33 Delicious Gruyere Cheese Quiche Recipes for Gourmet Tastes

Ready to elevate your brunch game? Gruyère cheese brings that perfect nutty, creamy sophistication to quiche, transforming this classic dish into something truly gourmet. Whether you’re hosting a fancy gathering or just treating yourself to a special weekend meal, these 33 delicious recipes offer endless inspiration for creating quiches that will impress every palate. Let’s dive into these mouthwatering creations!

Classic Gruyere and Spinach Quiche

Unbelievably simple yet impressively elegant, this quiche is your new go-to for brunch or dinner. You’ll love how the rich Gruyère melts perfectly with the tender spinach in every creamy bite. It’s one of those dishes that feels fancy but comes together with minimal effort.

Ingredients

• Frozen pie crust – 1 (9-inch)
• Fresh spinach – 2 cups
• Gruyère cheese – 1 cup, shredded
• Large eggs – 4
• Heavy cream – 1 cup
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Nutmeg – ⅛ tsp

Instructions

1. Preheat your oven to 375°F.
2. Place the frozen pie crust on a baking sheet and prick the bottom all over with a fork to prevent bubbling.
3. Bake the crust for 10 minutes until lightly golden.
4. While the crust bakes, wilt the spinach in a skillet over medium heat for 3–4 minutes, squeezing out excess water with a clean towel afterward.
5. Whisk together eggs, heavy cream, salt, pepper, and nutmeg in a medium bowl until fully combined.
6. Spread the wilted spinach evenly over the pre-baked crust.
7. Sprinkle shredded Gruyère cheese over the spinach layer.
8. Pour the egg mixture slowly over the fillings, taking care not to overfill the crust.
9. Bake the quiche for 35–40 minutes, until the center is set and the top is golden brown.
10. Let the quiche cool on a wire rack for at least 10 minutes before slicing. This resting time helps the custard firm up for cleaner cuts.

Keep an eye out for that golden, slightly puffed top—it’s your cue that the custard is perfectly cooked through. The quiche slices beautifully, revealing layers of savory cheese and spinach in a creamy, tender filling. Try serving it warm with a simple arugula salad for a bright contrast, or enjoy it cold the next day—it’s just as delicious straight from the fridge.

Mushroom and Gruyere Cheese Quiche

Picture this: you’re craving something cozy and satisfying, but don’t want to spend hours in the kitchen. This mushroom and Gruyere quiche is your answer—it’s elegant enough for brunch guests but simple enough for a lazy weekend morning.

Ingredients

• Pie crust – 1 (9-inch)
• Mushrooms – 8 oz
• Gruyere cheese – 1 cup, shredded
• Eggs – 4 large
• Heavy cream – 1 cup
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Butter – 2 tbsp

Instructions

1. Preheat your oven to 375°F.
2. Place the pie crust in a 9-inch pie dish and press it firmly against the sides and bottom.
3. Prick the bottom of the crust all over with a fork to prevent bubbling.
4. Bake the empty crust for 10 minutes until lightly golden.
5. Slice the mushrooms into ¼-inch thick pieces while the crust pre-bakes.
6. Melt the butter in a skillet over medium heat.
7. Add the mushrooms to the skillet and cook for 8-10 minutes until they release their liquid and turn golden brown.
8. Spread the cooked mushrooms evenly over the pre-baked crust.
9. Sprinkle the shredded Gruyere cheese over the mushrooms.
10. Whisk the eggs, heavy cream, salt, and black pepper in a medium bowl until fully combined.
11. Pour the egg mixture over the mushrooms and cheese in the crust.
12. Bake the quiche at 375°F for 35-40 minutes until the center is set and the top is golden brown.
13. Let the quiche rest for 10 minutes before slicing to allow the layers to set properly.

What makes this quiche special is the creamy, custardy texture that contrasts beautifully with the earthy mushrooms and nutty Gruyere. Serve it warm with a simple arugula salad, or enjoy slices cold straight from the fridge—it’s just as delicious either way.

