Ultimate Easy Breakfast Quiche (Totally Customizable!)
This Ultimate Easy Breakfast Quiche is your go-to, foolproof recipe for a cozy, satisfying meal any time of day. With a flaky buttery crust, a creamy egg filling, and endless filling options, it’s perfect for breakfast, brunch, meal prep, or even a light dinner. The quiche in the image features cheese, fresh herbs, and diced vegetables, but the beauty of this recipe is how easy it is to customize with whatever you have on hand.
Beginner-friendly, elegant-looking, and always delicious 🥧✨
Ingredients (Serves 6–8)
Crust
1 unbaked 9-inch pie crust (store-bought or homemade)
Filling Base
4 large eggs
1 cup heavy cream (or half-and-half / whole milk)
1 cup shredded cheese (cheddar, Swiss, Gruyère, or mozzarella)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika (optional, for warmth)
Add-Ins (Choose 1–2 cups total)
Cooked bacon, sausage, or ham (chopped)
Spinach, kale, or fresh herbs
Cherry tomatoes, diced
Bell peppers, onions, mushrooms (sautéed)
Green onions or chives
Instructions
Step 1: Preheat the Oven
Preheat oven to 375°F (190°C).
Place the pie crust into a 9-inch pie dish and crimp edges if desired.
Step 2: Prepare Fillings
If using meat or watery vegetables, cook them first and let cool slightly.
Spread fillings evenly over the bottom of the crust.
Sprinkle cheese on top.
Step 3: Mix the Egg Custard
In a bowl, whisk together eggs, cream, salt, pepper, and paprika until smooth.
Step 4: Assemble
Slowly pour the egg mixture over the fillings in the crust.
Gently tap the dish to release air bubbles.
Step 5: Bake
Bake uncovered for 35–45 minutes, until the center is just set and the top is lightly golden.
If edges brown too quickly, cover loosely with foil.
Step 6: Rest & Serve
Let quiche rest for 10 minutes before slicing.
Serve warm or at room temperature.
- Q & A
- Can I make this quiche ahead of time?
- Yes! Bake it fully, cool, and refrigerate for up to 3 days. Reheat at 350°F for 10–15 minutes.
- Can I freeze quiche?
- Absolutely. Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- How do I know when it’s done?
- The center should be set but slightly jiggly—it will firm up as it cools. A knife inserted should come out mostly clean.
- Can I make it crustless?
- Yes! Grease the pie dish well and bake as directed. Reduce baking time by about 5 minutes.
- What’s the best cheese to use?
-
Gruyère or Swiss → classic & rich
-
Cheddar → bold & comforting
-
Mozzarella → mild & creamy
- Why is my quiche watery?
- This usually happens if vegetables weren’t cooked first or dairy was too low-fat. Always sauté veggies and avoid skim milk.
- Popular Flavor Combos
-
🥓 Bacon + Cheddar + Green Onion
-
🍄 Mushroom + Swiss + Thyme
-
🥬 Spinach + Feta + Tomato
-
🌶️ Sausage + Pepper Jack + Bell Pepper
- Tips for Success
-
Don’t overfill—keep add-ins under 2 cups total.
-
Use room-temperature eggs for smoother texture.
-
Let it rest before slicing for clean cuts.