Introduction

This easy breakfast quiche is a versatile and delicious way to start your day. Filled with a savory custard, cheese, and your favorite vegetables or meats, it’s perfect for weekdays or lazy weekend brunches.

A round quiche with a golden brown, crimped crust forms the base and edge, held in a shallow tart pan. Inside, a creamy yellow egg mixture fills the center, studded with small pieces of pinkish-red ham and green herbs evenly spread throughout. The top is slightly browned in spots with a glossy, baked texture, and garnished with fresh chopped parsley scattered on the surface. The quiche rests on a dark wooden round board, placed on a white marbled surface with a white cloth and a metal fork nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pre-made pie crust (store-bought or homemade)
4 large eggs
1 cup whole milk or heavy cream
1 cup shredded cheese (cheddar, Swiss, mozzarella, or your choice)
1 cup cooked and crumbled bacon, sausage, or ham (optional)
1 cup chopped vegetables (bell peppers, spinach, mushrooms, onions, etc.)
1 tablespoon olive oil or butter (for sautéing vegetables)
Salt and pepper to taste
1/2 teaspoon dried herbs (thyme, oregano, or basil, optional)

Instructions

Step 1: Preheat your oven to 375°F (190°C).
Step 2: Fit the pie crust into a 9-inch pie dish, pressing it gently into the bottom and sides. Trim any excess crust. If using a store-bought crust, follow package instructions for pre-baking if required.
Step 3: Heat olive oil or butter in a skillet over medium heat. Sauté the chopped vegetables until tender, about 5-7 minutes, then let them cool slightly. Ensure any meat you use is cooked and crumbled.
Step 4: In a large bowl, whisk together the eggs, milk or cream, salt, pepper, and dried herbs if using.
Step 5: Spread the cooked vegetables and/or meat evenly over the bottom of the pie crust. Sprinkle the shredded cheese on top.
Step 6: Pour the egg mixture over the cheese and fillings, making sure it’s evenly distributed.
Step 7: Bake in the preheated oven for 35-45 minutes, or until the quiche is set in the center and lightly golden on top. A knife inserted in the center should come out clean.
Step 8: Allow the quiche to cool for 10 minutes before slicing to help it set and ensure cleaner slices.

Tips & Variations

For a crispier crust, pre-bake it for 5-10 minutes before adding the filling.
Sautéing vegetables beforehand helps prevent excess moisture in the quiche.
Choose a cheese that melts well, like cheddar or Swiss, for a creamy texture.
Vegetarian option: Skip the meat and add extra vegetables such as broccoli, zucchini, or tomatoes.
Gluten-free: Use a gluten-free pie crust or make a crustless quiche.
Low-carb: Use a cauliflower crust or skip the crust altogether.

Storage

Store leftover quiche tightly wrapped in the refrigerator for up to 3 days. Reheat slices in the oven at 350°F (175°C) for about 10 minutes or until warmed through, or microwave for 1-2 minutes. Quiche can also be frozen for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

A golden-brown quiche sits on a round wooden board, featuring a thick, flaky crust with crimped edges forming the base layer. Inside, the filling is a creamy light yellow custard mixed with bits of green herbs and small pieces of orange and white vegetables, creating a colorful, textured top layer. The quiche is garnished with finely chopped parsley scattered across the surface. The background is a white marbled texture with some fresh green herbs and red tomatoes blurred softly behind the quiche. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this quiche ahead of time?

Yes, you can assemble the quiche the night before and refrigerate it unbaked. Bake it fresh in the morning for the best texture and flavor.

Can I use different types of cheese or fillings?

Absolutely! Quiche is very flexible. Mix and match cheeses like feta, goat cheese, or Monterey Jack, and use any cooked vegetables or meats you enjoy.

Easy Breakfast Quiche Recipe

Print Recipe

★★★★★

4.8 from 147 reviews

This Easy Breakfast Quiche is a versatile and delicious dish perfect for any morning meal. Featuring a flaky pie crust filled with a custard made from eggs and cream, combined with sautéed vegetables, savory meats like bacon or sausage, and melted cheese, this quiche offers a comforting, flavorful breakfast or brunch option. Its simple preparation and customizable ingredients make it ideal for a quick yet satisfying dish that’s both hearty and elegant.

Author: Tara
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 6 servings 1x
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Pie Crust

1 pre-made pie crust (store-bought or homemade)

Custard Mixture

4 large eggs
1 cup whole milk or heavy cream
Salt and pepper to taste
1/2 teaspoon dried herbs (thyme, oregano, or basil, optional)

Fillings

1 cup shredded cheese (cheddar, Swiss, mozzarella, or your choice)
1 cup cooked and crumbled bacon, sausage, or ham (optional)
1 cup chopped vegetables (bell peppers, spinach, mushrooms, onions, etc.)
1 tablespoon olive oil or butter (for sautéing vegetables)

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the quiche.
Prepare the Pie Crust: Fit the pie crust into a 9-inch pie dish, pressing gently into the bottom and sides. Trim any excess crust hanging over the edges. If using a store-bought crust, follow package instructions to pre-bake if necessary for a crispier base.
Cook the Fillings: Heat olive oil or butter in a skillet over medium heat. Sauté the chopped vegetables until tender, about 5-7 minutes, then let cool slightly. Ensure any meat used is already cooked and crumbled before assembling.
Make the Custard: In a large bowl, whisk together the eggs, milk or cream, salt, pepper, and dried herbs until fully combined to create the quiche custard.
Assemble the Quiche: Evenly spread the cooked vegetables and/or meat over the bottom of the prepared pie crust. Sprinkle the shredded cheese on top. Carefully pour the egg mixture over the fillings and cheese, distributing it evenly.
Bake: Place the quiche in the preheated oven and bake for 35-45 minutes, or until the filling is set in the center and the top is lightly golden. Insert a knife into the center to check doneness; it should come out clean.
Cool and Serve: Remove the quiche from the oven and allow it to cool for about 10 minutes. This resting time helps the filling to set, making it easier to slice and serve.

Notes

For a crispier crust, pre-bake the pie crust for 5-10 minutes before adding the filling.
Sautéing vegetables beforehand prevents excess moisture in the quiche, which can make it soggy.
Choose cheeses that melt well, such as cheddar or Swiss, for a creamy texture.
Vegetarian option: Omit meat and add extra vegetables like broccoli, zucchini, or tomatoes.
Make it gluten-free by using a gluten-free pie crust or opting for a crustless quiche.
For a low-carb variation, use a cauliflower crust or skip the crust entirely for a crustless quiche.
Serve the quiche warm or at room temperature alongside a fresh salad or fruit for a complete meal.

Keywords: breakfast quiche, easy quiche recipe, savory pie, egg custard, breakfast bake, brunch recipe, cheesy quiche