Caramelized Onion and Gruyere Quiche

Kind of amazing how something so simple can taste so incredible, right? You’re going to love how the sweet caramelized onions melt together with that nutty Gruyere in this quiche. It’s perfect for brunch with friends or a lazy weekend breakfast.

Ingredients

Pie crust – 1 (9-inch)
Onions – 2 large, thinly sliced
Butter – 2 tbsp
Eggs – 4 large
Heavy cream – 1 cup
Gruyere cheese – 1 cup, shredded
Salt – ½ tsp
Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F.
2. Melt butter in a large skillet over medium-low heat.
3. Add thinly sliced onions to the skillet.
4. Cook onions for 25-30 minutes, stirring occasionally, until they turn deep golden brown. (Tip: Don’t rush this step—low and slow cooking brings out their natural sweetness.)
5. Remove skillet from heat and let onions cool slightly.
6. Place pie crust in a 9-inch pie dish.
7. Spread caramelized onions evenly over the bottom of the pie crust.
8. Sprinkle shredded Gruyere cheese over the onions.
9. Whisk together eggs, heavy cream, salt, and black pepper in a medium bowl until fully combined. (Tip: Whisk until no streaks of egg white remain for the smoothest custard.)
10. Pour egg mixture over the onions and cheese in the pie crust.
11. Bake at 375°F for 35-40 minutes. (Tip: The quiche is done when the center is set and a knife inserted comes out clean.)
12. Remove quiche from oven and let rest for 10 minutes before slicing. Seriously, that first bite reveals the perfect contrast between the creamy custard and sweet onions. The Gruyere adds this wonderful savory depth that makes every slice irresistible. Try serving it warm with a simple green salad for the ultimate easy meal.

Ham, Leek, and Gruyere Quiche

Oh, you know those cozy weekend mornings when you want something special but don’t want to spend hours in the kitchen? This ham, leek, and Gruyere quiche is your answer. It’s the perfect balance of savory and comforting that feels fancy but comes together surprisingly easily.

Ingredients

Pie crust – 1 (9-inch)
Ham – 1 cup, diced
Leeks – 2, white and light green parts only
Gruyere cheese – 1 cup, shredded
Eggs – 4 large
Heavy cream – 1 cup
Salt – ½ tsp
Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F.
2. Place the pie crust in a 9-inch pie dish and press it firmly against the sides.
3. Thinly slice the white and light green parts of the leeks only (discard the dark green tops).
4. Sauté the sliced leeks in a skillet over medium heat for 5 minutes until softened.
5. Spread the diced ham evenly over the bottom of the pie crust.
6. Top the ham with the sautéed leeks.
7. Sprinkle the shredded Gruyere cheese over the leeks.
8. In a medium bowl, whisk together the eggs, heavy cream, salt, and black pepper until fully combined.
9. Pour the egg mixture over the ingredients in the pie crust.
10. Bake at 375°F for 35-40 minutes until the center is set and the top is golden brown.
11. Let the quiche cool for 10 minutes before slicing.

Heavenly is the only way to describe this quiche’s texture—creamy custard with savory bites of ham and the mild onion flavor from leeks. The Gruyere adds a nutty richness that makes every bite satisfying. Try serving it warm with a simple arugula salad for a complete meal that feels special any day of the week.

Asparagus and Gruyere Cheese Quiche

You know those lazy weekend mornings when you want something special but don’t want to fuss? This asparagus and Gruyere quiche is your answer—it feels fancy but comes together with minimal effort.

