Bacon and Gruyere Quiche

One of my best habits is prepping breakfast for the week and this Bacon and Gruyere quiche is often on our menu rotation!  I love slicing into pieces and freezing. Then all I have to do on busy mornings is reheat and go! These pair perfectly with our 4 ingredient bagel recipe and will keep you filled and fueled all morning long.

4 ingredient bagel recipe

https://healthierhomemade.co/recipe/einkorn-30-minute-bagels/

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Bacon and Gruyere Quiche

Total Time1 hour hr 10 minutes mins

Servings: 8

Ingredients

Crust Ingredients

• 2 1/2 cup Einkorn flour (all purpose works as well, use 2 cups)
• 1/2 c Butter (cold, cubed)
• 1 tsp Pink himalayan salt
• 1/4 cup Cold water

Filling

• 8  Egg  (cracked and scrambled)
• 1/2 cup Cottage cheese
• 1 tsp Pink himalayan salt
• 1/2 tsp Black pepper
• 1 cup Gruyere (shredded)
• 1/2 lb Uncured bacon
• 1/2 cup Green onion (sliced)

Instructions

Make Crust

• Add 2 1/2 cup Einkorn flour and 1 tsp Pink himalayan salt into a food processor. Pulse a few times. 
• Add in 1/2 c Butter cubed, cold butter and pulse into flour until incorporated.
• Then turn on food processor and keep it on while you add in 1/4 cup Cold water until the dough begins to form a ball. 
• Turn off, remove, wrap in parchment, and store in ziploc bag until needed or refrigerate 1 hour before using.

Cook Bacon

• On a lined baking sheet, cook 1/2 lb Uncured bacon at 425 degree oven until crispy and cooked, about 15 minutes or so. 

Make Filling

• In a blender, add in 8  Egg , 1/2 cup Cottage cheese, 1 tsp Pink himalayan salt, and 1/2 tsp Black pepper. Turn on and blend until no clumps of cottage cheese are seen.
• Add half the 1 cup Gruyere and fold in by hand. 

Make and Bake

• Preheat oven to 350 degrees and grab pie pan 
• Take half the pie dough, flour counter, and use a rolling pin to roll out dough into a circle about 12 inches in diameter. 
• Place into pie pan, press into it and remove any excess from the tops and edges. You can crimp at the top with your fingers or a fork. 
• Add egg filling into the middle, top with remaining cheese and crumbled bacon. 
• Bake for 35-40 minutes until center is set. Allow to cool, top with 1/2 cup Green onion before servings. If prepping in advance, see below for storage instructions. 

Notes

Storage

• Extra quiche can be stored in the fridge for 2 days in an airtight container.
  If prepping quiche in advance, you can freeze as a whole after baking or slice into individual slices, wrap in parchment and foil, then freeze.
  To thaw and bake, leave in fridge overnight to thaw and reheat in 350 degree oven. 10-12 minutes for individual slices, 20-25 minutes, covered, for a full quiche.