A twist on standard cheese and bacon, this Gruyère Quiche uses the rich, slightly sweet and nutty flavour of Swiss Gruyère cheese to take it up a level. Easy to make, it’s the perfect meal at any time of the day. Gluten free pastry recipe included.
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Gruyère Quiche with Bacon – Switching cheese and bacon quiche up a gear
Quiche is one of my all-time favourite pies… But Gruyère Quiche with Bacon has to be up there with the best of the best. I mean look at it… Crisp golden pastry, layered with salty bacon and topped with a perfectly-baked Gruyère egg custard. What’s not to love?
Think of it as a Quiche Lorraine, but taken up a notch… because using Gruyère cheese in place of standard cheddar takes this quiche from great to fantastic.
Why use Gruyere in quiche?
The first question on your lips will no doubt be ‘why?’. Why is Gruyère Quiche better than a standard cheddar quiche?
In my humble opinion, it comes down to two things… Flavour and texture. Gruyère has a flavour altogether more complex than cheddar alone… A flavour that (as with most cheeses) improves with age… Gruyère is full-bodied, rich and deliciously and uniquely nutty, with a slightly sweet back-hit.
Texturally, it’s also way creamier than cheddar, although can be a little flaky when cut… But best of all… When heated, it offers a gorgeously stringy and a little bit chewy texture. For quiche, all this means interest and something a little bit special.
What is Gruyère Cheese?
Gruyère is a firm, aged cheese from Switzerland that is made with unpasteurised cow’s milk. The cheese itself is generally matured for a minimum of 6 months. Its production reportedly dates back to the 12th Century, first being exported as early as the 17th Century. Eventually, in 2001, Gruyère cheese received official Appellation d’Origine Protégée (AOP) from the EU, protecting its unique status and origin.
Located in the region of Fribourg, the cows used to produce Gruyère (named after the local town) roam freely on the alpine mountains, eating an entirely natural diet. You can taste the purity with each mouthful.
Gruyère Quiche with Bacon and other great pairings!
Although I have chosen to add bacon to my Gruyère Quiche, there are many other fantastic pairings for this great cheese… So, if you are not a bacon fan, feel free to switch any add-ins as you wish. Possible options that can be recommended from experience are:
- Caramelised onion Quiche
- Chopped, fried leeks and mushroom
- Use in Leftovers Quiche
- Spinach Quiche
- Sub in place of Stilton in Asparagus Quiche
- Alongside salmon in Salmon and Gruyère Quiche
- Or… Chicken, mushroom and Gruyere
Quiche recipes – To add cream or not?
The best quiches are silky, thick, decadent and creamy. They should melt wantonly in the mouth… Which means using cream is a necessity, because milk is just too light and watery. Lavish? Maybe. Calorific? Without doubt. Delicious? You bet! Trust me on this… When it comes to making the best quiche (with or without Gruyère), cream counts!
As important… the cream MUST be whisked… Along with the eggs and milk. Whisking cream, milk and eggs into one smoothly rich custard, will give a light velvetness to the filling that will convert you forever… And take your Gruyère Quiche far beyond the average picnic.
Is Gruyère Quiche safe for people with Coeliac Disease?
Providing Gruyère Quiche is made with a gluten free pastry case, then yes… It is completely safe for people with Coeliac (Celiac) Disease. All other ingredients are naturally gluten free. However, as a significant amount of dairy and eggs are used, the dish is not suitable for anyone who is either dairy/egg intolerant, or vegan.
If you are not gluten free, then use your usual favourite savoury pastry (shortcrust or flaky).
What is the best gluten free pastry for making Gruyère Quiche?
We have a range of fabulous gluten free pastry recipes here at Gluten Free Alchemist that have been developed for various pies along the way… Some however, are better for quiche than others. Thus, the recipes I would recommend for making Gruyère Quiche are these…
- Basic Gluten Free Shortcrust – It’s made with Gluten Free Alchemist rice-free flour Blend B and is super-easy to handle and perfectly ‘short’. The pastry postcomes with a Step-by-Step guide to make it as easy for you as possible. It is also the pastry included in the recipe card below.
- Rice and Almond Pastry – One of the oldest pastry recipes on the blog and with a slightly more granular texture. It contrasts well alongside soft quiche filling.
- Adriana’s Flaky Shortcrust – Which uses standard gluten free flour blends and is quite robust, but perhaps a little less ‘crisp’ than some of the others.