Ingredients

Pie crust – 1 (9-inch)
Asparagus – 1 bunch
Eggs – 4 large
Heavy cream – 1 cup
Gruyere cheese – 1 cup, shredded
Salt – ½ tsp
Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F.
2. Place the pie crust in a 9-inch pie dish and press it firmly against the sides.
3. Trim the tough ends from the asparagus and cut the spears into 1-inch pieces.
4. Arrange the asparagus pieces evenly across the bottom of the pie crust.
5. In a medium bowl, whisk the eggs until fully blended and slightly frothy.
6. Pour the heavy cream into the eggs and whisk until smooth.
7. Stir in the shredded Gruyere cheese, salt, and black pepper.
8. Tip: Let the mixture sit for 2 minutes so the cheese incorporates evenly without sinking.
9. Carefully pour the egg mixture over the asparagus in the pie crust.
10. Use a spatula to gently spread the filling if needed, ensuring the asparagus stays submerged.
11. Place the quiche on the middle oven rack and bake for 35–40 minutes.
12. Tip: Check at 30 minutes—the center should jiggle slightly but not look liquid when you shake the pan.
13. Remove the quiche from the oven when the top is golden brown and a knife inserted near the center comes out clean.
14. Let the quiche cool on a wire rack for 15 minutes before slicing.
15. Tip: Cooling helps the custard set, so you get clean slices without a runny middle.

What makes this quiche so satisfying is the creamy, rich custard paired with tender asparagus and that nutty Gruyere flavor. Serve it warm with a simple arugula salad for a bright contrast, or slice it cold for a quick picnic lunch—it’s just as good either way.

Tomato Basil and Gruyere Quiche

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This quiche is exactly what you need when you want something impressive but totally doable. It’s packed with classic flavors that feel both cozy and a little fancy, perfect for brunch or a simple dinner. You’ll love how the rich Gruyère and fresh basil come together in every bite.

Ingredients

Pie crust – 1 (9-inch)
Eggs – 4 large
Heavy cream – 1 cup
Gruyère cheese – 1 cup, shredded
Cherry tomatoes – 1 cup, halved
Fresh basil – ¼ cup, chopped
Salt – ½ tsp
Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F.
2. Place the pie crust in a 9-inch pie dish and press it firmly against the sides and bottom.
3. Prick the bottom of the crust all over with a fork to prevent bubbling.
4. Blind bake the crust for 10 minutes until lightly golden; this helps avoid a soggy bottom.
5. In a large bowl, whisk the eggs until fully combined and slightly frothy.
6. Pour in the heavy cream and whisk continuously until smooth.
7. Stir in the shredded Gruyère cheese, halved cherry tomatoes, chopped fresh basil, salt, and black pepper.
8. Pour the filling evenly into the pre-baked crust.
9. Bake at 375°F for 35–40 minutes, until the center is set and the top is golden brown.
10. Let the quiche cool on a wire rack for 15 minutes before slicing; this allows the custard to firm up for clean cuts.

Fluffy and rich, this quiche has a creamy custard that contrasts beautifully with the juicy tomatoes and savory Gruyère. Serve it warm with a simple green salad for a balanced meal, or slice it cold for a quick grab-and-go lunch the next day.

Bacon and Gruyere Cheese Quiche

Let’s be honest—sometimes you just need a breakfast that feels fancy but is actually pretty simple to make. This bacon and Gruyere cheese quiche is exactly that kind of dish. It’s rich, savory, and perfect for a lazy weekend brunch or even a quick dinner.

Ingredients

– Pie crust – 1 (9-inch)
– Bacon – 6 slices
– Eggs – 4 large
– Heavy cream – 1 cup
– Gruyere cheese – 1 cup, shredded
– Salt – ½ tsp
– Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F.
2. Place the pie crust in a 9-inch pie dish and press it firmly against the sides and bottom.
3. Prick the bottom of the pie crust all over with a fork to prevent it from puffing up during baking.
4. Bake the empty pie crust for 10 minutes at 375°F until it looks lightly golden.
5. Cook the bacon in a skillet over medium heat for 8-10 minutes until it is crispy and brown.
6. Transfer the cooked bacon to a paper towel-lined plate to drain excess grease.
7. Crumble the cooled bacon into small pieces.
8. In a medium bowl, whisk together the eggs and heavy cream until the mixture is smooth and fully combined.
9. Stir in the shredded Gruyere cheese, crumbled bacon, salt, and black pepper until everything is evenly distributed.
10. Pour the egg mixture into the pre-baked pie crust, spreading it out evenly with a spatula.
11. Bake the quiche at 375°F for 35-40 minutes until the center is set and doesn’t jiggle when you gently shake the pan.
12. Let the quiche cool on a wire rack for 10 minutes before slicing and serving. Zesty and creamy, this quiche has a perfect balance of smoky bacon and nutty Gruyere. Serve it warm with a simple green salad for a complete meal, or enjoy a slice cold straight from the fridge—it’s just as delicious.

