You can make this quiche ahead and either serve at room temperature or
1 frozen deep-dish pie shell, thawed
120g (4oz.) brie-style cheese, roughly cubed into ½ inch squares
90g (3 oz.) gruyere or comte, grated
10 slices cooked bacon, chopped into large pieces
3 large eggs
½ cup milk
¼ cup full-fat Greek yogurt
1 tsp Dijon mustard
1 tbsp chopped fresh tarragon
1 tsp salt, pepper to taste
Preheat oven to 375° F.
Place a thawed, deep-dish pie shell on a cookie sheet.
Into the bottom of pie shell spread the brie, large-chopped crisp bacon gruyere or comte.
In a small bowl combine eggs, milk, Greek yogurt, Dijon mustard, tarragon and salt. Whisk until very well combined and add fresh black pepper.
Pour over the pie shell and move ingredients slightly with a fork to make sure liquid gets everywhere.
Bake for about 40 minutes or until the quiche is firm and golden on top. Cool slightly and serve.