Breakfast Quiche Recipe
This Breakfast Quiche is a rich and flavorful dish, perfect for a weekend brunch or a make-ahead breakfast. Made with a buttery crust, creamy egg filling, and a mix of savory ingredients like cheese, vegetables, and bacon, this quiche is both satisfying and versatile. Customize it with your favorite fillings for a delicious and easy meal!
Equipment
- 9-inch pie pan
- Mixing bowls
- Whisk
- Skillet
- Cutting board
- Knife
- Measuring cups & spoons
- Rolling pin (if using homemade crust)
Ingredients
- For the Crust if making from scratch
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- ½ cup unsalted butter cold and cubed
- 3-4 tablespoons ice water
- For the Filling
- 6 large eggs
- 1 cup heavy cream or half-and-half for a lighter version
- 1 cup shredded cheese cheddar, Swiss, or gruyère
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground nutmeg optional
- Optional Fillings Choose Your Favorites!
- ½ cup cooked bacon or ham diced
- ½ cup sautéed mushrooms
- ½ cup spinach chopped
- ¼ cup bell peppers diced
- ¼ cup onions finely chopped
Instructions
- For the Crust (Skip if Using Store-Bought)
- Mix Dry Ingredients – In a mixing bowl, whisk together the flour and salt.
- Cut in Butter – Add the cold butter and use a pastry cutter or fingers to mix until the dough resembles coarse crumbs.
- Add Water – Stir in ice water, one tablespoon at a time, until the dough comes together.
- Chill – Form into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
- Roll Out & Prebake – Roll out the dough, fit it into the pie pan, and trim excess. Prick the bottom with a fork and pre-bake at 375°F (190°C) for 10 minutes.
- For the Filling & Baking
- Preheat Oven – Set oven to 375°F (190°C).
- Cook Fillings (if needed) – If using bacon, cook it until crispy. Sauté vegetables if adding.
- Whisk Eggs & Dairy – In a bowl, whisk together eggs, cream, salt, pepper, and nutmeg.
- Assemble Quiche – Spread cheese and desired fillings evenly in the crust. Pour egg mixture over the top.
- Bake – Bake for 35-40 minutes or until the center is set. Let cool for 10 minutes before slicing.
Notes
For a crustless version, pour the filling into a greased pie dish and bake as directed.
Use milk instead of cream for a lighter version.
Store leftovers in the refrigerator for up to 3 days.
Use milk instead of cream for a lighter version.
Store leftovers in the refrigerator for up to 3 days.