Breakfast Quiche
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Breakfast Quiche is a delicious savory pie filled with buttery eggs, melty cheese, and crispy bacon. The crust is flaky, the filling is dreamy, and it’s a great way to kickstart your weekend or holiday morning!
Great Brunch Recipe!
- Easy Breezy: Whip up this recipe with simple ingredients you’ve got in the fridge.
- Loaded with Flavor: Whether you’re into bacon, veggies, or cheese galore, quiche brings all your favorite flavors together.
- Meal Prep: Make the filling ahead of time and you’ve got a scrumptious breakfast ready for the entire week.
Our family loves quiche so much, we eat it for breakfast, lunch AND dinner! This version is one of my favorites because it's made with bacon! It's also a cinch to make ahead for special occasions.
Enjoy this easy breakfast quiche recipe with a cup of coffee or a warm mug of crockpot wassail and start your day off right. It's the best Christmas quiche to wake up to during the holidays!
If you want to add extra protein to the mix, check out my Meat Lovers Quiche or this cheesy Crescent Roll Breakfast Casserole.
Ingredient Notes
Breakfast quiche is ideal for a holiday brunch or just treating yourself to something a little special.
Here's what you'll need to make it:
- Pre-Made Pie Crust - I use a Pillsbury Premade Refrigerated Pie Crust, but feel free to use a homemade pie crust instead.
- Bacon - thick cut bacon slices are what I recommend, but regular will work fine too.
- Onion - dice the onion into small, bite size pieces
- Eggs - use large eggs that are as fresh as possible
- Whole Milk and Heavy Cream - a combination of both milk and cream gives this quiche its creamy consistency
- Salt, Black Pepper, Garlic Powder - these are the only spices you need, but feel free to add fresh herbs if desired
- Sharp Cheddar Cheese - add your favorite shredded cheese, but grate it by hand for best results
- Parmesan Cheese - you can use grated or shredded parmesan in this recipe
Instructions
Unroll the Dough: unroll the refrigerated pie dough and place it in a 9-inch pie plate. Crimp the edges and prick the crust with a fork in several places if desired.
Par-Bake the Crust: line the crust with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes at 375ºF for a flaky pie crust. Remove the weights and parchment paper, then bake for an additional 5 minutes until the crust is lightly golden. Let the crust cool slightly while you prepare the filling.
Cook the Bacon: In a skillet over medium heat, cook the diced bacon until crispy. Remove with a slotted spoon and drain on paper towels.
Sauté the Onion: In the same skillet, sauté the diced onion in the bacon fat until translucent, about 5 minutes. Set aside to cool slightly.
Make the Filling: In a large bowl, whisk together eggs, heavy cream, whole milk, salt, garlic powder, and pepper. Stir in the grated parmesan cheese.
Assemble the Quiche: Sprinkle half of the bacon, onion, and half of the Cheddar cheese over the bottom of the pie crust. Pour the egg mixture over the fillings in the crust.
Add the Final Layer: Top with remaining bacon, onion, and Cheddar cheese.
Pop It In The Oven: Bake at 375ºF for 50-60 minutes, or until the center is set and the top is golden brown. If the crust edges brown too quickly, cover with aluminum foil. Let cool for 10-15 minutes before slicing and serving.
Customize It!
- This bacon and cheese quiche is super versatile. Swap out the bacon for ham, breakfast sausage, or even some roasted veggies. Got leftovers in the fridge? Pop them in!
- If you’re counting carbs, skip the crust and bake it in a greased pie pan for a crustless version like this Spinach Dip Frittata. Or bake the filling in a greased muffin pan and make mini quiche!
- This recipe is great for meal prep. Make it ahead of time, and just reheat slices for a quick breakfast on busy mornings.
What to Serve with Breakfast Quiche
Fresh Fruit: If you're planning a bridal brunch or holiday party, serve breakfast quiche with this fresh fruit platter.
Green Salad: A roasted beet salad with a light vinaigrette makes a nice side for lunch or dinner.
Roasted Potatoes: For a heartier meal, crispy roasted potatoes or my loaded hash brown casserole make great combos.
