Tomato, Bacon & Goat Cheese Quiche with Gruyère

This tomato, bacon, goat cheese quiche with Gruyère delivers layers of savory flavor and pleasing texture. Ideal for brunch, it also makes a convenient make-ahead meal for quick lunches or weeknight dinners. The combination of smoky bacon, tangy goat cheese, sweet tomatoes and nutty Gruyère creates a balanced, crowd-pleasing dish.

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Why you’ll love this tomato bacon goat cheese quiche

• Rich, layered flavors: smoky bacon, caramelized shallot, juicy tomatoes, tangy goat cheese and melty Gruyère combine for a deeply satisfying bite.
• Versatile and make-ahead friendly: Serve warm or at room temperature for brunch, pack slices for lunch, or reheat leftovers for a quick dinner.
• Easy to customize: Use a store-bought crust for convenience and swap ingredients—turkey bacon, feta for goat cheese, or add spinach, mushrooms or peppers.

Key ingredients and substitutions

• Pie crust: store-bought crust speeds preparation; a homemade crust works too—follow packaging directions if pre-made.
• Bacon: pre-cooked and chopped; substitute turkey bacon or a plant-based alternative if desired.
• Shallot and garlic: shallots caramelized in butter add sweetness; replace with yellow onion if needed and keep the garlic for depth of flavor.
• Goat cheese: crumbled goat cheese adds creaminess and tang; use feta as a milder substitute.
• Tomatoes: cherry or grape tomatoes work best; remove seeds or pat dry to avoid a soggy crust if they are very juicy.
• Dairy: a mix of whole milk and half-and-half keeps the custard light; swap heavy cream for richer custard or use lower-fat milk if preferred.
• Dijon mustard: a small amount brightens the custard and enhances overall flavor.
• Gruyère: nutty and melty; shredded mozzarella or an Italian cheese blend can replace it if needed.
• Eggs and herbs: 5 large eggs create the custard; fresh chives finish the quiche with a mild onion note. Season with salt and pepper, remembering bacon adds saltiness.

How to make tomato bacon goat cheese quiche with Gruyère

• Prep: Follow any directions on the pre-made crust packaging. Ensure crust is defrosted if frozen and bacon is cooked crispy before assembly.

1- Preheat the oven to 375°F. Place the crust in a buttered 9″ quiche or pie dish, press to fit and crimp the edges.

2- Line the crust with parchment and pie weights or dry beans. Par-bake on the middle rack for about 10 minutes to prevent a soggy bottom.

3- In a skillet, melt butter and sauté the chopped shallot over medium-low heat for 6–8 minutes until softened and caramelized. Stir in minced garlic for 1–2 minutes, then remove from heat.

4- Whisk 5 large eggs in a large bowl until uniform.

5- Whisk in 1/2 cup whole milk, 1/2 cup half-and-half and 1 teaspoon Dijon mustard. Stir in two-thirds of the shredded Gruyère, salt, pepper and half of the chopped chives.

6- Remove the par-baked crust from the oven and discard parchment and weights. Spread the caramelized shallots evenly over the bottom.

7- Scatter the chopped, crispy bacon over the shallots.

8- Add quartered cherry or grape tomatoes, taking care not to overcrowd or over-wet the crust.

9- Sprinkle crumbled goat cheese across the filling.

10- Carefully pour the egg and dairy mixture over the ingredients so the filling is evenly covered.

11- Top with the remaining Gruyère and chopped chives for color and extra flavor.

12- Bake 30–35 minutes, until the custard is set and the top is golden. A gentle shake should show no liquid wobble. Let rest 10–15 minutes before slicing and serving.

Tips for a perfect quiche

• Limit tomatoes: Use 4–6 cherry tomatoes and remove seeds or pat dry if very juicy to prevent a soggy crust.
• Par-bake the crust: A short pre-bake helps ensure a crisp bottom.
• Customize the filling: Add sautéed mushrooms, spinach, or bell peppers if you like.
• Even cheese distribution: Scatter goat cheese and Gruyère evenly so the custard melts consistently.
• Let it rest: Allow 10–15 minutes after baking for the quiche to set before slicing.

Frequently asked questions

Tomato Bacon Goat Cheese Quiche with Gruyère

A savory quiche combining crispy bacon, caramelized shallot, cherry tomatoes, tangy goat cheese and melty Gruyère—perfect for brunch or meal prep.

Prep Time 15 mins

Cook Time 45 mins

Resting Time 10 mins

Total Time 1 hr 10 mins

Servings 6 servings

Calories 379 kcal

Equipment

• quiche/pie dish (around 9″, not too deep)
• parchment paper
• pie weights or dry beans
• large bowl and 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 and black pepper, to taste
• 1 cup shredded Gruyère cheese (or mozzarella)
• 1 tablespoon chopped chives

Instructions

• Check the pie crust directions and ensure the crust is defrosted if frozen; bacon should be pre-cooked and crispy.
• Preheat oven to 375°F. Fit crust into a buttered quiche dish, crimp edges, line with parchment and weights, and par-bake 10 minutes on the middle rack.
• Sauté the chopped shallot in butter over medium-low heat for 6–8 minutes, then stir in garlic for 1–2 minutes. Remove from heat.
• Whisk eggs in a large bowl. Add milk, half-and-half and Dijon mustard, then stir in two-thirds of the Gruyère, salt, pepper and half the chives.
• Remove the par-baked crust from the oven, discard parchment and weights, spread shallots, then layer bacon, tomatoes and crumbled goat cheese.
• Carefully pour the egg mixture over the filling, top with remaining Gruyère and chives, and bake 30–35 minutes until set and lightly golden.
• Let the quiche rest 10–15 minutes before slicing. Serve warm or at room temperature with a simple green salad.

Notes

• Pie crust: follow package directions and avoid over-baking the crust so it doesn’t burn while the quiche finishes baking.
• Gruyère: mozzarella or a mix works well if Gruyère is unavailable.
• Tomatoes: avoid adding too many or remove seeds to keep the crust crisp.

*Nutrition values are approximate per serving and will vary with ingredient brands and portion sizes.

Nutrition

Serving: 1serving
| Calories: 379kcal

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About Priscilla Lawrence

Priscilla Lawrence develops approachable, nutrient-rich recipes with a French influence. Based in California, she is a mom, former certified nutritionist, and food photographer who focuses on balanced recipes that are flavorful and simple to prepare.

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