Whichever recipe you choose, I promise that (regardless of reputation), gluten free pastry honestly isn’t difficult to make. And it’s much nicer to eat than shop-bought. Just follow the step-by-step guide if you’re a novice.
What equipment is needed to make this recipe?
As with any baking, you’ll need a few bits of kit to make your Gruyère Quiche…
- A pie tin or tins… Mine is a Masterclass loose-bottomed tin. I have a range of sizes… Sometimes to make a single large 9-10 inch quiche and then also to make smaller ones. Use a size that works for you. Or… use a pie tin that doubles as a serving dish.
- Mixing bowls… When making quiche, I always use mixing bowls with a pouring spout… It makes it super-easy to get the filling into the pie case without either spill or over-flow. Mine no longer seem to be available, but these ones look pretty good.
- As with most recipes, you’ll need good kitchen scales. I weigh most liquids as well as the dry ingredients. For milk and cream, 1ml = 1g.
- A good kitchen whisk is necessary to get a silky-smooth and airy Gruyère Quiche. I recently invested in a KitchenAid electric hand whisk and am honestly smitten.
- If you haven’t got ceramic Baking Beans, then definitely invest. While you can use dried pulses, beans and rice as an alternative, they are honestly not as weighty or effective.
- And lastly… You’ll definitely need a rolling pin. My experience (for what it’s worth) is this… Having tried every new-fangled rolling pin on the market… When it comes to gluten free pastry, the trusty old traditional wooden pin still works best.
How to serve Gruyère Quiche
While quiche comes into its own in the summer, when it makes perfect fodder for garden lunches and picnics, don’t let this constrain you. Gruyère Quiche is delicious at any time and for pretty much any meal. (And yes… I have been known to scoff it for breakfast… Don’t judge).
Whether making one large family-sized or party quiche, or hand-held mini quiche, it can be eaten:
- Warm at the table or cold from a lunch box.
- Just as it is… No additions… No frills.
- With a simple salad of leaves and tomatoes.
- Set next to a side of crunchy coleslaw… Standard or deliciously Pineapple-Tropical.
- With boiled new potatoes, roasties, baked potatoes or perfect little Roasted Baby Hasselbacks.
- On a plate with Italian Green Beans in Tomatoes.
- Or… Next to a perfectly grilled Corn on the Cob.
Ready to make Gruyère Quiche (with or without bacon)?
And that’s it… I hope you love my Gruyère Quiche. If there’s anything that needs more explaining, just give me a shout. And if you love what you see and taste, leave a comment to tell me… It’s always great to hear feedback. And/or… you can rate the recipe and tag me on social media with your delicious quiche photos… @glutenfreealchemist #glutenfreealchemist. Facebook, Instagram, Pinterest and Twitter.
Plus… Subscribe so that you never miss a thing… Every week you’ll get an email direct to your in-box giving you a quick update of happenings at GFHQ. Simply fill in the ‘get the latest’ box on the Home Page or at the very bottom of this post.
And for everything else… We have a HUGE recipe bank for you to tap into as well… Literally hundreds of FREE gluten free recipes, shared and ready to make. So, head over to the Gluten Free ‘Recipe Book’ Index, grab a cuppa and be inspired.
With my love
Other perfect savoury pie inspiration on the blog…
Gruyère Quiche with Bacon
Key equipment
- sharp vegetable knife
- flat-bladed knife
- Small saucepan
- oven + hob
- cling film (opt)
- fridge
Ingredients
Shortcrust Pastry
- 500 g shortcrust pastry dough Approx weight – See separate recipe card in blog post (or link in NOTES below) for gluten free shortcrust recipe.
Gruyère, Cheddar and Bacon Filling
- 200 g back bacon (about 8 rashers) – cut into small pieces
- 90 g Gruyère cheese grated
- 30 g mature cheddar cheese grated
- 3 large eggs UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’) OR 1 medium to large goose egg.
- 250 ml/g double cream
- 50 ml/g milk
- 2 to 3 tbsp fresh parsley finely chopped (+ a little more for decoration)
- salt & pepper to season
Instructions
Roll the pastry and make pie base
- Make the shortcrust pastry dough first (see separate recipe).
- Lay down and lightly flour (with corn starch/flour) either a large sheet of cling film or baking paper (see NOTES).
