breakfast quiche recipe
The Best breakfast quiche recipe
What I love most about this recipe is how versatile it is. You can swap out the fillings—spinach and feta for one day, mushrooms and cheese for another—and it still comes out delicious. It’s also a great way to use up whatever veggies or proteins are in the fridge, which is always a win. Plus, it’s not just about taste—it’s got some real benefits too. The eggs provide protein and vitamins, the cheese adds calcium, and the crust gives you a little fiber boost. It’s a meal that’s satisfying without being too heavy, and it’s something you can make ahead if you’re short on time. My kids swear by it, and honestly, I couldn’t ask for anything better for a quick, easy, and delicious breakfast.
Classic Breakfast Quiche
A savory, flaky quiche packed with eggs, cheese, and your choice of vegetables or meats, perfect for a hearty morning meal. This recipe is a must-try for any occasion.
🥘Ingredients
- 1 ½ cups all-purpose flour
- ½ cup cold unsalted butter, cubed
- 1 large egg
- 1 tbsp ice water
- 1 tsp salt
- 6 large eggs
- 6 oz cream cheese, softened
- 1 cup milk
- 1 cup shredded cheddar cheese
- ½ cup diced ham or bell peppers
- 1 tsp dried thyme
- Salt and pepper to taste
👨🍳Directions
-
1
Preheat oven to 375°F (190°C). -
2
In a food processor, combine flour and salt. Pulse until crumbly. Add butter and pulse until mixture resembles coarse sand. Add egg and ice water, pulse until dough forms. Divide dough into two discs, wrap in plastic, and chill for 30 minutes. -
3
Preheat oven to 375°F (190°C). Roll out one dough disc into a 9-inch circle and fit it into a pie dish. Trim edges and chill while preparing filling. -
4
Whisk eggs, cream cheese, milk, thyme, salt, and pepper until smooth. Stir in cheese and ham or bell peppers. -
5
Pour filling into the prepared crust. Bake for 30-35 minutes until golden and set. Let cool for 10 minutes before slicing.
🔧Equipment
- Mixing bowls
- Food processor or pastry cutter
- Whisk
- 9-inch pie dish
- Baking sheet
- Oven
📊Nutrition Facts (per serving)
📝Notes
Tips
- For a lighter crust, use a pre-made pie crust or puff pastry.
- Add spinach, mushrooms, or bacon for extra flavor variations.
- Make ahead: Assemble quiche, refrigerate overnight, then bake as directed.
Substitutions
- Substitute whole wheat flour for a healthier crust option.
- Use feta or goat cheese for a tangy twist.
Watch Video Of How Classic Breakfast Quiche Works
❓ Frequently Asked Questions About Breakfast Quiche
1. What ingredients do I need to make a classic breakfast quiche?
To make a classic breakfast quiche, you’ll need the following key ingredients:
– 1 pre-made pie crust (store-bought or homemade)
– 4 large eggs
– ½ cup heavy cream (or half-and-half)
– ½ cup shredded cheddar cheese (or a mix of cheddar and Gruyère)
– ½ cup diced ham or cooked bacon (optional, for savory flavor)
– ½ cup finely chopped spinach or other greens (optional)
– Salt and black pepper to taste
– Optional fillings: diced bell peppers, onions, mushrooms, or fresh herbs like chives or parsley
Tip: For extra richness, you can add a splash of milk or a beaten egg yolk to the filling.
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2. How do I prevent the quiche from being too runny or soggy?
To ensure your quiche is perfectly set and not runny:
– Pre-bake the pie crust for 5–7 minutes before adding the filling—this prevents it from becoming too soft.
– Use a light hand with the egg mixture; avoid overmixing, which can make the crust soggy.
– Bake at a moderate temperature (350°F/175°C) and cover the pan with foil after the first 15 minutes to lock in moisture.
– Let the quiche rest for at least 10–15 minutes before slicing to allow the eggs to set fully.
Bonus: If your crust seems too soft, brush it with a little beaten egg before baking for extra crispiness.
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3. Can I make this quiche ahead of time, and how should I store it?
Yes, you can prepare a quiche in advance, but there are a few tips for best results:
– Make-ahead: Assemble the quiche (without baking) and refrigerate for up to 24 hours. Bake directly from the fridge for 10–15 minutes longer than usual.
– Freezing: Bake the quiche fully, cool completely, then wrap tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. To reheat, thaw overnight in the fridge, then bake at 350°F (175°C) for 15–20 minutes until warmed through.
– Reheating: Microwave a slice for 1–2 minutes (cover with a damp paper towel to prevent splattering), or warm in a toaster oven at 350°F (175°C) for 5–7 minutes.
Note: Freezing can slightly alter texture, so it’s best enjoyed within 3 months for the best taste.
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4. What’s the best way to customize this quiche with different fillings?
The quiche is incredibly versatile! Here are some delicious variations:
– Vegetarian: Swap ham for diced mushrooms, onions, bell peppers, or zucchini. Add spinach or kale for extra greens.
– Breakfast-style: Add diced potatoes, sweet potatoes, or hash browns for a heartier twist.
– Herb & Cheese: Mix in fresh herbs like tarragon, chives, or basil with goat cheese or feta.
– Savory vegan: Use vegan cheese, flax eggs (1 tbsp ground flax + 3 tbsp water per egg), and plant-based milk for a dairy-free version.
– Spicy kick: Add diced jalapeños, hot sauce, or smoked paprika to the filling.
Tip: For a lighter quiche, reduce the cheese slightly or use a mix of mild and sharp cheeses for balance.
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5. Why is my quiche not cooking evenly, and how can I fix it?
Uneven cooking in a quiche often happens due to these common issues:
– Overfilling: If the crust is overstuffed, it may not bake properly. Stick to ½ cup filling per pie crust.
– Cold oven: Preheat your oven fully (350°F/175°C) before baking to ensure even heat distribution.
– Overmixing: Stir the filling lightly—excessive mixing can create pockets of uncooked egg. Mix just until combined.
– Incorrect baking time: Check at 20 minutes and cover with foil if the top isn’t golden. Remove foil for the last 5–10 minutes to crisp the edges.
– Pan issues: Use a pie dish with a deep rim to help the edges set properly. If your crust is too thin, wrap it in foil and bake until golden before filling.
Quick fix: If your quiche is undercooked, return it to the oven for 5–10 minutes at 325°F (160°C) to finish setting.
