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Breakfast Quiche

Maria G. Brooks
A classic Breakfast Quiche is a savory, flavorful pie with a creamy egg base, perfect for breakfast or brunch.
It’s made with a flaky crust, eggs, cheese, meats, and vegetables, making it versatile enough for everyone to enjoy.
This dish is not only delicious but also easy to make ahead, making it a great choice for meal prep or special gatherings.
You can customize the quiche by using your favorite fillings and spices to suit your taste.
Nutrition Facts (Per Serving)
Calories: 400 kcal, Protein: 20g, Carbohydrates: 25g, Fiber: 2g, Sugars: 5g, Fat: 28g,. Saturated Fat: 12g, Cholesterol: 140mg, Sodium: 600mg, Calcium: 200mg, Iron: 3mg
Estimated based on one serving (assuming 8 servings per batch)
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Breakfast, Brunch, Main Course
Cuisine French
Servings 8 servings
Calories 400 kcal

Equipment

  • 1 Pie dish (9-inch)
  • 1 Mixing Bowl
  • 1 Whisk
  • 1 Fork (for pricking crust)
  • 1 Baking sheet (optional, to catch drips)
  • 1 Knife (for slicing)

Ingredients
  

  • 1 pie crust store-bought or homemade
  • 6 large eggs
  • 1 cup whole milk or heavy cream
  • 1/2 cup grated cheese cheddar, Swiss, or a blend
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder optional
  • 1/2 teaspoon onion powder optional
  • 1 cup cooked vegetables spinach, mushrooms, bell peppers, etc.
  • 1/2 cup cooked meats bacon, sausage, or ham

Fresh herbs (optional)

Instructions
 

  • Preheat the oven to 375°F (190°C). Place the pie crust in a 9-inch pie dish.
    If you’re blind baking, prick the bottom with a fork and bake for 10 minutes, then remove from the oven and cool slightly.
  • Prepare the filling: In a mixing bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and onion powder until smooth.
  • Sauté the vegetables and meats: Cook any vegetables or meats you plan to add.
    For vegetables like spinach or mushrooms, sauté them in a pan to release moisture.
    For meats like bacon or sausage, cook until crispy and set aside to cool.
  • Assemble the quiche: Layer the cooked vegetables and meats evenly in the pie crust.
    Pour the egg mixture over the top, then sprinkle with the grated cheese.
  • Bake the quiche: Place the quiche in the oven and bake for 35-40 minutes, or until the center is set and slightly golden.
    You can check for doneness by inserting a knife or toothpick into the center—it should come out clean.
  • Cool and serve: Let the quiche cool for about 5-10 minutes before slicing.
    Serve warm or at room temperature.

Notes

  • Make-Ahead Tip: You can prepare the quiche the night before and store it in the fridge. Simply bake it the next morning for a quick, delicious breakfast.
  • Crustless Option: For a lighter version or if you’re avoiding gluten, you can make a crustless quiche. The egg filling will hold its shape even without the crust.
  • Vegetable Variations: Feel free to swap in your favorite veggies, such as zucchini, broccoli, or asparagus, depending on what’s in season or what you prefer.
  • Cheese Options: Mix and match cheeses like mozzarella, feta, or Gruyère for a different flavor profile. For a creamier texture, try using a combination of heavy cream and milk.
  • Freezing: Quiche can be frozen for up to 1-2 months. After baking, let it cool completely, then wrap tightly in plastic wrap and foil. To reheat, bake at 350°F for 15-20 minutes.
Keyword Breakfast Quiche