese check these out!
Tips
- Don't add too many tomatoes or removed some of the seeds to avoid a soggy bottom crust. You can also pat them dry with a paper towel before adding them to the quiche.
- Pre-bake the crust for a little bit to get the bottom cooked.
- Customize your quiche if you'd like. Add sautéed mushrooms, spinach or bell peppers for example.
- Distribute the cheese evenly as goat cheese is very creamy when it melts.
- Let the quiche rest for 10-15 minutes before slicing so it's fully set.
Frequently asked questions
If you gently shake the pie dish, the quiche shouldn't wiggle at all. The cheese on top will be golden brown, and the egg mixture should look firm and not liquidy.
Absolutely! It's delicious warm or room-temperature. I love making this quiche for meal-prep as it keeps really well in the fridge covered for up to 4 days. Reheat in the microwave or oven.
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Tomato Bacon Goat Cheese Quiche with Gruyère
Equipment
- quiche/pie dish around 9", not too deep
Ingredients
- 1 pie crust
- 1 tablespoon butter
- 1 shallot finely chopped
- 2 cloves garlic minced
- 3 slices cooked bacon chopped
- 4-6 cherry or grape tomatoes quartered
- 2 ounces goat cheese crumbled
- 5 large eggs
- ½ cup whole milk
- ½ cup half and half
- 1 teaspoon Dijon mustard
- salt to taste
- black pepper to taste
- 1 cup shredded Gruyère cheese or shredded mozzarella
- 1 tablespoon chopped chives
Instructions
- Before starting this recipe make sure to look at the direction on the pre-made pie crust. It should be defrosted if frozen. Bacon should be pre-cooked and crispy.
- Preheat oven at 375° Fahrenheit. Gently place the dough in a buttered pie/quiche dish. Push it down with your fingers, and crimp the edges with a fork.
- Add a sheet of parchment paper over the dough and add pie weights or dry beans to keep the dough in place while pre-baking it. Add to oven and bake on middle rack for 10 minutes.
- In a skillet, melt butter then add the chopped shallot. Sauté on medium-low heat for about 6-8 minutes, stirring often. Then add minced garlic, stir and cook for 1-2 minutes. Remove from heat and set aside.
- In a large bowl whisk the eggs well.
- Then add the milk, half and half and Dijon mustard. Whisk them in. Add ⅔ of the shredded gruyère, salt and pepper and half of the chives and stir them in.
- Once the pie crust has been par-baked, remove from oven and remove the parchment paper with pie weights or dry beans. Layer the caramelized shallot all over.
- Then add the crispy bacon.
- Then add the tomatoes.
- Sprinkle the crumbled goat cheese.
- Carefully add the egg mixture to cover everything.
- Sprinkle the rest of the chopped chives and gruyère on top.
- Bake for 30 to 35 minutes or until the quiche is fully set. If you gently shake the dish, it shouldn't wiggle at all. Let rest for 10 to 15 minutes before slicing, serve with a side green salad and enjoy!
Notes
- Pie crust: follow the direction on the packaging for the pie crust. Don't over pre-bake it so the edges don't burn when the quiche bakes.
- Gruyère cheese: shredded mozzarella works great for this recipe too (or even a mix of the two)
- Tomatoes: don't add too many tomatoes or scoop out the seeds if they feel watery because they could make the bottom of the crust a tad soggy if too liquidy.
Nutrition
About Priscilla Lawrence
Hi there, I'm Priscilla Lawrence! Welcome to Sprinkled With Balance where I share elevated and approachable nutrient-rich recipes that aren't overly restrictive, complicated or boring! Based in California but born and raised in France, I'm a mom of two, former certified nutritionist, recipe developer, and food photographer.
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