Bacon, Gruyere, sauteed onions, and six eggs in a store bought crust. Martha Stewart’s quiche recipe is the one she published in Everyday Food, and it is the easiest quiche I have made because everything cooks in about 90 minutes with almost no fuss.
I reach for this Martha Stewart quiche recipe when I need a meal that works for brunch, lunch, or a light dinner. The bacon and cheese make it rich enough to feel like a real meal, but a side salad and you are done.
Try More Quiche Recipes:
Why You Cook The Onions First
Martha sautes the onions in butter before they go anywhere near the eggs. I skipped this step once and poured raw onion straight into the custard, and the whole thing came out watery because the onion leaked water as it baked.
Cooking them for 8 to 10 minutes removes the moisture and softens the sharp flavor. I let them cool completely before mixing them in so the eggs do not start cooking early.
Bacon and Cheese Quiche Ingredients
- All-purpose flour, for rolling
- 1 homemade or store-bought single-crust pie dough
- 1 tablespoon unsalted butter
- 2 cups medium diced yellow onion (from 1 large onion)
- Coarse salt and ground pepper
- 6 large eggs
- 3/4 cup heavy cream
- 3/4 pound bacon, cooked and crumbled
- 1 cup shredded Gruyere cheese (4 ounces)
How To Make Martha Stewart Bacon and Cheese Quiche
- Roll out the crust: Preheat oven to 375 degrees F. On a lightly floured surface, roll out the pie dough to a 12-inch round.
- Fit and crimp: Place the dough into a 9-inch pie plate, fold the overhang under, and crimp the edge.
- Blind bake the crust: Line with parchment paper and fill with pie weights or dried beans. Bake until the edge is dry and light golden, about 20 minutes. Remove the parchment and weights.
- Saute the onion: While the crust bakes, melt the butter in a large skillet over medium-high heat. Add the diced onion, season with salt and pepper, and cook until light golden, 8 to 10 minutes. Let cool.
- Make the filling: In a medium bowl, whisk together the eggs and cream. Add the cooled onion, crumbled bacon, and shredded Gruyere. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir to combine.
- Fill and bake: Pour the filling into the pre-baked crust. Bake until the center of the quiche is just set, 40 to 45 minutes.
- Cool and serve: Let the quiche rest for at least 15 minutes before slicing. Serve warm or at room temperature.
Do Not Overwhip The Eggs
Martha says to whisk the eggs just until combined, and I learned why. The first time I used a hand mixer and beat them until they were frothy, and the quiche puffed up in the oven like a souffle then collapsed and cracked as it cooled.
A few gentle whisks with a fork is all you need. You want the eggs and cream mixed, not aerated.
Store Bought Crust Or Homemade
Martha gives you the option of either, and I have made it both ways. Store bought saves about 45 minutes and works well here because the filling is rich enough to carry the flavor.
If you want to go homemade, Martha recommends her pate brisee recipe. I have used it once and it was flakier than the store bought, but not enough to justify the extra time on a weeknight.
What To Eat With Bacon and Cheese Quiche
Martha says all this quiche needs is a simple leafy green salad and I agree. I usually toss together a caesar salad or just mixed greens with vinaigrette.
For brunch, I set it out next to fruit salad and some scones. The quiche is heavy enough that you do not need another hot dish alongside it.
How Bacon and Cheese Quiche Keeps
I store leftover slices wrapped tightly in the fridge for up to 3 days. The onions soften more overnight and the Gruyere flavor deepens, so day-two slices are honestly my favorite.
You can freeze slices for up to 3 months wrapped in plastic and foil. I reheat them from frozen in a 350 degree F oven for about 15 minutes, covered with foil so the crust does not dry out.
FAQs
- Can I use milk instead of cream? You can, but the quiche will not be as rich or silky. Martha uses heavy cream for a reason. If you do swap, use whole milk and know the texture will be lighter.
- Can I use a different cheese? Martha uses Gruyere, but any low-moisture cheese works. I have used cheddar and Parmesan and both were good. Avoid soft cheeses like ricotta or goat cheese because they add too much moisture.
- How do I know when the quiche is done? It should be just set in the center with a slight jiggle. If you overbake it, the eggs get rubbery. I pull mine when it still wobbles slightly because it firms up as it cools.
- Can I make this ahead? Yes. I bake it the night before, refrigerate it whole, and serve slices cold or reheat them the next morning. It is one of the best make-ahead brunch dishes I know.
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Nutrition Facts
(1 serving, serves 8)
- Calories: 410 kcal
- Total Fat: 30g
- Saturated Fat: 14g
- Cholesterol: 210mg
- Sodium: 680mg
- Total Carbohydrates: 16g
- Protein: 18g
Martha Stewart Bacon and Cheese Quiche Recipe
Description
Bacon, Gruyere, sauteed onions, and six eggs in a store bought crust. Martha Stewart’s quiche recipe is the one she published in Everyday Food, and it is the easiest quiche I have made because everything cooks in about 90 minutes with almost no fuss.
I reach for this Martha Stewart quiche recipe when I need a meal that works for brunch, lunch, or a light dinner. The bacon and cheese make it rich enough to feel like a real meal, but a side salad and you are done.
Ingredients
Instructions
- Roll out the crust: Preheat oven to 375 degrees F. On a lightly floured surface, roll out the pie dough to a 12-inch round.
- Fit and crimp: Place the dough into a 9-inch pie plate, fold the overhang under, and crimp the edge.
- Blind bake the crust: Line with parchment paper and fill with pie weights or dried beans. Bake until the edge is dry and light golden, about 20 minutes. Remove the parchment and weights.
- Saute the onion: While the crust bakes, melt the butter in a large skillet over medium-high heat. Add the diced onion, season with salt and pepper, and cook until light golden, 8 to 10 minutes. Let cool.
- Make the filling: In a medium bowl, whisk together the eggs and cream. Add the cooled onion, crumbled bacon, and shredded Gruyere. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir to combine.
- Fill and bake: Pour the filling into the pre-baked crust. Bake until the center of the quiche is just set, 40 to 45 minutes.
- Cool and serve: Let the quiche rest for at least 15 minutes before slicing. Serve warm or at room temperature.
Notes
- Cook the onions first: Raw onion releases water into the filling as it bakes and makes the quiche watery. Saute them until golden and let them cool completely before adding to the egg mixture.
- Do not overwhip the eggs: Whisk just until the eggs and cream are combined. Overbeating creates air bubbles that puff up in the oven and collapse as the quiche cools.
- Store bought crust works: Martha gives you the option of homemade or store bought. Both work well here because the filling carries most of the flavor.