Tomato Bacon Goat Cheese Quiche with Gruyère

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Tomato Bacon Goat Cheese Quiche with Gruyère

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.

Prep Time15

Cook Time45

Resting Time10

Total Time1 10

Course: Brunch

Cuisine: French

Servings: servings

Calories: 379kcal

Author: Priscilla Lawrence

Equipment

quiche/pie dish around 9", not too deep
parchment paper
dry beans or pie weights
large bowl
whisk
skillet

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.

*The nutritional values shown in this recipe are approximate for one suggested serving size using the ingredients listed but not including any optional items and may vary per actual preferred portion sizes.

Nutrition