Description

This Easy Breakfast Quiche is a versatile and delicious morning dish perfect for any occasion. Featuring a buttery pie crust filled with a creamy custard of eggs and milk, combined with your choice of cheese, sautéed vegetables, and savory meats, this quiche is simple to prepare and customizable to your taste. Whether served warm or at room temperature, it’s an ideal hearty breakfast or brunch option that can be made ahead for busy mornings.

Ingredients

Scale

Crust

1 pre-made pie crust (store-bought or homemade)

Custard

4 large eggs
1 cup whole milk or heavy cream
Salt and pepper to taste
1/2 teaspoon dried herbs (thyme, oregano, or basil, optional)

Fillings

1 cup shredded cheese (cheddar, Swiss, mozzarella, or your choice)
1 cup cooked and crumbled bacon, sausage, or ham (optional)
1 cup chopped vegetables (bell peppers, spinach, mushrooms, onions, etc.)
1 tablespoon olive oil or butter (for sautéing vegetables)

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure it is at the perfect temperature for baking the quiche.
Prepare the Pie Crust: Fit the pie crust into a 9-inch pie dish, pressing it gently into the bottom and sides. Trim any excess crust hanging over the edges. If using a store-bought crust that requires pre-baking, follow the package instructions to avoid a soggy bottom.
Cook the Fillings: Heat olive oil or butter in a skillet over medium heat. Sauté the chopped vegetables until tender, about 5-7 minutes. Allow them to cool slightly. If you are using bacon, sausage, or ham, ensure it is cooked and crumbled before adding.
Make the Custard: In a large bowl, whisk together the eggs, milk or cream, salt, pepper, and dried herbs if desired, creating a smooth custard base.
Assemble the Quiche: Spread the sautéed vegetables and/or cooked meat evenly over the prepared pie crust. Sprinkle the shredded cheese on top. Pour the egg custard evenly over all the fillings, making sure it is well distributed.
Bake: Place the quiche in the preheated oven and bake for 35-45 minutes, or until the center is set and the top is lightly golden. You can check doneness by inserting a knife into the center; it should come out clean.
Cool and Serve: Remove the quiche from the oven and allow it to cool for about 10 minutes. This helps the custard set, making it easier to slice and serve.

Notes

For a crispier crust, consider pre-baking (blind baking) the pie crust for 7-8 minutes before adding fillings.
Customize your fillings based on preference and seasonality — kale, broccoli, or sun-dried tomatoes work great.
You can swap whole milk for heavy cream for a richer custard or use half-and-half for a lighter option.
Leftover quiche can be stored in the refrigerator for up to 3 days and reheated gently.
This recipe can be made gluten-free by using a gluten-free pie crust.
Adjust seasoning to your taste; some like adding a pinch of nutmeg to the custard.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Breakfast, Brunch
Method: Baking
Cuisine: American, French-inspired

Nutrition

Serving Size: 1 slice (1/6 of quiche)
Calories: 300 kcal
Sugar: 2 g
Sodium: 450 mg
Fat: 22 g
Saturated Fat: 9 g
Unsaturated Fat: 10 g
Trans Fat: 0.3 g
Carbohydrates: 20 g
Fiber: 2 g
Protein: 14 g
Cholesterol: 220 mg

Keywords: breakfast quiche, easy quiche recipe, savory quiche, breakfast casserole, brunch ideas, egg pie, quiche with vegetables, quiche with meat