perfect breakfast quiche

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 It looks like we’re continuing in the trend of brunch recipes this week – first it was these Buttermilk Blueberry Muffins, now it’s the Perfect Breakfast Quiche! The flaky crust is filled with fluffy eggs, sharp cheddar cheese, spinach, and perfectly crispy bacon!

A slice of breakfast quiche on a plate. this recipe

Breakfast quiche.

Making your Quiche Crust

Pie crust doesn’t need to be intimidating! We’re just whisking together flour, salt and a pinch of sugar, cutting in cold butter with a pastry blender (I NEVER make pie without this tool – it makes cutting the butter in a breeze!), stirring in cold water to get the dough to form, and then gently working it into a ball with our hands. It will get popped in the freezer for 15 minutes to chill! (This is the perfect time to get your bacon in the oven!).

Once the dough is chilled, we’ll gently roll it out, turning as we go, to avoid it cracking and sticking to the counter. Gently roll the pie crust around your rolling pin and transfer it into a 9-inch pie plate like this one.Quiche crust in a pan.

Next, trim the edges, but leave about a half inch of overhang – you’ll need that if you want to crimp the edges. See the next photo for crimping technique.

Crimping the Pie Crust.

Blind Bake your Pie Crust

Ok – don’t panic. This is not as scary as it sounds! We’re just going to gently press foil down into the pie dish, leaving enough overhang to cover the edges. I used two pieces of foil since one wasn’t big enough to cover the crust all the way around. Bake for 10 minutes. That’s it! While it’s baking, we can whip up the filling!

Blind Baking a Pie Crust.

Making the filling

Whisk together your basics – eggs, milk, heavy cream, salt, and pepper. Throw in some minced garlic (flavor boost!), spinach, bacon, and cheese. Use whatever variety of cheese you like best – we used a mix of sharp cheddar and Monterrey Jack.

Perfect Bacon on a plate.

Umm, is that the most gorgeous bacon we’ve ever seen or what?? After our bacon is cooked (we like to do it in the oven, according to package directions!), just cut it up with kitchen shears. I also decided not to chop the spinach because #lazy and it you honestly do NOT need to!

Breakfast Quiche Filling in a bowl.

Finish It Up

Pour the filling into your blind baked pie crust once it’s out of the oven. And then, back in the oven it goes! Good luck not staring longingly into the oven while this bakes – the smell is absolutely incredible!

Quiche filling in the crust.

I like to cover the edges of my pie crust with foil or with a pie shield to keep them from burning in the oven. As you can see below, the middle of the quiche was exposed and got a little bit of a sunburn in the oven. This is TOTALLY FINE. Just check the quiche when your bake time is almost up – the area under the foil around the edges may be a little undercooked.

Remove the foil, and give it a few more minutes (until the eggs are set). This may not even happen to you – I was struggling to get the foil on and ended up covering a big portion of the quiche. 

Perfect Breakfast Quiche.

Once it’s baked, we are ready to dig in! I WISH I could transfer the smell of this quiche baking through your screen! The flavors are incredible, the smell is incredible, and the presentation is incredible! Let’s agree to make this for all future brunches and breakfasts-for-dinner. Okay? Deal.

If this is the main dish, you’ll want to serve bigger slices, and it will serve 6-8 people. If you’re making this for a potluck-type brunch where there will be lots of other food, you can get away with smaller slices for more servings!

A slice of breakfast quiche on a plate.

Did you make this recipe? Snap a photo and leave a comment! 

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5 from 3 votes
Print

Perfect Breakfast Quiche

Course Breakfast
Cuisine American
Keyword Breakfast Recipes, Brunch Recipes, Quiche
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 8 slices
Author Stephanie Simmons

Ingredients

For the Crust: 1/2 of my pie crust recipe (linked below)

For the Quiche Filling:

  • 5 eggs
  • 1/2 cup milk
  • 1/2 cup heavy cream
  • 1/4 tsp minced garlic
  • 1/2 tsp salt
  • pinch of pepper
  • 1 1/2 cups fresh spinach
  • 1 1/3 cups shredded cheese we used a mix of sharp cheddar and Monterrey Jack
  • 6-8 slices cooked bacon, roughly chopped

Instructions

  1. Make the pie crust: Ingredients and directions can be found here - cut the recipe in half. Once the crust is made, slightly flatten the ball of dough into a thick disc, wrap tightly in plastic wrap, and chill in the freezer for 15 minutes. (This is a good time to cook your bacon!)

