Easy Breakfast Quiche

The aroma of buttery pastry and savory filling wafting through your kitchen is just the beginning of what makes an Easy Breakfast Quiche so irresistible. This versatile morning masterpiece combines a flaky crust with a creamy egg filling that can be customized to suit any taste preference. Whether you’re hosting a brunch gathering or meal prepping for busy weekday mornings, this Easy Breakfast Quiche delivers restaurant-quality results with minimal effort. You’ll learn how to create a perfectly balanced quiche that’s never soggy, always flavorful, and guaranteed to become your new breakfast staple.

Why You’ll Love This Recipe

This Easy Breakfast Quiche recipe will quickly become your go-to breakfast option for so many good reasons. First, it’s incredibly versatile – you can use whatever vegetables, cheeses, or proteins you have on hand, making it perfect for using up leftovers. The contrast between the crisp, golden pastry and the silky, tender egg filling creates a textural experience that’s simply delightful with every bite.

Unlike many breakfast options, this morning quiche can be made ahead and reheated, making it perfect for busy households. The rich, savory flavors develop even more when allowed to rest, meaning it often tastes even better the next day! Plus, it’s equally delicious served warm or at room temperature, giving you flexibility with your serving time.

Perhaps most importantly, despite its impressive appearance and complex flavors, this breakfast egg quiche requires minimal active cooking time. Most of the magic happens in the oven, allowing you to prep other dishes or simply enjoy your morning while it bakes to perfection.

Ingredients

For the perfect Easy Breakfast Quiche, you’ll need:

• 1 9-inch (23 cm) pre-made pie crust (refrigerated or frozen)
• 6 large eggs
• 1 cup (240 ml) heavy cream
• 1 cup (240 ml) whole milk
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon ground nutmeg
• 1 cup (113 g) shredded Swiss cheese
• 1 cup (113 g) shredded cheddar cheese
• 1/2 cup (75 g) diced ham
• 1/4 cup (40 g) finely diced onion
• 1 cup (150 g) chopped fresh spinach

The heavy cream and whole milk create the luxuriously creamy texture that’s essential to a good quiche. The combination of Swiss and cheddar cheeses provides the perfect balance of sharpness and meltability. Fresh spinach adds color and nutrition, while the ham contributes a savory depth that makes this simple breakfast quiche truly satisfying.

Pro Tips

Master the Crust: To prevent a soggy bottom on your Easy Breakfast Quiche, blind bake your pie crust for 10 minutes at 375°F (190°C) before adding the filling. Line the crust with parchment paper and fill with pie weights or dried beans, then remove them for the last 5 minutes of baking to allow the bottom to dry out. This creates a moisture barrier that keeps your crust crisp even with the wet filling.

Perfect the Custard Ratio: The secret to a silky, never-rubbery quiche is maintaining the correct ratio of eggs to liquid. Stick with the 1:2 ratio (1 part eggs to 2 parts dairy) for foolproof results. Whisk thoroughly but gently to incorporate air without creating bubbles that can lead to an uneven texture in your breakfast egg quiche.

Pre-Cook Wet Ingredients: Always sauté vegetables with high water content (like spinach, mushrooms, or zucchini) before adding them to your quiche filling. This removes excess moisture that could make your quiche watery. Allow these ingredients to cool completely before incorporating them, as hot ingredients can start cooking the eggs prematurely, leading to an uneven bake.

Instructions

Step 1: Prepare the Crust
Preheat your oven to 375°F (190°C). If using refrigerated pie crust, allow it to stand at room temperature for about 15 minutes. Unroll the crust and press it into a 9-inch pie dish, crimping the edges decoratively. Prick the bottom several times with a fork. Line with parchment paper, fill with pie weights, and blind bake for 10 minutes. Remove the weights and parchment, then bake for another 5 minutes until the crust is just beginning to color.

Step 2: Prepare the Filling
While the crust is baking, warm a skillet over medium heat. Add a teaspoon of butter and sauté the diced onion until translucent, about 3-4 minutes. Add the spinach and cook just until wilted, about 1 minute. Remove from heat and set aside to cool. In a large bowl, whisk together the eggs, heavy cream, milk, salt, pepper, and nutmeg until well combined but not overly frothy.

