Easy Breakfast Quiche Recipe

Introduction

This easy breakfast quiche is a versatile and satisfying dish perfect for any morning. With a flaky crust, creamy custard, and your choice of fillings, it’s sure to become a breakfast favorite. Ready in under an hour, it’s great for feeding a crowd or enjoying leftovers.

Ingredients

• 1 pre-made pie crust (store-bought or homemade)
• 4 large eggs
• 1 cup whole milk or heavy cream
• 1 cup shredded cheese (cheddar, Swiss, mozzarella, or your choice)
• 1 cup cooked and crumbled bacon, sausage, or ham (optional)
• 1 cup chopped vegetables (bell peppers, spinach, mushrooms, onions, etc.)
• 1 tablespoon olive oil or butter (for sautéing vegetables)
• Salt and pepper to taste
• 1/2 teaspoon dried herbs (thyme, oregano, or basil, optional)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C).
2. Step 2: Fit the pie crust into a 9-inch pie dish, pressing it gently into the bottom and sides. Trim any excess crust hanging over the edges. Follow package instructions for pre-baking if your crust requires it.
3. Step 3: Heat olive oil or butter in a skillet over medium heat. Sauté the chopped vegetables until tender, about 5-7 minutes. Let them cool slightly. Ensure any meat you use is cooked and crumbled.
4. Step 4: In a large bowl, whisk together the eggs, milk or cream, salt, pepper, and dried herbs if using.
5. Step 5: Spread the cooked vegetables and/or meat evenly over the bottom of the pie crust. Sprinkle the shredded cheese on top.
6. Step 6: Pour the egg mixture evenly over the cheese and fillings.
7. Step 7: Bake in the preheated oven for 35-45 minutes, or until the quiche is set in the center and lightly golden on top. A knife inserted in the center should come out clean.
8. Step 8: Allow the quiche to cool for 10 minutes before slicing. This helps the filling set and ensures cleaner slices.

Tips & Variations

• Use fresh herbs for a brighter flavor in place of dried herbs.
• Swap out the cheese for goat cheese or feta for a different twist.
• Add a pinch of nutmeg to the custard mixture for added warmth.
• Gluten-free pie crust works well if you prefer a gluten-free version.

Storage

Store leftover quiche covered in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for about 10-15 minutes to retain the crust’s crispness. You can also freeze slices wrapped tightly for up to 1 month; thaw overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this quiche ahead of time?

Yes, you can prepare the quiche a day in advance and refrigerate it. Bake it fresh on the day you plan to serve for the best texture and flavor.

What if I don’t have a pre-made pie crust?

You can easily make your own pie crust from scratch using flour, butter, salt, and water. Alternatively, some people use puff pastry as a crust substitute for a flakier texture.

Easy Breakfast Quiche Recipe

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★★★★★

4.9 from 148 reviews

A simple and versatile Easy Breakfast Quiche recipe featuring a buttery pie crust filled with a creamy egg custard, cheese, sautéed vegetables, and optional cooked meats. Perfect for a satisfying breakfast or brunch option that is customizable and straightforward to make.

• Author: Victoria
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Crust

• 1 pre-made pie crust (store-bought or homemade)

Custard

• 4 large eggs
• 1 cup whole milk or heavy cream
• Salt and pepper to taste
• 1/2 teaspoon dried herbs (thyme, oregano, or basil, optional)

Fillings

• 1 cup shredded cheese (cheddar, Swiss, mozzarella, or your choice)
• 1 cup cooked and crumbled bacon, sausage, or ham (optional)
• 1 cup chopped vegetables (bell peppers, spinach, mushrooms, onions, etc.)
• 1 tablespoon olive oil or butter (for sautéing vegetables)

Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the correct temperature for baking your quiche.
2. Prepare the Pie Crust: Fit the pie crust into a 9-inch pie dish, pressing it gently into the bottom and sides. Trim any excess crust around the edges. If using a store-bought crust, pre-bake it following package instructions if recommended.
3. Cook the Fillings: In a skillet over medium heat, warm the olive oil or butter. Sauté the chopped vegetables for 5-7 minutes until tender. Let them cool slightly. If incorporating meat, ensure it is pre-cooked and crumbled.
4. Make the Custard: In a large mixing bowl, whisk together the eggs, milk or cream, salt, pepper, and dried herbs until fully blended.
5. Assemble the Quiche: Spread the cooked vegetables and/or meat evenly over the prepared pie crust. Sprinkle the shredded cheese on top. Then pour the egg mixture over the cheese and fillings, making sure it covers everything evenly.
6. Bake: Place the quiche in the preheated oven and bake for 35-45 minutes, or until the center is set and the top is lightly golden. Test doneness by inserting a knife into the middle; it should come out clean.
7. Cool and Serve: Let the quiche cool for about 10 minutes before slicing. This resting time helps the filling set for clean, neat slices.

Notes

• Use a mix of your favorite cheese types for extra flavor.
• Sauté vegetables beforehand to release moisture and prevent a soggy crust.
• Customize with optional cooked meats or keep it vegetarian by omitting them.
• Let the quiche cool slightly to avoid breaking the filling when slicing.
• Store leftovers covered in the refrigerator for up to 3 days and reheat gently.

Keywords: breakfast quiche, easy quiche recipe, vegetable quiche, brunch recipe, savory pie, egg custard, baked breakfast