  2. Blind bake the crust: Preheat the oven to 425 degrees. Once the crust has chilled, slowly and gently roll it out on a floured surface. Be gentle, and turn the dough consistently to avoid it cracking or sticking to the counter. 

    Gently roll the crust around your rolling pin and transfer to an un-greased 9 or 10 inch pie dish. Gently press into the pan. Trim excess dough, leaving 1/2 inch all the way around to crimp the edges if desired (see photos in post above). 

    Gently press a large piece of foil into the well of the pie pan, making sure the edges of the crust are well covered. Bake for 10 minutes. 

  3. Make the filling: While the pie crust is blind baking, mix up the filling. In a large mixing bowl, whisk together the eggs, milk, heavy cream, garlic, salt, pepper, spinach, cheese, and cooked bacon. 

  4. Bake: Once the pie crust is done blind baking, remove it from the oven and remove the foil. Reduce oven temp to 400 degrees F. Pour the filling in and sort of evenly spread it around so that all the spinach, etc. isn't in a big clump. 

    Cover the edges of the crust with foil to prevent burning. Bake the quiche for 40-45 minutes, or until the filling is set (doesn't jiggle when you move the pie dish) and the top is slightly browned. (See note)

  5. Serve + Store: Allow to cool for a few minutes before cutting. Store leftovers, covered, in the fridge for up to 4 days. 

Recipe Notes

NOTE: If the areas under your foil are a bit underdone, no worries. Just remove the foil, and add a few more minutes of bake time, until the filling is set.

NOTE:  If your quiche gets a little darker in the middle, where the foil stops, don't worry - it happened to me and it won't affect the taste. 

 

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Comments

    • Stephanie Simmons says

      Hi Lynda! I haven’t tried that specifically with this recipe, but from a little digging online, it sounds like you can bake it a day ahead and then warm it for serving. Here’s what I’d recommend – bake the quiche a day ahead, let it cool at room temp, then cover it well with foil and keep it in the fridge. Then, warm it in the oven the morning you plan to serve it. Try 325 degrees F, covered with the foil so the top doesn’t over brown, for about 15 minutes, until warmed through. Let me know how it goes, and happy baking!

      Reply

  2. Flora says

    Ugg. Spinach : a cup and a half is 12 ounces. A bag of spinach is 10 ounces. I put in the whole bag- I think the author means a handful of spinach. I don’t knw what I made, but it’s all spinach, no egg. (I did add 2 more eggs and 1/2 c of cream, but it’s not enough.) I also woke up at 0500 in the AM to prepare this receipt- back to pancakes!

    Reply

    • Stephanie Simmons says

      Hi Flora! I’m sorry to hear you had trouble with this recipe. I don’t mean a handful – I’ve used 1 and 1/2 cups every time I’ve made this and have never had any issues, nor have any of the other dozens of people who have successfully made this recipe. I don’t pack my spinach in – I measure it fairly loosely, and I’ve never used more than a whole bag. Maybe that’s where the issue came in. I will add a note about that to the recipe.

      Reply

  3. Becky says

    This was a great recipe. Made for Mother’s Day and was loved by all. I added a little of the bacon grease for added flavor.

    Reply

  4. Amanda says

    5 stars
    I’ve made this several times even without the bacon and it is so delicious. Depending on how I’m feeling that day I’ll add different spices!! So yummy, must try. I like that the recipe calls for 5 eggs and not 8 or 10 like other recipes I have found. Sometimes if I don’t have cream on hand so I use powdered cream and I can’t tell a difference in flavor. TY for recipe!

    Reply

  6. Adriana B Gil says

    5 stars
    This recipe is spectacular! I did not made the crust, used instead the supermarket ready to bake one, but followed same steps. The quiche came out just perfect, my family had a great breakfast. This is now on our favorites Thanks for so may wonderful recipes.

    Reply

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