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Cranberry & Gruyère Quiche

Author: Julie Rylander

This quiche topped with candied walnuts is both savory & sweet. Perfect for a holday brunch.

Quiche is quintessential brunch fare. Savory eggs, meat, and cheese sitting pretty in a flaky pie crust. The dried cranberries will plump up in the quiche, adding sweet cranberry flavor throughout. To please the meat-eaters in your family, add some Canadian bacon or ham to the quiche before baking.


  • 1 pie crust
  • 6 eggs
  • 1½ C light cream
  • 3 T salted butter
  • 7 oz. Gruyère or other Swiss cheese, cubed
  • 1½ C fresh cranberries or 1 C dried cranberries
  • 13 C candied walnuts
  • Salt to taste


1. Preheat the oven to 400˚.

2. Beat together the eggs, cream, and butter, then season with salt. Note that dried cranberries will be sweeter than fresh ones, so be sure to alter the seasoning accordingly.

3. Sprinkle half the cheese directly onto the pie crust,  then add the cranberries before topping with the remainder of the cheese.

4. Toss in half of the candied walnuts over the quiche, reserving the other half to serve as topping.

5. Pour the egg mixture over the fruit and cheese, and then place into the oven. Bake for 45 minutes or until golden brown and cooked through.

For candied walnuts:

Sauté the nuts in 1 T of butter, and 2 T of brown sugar. Let them cool before breaking apart and adding to your quiche.