Breakfast Quiche

5 from 1 vote

Breakfast Quiche is a savory pie filled with buttery eggs, melty cheese, and crispy bacon. The crust is flaky, the filling is dreamy, and it’s a delicious way to kickstart your weekend or holiday morning!

Prep Time10

Cook Time50

Total Time1

Course: Breakfast, Breakfast and Brunch, Main Dishes

Cuisine: American, French

Servings:

Calories: 382kcal

Author: Debi Morgan | Quiche My Grits

Equipment

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