Breakfast Quiche

Golden, creamy, and bursting with flavor, Breakfast Quiche is the kind of dish that makes mornings feel special. With its flaky, buttery crust and rich egg filling packed with vegetables, cheese, and aromatic herbs, it’s the perfect marriage of elegance and comfort. Each slice offers a warm, savory bite that’s deeply satisfying, yet surprisingly easy to whip up—whether you’re serving guests or prepping for the week ahead.

Behind the Recipe

This recipe comes from a morning I wanted something a little more indulgent than toast but not quite as fussy as a full breakfast spread. Quiche felt like the answer: minimal prep, maximum payoff. I remember the first time I baked it on a sleepy Sunday, the scent of nutty cheese and roasted vegetables wafting through the kitchen as the crust crisped to perfection. It instantly became a go-to for brunches, meal preps, and even dinner with a side salad.

Recipe Origin or Trivia

The word “quiche” may sound French—and it is—but this savory pie actually has roots in German cuisine. Originating in the medieval kingdom of Lothringen (now Lorraine, France), quiche began as a peasant dish. The name itself comes from the German word “kuchen,” meaning cake. Over centuries, it evolved into the elegant classic we know today, especially the beloved “Quiche Lorraine,” traditionally made with eggs, cream, and bacon. Our version takes a vegetarian turn, focusing on flavor and versatility without compromising on that traditional creamy richness.

Why You’ll Love Breakfast Quiche

This isn’t just breakfast—it’s a culinary hug in pie form. Here’s why it’s bound to be a favorite:

Versatile: Use whatever veggies, cheeses, or herbs you have on hand.

Budget-Friendly: Uses pantry staples and seasonal produce with no need for pricey ingredients.

Quick and Easy: Minimal active prep time for a beautiful, hearty dish.

Customizable: Easily adaptable for different diets or taste preferences.

Crowd-Pleasing: A total brunch showstopper and perfect for sharing.

Make-Ahead Friendly: Bake the night before and reheat in the morning.

Great for Leftovers: Stores well and tastes even better the next day.

Chef’s Pro Tips for Perfect Results

A few little tricks make a world of difference in texture and flavor:

1. Blind Bake the Crust: This keeps the bottom from getting soggy once the filling goes in.
2. Use Full-Fat Dairy: Whole milk or cream creates that silky, custard-like texture.
3. Grate Cheese Fresh: Pre-shredded cheese has anti-caking agents that affect melt.
4. Don’t Overfill: Leave a little room at the top to prevent overflow during baking.
5. Let It Rest Before Slicing: This helps the quiche set and slice cleanly.

Kitchen Tools You’ll Need

Making quiche doesn’t require much, but these tools ensure the process goes smoothly:

9-Inch Pie Dish: The classic vessel for a perfectly portioned quiche.

Mixing Bowls: For whisking eggs and combining your filling.

Whisk: Helps achieve a smooth, well-incorporated custard.

Sharp Knife and Cutting Board: For prepping your fillings.

Rolling Pin: If using homemade or store-bought dough that needs flattening.

Foil or Pie Weights: For blind baking the crust to prevent puffing.

Ingredients in Breakfast Quiche

Each ingredient plays a role in building this savory, satisfying dish. Let’s break it down:

1. Pie Crust: 1 (9-inch) – provides a crisp, flaky base for the custard.
2. Large Eggs: 4 – create the structure and silky texture of the filling.
3. Whole Milk: 1 cup – adds creaminess and body to the custard.
4. Shredded Gruyère Cheese: 3/4 cup – melts beautifully and adds nutty depth.
5. Fresh Spinach: 1 cup (chopped) – brings earthiness and color.
6. Cherry Tomatoes: 1/2 cup (halved) – add sweetness and a pop of acidity.
7. Red Bell Pepper: 1/2 cup (diced) – offers crunch and subtle sweetness.
8. Green Onions: 2 stalks (sliced) – infuse a mild, fresh onion flavor.
9. Salt: 1/2 teaspoon – enhances all the natural flavors.
10. Black Pepper: 1/4 teaspoon – adds a bit of gentle heat.
11. Olive Oil: 1 tablespoon – for sautéing the vegetables to soften and release flavors.

Ingredient Substitutions

Make it your own with these easy swaps:

Pie Crust: Use puff pastry or make a crustless version for low-carb.

Whole Milk: Substitute with half-and-half or a mix of cream and milk.

Gruyère Cheese: Swiss, cheddar, or mozzarella also work well.

Spinach: Kale or arugula are great alternatives.

Cherry Tomatoes: Sun-dried tomatoes add a more intense flavor.

Green Onions: Swap for shallots or chives for a different twist.

Ingredient Spotlight

Gruyère Cheese: Known for its nutty, slightly salty profile, Gruyère melts like a dream and gives quiche its signature richness without overwhelming the other flavors.

Spinach: When lightly sautéed, spinach adds earthiness and a silky texture, plus a boost of nutrients like iron and fiber.

