🥧 Ultimate Easy Breakfast Quiche
🛒 Ingredients
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1 store-bought pie crust (or puff pastry pressed into a pie dish)
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6 large eggs
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1 cup heavy cream (or half-and-half for lighter version)
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1 cup shredded cheese (cheddar, Swiss, or mozzarella)
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1 cup cooked breakfast meat (bacon, sausage, or ham)
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½ cup diced onion
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½ cup diced bell pepper (optional)
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½ tsp salt
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½ tsp black pepper
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¼ tsp paprika (optional)
👩🍳 Instructions
1️⃣ Preheat
Preheat oven to 375°F (190°C).
2️⃣ Prep the Crust
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Press crust into a 9-inch pie dish.
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Optional: Pre-bake (blind bake) for 8 minutes for extra crisp bottom.
3️⃣ Fill It
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Sprinkle cooked meat and veggies evenly in the crust.
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Add shredded cheese on top.
4️⃣ Mix the Custard
Whisk together:
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Eggs
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Cream
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Salt, pepper, paprika
Pour over filling.
5️⃣ Bake
Bake 35–45 minutes, until center is just set (slight jiggle is okay).
Let rest 10–15 minutes before slicing.
🔥 Pro Tips
✔ Use heavy cream for ultra creamy texture
✔ Don’t overfill — leave a little space at top
✔ Bake on lower rack for crisp crust
✔ If edges brown too fast, cover with foil ring
❓ Quick Q&A
❓ Can I make it ahead?
Yes! Bake fully, refrigerate up to 3 days. Reheat at 325°F for 15 minutes.
❓ Can I freeze it?
Yes — bake first, cool completely, wrap tightly. Freeze up to 2 months.
❓ Why is my quiche watery?
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Too many veggies with high moisture
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Didn’t cook long enough
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Didn’t let it rest before cutting
❓ How do I make it fluffier?
Add 1 extra egg yolk + whisk well to incorporate air.