Broccoli and Gruyere Cheese Quiche

Finally, a quiche that’s both impressive and surprisingly simple to make. You get that perfect flaky crust filled with tender broccoli and nutty Gruyere cheese. It’s the kind of dish that feels fancy but comes together without any fuss.

Ingredients

Pie crust – 1 (9-inch)
Broccoli florets – 2 cups
Gruyere cheese – 1 cup, shredded
Eggs – 4 large
Heavy cream – 1 cup
Salt – ½ tsp
Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F.
2. Place the pie crust in a 9-inch pie dish and press it firmly against the sides and bottom.
3. Prick the bottom of the crust all over with a fork to prevent bubbling.
4. Bake the empty crust for 10 minutes until lightly set.
5. Steam the broccoli florets for 4-5 minutes until bright green and tender-crisp.
6. Chop the steamed broccoli into small pieces.
7. Sprinkle the shredded Gruyere cheese evenly over the pre-baked crust.
8. Scatter the chopped broccoli over the cheese layer.
9. In a medium bowl, whisk together the eggs, heavy cream, salt, and black pepper until fully combined.
10. Pour the egg mixture slowly over the broccoli and cheese in the crust.
11. Bake the quiche at 375°F for 35-40 minutes until the center is set and the top is golden brown.
12. Let the quiche cool on a wire rack for at least 15 minutes before slicing. Especially satisfying warm, this quiche has a creamy, custardy filling that contrasts beautifully with the flaky crust. Try serving it with a simple arugula salad for a complete meal, or slice it thin for elegant appetizers.

Zucchini, Onion, and Gruyere Quiche

Zucchini, onion, and Gruyere come together in this simple quiche that’s perfect for brunch or a light dinner. You’ll love how the flavors meld in the creamy egg filling. It’s easier to make than you might think!

Ingredients

Pie crust – 1 (9-inch)
Zucchini – 1 medium
Yellow onion – 1 small
Gruyere cheese – 1 cup shredded
Eggs – 4 large
Heavy cream – 1 cup
Salt – ½ tsp
Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F.
2. Place the pie crust in a 9-inch pie dish and press it firmly against the sides and bottom.
3. Thinly slice the zucchini into ¼-inch rounds.
4. Dice the yellow onion into ½-inch pieces.
5. Heat a skillet over medium heat and sauté the zucchini and onion for 8–10 minutes until softened and lightly browned.
6. Spread the cooked zucchini and onion evenly over the bottom of the pie crust.
7. Sprinkle the shredded Gruyere cheese over the vegetables.
8. In a medium bowl, whisk together the eggs, heavy cream, salt, and black pepper until fully combined.
9. Pour the egg mixture over the vegetables and cheese in the pie crust.
10. Bake the quiche at 375°F for 35–40 minutes until the center is set and the top is golden brown.
11. Let the quiche cool on a wire rack for 10 minutes before slicing.

Out of the oven, this quiche has a creamy, tender filling with sweet onions and mild zucchini. The Gruyere adds a nutty richness that pairs beautifully with the flaky crust. Serve it warm with a simple green salad for a complete meal.

Smoked Salmon and Gruyere Quiche

Diving into brunch just got more delicious with this elegant yet easy smoked salmon and Gruyere quiche. You’ll love how the rich, smoky salmon pairs with nutty cheese in a buttery crust. It’s perfect for weekend gatherings or a special breakfast treat.

