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Breakfast Quiche

Total Time

Prep: 15 min. + cooling Bake: 30 min. + standing

Makes

6 servings

I enjoy preparing hearty country breakfasts for the guests at my bed-and-breakfast. This fluffy breakfast quiche recipe with lots of cheese and bacon is a most satisfying entree.

Ingredients

  • 1-1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup cold butter
  • 3 to 5 tablespoons ice water
  • FILLING:
  • 12 bacon strips, cooked and crumbled
  • 1/2 cup shredded pepper jack or Monterey Jack cheese
  • 1/2 cup shredded sharp cheddar cheese
  • 1/3 cup finely chopped onion
  • 4 large eggs
  • 2 cups heavy whipping cream
  • 3/4 teaspoon salt
  • 1/4 teaspoon sugar
  • 1/8 teaspoon cayenne pepper

Directions

  1. Combine flour and salt; cut in butter until crumbly. Gradually add 3-5 tablespoons ice water, tossing with a fork until dough holds together when pressed. Wrap and refrigerate 1 hour.
  2. Preheat oven to 450°. On a lightly floured surface, roll dough to an 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Line unpricked crust with a double thickness of heavy-duty foil. Bake 5 minutes; remove foil. Bake 5 minutes longer; remove from oven and cool on a wire rack. Reduce heat to 375°.
  3. Sprinkle bacon, cheeses and onion over crust. Beat remaining ingredients until blended; pour over top. Bake until a knife inserted in center comes out clean, 30-35 minutes. Let stand 10 minutes before cutting.

Breakfast Quiche Tips

Can you make this breakfast quiche ahead of time?

Yes, it’s fine to make this quiche in advance. To store it in the refrigerator, let it cool to room temperature after baking and cover or wrap tightly, and eat within two to three days. Otherwise, a cooked quiche can be tightly wrapped and frozen for up to a month.

What are some substitutions you can make in this breakfast quiche recipe?

If you like, you can make use a store-bought pie crust to save time, or try a crispy potato crust made from hash browns. Quiches typically have a single crust on the sides and bottom, but you can also make it crustless if that’s your preference. Just pour the wet ingredients into a pie dish or ovenproof skillet and bake until the edges are set and the center is just a little jiggly. If you’re out of cream, you can choose to replace it with milk—but know that it will be less rich, and the texture will be different. We recommend using whole milk instead of low-fat or skim. No matter what substitutions you make, make sure you’re avoiding these common mistakes you might be making with eggs.

What are some variations of this recipe?

Try experimenting with different types of cheeses such as Havarti, Gouda, Swiss, mozzarella, ricotta, feta, goat or blue cheese, just to name a few. Ham and sausage also work great instead of bacon. As for veggies, feel free to use just about anything from the garden or your farmers market haul, including asparagus, tomatoes, bell peppers, mushrooms, zucchini, peas, leeks, broccoli, artichokes and more. Fresh herbs such as dill, chives, parsley, basil and thyme will amp up the flavor. Check out our guide to cooking with fresh herbs. If you liked this recipe, try more of our top quiche recipes.

Amy Glander, Taste of Home Book Editor

Nutrition Facts

1 piece: 709 calories, 60g fat (35g saturated fat), 290mg cholesterol, 980mg sodium, 24g carbohydrate (3g sugars, 1g fiber), 19g protein.