Slow-Cooked Bacon and Gruyère Quiche

Carlene Thomas RDN
Carlene Thomas RDN
September 19, 2023
This smooth and creamy quiche is the best you’ll ever have. By using a low cooking temperature and sous vide mode, you won’t need to worry about accidentally overcooking the custard. Feel free to switch up the fillings as you’d like, but just make sure to pre-cook them before adding to the quiche crust. Notes: The quiche crust doesn’t cook much in this recipe, so make sure to fully bake it before using it. You can use the recipe in this app or the recipe of your choosing. Because of the low oven temperature, this quiche will not come out browned on top. However, if that’s your preference, you can switch the oven to top heat at 375°F (191°C) and continue to cook for two minutes, or until the top is browned to your liking.
Prep Time
Cook Time
Slow-Cooked Bacon and Gruyère Quiche
5 (4)
6 large
1 cup
whole milk
¼ cup
heavy cream
¼ tsp
kosher salt
½ cup
shredded Gruyère cheese
½ cup
chopped cooked bacon
1 (9-inch)
fully cooked deep-dish pie crust (see note), cooled

1. Preheat the Oven

Sous Vide Mode: On
Steam: Off
Temp: 185°F
Heat: Rear

2. Blend Custard

In a large bowl, use an immersion blender to mix the eggs, milk, cream, and salt until the mixture is a uniform pale yellow color. (Alternatively, use a countertop blender to mix.)
Blend Custard

3. Assemble Quiche

Place the cheese and bacon in the cooked crust. Top with the custard mixture, filling the crust just below its lip.
Assemble Quiche

4. Bake

Transfer to the oven and bake until just set, about 70 minutes. If you’d like to monitor the quiche’s temperature, it is finished when it hits 175°F (79°C). The top will not brown (see note).
Sous Vide Mode: On
Steam: Off
Temp: 185°F
Heat: Rear
01:10 Timer

5. Cool and Serve

Let cool for at least 15 minutes at room temperature or refrigerate until chilled before serving.
Cool and Serve
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