📌 Mimolette and Turkey Bacon Quiche

Posted 27 April 2026 by: Admin #Recipes

Prep Time

20 minutes

Cook Time

40 minutes

Total Time

60 minutes

Servings

4 to 6 servings

It’s an ordinary Wednesday night, the fridge is half-empty, and you feel the urge to cook something real. This Mimolette and turkey bacon quiche is exactly for that moment. A dish that looks serious but requires almost zero effort.

Final result — The Mimolette and turkey bacon quiche, generous and golden brown, ready to be sliced.

The quiche comes out of the oven with a deep golden crust, almost caramel on the edges. The top trembles slightly when you set down the pan — a sign that the inside is still creamy, just as it should be. The melted Mimolette forms small orange pockets in the mixture, and the cherry tomatoes have caramelized, their skin wrinkled and shiny. It smells of warm milk, bold cheese, and that subtle smoky undertone from the turkey bacon.

Why you’ll love this recipe

✓Mimolette does all the work : No need for an elaborate sauce or complicated spices. This cheese already has character — a slight bitterness, a buttery sweetness — which melts into the mixture and gives it a depth that ordinary Emmental would never provide.

✓It can be eaten at any temperature : Warm just out of the oven, at room temperature two hours later, cold the next morning — the quiche doesn’t lose much. That’s rare for an egg and cream-based dish.

✓Zero advanced technique : No lining the crust by hand, no blind baking, no water bath. You place, you pour, you bake. The oven does the rest while you set the table.

Ingredient Notes

Ingredients

All ingredients gathered: grated Mimolette, turkey bacon, eggs, cream, and cherry tomatoes.

Mimolette : Choose a young Mimolette if you want a mild and melting flavor, aged (18 months or more) if you want something bolder, almost nutty. Grate it yourself: pre-grated Mimolette is often too dry and doesn’t melt as well.
Turkey bacon : Choose it plain, not flavored. Sauté it dry in a pan until it really starts to sizzle — that crackling sound is the signal. It should be slightly crispy, not soft, otherwise it will release water into the quiche during baking.
Heavy cream : Full fat, 30% fat minimum. Light cream produces a mixture that splits and becomes grainy when cooked. This is not the time to cut corners on this ingredient.
Cherry tomatoes : Optional but useful: they provide a little acidity that balances the richness of the cheese. Cut them in half and place them flesh-side up — they will caramelize slightly, and that’s what we want.
Nutmeg : A pinch, no more. Its role is subtle: it wakes up the cream without being clearly identified. If you put too much, it overpowers everything else.

Why complicate things with the dough?

Store-bought dough is fine. Really. A pure butter shortcrust pastry from the fresh aisle does exactly what is asked of it: a solid base that crisps underneath and holds the filling without buckling. Unroll it into the pan without overworking it — the more you handle it, the more it shrinks during baking. Prick the bottom with a fork, about twenty small holes. Then, into the fridge while you prepare the rest. This quarter hour in the cold makes a real difference: the cold dough enters a hot oven and the base stays crispy rather than soft and soggy.

The art of not over-salting — and it’s a real question

The quiche mixture is the simplest part and also where we most often go wrong. Three eggs, twenty centiliters of cream, ten of milk — whisk, it takes thirty seconds. But the seasoning. Mimolette is already salty. Turkey bacon too. If you add salt freehand like you would for an ordinary omelet, you’ll over-salt without realizing it. A small pinch, taste the raw mixture, and stop there. Black pepper, on the other hand, can be more generous — it cuts through the fat of the cheese and the richness of the cream.

The filling: order matters more than you think

Turkey bacon first. It goes on the bottom, directly on the dough — it will slightly adhere to the base during baking and prevent the dough from detaching under the weight of the mixture. Grated Mimolette next, distributed evenly, not in a clump on one side. The halved cherry tomatoes on top, flesh-side up. Then the mixture, poured gently from the edge of the pan rather than in the center — if you pour in the middle, you create a current that pushes everything to the sides.

What the oven does better than you — and why you shouldn’t open the door

Forty minutes at 180°C, untouched. The quiche will puff up slightly in the last twenty minutes — the eggs are setting, which is normal. It will drop a bit as it cools, which is also normal. Resist the urge to cut it immediately. Let it rest for ten minutes on the counter: the mixture finishes solidifying, the slices hold better, and the flavors — the fat from the cream, the salt from the cheese, the smoke from the bacon — truly bind together. That’s when the quiche becomes what it’s supposed to be.

Tips & Tricks

Grate your Mimolette yourself rather than buying it in a bag: pre-grated Mimolette is coated in starch to prevent sticking, which stops it from melting correctly into the mixture.
If you prepare the quiche in advance, reheat it at 150°C for 10 minutes rather than in the microwave — the crust stays crispy and the inside reheats evenly without becoming rubbery.
To check the doneness without cutting, press lightly in the center with the back of a spoon: it should be firm with a tiny bit of resistance, not liquid, and not hard as cardboard.

Close-up — The melting interior of the quiche: creamy mixture, stringy Mimolette, and savory bacon.

FAQs

Can I prepare this quiche in advance?

Yes, and it’s even recommended. You can make it the day before, let it cool completely, cover the pan with plastic wrap and keep it in the refrigerator. The next day, 10 minutes at 150°C in the oven to bring it back to temperature — the crust stays crispy, unlike the microwave which softens it.

Can this quiche be frozen?

Yes, it freezes well once completely cooled, in individual slices wrapped in plastic wrap. To defrost, go directly from the freezer to the oven at 160°C for 15 to 20 minutes without defrosting beforehand — the mixture stays well bound and the crust doesn’t get soggy.

I can’t find Mimolette. What can I use instead?

Young Comté (18 months) is the best substitute: same melting quality, slightly different but complementary flavor with the turkey bacon. If not available, an aged Cheddar also works. Avoid Emmental or Gruyère which give a blander and less distinctive result.

How do I know if the quiche is fully cooked without cutting it?

Press lightly in the center with the back of a spoon: it should be firm with a tiny bit of resistance, not liquid. Visually, the surface should be uniformly golden — not pale in the center — and slightly puffed. If the edges are well cooked but the center is still wobbly, cook for another 5 minutes while covering the edges with a bit of aluminum foil.

Why is my quiche mixture releasing water during baking?

It’s almost always the bacon. If you haven’t sautéed it enough in the pan before incorporating it, it will release its water during baking and soak the dough. Brown it well until it sizzles, then drain on paper towels before using.

Can I make this recipe without cherry tomatoes?

Absolutely — the quiche is very good without them. The tomatoes provide a slight acidity that balances the fat of the cheese, but if you don’t have any or prefer a more classic version, you can omit them without changing anything else in the recipe.