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Easy Breakfast Quiche

Easy Breakfast Quiche

This easy breakfast quiche recipe is a simple, elegant, and comforting meal perfect for brunch or a light dinner. Using a pre-made pie crust, it's a versatile dish that can be customized with your favorite meats, cheeses, and vegetables. The result is a savory, creamy custard in a flaky crust that can be prepared ahead of time for stress-free entertaining.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 pre-made 9-inch pie crust
  • 4 large eggs
  • 1 cup of whole milk or heavy cream
  • 1 cup of shredded cheese (Sharp cheddar, Swiss, or Gruyère)
  • 1 cup of cooked and crumbled bacon, breakfast sausage, or diced ham (Optional)
  • 1 cup of chopped vegetables (spinach, bell peppers, mushrooms, onions, or broccoli)
  • 1 tablespoon of olive oil or butter
  • Salt and freshly ground black pepper to taste
  • 1/2 teaspoon of dried herbs like thyme, oregano, or a pinch of nutmeg (Optional)

Equipment

  • 9-inch pie dish
  • Skillet
  • Large mixing bowl
  • Whisk
  • Baking sheet
  • Wire rack

Method
 

Instructions
  1. Preheat the oven to 375°F (190°C).
  2. Gently press your pie crust into a 9-inch pie dish. Crimp the edges. If the crust instructions recommend pre-baking (blind baking), do that now to ensure a crispy bottom.
  3. In a skillet over medium heat, warm your olive oil or butter. Add your chosen vegetables and sauté until they’re tender, about 5-7 minutes. Let the cooked veggies cool.
  4. In a large mixing bowl, whisk the 4 large eggs until the yolks and whites are well combined. Slowly pour in the milk or cream, and continue to whisk until everything is smooth. Season with salt, pepper, and any dried herbs you’re using.
  5. Scatter the cooked vegetables and/or meat evenly across the bottom of the pie crust. Next, sprinkle the shredded cheese over the top of the fillings.
  6. Carefully pour the egg custard mixture over the fillings in the pie crust.
  7. Place the quiche on a baking sheet and bake for 35-45 minutes. It’s done when a knife inserted near the center comes out clean and the top is golden brown.
  8. Let the quiche cool on a wire rack for at least 10 minutes before you slice into it. This helps it set completely. Serve warm or at room temperature.

Notes

For a crispy crust, blind bake it for 10-15 minutes before adding the filling. Ensure all vegetable fillings are pre-cooked and drained of excess moisture to prevent a soggy quiche. Use room temperature eggs and dairy for a smoother, more evenly cooked custard. Avoid over-whisking the eggs, as this can create a tough texture. Let the quiche rest for at least 10 minutes after baking to allow the custard to fully set for clean slicing.