Breakfast quiche is the answer to all your breakfast prayers! This savory breakfast pie is sure to become a staple in your home.
Breakfast quiche is the perfect make-ahead food. It reheats amazingly and you can play around with the ingredients you use to find the combination that you love!
Whether you are hosting a brunch at your house or meal prepping for the week, you will find that breakfast quiche is perfect for breakfast, lunch, dinner or a snack! Serve a slice with potatoes for breakfast or a nice side salad for lunch or dinner.
If you are as obsessed with quiche as I am, try this fun recipe for Freestyle Quiche I posted a while back. These pastry pockets are perfect to bring to a brunch potluck!
What is Quiche?
Never had quiche before? Well, you’re in for a treat. Simply put, quiche is a savory egg pie that is typically served at brunch or breakfast. There are so many different variations of quiche and new flavor combinations are being created every day! But, the version you have probably came across is Quiche Lorraine, which consists of bacon bits, onion and gruyere cheese. For this recipe, we will use my favorite combination — mushrooms, cherry tomatoes, sausage and mozzarella!
Oftentimes, quiche gets confused with a frittata. What’s the difference? Quiche uses a pie crust, while frittatas are simply egg pancakes.
How to Make Quiche in a Few Simple Steps
- Make my recipe for the Perfect Pie Crust. If you don’t have time to make it from scratch, grab a premade refrigerated pie crust at the grocery store!
- Place your sautéed veggies, pre-cooked bacon and cheese in your pie crust. Whisk together your eggs with heavy cream and pour the mixture over your filling.
- Bake your quiche in the oven for 30-40 minutes at 375 °F. You will know when the quiche is ready when you can insert a knife into the center and it comes out clean!
What Goes Well with Quiche for Breakfast?
Pretty much any breakfast food goes great with quiche. I listed potatoes above, but here are a couple of my other favorite sides:
- Make a veggie tray! Cut up a bunch of fresh and dippable veggies (like carrots, bell peppers and snap peas) and set out a nice avocado hummus. This is definitely one of my go-tos for hosting a brunch.
- Pancakes are a must for sure! These Russian-style pancakes are made with buttermilk and turn out oh-so creamy.
- Waffles spread with jam or topped with syrup are a great option as well. Plus, they will offset the savoriness of your quiche with some welcome sweetness.
Can you Make Quiche the Night Before?
If you are expecting a lot of guests and planning on making a ton of different dishes for your brunch get together, feel free to prebake your crust ahead of time and chop all the ingredients to make it easy on yourself in the morning.
Do you Have to Bake the Crust First for a Quiche?
You are definitely going to want to bake your crust first. This prevents your from getting a soggy crust. But, if you opted for a pre-baked crust from the grocery store, you will be able to pop the quiche straight in the oven!
Tips for Freezing Quiche
You have two options here: you can freeze your entire quiche or you can cut it into wedges and freeze each piece individually. Whatever you do, make sure to wrap the quiche tightly in plastic wrap. To reheat, thaw the quiche in the refrigerator overnight and warm it up in the oven, air fryer or microwave.
Other Breakfast Recipes
Recipe
Ingredients
- 1 Pie Crust
- 1 cup mushrooms sauteed
- 1 cup bacon pre-cooked, chopped
- 1 cup Mozzarella cheese shredded
- 3 eggs
- 1 cup heavy cream
- 1 tsp salt adjust to taste
- 1/2 tsp black pepper adjust to taste
Instructions
- On a lightly floured surface, unroll the pastry. Transfer the crust into a pie pan (8-9 inches wide and 2 inch deep). Trim pastry off the edges of the pie pan.
- Cover the pie crust with parchment paper. Fill it with rice or peas to hold the pie crust down. Bake at 350 °F for 30 minutes. Remove the pie crust from the oven, let it cool down and remove the rice from the crust.
- Fill crust with mushrooms, bacon and sprinkle with mozzarella.
- Whisk eggs together with heavy cream, pour over filled pie crust.
- Bake at 375 °F for about 30 minutes or until a knife inserted near the center comes out clean.
Fantastic! I just made this dish. So easy to prepared and taste was terrific. A real winner! Thanks.
Hey Mike, I'm glad to hear it was a success. Enjoy!
Hello Natalya,
Can I substitute another cheese? Does cheddar cheese work in this recipe?
🙂 Patty
Hi Patty, you can absolutely use another cheese that you prefer! Thank you for reaching out. Enjoy it dear!!
Can I make ahead and freeze it for the future?
Hi Kay, thats a great question. You have two options here: you can freeze your entire quiche or you can cut it into wedges and freeze each piece individually. Whatever you do, make sure to wrap the quiche tightly in plastic wrap. To reheat, thaw the quiche in the refrigerator overnight and warm it up in the oven, air fryer or microwave. I hope this is what you were looking for. Enjoy!
I can’t actually read the recipe because of all the ads popping up in front of it!
Hi Kempf, I am sorry about that! We are working on it. Thank you for your feedback.
Very easy and delicious. Like so many others have already said!
Hi Lucia, I am thrilled that you love the recipe! Thank you for your feedback, Enjoy!
Super easy and delicious! I will definitely make this again.
Hi Scott! I am so glad to hear this recipe was a success! Enjoy!