Ingredients

– Pie crust – 1 (9-inch)
– Eggs – 4 large
– Heavy cream – 1 cup
– Smoked salmon – 4 oz, chopped
– Gruyere cheese – 1 cup, shredded
– Salt – ½ tsp
– Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F.
2. Place the pie crust in a 9-inch pie dish and press it firmly against the sides and bottom.
3. Prick the bottom of the crust all over with a fork to prevent bubbling.
4. Blind bake the crust for 10 minutes until lightly golden; this helps avoid a soggy bottom.
5. In a large bowl, whisk the eggs until fully combined and slightly frothy.
6. Pour in the heavy cream and continue whisking until smooth.
7. Stir in the salt and black pepper.
8. Fold in the chopped smoked salmon and shredded Gruyere cheese evenly.
9. Pour the egg mixture into the pre-baked crust, distributing ingredients uniformly.
10. Bake at 375°F for 35–40 minutes, until the center is set and the top is golden brown.
11. Let the quiche cool on a wire rack for 10 minutes before slicing to allow it to firm up.
12. Serve warm or at room temperature. Very creamy and rich, this quiche boasts a silky texture with savory salmon and melty Gruyere in every bite. Try it with a simple arugula salad for a bright contrast, or slice it cold for a tasty picnic option.

Artichoke and Gruyere Cheese Quiche

Craving something cozy and impressive? This artichoke and Gruyere quiche is your new go-to. It’s perfect for brunch with friends or a simple weeknight dinner that feels fancy.

Ingredients

Frozen pie crust – 1
Frozen artichoke hearts – 1 cup
Gruyere cheese – 1 cup, shredded
Eggs – 4
Heavy cream – 1 cup
Salt – ½ tsp
Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F.
2. Place the frozen pie crust on a baking sheet.
3. Thaw the frozen artichoke hearts by running them under warm water for 2 minutes, then pat them completely dry with paper towels. (Tip: Removing excess moisture prevents a soggy crust.)
4. Evenly spread the artichoke hearts over the bottom of the pie crust.
5. Sprinkle the shredded Gruyere cheese over the artichokes.
6. In a medium bowl, whisk the 4 eggs until they are fully blended and uniform in color.
7. Whisk in the 1 cup of heavy cream until the mixture is smooth.
8. Whisk in the ½ teaspoon of salt and ¼ teaspoon of black pepper.
9. Slowly pour the egg mixture over the cheese and artichokes in the pie crust.
10. Carefully transfer the baking sheet with the quiche to the preheated oven.
11. Bake for 45-50 minutes. (Tip: The quiche is done when the center is set and doesn’t jiggle when you gently shake the pan.)
12. Check for doneness by inserting a knife near the center; it should come out clean.
13. Remove the quiche from the oven and let it rest on a wire rack for 15 minutes before slicing. (Tip: Letting it rest makes it much easier to cut clean slices.)

Unbelievably creamy and rich, this quiche has a wonderful savory depth from the nutty Gruyere. Serve a warm slice with a simple arugula salad for a complete meal that always satisfies.

Pear, Walnut, and Gruyere Quiche

Unexpectedly elegant yet wonderfully simple, this quiche brings together sweet pears, crunchy walnuts, and nutty Gruyere in a buttery crust. You’ll love how these flavors meld together into something truly special. It’s perfect for brunch, lunch, or even a light dinner when you want something impressive without too much fuss.

