It’s simple, comforting, and incredibly versatile — perfect for brunch, an easy weeknight dinner, or one of those weeks where I want to cook once and have leftovers that actually reheat well.
Servings 6people
Prep Time 10 minutesmins
Cook Time 1 hourhr
Total Time 1 hourhr10 minutesmins
Ingredients
6gluten-free tortillas
8ouncesthick-cut bacon about 6 slices diced
½cupchopped shallots from 2 medium shallots
4large eggs
1¼cupsheavy cream
¼teaspoonsalt
⅛teaspooncayenne pepper
Pinchground nutmeg
4ouncesGruyere finely shreddedabout 1¼ cups
Instructions
Place the tortillas in the bottom of a greased pie dish, overlapping them slightly to cover the entire bottom and prevent the filling from leaking through.
Meanwhile, heat 1 tablespoon of oil in a medium nonstick skillet over medium-low heat. Add the shallots and cook until soft and translucent, 3 to 4 minutes, being careful not to let them brown. Transfer the shallots to a small bowl and set aside.Increase the heat to medium and add the bacon to the same skillet. Cook, stirring occasionally, until crisp, about 10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain, leaving any rendered bacon fat in the skillet. Remove the skillet from the heat.
In a medium bowl, whisk the eggs until smooth. Add the heavy cream, salt, cayenne, and nutmeg, and whisk until fully combined.
Spread the cooked shallots evenly over the bottom of the baked crust. Sprinkle on half of the bacon, followed by the shredded cheddar cheese, then the remaining bacon. Slowly pour the egg mixture over the filling, stopping just below the edge of the crust.
Place the quiche back into the oven (still on the baking sheet) and bake at 325°F for 45 to 50 minutes, or until the center is set and the top is lightly golden. Let the quiche cool for a few minutes before slicing, and serve warm or at room temperature.
Notes
Make Ahead: This quiche can be made ahead and reheated without any issues. You can bake it up to a day in advance and store it in the refrigerator. To reheat, cover loosely with foil and warm in a 300°F oven for 35–45 minutes, or until heated through.It also freezes well. After baking, let the quiche cool completely, then wrap it tightly in plastic wrap followed by a layer of foil. Freeze for up to 3 months. When ready to eat, transfer it to the refrigerator about 24 hours ahead to thaw. Remove the plastic wrap, cover with foil, and reheat in a 300°F oven until warmed through.