Instructions for Making Breakfast Quiche

Now let’s get cooking—this is the part where magic meets morning light.

1. Preheat Your Equipment:
   Preheat your oven to 375°F (190°C). Place your pie dish on a baking sheet for easy handling.
2. Combine Ingredients:
   In a skillet, heat olive oil over medium heat. Add bell peppers and green onions, sauté for 3–4 minutes. Add spinach and cook until wilted. Set aside to cool.
3. Prepare Your Cooking Vessel:
   Fit the pie crust into your pie dish. Poke the bottom with a fork, line with foil, and fill with pie weights. Blind bake for 10 minutes, then remove foil and bake another 5 minutes.
4. Assemble the Dish:
   In a mixing bowl, whisk eggs, milk, salt, and pepper. Stir in the cheese and sautéed veggies. Pour the mixture into the pre-baked crust. Top with cherry tomatoes.
5. Cook to Perfection:
   Bake for 35–40 minutes, or until the center is set and the top is golden.
6. Finishing Touches:
   Let the quiche rest for 10 minutes before slicing. Garnish with fresh herbs if desired.
7. Serve and Enjoy:
   Slice into wedges and enjoy warm or at room temperature.

Texture & Flavor Secrets

What sets this quiche apart is its contrast—flaky crust, creamy custard, tender veggies, and gooey cheese. The edges puff slightly, creating a lightness that makes each bite feel indulgent yet balanced. Every ingredient has room to shine in a delicate harmony.

Cooking Tips & Tricks

Here are a few extra nudges for quiche perfection:

• Let veggies cool before mixing to prevent scrambling the eggs.
• Bake on the middle rack for even heat distribution.
• Cover edges with foil if crust browns too quickly.

What to Avoid

A few common missteps to steer clear of:

• Overbeating the eggs, which can make the custard rubbery.
• Skipping blind baking, leading to a soggy crust.
• Overloading with too many fillings, which affects texture and cooking time.

Nutrition Facts

Servings: 6
Calories per serving: 280

Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Make-Ahead and Storage Tips

Breakfast Quiche is made for planning ahead. Bake the night before and store covered in the fridge. Reheat slices in a 350°F oven for 10 minutes or microwave gently. It also freezes beautifully—wrap tightly and freeze for up to 2 months. Thaw overnight and reheat before serving.

How to Serve Breakfast Quiche

Serve with a side salad of mixed greens or fresh fruit for a balanced breakfast or brunch. It also pairs wonderfully with roasted potatoes, a dollop of crème fraîche, or even a light soup if you’re enjoying it for dinner.

Creative Leftover Transformations

Don’t let any slices go to waste:

• Cube and add to a salad for a protein-rich topper.
• Reheat and serve in a wrap with avocado and hot sauce.
• Slice into fingers for a party-ready appetizer.

Additional Tips

• Use a ceramic or glass pie dish for even baking.
• Add a pinch of nutmeg for a French-inspired flavor boost.
• Sprinkle extra cheese on top before baking for a bubbly crust.

Make It a Showstopper

Presentation is key—garnish with fresh chopped herbs like chives or parsley. Serve on a cake stand or wooden board, and slice with a serrated knife for clean edges. A little drizzle of herbed yogurt or aioli on the side adds flair.

Variations to Try

• Crustless Quiche: Lighten things up with no crust—just grease the pan well.
• Mushroom & Leek Quiche: Earthy and rich with caramelized depth.
• Southwest Quiche: Add black beans, corn, and pepper jack cheese.
• Greek-Style Quiche: Use feta, spinach, and olives.
• Mini Quiches: Bake in muffin tins for grab-and-go portions.

FAQ’s

Q1: Can I use frozen vegetables?
A1: Yes, just thaw and drain well to avoid excess moisture.

Q2: Can I make quiche without dairy?
A2: Yes—use plant-based milk and cheese alternatives.

Q3: How do I know when it’s done baking?
A3: The center should be set but slightly jiggly, and a knife should come out clean.

Q4: Can I freeze the whole quiche?
A4: Absolutely—cool completely, wrap well, and freeze.

Q5: Can I use store-bought crust?
A5: Yes! Just make sure to blind bake it before adding the filling.

Q6: Is it safe to eat quiche at room temperature?
A6: Yes, within two hours of baking—perfect for picnics.

Q7: Can I reheat quiche in the microwave?
A7: Yes, but use low power to avoid rubbery texture.

Q8: What’s the best cheese for quiche?
A8: Gruyère, cheddar, Swiss, or a blend—whatever melts well and suits your taste.

Q9: Can I make it ahead for a brunch party?
A9: Yes—bake the night before and reheat in the oven.

Q10: What makes a quiche different from a frittata?
A10: A quiche has a crust and creamier texture, while a frittata is crustless and firmer.

Conclusion

Whether it’s a slow weekend morning or you’re hosting a lively brunch, Breakfast Quiche brings flavor, ease, and elegance to the table. It’s endlessly adaptable, always satisfying, and trust me, it’s worth every bite.

Print