Breakfast Quiche
This easy, savory Breakfast Quiche is a perfect make-ahead recipe for busy mornings, weekend brunches, or holiday breakfasts. With a flaky crust, custardy egg filling, and endless options for customization, it's a simple and satisfying meal that looks as good as it tastes!
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Easy Breakfast Quiche Recipe
If you've never made quiche before, don't worry! It's not nearly as fussy as it seems. Once you have a basic formula (eggs, milk, cheese, pastry, and add-ins), it's incredibly flexible and surprisingly simple.
You can use a store-bought crust for ease or go all out with a buttery homemade version like my Vodka Pie Crust. From there, just whisk, pour, and bake! Whether you like yours with bacon and spinach or want to swap in mushrooms, onions, or peppers, this breakfast quiche has you covered.
Why You'll Love This Recipe
This easy breakfast quiche is one of our favorites because:
- It's easy to prep ahead. Make it the night before, then reheat a slice in the morning for a simple, delicious breakfast.
- It's super versatile. Mix and match veggies, meats, and cheeses depending on what you have on hand.
- It's satisfying. Eggs, protein, veggies, and dairy all in one slice-what's not to love? This filling breakfast or brunch is the perfect thing to fuel your day!
Ingredients
- Pie crust: Store-bought or homemade. Blind baking helps keep the crust from getting soggy.
- Eggs: The foundation of any quiche. Six large eggs give the right ratio of custard to filling.
- Milk or half-and-half: Use half-and-half or heavy cream for a richer quiche, or stick with whole milk for a lighter option.
- Shredded cheese: Cheddar, Swiss, or gruyère all melt beautifully and add bold flavor.
- Cooked bacon or ham: Adds a savory, salty note. Cooked sausage or plant-based options work well too.
- Spinach or veggies: A handful of chopped spinach adds color and freshness. You can also use sautéed mushrooms, onions, or bell peppers.
- Salt and pepper: For seasoning and balance.
- Garlic powder (optional): Adds a subtle savory flavor to the dish.
- Smoked paprika (optional): Brings a hint of smokiness and color.
Substitutions and Variations
Dairy-Free: Use non-dairy milk and your favorite plant-based cheese.
Vegetarian: Skip the meat entirely or use meatless bacon or sausage crumbles.
Crustless Quiche: Grease the pie dish well and pour the filling straight into it. There's no crust needed!
Mini Quiches: Use a muffin tin to create portable, single-serve quiches.
If you want to experiment with other flavors, make a cheese and onion quiche!
How to Make Breakfast Quiche
- Preheat the oven to 375°F (190°C). Roll the pie crust into a 9-inch pie dish, pressing it into the edges. Trim and crimp the edges if desired.
- Blind bake the crust. Line the crust with parchment paper and fill with pie weights or dry beans. Bake for 10 minutes, remove the weights, and bake for another 5 minutes. Let it cool slightly.
- Whisk the filling. In a large bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and smoked paprika. Stir in cheese, bacon, and spinach.
- Assemble. Pour the egg mixture into the pre-baked crust, spreading everything evenly.
- Bake. Place in the oven and bake for 30-35 minutes, or until the center is just set and slightly jiggly.
- Cool and serve. Let the quiche rest for 5-10 minutes before slicing. Serve warm or at room temperature.
Madison's Pro Quiche Tips
This amazing breakfast quiche is so easy to make. To make it extra successful, here are a few of my best tips:
- Blind bake the crust. This step helps prevent a soggy crust, especially when using watery vegetables.
- Don't overbake. The center should still have a slight jiggle. Overbaking can make the eggs rubbery.
- Let it rest. Cooling slightly before slicing helps the quiche set properly and makes for cleaner cuts.
How to Store and Reheat Quiche
Store: Keep leftovers in an airtight container in the fridge. Refrigerate for up to 3 days.
Reheat: Microwave individual slices or reheat in the oven or air fryer at 350°F until warmed through.
Freeze: Wrap individual slices in foil and freeze in a zip-top bag. Reheat directly from frozen in a 350°F oven for 10-15 minutes.
FAQs
The center should be set but slightly jiggly when gently shaken. It will continue to cook slightly as it cools.
A standard 9-inch glass or ceramic pie dish works great. If you use a deep-dish pan, increase the filling and bake time slightly.
Yes! You can bake it the night before and store it in the fridge. Reheat individual slices or the whole quiche in the oven the next day.
How to Serve Breakfast Quiche
This easy quiche recipe works any time of day. Here are some of my favorite ways to serve it:
- Breakfast: Serve with a fresh fruit salad or breakfast potatoes.
- On-the-go: Wrap a slice in foil and reheat it at work or school. Try serving it with a refreshing morning beverage, like this coffee smoothie!
- Entertaining: Add it to a brunch spread with blueberry chia seed muffins and lemon blueberry scones.
I'd love to hear about your experience making this recipe! Please leave a comment and rating below!
Breakfast Quiche
Equipment
- Pie Pan
Ingredients
- 1 refrigerated pie crust or Vodka Pie Crust
- 6 large eggs
- 1 cup milk or half-and-half for a richer quiche
- 1 cup shredded cheese cheddar, Swiss, or gruyère
- ½ cup cooked bacon crumbled (or diced ham)
- ½ cup spinach chopped (or other veggies like mushrooms, bell peppers, or onions)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder optional
- ½ teaspoon smoked paprika optional
Instructions
- Preheat the oven to 375°F (190°C). Roll out the pie crust into a 9-inch pie dish, pressing it into the edges. Trim any excess and crimp the edges if desired.
- Blind bake the crust. Line the crust with parchment paper and fill it with pie weights or dry beans. Bake for 10 minutes, then remove the weights and bake for another 5 minutes. Let cool slightly.
- Prepare the filling. Whisk together the eggs, milk, salt, pepper, garlic powder, and paprika in a mixing bowl. Stir in the cheese, bacon, and spinach.
- Assemble the quiche. Pour the egg mixture into the partially baked crust, spreading everything evenly.
- Bake for 30-35 minutes or until the center is just set and slightly jiggly.
- Cool for 5-10 minutes before slicing. Serve warm or at room temperature.
Notes
- You can use store-bought refrigerated pie crust for ease, or make your favorite homemade version (such as vodka pie crust!)
- For a creamier quiche, use half-and-half or even heavy cream. For a lighter version, use whole milk or a mix of milk and Greek yogurt.
- Swap bacon for cooked sausage, diced ham, prosciutto, or even plant-based alternatives.
- Once baked and cooled, wrap slices in foil and freeze in a zip-top bag. Reheat in the oven or air fryer at 350°F for 10-15 minutes.
Nutrition
More Breakfast Recipes
If you love this irresistible quiche, try some of our other breakfast favorites:
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