- If making a single quiche, place all the pastry on top of the floured surface, or divide into separate pieces if making more than one (to avoid over-working the pastry). Flatten slightly and lightly flour the top.
- Roll the pastry out to a thickness of 2 to 3 mm, checking the shape as you roll to ensure it will fit the tin (including the sides).
- Carefully lift the pastry with the support of the rolling pin and lay over the flan tin (or use the cling film-flip method as in the NOTES).
- Working quickly, ease the pastry into the base, gently moulding into the sides of the tin with flat fingers. Try to avoid cracking the pastry too much, but don't worry if it does crack as gluten free pastry is very forgiving and can be easily 'patched'.
- Trim the pastry edge flush with the top of the tin, using a sharp knife.
- Carefully examine the pastry base for any cracks or holes. If there are any, use the trimmed, remains to ‘repair’.
- To repair : Roll and trim a piece of pastry dough to rough size, and using cold water, dampen both the area around the crack/hole and the down-side of the ‘patch’ and gently press together. Smooth the edges with a finger dipped in water to seal and tidy. This is particularly important if you are making the quiche in a potentially-leaky tin.
Chill the pastry base
- Place the prepared flan pastry in the fridge for half an hour to chill prior to baking.
- While chilling, pre-heat the oven to 200 C/400 F/Gas 5.
Blind-Bake the Pastry Cases
- Prick the base of the pastry with a fork a few times across the surface. This will help avoid the pastry 'bubbling' and puffing up).
- Scrunch and then flatten a piece of baking paper large enough to fit the tin and lay inside the flan case(s).
- Fill the pastry base with baking beans on top of the paper.
- Bake the pastry with the baking beans for 10 minutes.
- Take out of the oven and remove the baking beans (lifting them on the baking paper and carefully pouring into a heat-proof container to cool). Discard the baking paper.
- Place the uncovered pastry base(s) back in the oven for a further 7 to 10 minutes, checking they are dry but do not burn.
- While the pastry base is cooking, prepare the filling.
Preparation of Gruyère, Cheddar and Bacon Filling
- Gently cook the bacon pieces in a small non-stick pan, stirring frequently, until it is golden brown but not crispy.
- When the bacon is cooked, place on some kitchen towel to drain any excess moisture. Set aside.
- Grate the cheeses and combine together. Set aside.
- In a medium-sized bowl, whisk the eggs, cream, milk, parsley and seasoning together until well combined, light and airy. Set aside.
Re-checking the pastry case for cracks
- When the pastry cases are cooked, remove from the oven and turn the oven down to 180 C/350 F/Gas 4.
- Re-examine the pastry for any obvious cracks where the filling may leak. TIP : If you find any cracks, use a pastry brush to brush a little of the egg mixture (or some extra egg-white) over the crack and let the heat from the hot pastry set and seal (or place back in the oven to set for a few seconds if it isn't setting).
- Make sure the pastry base (in the tin) is placed on a baking tray (in case of any leaks during cooking), ready to fill.
Fill and Cook the Quiche
- When the pastry cases are ready, sprinkle the bacon in an even layer at the base of the pastry case, followed by a layer of mixed grated cheese (reserving a small amount of cheese to sprinkle on the top).
- Give the cream-egg mix a quick re-whisk and pour over the top until the case is almost full.
- Sprinkle on the remaining cheese.
- Bake in the oven immediately for about 30 minutes until the top is set and there is no ‘wobble’ to the wet mixture.
- Remove from the oven and cool slightly before taking out of the tin.
- Sprinkle over a little chopped parsley garnish and eat warm or cold.
Notes
Nutrition
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Basic Gluten Free Shortcrust Pastry
Key equipment
- large bowl
- small bowl
- fork
- flat table knife
- pastry blender optional
Ingredients
- 220 g Gluten Free Rice Free Flour blend GFA Blend B – See NOTES
- 1 tsp xanthan gum
- ½ tsp fine sea salt (for savoury pastry) OR 1 tbsp icing sugar (for sweet pastry)
- 55 g unsalted butter cold and very small-cubed (or dairy free block alternative)
- 55 g lard/Trex cold and very small-cubed
- 1 large egg UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
- 2 tbsp very cold water (up to 2½ if more needed)
Instructions
- Weigh the flours, xanthan gum and salt (or sugar) into a large bowl and mix together until evenly combined.