Biscuits and Muffins: Whip up some southern cathead biscuits with berry jam or serve homemade blueberry muffins as the perfect go-along treats.
Tips for Success
- Pre-Bake the Crust: To avoid a soggy crust, bake it before adding the filling. This helps it stay crisp and flaky.
- Grate the Cheese by Hand: Your quiche will be creamier and the cheese will melt easier if you grate it instead of using pre-shredded cheese.
- Mix Fillings Evenly: Layer your fillings evenly throughout the quiche. This ensures every bite has a balanced mix of flavors.
- Don’t Overcook: Bake until the quiche is just set in the middle. It should be slightly jiggly when you take it out of the oven; it will continue to cook as it cools. Overcooking eggs can lead to a dry, rubbery texture.
Storing Leftovers
Make Ahead: Mix the filling ingredients together and store in an airtight container in the refrigerator up to 1 day ahead. When ready to bake, follow instructions as directed in the recipe card.
Leftovers: Bacon and Cheese Quiche can be stored in an airtight container in the refrigerator for up to 3 days.
To Reheat: Cover with foil and bake in the oven at 350°F for 15-20 minutes. Or microwave on high for 1-2 minutes until hot.
To Freeze: Cool completely, wrap tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
More Brunch Recipes
If you love bacon and cheese quiche, be sure to pair it with one or more of these delicious brunch entrees. And, by all means, don't forget to make a Bacon Bloody Mary to top it off! 🙂
Recipe Card
Breakfast Quiche
*See notes in blog post for detailed tips, photos and instructions.
Equipment
- cast iron skillet (or large skillet)
- pie weights (or dried beans)
Ingredients
- 1 9-inch Refrigerated Pie Crust
- 8 slices bacon (diced)
- 1 small onion (diced)
- 4 large eggs
- 1 cup heavy cream
- ½ cup whole milk
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 1 ½ cups shredded Cheddar cheese
- ¼ cup grated Parmesan cheese
Instructions
- Preheat oven to 375 degrees F.
- Unroll the Dough: unroll the refrigerated pie dough and place it in a 9-inch pie plate. Crimp the edges and prick the crust with a fork in several places if desired.
- Par-Bake the Crust: line the crust with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes at 375ºF for a flaky pie crust. Remove the weights and parchment paper, then bake for an additional 5 minutes until the crust is lightly golden. Let the crust cool slightly while you prepare the filling.
- Cook the Bacon: In a skillet over medium heat, cook the diced bacon until crispy. Remove with a slotted spoon and drain on paper towels.
- Sauté the Onion: In the same skillet, sauté the diced onion in the bacon fat until translucent, about 5 minutes. Set aside to cool slightly.
- Make the Filling: In a large bowl, whisk together eggs, heavy cream, whole milk, salt, garlic powder, and pepper. Stir in the grated parmesan cheese.
- Assemble the Quiche: Sprinkle half of the bacon, onion, and half of the Cheddar cheese over the bottom of the pie crust. Pour the egg mixture over the fillings in the crust.
- Add the Final Layer: Top with remaining bacon, onion, and Cheddar cheese.
- Bake in the Oven: Bake at 375ºF for 50-60 minutes, or until the center is set and the top is golden brown. If the crust edges brown too quickly, cover with aluminum foil. Let cool for 10-15 minutes before slicing and serving.
Notes
- Make Ahead: Mix the filling ingredients together and store in an airtight container in the refrigerator up to 1 day ahead. When ready to bake, follow instructions as directed.
- Leftovers: Bacon and Cheese Quiche can be stored in an airtight container in the refrigerator for up to 3 days.
- To Reheat: Cover with foil and bake in the oven at 350°F for 15-20 minutes. Or microwave on high for 1-2 minutes until hot.
- To Freeze: Cool completely, wrap tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Nutrition
Nutrition info is an auto generated estimate.
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I tried this quiche and really liked how easy it was to make. I don't have time to make my own pie crust so this recipe will come in handy whenever I'm craving quiche.