Just 3 eggs? Is that really enough, does the pie seem filled or is not very thick? Thank you.
Hi Monica, 3 eggs is plenty for this recipe. The filling is just enough to fill the pie crust. Have a great thanksgiving!
Can you substitute the heavy cream with whole milk?
I do, and it turns out great. I have never used a crust though. Food for thought🤔🤔🤔
Hi Rachel, I think the consistency will be a little different, I have not made the quiche with whole milk myself. If you give it a try, please let me know how it turns out!
Just made this today, and it was so easy and delicious! The puff pastry where I live is a bit thicker it seems, than in the USA, so I did not do the trick about pre-cooking with rice, etc. (And it turned out perfect.)
My question is about the salt and pepper. I almost forgot to add it to the recipe because it was not in the instructions to do so. (at least I do not see it) I assume you just add it with the cream and eggs?
I followed the 1 tsp. salt as listed in the ingredients section, and I will definitely do a lot less next time, as I feel the bacon is already salty and 1 tsp. seemed overwhelming. But that's definitely a 'to taste' type of item 🙂
Hey Lori, you would add it to the eggs. Some salt is saltier than others. Also, cheese tends to add salty flavor as well. Thank you for sharing your feedback.
I actually forgot to add salt and pepper to the egg mixture, so I just sprinkled on top of it all.
I am so glad that worked out!! Thank you for sharing your process. Have a great day!
Hi Natalya! Your write-up before the recipe mentions a blend of cheeses. Is the straight mozzarella better? Also, you mentioned cherry tomatoes and sautéed veggies, but they're not in the recipe.
Any suggestion on which or on amount? And for the tomatoes, can I put them in whole?
Sorry for all of the questions! I love a good quiche, but I don't have any intuition for cooking.
Sarah, this recipe is so forgiving. You can really change it up. You can just toss in any of your favorites to a quiche and as long as they are covered with egg mixture, you are set. You can go with a base recipe we have there and as you test out more versions you can add some veggies you have in your fridge. It's hard to mess it up.
My husband does not like a mozzarella cheese pull. Would cheddar work OK in this recipe?
Hey Diane, thats very interesting. I assumed everyone loves a good cheese pull! You can definitely replace the cheese.
Excuse me is that crust bake time correct? Other recipes I have read say like ? 10 minutes. Wont it burn
Hey Shirley, it would depend on the size of the crust but for a larger crust, this is how long we bake it. I would suggest checking on it.
Do you have to precook the bacon or cut it raw and add into the quiche?
Typically we purchase precooked bacon. I would suggest precooking if you purchase yours raw.
It would be pertinent to put this point somewhere in the recipe where people can see. I've never made a quiche before and have to throw the entire thing out now.
Hi Sarah, I'm so sorry about that! Thanks for bringing this to my attention, and I will add that note to the recipe. I hope you give it another try.
Which pie crust brand do you recommend to buy in case of needing to do a recipe in a rush
The crust I like is from Trader Joes, theirs is pretty darn close to homemade. I am not sure if you have them close by. Otherwise, the rest of the brands are pretty similar to each other.
My family really loved it! Such a perfect day starter!
Sandra, I am so glad you get to start your day with this quiche!
These are so good, super easy and everyone loves them!
Thank you Erin, I am glad you got to try our quiche recipe.
This turns out amazing every time! Thank you!!!
Thank you Allyson!
One of my favorite breakfasts! A go-to for sure!
Thank you Allison, I am so glad you love this recipe.
What a great way to start my day! I know what I will be having for breakfast tomorrow; this looks too good to pass up!
Hey Sara, I am so glad you found the recipe. Enjoy it!
Did you change the old quiche recipe to this one?
I updated to prebake the crust, I compared the results of the two versions and liked them prebaked crust more.
Would store bought pie crust work for this recipe? Thanks
Yes, most definitely. 🙂 Hope you love it!
Hi Natalya,
Just wanted to say that I love this recipe. I go to it often, esp lately. I will even bake 2 pies for dinner time, one with a crust and one without. But I loooove the crust. It just makes it perfect. And it taste good the next day too! thanks!
I am so happy you love this recipe. 🙂 thanks for sharing with me 😉
Would filo dough work in this recipe?
Filo dough has a different texture. It may work but you have to use enough layers.
объедение ? спасибо!!
🙂 oh beautiful Russian words! Спасибо за посещение!!
Cook at 400 degrees? Is that correct?
yes, that is correct 🙂
This was a really tasty quiche, but my bottom crust turnd out soggy. Is this normal or is it supposed to turn out that way? Thanks
It will be a bit soggy, a lot of it depends on the filling you use. Just as long as you don't use too many watery vegetables.
I found a solution to the soggy crust problem. Pre-bake the crust 1/2 way before adding anything in side.
Oh, that's a great idea. Thank you for sharing!
you can make it without the crust and save the carb calories
Yes, that is a great idea 🙂 Crust is something that makes it over the top for my husband. The perfect flaky crust 🙂
Hey Natasha, what kind of sausages did u use??
I used Polish sausage from Costco. It was left over from the dinner the night before:)
Bacon, ham, turkey, steak anything that comes to mind would work in this recipe 🙂