Ingredients

Pie crust – 1 (9-inch)
Pears – 2 medium, peeled and sliced
Walnuts – ½ cup, chopped
Gruyere cheese – 1 cup, shredded
Eggs – 4 large
Heavy cream – 1 cup
Salt – ½ tsp
Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F.
2. Place the pie crust in a 9-inch pie dish and press it firmly against the sides.
3. Arrange the pear slices evenly across the bottom of the crust.
4. Sprinkle the chopped walnuts over the pears.
5. Distribute the shredded Gruyere cheese evenly over the walnuts.
6. In a medium bowl, whisk the 4 eggs until fully combined and slightly frothy.
7. Pour the heavy cream into the eggs while continuing to whisk.
8. Add the ½ teaspoon salt and ¼ teaspoon black pepper to the egg mixture.
9. Whisk the mixture for 30 seconds until completely smooth and uniform in color.
10. Slowly pour the egg mixture over the ingredients in the pie crust.
11. Let the quiche sit for 2 minutes to allow the liquid to settle around the fillings.
12. Place the quiche on the middle rack of your preheated oven.
13. Bake for 45-50 minutes until the center is set and the top is golden brown.
14. Insert a knife into the center of the quiche – it should come out clean when done.
15. Remove the quiche from the oven and let it cool on a wire rack for 15 minutes before slicing. Keep leftovers refrigerated and reheat individual slices in a 350°F oven for 10 minutes to maintain the crisp crust. Knowing you’ve created something this delicious feels incredibly satisfying. The buttery crust gives way to creamy custard with sweet pear pieces and crunchy walnuts throughout. Try serving warm slices with a simple arugula salad dressed in lemon vinaigrette for a complete meal that balances the rich flavors beautifully.

Roasted Red Pepper and Gruyere Quiche

Sometimes you just need a meal that feels fancy but comes together without the fuss. This roasted red pepper and Gruyere quiche is exactly that—savory, cheesy, and perfect for any time of day. You’ll love how simple it is to make something so delicious.

Ingredients

Pie crust – 1 (9-inch)
Roasted red peppers – 1 cup, chopped
Gruyere cheese – 1 cup, shredded
Eggs – 4 large
Heavy cream – 1 cup
Salt – ½ tsp
Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F.
2. Place the pie crust in a 9-inch pie dish and press it firmly against the bottom and sides.
3. Prick the bottom of the crust all over with a fork to prevent air bubbles.
4. Blind bake the crust for 10 minutes to help it stay crisp after adding the filling.
5. Remove the crust from the oven and let it cool for 5 minutes.
6. Spread the chopped roasted red peppers evenly over the bottom of the crust.
7. Sprinkle the shredded Gruyere cheese over the peppers.
8. In a medium bowl, whisk the eggs until they are fully blended and no streaks remain.
9. Pour the heavy cream into the eggs and whisk until the mixture is smooth and uniform.
10. Add the salt and black pepper to the egg mixture and whisk to combine.
11. Slowly pour the egg mixture over the peppers and cheese in the crust.
12. Gently tap the pie dish on the counter to release any air bubbles trapped in the filling.
13. Bake the quiche at 375°F for 35–40 minutes, or until the center is set and the top is golden brown.
14. Let the quiche cool for at least 10 minutes before slicing to allow the filling to firm up.
Very creamy and rich, this quiche has a wonderful balance of sweet peppers and nutty Gruyere. The crust stays flaky, making each bite satisfying. Try serving it warm with a simple arugula salad for a complete meal that’s both elegant and easy.

Herb and Gruyere Cheese Mini Quiches

Haven’t you been looking for the perfect little bite that works for brunch, parties, or just a fancy snack? These mini quiches pack so much flavor into each tender, cheesy mouthful. You’ll love how simple they are to throw together, even on a busy morning.

Ingredients

Pie crust – 1 sheet
Eggs – 3 large
Heavy cream – ½ cup
Gruyere cheese – 1 cup, shredded
Fresh parsley – 2 tbsp, chopped
Fresh thyme – 1 tsp, chopped
Salt – ½ tsp
Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F. 2. Unroll the pie crust onto a lightly floured surface. 3. Use a 3-inch round cutter to cut 12 circles from the pie crust. 4. Press each circle into the cups of a standard muffin tin. 5. In a medium bowl, whisk the eggs until fully blended. 6. Pour in the heavy cream and whisk until smooth. 7. Stir in the shredded Gruyere cheese. 8. Add the chopped parsley and thyme. 9. Season with salt and black pepper, then mix everything together. 10. Divide the egg mixture evenly among the 12 pie crust cups, filling each about ¾ full. 11. Bake for 18–22 minutes, until the edges are golden and the centers are set. 12. Let the quiches cool in the pan for 5 minutes before removing. Light and flaky crust gives way to a rich, creamy filling with the nutty Gruyere shining through. The fresh herbs add a bright, earthy note that balances the richness perfectly. Try serving these warm with a drizzle of hot sauce or alongside a simple arugula salad for a complete meal.