- Add the butter and lard/Trex (both cut into very small cubes) to the bowl.
- Chill the bowl with the ingredients for about half hour, before rubbing the fat the into the flour mixture using finger tips or a pastry cutter, until it resembles coarse breadcrumbs. (See Main BLOG POST for tips).
- In a small bowl, beat the egg with 1 tbsp of very cold water and then pour into the crumb mixture.
- Stir the wet ingredients into the crumb mixture using a table knife until it begins to clump together.
- At this stage, set the dough aside (at room temperature unless in a very warm room/climate, in which case, refrigerate) to rest for 10 to 20 minutes. This will enable the dough to fully absorb the liquid.
- Once 'rested', start to bring the dough together with hands. If the dough feels very dry, add a little more very cold water (a tiny bit at a time) and work it into the dough with the knife. If it feels very sticky, add a tiny sprinkle more flour and work through with hands.
- Bring the mixture together and press into a ball.
- If not using immediately, wrap and refrigerate. And when ready to use, take from the fridge, bring to room temperature and knead very lightly to enable it to become 'rollable'.
Notes
Nutrition
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
I’m always looking for good gluten free pastry recipes and this is my favorite cheese too. Thanks – looks like a great recipe.
You’re welcome Jo. It’s definitely a keeper x
I’m all over this quiche! Your pastry looks so crisp and so very thin! The filling is just divine.
Thank you Janice. Despite being gluten free, I’m really happy to have nailed a great basic pastry. And it works so well in quiche. xx
Oh my goodness, what a delicious favour combo. This looks absolutely divine.
Thanks Carrie… I am a total quiche addict! And this is one of my favourites x
Bless you! B blend! If this works here, I plan to use it everywhere I need a crust. Thank you!!!
You’re very welcome Alene. I LOVE this pastry, so I hope it works for you too.
xxx
Oh double cheese! Love the inclusion of the almonds in the pastry – extra tasty too! Thanks for linking to #creditcrunchmunch
Thanks Helen. You're welcome!
I've not done much in the way of gluten free baking and didn't realise how tricky it was to make GF pastry but it looks like you've done a fantastic job. Bacon and cheese is also an excellent filling choice. Thanks for sharing with The Pastry Challenge 🙂
Thanks Jen. I'm very proud of my GF almond pastry and it has yet to let me down. I hope it works for anyone else who tries it too!
That is a gorgoues looking quiche and I'd pick a bacon and cheese filling too as you just can't beat the classic flavours. Thanks for entering AlphaBakes.
Thanks Ros. I agree classic bacon & cheese is pretty unbeatable!
Wow, this quiche looks amazing and I bet it tastes even better. Thank you for a super entry to #CreditCrunchMunch:-)
Thank you Camilla. It's definitely a winner in our house….. can't beat a good quiche!!
I am quite literally salivating. A perfect Quiche. I must try your GF pastry one of these days, it looks quite quite exceptional. I adore how golden the whole thing is! Thanks for the brilliant Simply Eggcellent entry x
Thank you Dom. I have to admit that cheesy golden top does look inviting! It's funny how I hardly ever made quiche before I was gluten free (mainly because there were some very tasty good quality ones available in the shops if you hunted them down), but making them is a bit of a necessity now and they are so much better!
Yum, this looks lovely, I had never thought of the difficulties faced by those that need to eat gluten free, it must be really tricky. I am sure this delicious quiche helps to make up for it at home though! Thanks for linking up with #creditcrunchmunch.
Thanks Lucy. The lack of availability of easy, nutritious, good quality, interesting GF food is one of my soap-box moans I am afraid! But we certainly more than make up for it at home and the fact that we have to eat GF has brought out the kitchen creativity, so that's a bonus!!!
Your quiche has turned out so well. Perfectly made and with wonderful ingredients. Who says that gluten free food is not as tasty. I love it!
Thank you Alida…. I agree….. gluten free food with a little bit of thought is amazingly good!
The quiche looks really lovely. As a vegetarian, I sort of understand that feeling of not having the convenience of grabbing food to go out. I have heard people say quiches are good for picnics but they always seem too messy for me – though I think they are lovely for dining al fresco. And they do seem very summery.
Thank you Johanna. I often make mini quiches to take out to picnic….. that way we don't have to worry about a knife and they are the perfect size and shape to hold in the hand! But either way…. quiche is always a favourite of mine in the summer!