Breakfast Quiche

Short Description

A savory and creamy pie, Breakfast Quiche blends fluffy eggs, savory fillings, and a flaky crust—perfect for elevating breakfast or brunch with ease and deliciousness.

Why You’ll Love This Recipe

This quiche strikes the ideal balance between comforting and elegant. It’s versatile—whether you’re using store-bought crust or homemade, adding bacon, vegetables, or cheese, this dish is both simple to prepare and impressive to serve. Its satisfying custard texture and rich flavors make it a crowd‑pleasing choice any morning.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
crust (store‑bought or homemade pie crust)
eggs
milk or cream
salt and pepper
fillings such as cooked bacon, sautéed onions, and shredded cheese

directions

1. Preheat your oven and prepare the crust by placing it in a 9-inch pie pan (store‑bought or homemade). Blind‑bake if desired for a crisp base.

2. In a bowl, whisk together eggs, milk or cream, salt, and pepper until smooth.

3. Spread your chosen fillings evenly into the crust—elements like bacon, sautéed onions, and cheese work beautifully.

4. Pour the egg mixture over the fillings, ensuring even distribution.

5. Bake until the center is set, the top is lightly golden, and a knife inserted in the middle comes out clean.

6. Let it rest for several minutes before slicing.

Servings and timing

This recipe typically yields 6 servings. Preparation requires about 15 minutes, with a baking time of approximately 30–40 minutes, for a total of around 45–55 minutes.

Variations

• Vegetarian twist: Omit meat and load with vegetables like spinach, mushrooms, or bell peppers.

• Crustless option: Skip the crust for a gluten‑free version—just grease the pan well, pour in your filling, and bake until set.

• Cheese substitutions: Use Gruyère, Swiss, cheddar, or goat cheese, depending on your preference.

• Mini quiches: Bake in muffin tins for individual portions—perfect for easy serving or grab‑and‑go breakfasts.

storage/reheating

Store any leftovers in an airtight container in the refrigerator for up to 2–3 days. To reheat, place slices in a 325 °F oven until warmed through, or reheat gently in the microwave for a quick option.

FAQs

What pan size is best for quiche?

A standard 9‑inch pie pan (about 8–9 inches across, 2 inches deep) works ideally for even cooking and filling support.

Can I make quiche ahead of time?

Yes—quiche can be baked ahead, cooled, refrigerate overnight, then warmed before serving.

Can I freeze quiche?

Absolutely. Once cooled, wrap tightly and freeze. Reheat in a low oven after thawing for best texture.

How do I prevent a soggy crust?

Blind‑bake the crust first or ensure it’s preheated before filling; using a metal or glass pie pan also helps with crisping.

What’s best: milk or cream?

Use cream for richer, custard‑like texture; milk makes it lighter but still delicious. A mix of half‑and‑half works well too.

Can I make quiche without a crust?

Yes—just oil or butter the pan thoroughly and bake the filling until set.

How to know when the quiche is done?

The center should be firm and no longer jiggly; a knife should come out clean or with a few moist crumbs.

Can I use egg whites only?

Yes—using egg whites reduces fat and calories, though the texture will be a bit lighter. Mix with some yolks for better richness.

What’s the best way to slice quiche?

Let the quiche rest for 5–10 minutes first; then use a sharp, non‑serrated knife, wiping between cuts for clean slices.

Can quiche be served cold?

Absolutely. Many enjoy quiche cold or at room temperature—great for buffets or packed lunches.

Conclusion

Breakfast Quiche is a delightful, flexible dish that marries ease with elegance. Whether you serve it fresh, reheat leftovers, or prepare mini versions ahead for the week, it offers a satisfying, flavorful start to any morning.

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