Sweet Potato and Gruyere Cheese Quiche

Tired of the same old breakfast routine? This sweet potato and Gruyère cheese quiche is your new weekend hero. You get creamy, savory goodness in every bite, and it’s easier than you think to whip up.

Ingredients

Refrigerated pie crust – 1
Sweet potato – 1 large, peeled
Olive oil – 1 tbsp
Eggs – 4 large
Heavy cream – 1 cup
Gruyère cheese – 1 cup, shredded
Salt – ½ tsp
Black pepper – ¼ tsp
Fresh thyme – 1 tsp, chopped

Instructions

1. Preheat your oven to 375°F. 2. Unroll the refrigerated pie crust and press it into a 9-inch pie dish. 3. Prick the bottom of the crust all over with a fork to prevent bubbling. 4. Dice the peeled sweet potato into ½-inch cubes. 5. Toss the sweet potato cubes with 1 tbsp olive oil on a baking sheet. 6. Roast the sweet potatoes for 20 minutes, or until tender and lightly browned. 7. Let the roasted sweet potatoes cool for 5 minutes. 8. Whisk together 4 eggs and 1 cup heavy cream in a large bowl until smooth. 9. Stir in 1 cup shredded Gruyère cheese, ½ tsp salt, ¼ tsp black pepper, and 1 tsp chopped fresh thyme. 10. Spread the cooled sweet potatoes evenly over the pie crust. 11. Pour the egg mixture over the sweet potatoes. 12. Bake the quiche at 375°F for 35–40 minutes, until the center is set and the top is golden brown. 13. Let the quiche cool on a wire rack for 10 minutes before slicing. What you’ll love is the contrast between the fluffy egg filling and the tender sweet potato chunks. The Gruyère adds a nutty richness that pairs perfectly with a simple arugula salad on the side.

Crab and Gruyere Cheese Quiche

Oh, you’re going to love this crab and Gruyere quiche—it’s the perfect brunch showstopper that feels fancy but comes together so easily. Picture flaky crust, creamy filling, and that amazing cheesy seafood combo that just melts in your mouth. Trust me, once you try this, it’ll become your go-to for impressing guests or treating yourself.

Ingredients

Pie crust – 1 (9-inch)
Eggs – 4 large
Heavy cream – 1 cup
Crab meat – 8 oz
Gruyere cheese – 1 cup, shredded
Salt – ½ tsp
Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F.
2. Place the pie crust into a 9-inch pie dish and press it firmly against the sides and bottom.
3. Prick the bottom of the crust all over with a fork to prevent bubbling.
4. Bake the empty crust for 10 minutes at 375°F until lightly golden.
5. In a large bowl, whisk the eggs until fully combined and smooth.
6. Pour in the heavy cream and whisk continuously until the mixture is uniform.
7. Stir in the salt and black pepper until evenly distributed.
8. Gently fold in the crab meat, being careful not to break it up too much.
9. Sprinkle the shredded Gruyere cheese evenly over the bottom of the pre-baked crust.
10. Pour the egg and crab mixture slowly over the cheese in the crust.
11. Bake at 375°F for 35–40 minutes, until the center is set and the top is golden brown.
12. Let the quiche cool on a wire rack for 15 minutes before slicing. Buttery and rich, this quiche has a velvety texture with savory crab and nutty Gruyere shining through. Serve it warm with a simple arugula salad, or slice it cold for a tasty picnic treat—it’s just as good either way.

Conclusion

Here’s a fantastic collection of 33 Gruyere cheese quiche recipes that will elevate any meal from ordinary to extraordinary. Whether you’re hosting brunch or craving a cozy dinner, these gourmet creations offer endless inspiration. We’d love to hear which recipes become your favorites—please leave a comment below and share this article on Pinterest so other food lovers can discover these delicious quiches too!