Step 3: Assemble the Quiche
Sprinkle half of both cheeses over the bottom of the pre-baked crust. Spread the cooled onion-spinach mixture evenly over the cheese, then distribute the diced ham. Pour the egg mixture carefully over all the fillings, then sprinkle the remaining cheese on top.

Step 4: Bake to Perfection
Reduce the oven temperature to 350°F (175°C). Bake your Easy Breakfast Quiche for 45-55 minutes, until the center is just set but still slightly jiggly (it will continue to set as it cools). If the crust edges are browning too quickly, cover them with foil halfway through baking. For the most beautiful presentation, allow your breakfast quiche to rest for at least 15 minutes before slicing—this helps it set completely for cleaner slices.

Variations

Vegetarian Delight: Transform this into a meat-free vegetable breakfast quiche by replacing the ham with sautéed mushrooms (about 1 cup sliced) and adding 1/2 cup diced red bell pepper for color and flavor. The earthy mushrooms add a satisfying umami quality that ensures you won’t miss the meat. You can also substitute feta for the Swiss cheese to create a Mediterranean-inspired flavor profile.

Bacon and Cheese Classic: For a more indulgent version, swap the ham for 6-8 slices of crispy, crumbled bacon and use Gruyère instead of Swiss cheese. The smoky bacon perfectly complements the nutty Gruyère, creating a rich, crowd-pleasing bacon breakfast quiche. Add 2 tablespoons of chopped chives to brighten the flavors and provide a delicate onion note that balances the richness.

Crustless Option: For a gluten-free or lower-carb alternative, make this as a crustless breakfast quiche. Simply butter your pie dish thoroughly, add all the fillings directly, and bake at 350°F (175°C) for about 35-40 minutes. The edges will naturally form a slight crust, and while you’ll miss the flaky pastry, you’ll still enjoy all the creamy, savory goodness of the filling.

Storage and Serving

Your Easy Breakfast Quiche will stay fresh in the refrigerator for up to 3 days when stored in an airtight container. For longer storage, you can freeze individual slices wrapped tightly in plastic wrap and then foil for up to 2 months. To reheat from refrigerated, warm in a 325°F (165°C) oven for 10-15 minutes; from frozen, bake for 20-25 minutes until heated through.

For the perfect brunch presentation, serve your quiche with a simple arugula salad dressed with lemon juice and olive oil—the peppery greens and bright acidity perfectly complement the rich quiche. For a heartier breakfast, pair with crispy roasted breakfast potatoes and fresh fruit for a complete meal that will satisfy until lunch.

Consider serving smaller slices of your morning quiche as part of a breakfast buffet alongside mini muffins, fresh berries, and a yogurt parfait station for an impressive spread that offers something for everyone.

FAQs

Can I make this quiche ahead of time?
Yes, you can prepare this Easy Breakfast Quiche up to 24 hours in advance. Either bake it completely and reheat, or assemble it, refrigerate unbaked, and add an extra 10 minutes to the baking time when ready to serve.

Why is my quiche watery?
Watery quiche typically results from not pre-cooking high-moisture vegetables or using cold fillings that release water during baking. Always sauté vegetables first and let them cool completely before adding to your quiche.

Can I use milk instead of cream?
While you can substitute milk for the cream, your quiche won’t be as rich or set as firmly. If using all milk, consider adding an extra egg to help with setting.

How do I know when my quiche is done?
A properly cooked quiche should be slightly jiggly in the center but not liquid. The top should be golden, and a knife inserted about an inch from the center should come out clean.

Can I make mini quiches with this recipe?
Absolutely! This recipe makes approximately 24 mini quiches when baked in a standard muffin tin. Reduce baking time to about 20-25 minutes and check frequently to avoid overcooking.

Conclusion

This Easy Breakfast Quiche is comfort food at its finest — a golden, flaky crust cradling a velvety egg filling studded with savory ingredients that create a perfect harmony of flavors and textures. It’s the kind of dish that transforms ordinary mornings into special occasions while being practical enough for everyday enjoyment. Whether you’re serving it at a leisurely weekend brunch or enjoying a slice on a busy weekday, this quiche delivers restaurant-quality results with home-cooked love in every bite. Master this versatile recipe, and you’ll have an impressive yet simple solution for breakfast, brunch, or even dinner any day of the week.

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