Easy Breakfast Quiche Recipe

Look, I’m not saying this Easy Breakfast Quiche will change your life, but it might make your Sunday mornings feel like you’ve got your act together. And honestly? That’s worth something. This recipe is basically eggs, cheese, and whatever’s lurking in your fridge, all bundled up in a crispy crust. It’s fancy enough to impress brunch guests but lazy enough that you can make it in your pajamas. Win-win.

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Why This Easy Breakfast Quiche Recipe is Awesome

Let me count the ways. First off, this Easy Breakfast Quiche is ridiculously forgiving. Forgot to add the salt? Barely noticeable. Overcooked it by five minutes? Still edible. Used the wrong kind of cheese? Congrats, you’ve created a “fusion” quiche.

It’s also a sneaky way to use up all those random vegetables sitting in your crisper drawer, slowly turning into science experiments. Got half a bell pepper? Toss it in. Three sad mushrooms? Perfect. That one lonely tomato? Chef’s kiss.

Plus, you can make this Easy Breakfast Quiche ahead of time, which means you can actually sleep in on the weekend instead of scrambling (pun intended) to feed people. Reheat a slice, and boom—you look like a breakfast hero without the 6 AM wake-up call. IMO, that’s the real victory here.

Ingredients You’ll Need

For the crust:

• 1 store-bought pie crust (or make your own if you’re feeling extra)
• Zero judgment for buying pre-made

For the filling:

• 6 large eggs (the stars of the show)
• 1 cup heavy cream or half-and-half (yes, it’s indulgent—live a little)
• 1 cup shredded cheese (cheddar, gruyere, whatever makes you happy)
• 1 cup chopped vegetables (bell peppers, spinach, mushrooms, onions—dealer’s choice)
• ½ cup cooked sausage, crumbled (optional but highly recommended)
• Salt and pepper to taste
• Pinch of nutmeg (trust me on this one)
• Butter for greasing

Step-by-Step Instructions

1. Preheat your oven to 375°F (190°C). Get this going first so you’re not standing around waiting like a chump later. Grease a 9-inch pie dish with butter.

2. Prep your pie crust. Roll out your store-bought crust (no shame!) and press it into the pie dish. Trim any excess hanging over the edges. Poke the bottom with a fork a few times—this keeps it from puffing up like a balloon.

3. Par-bake the crust. Stick the empty crust in the oven for about 10 minutes until it’s lightly golden. This prevents the dreaded soggy bottom situation. Nobody wants that.

4. Cook your fillings. While the crust is doing its thing, sauté your vegetables in a pan with a little butter until they’re soft. If you’re using meat, cook it now too. Let everything cool slightly so you’re not throwing hot ingredients into raw eggs.

5. Whisk the egg mixture. Crack those eggs into a bowl and whisk them with the cream, salt, pepper, and nutmeg. Whisk it like you mean it—you want everything well combined and slightly frothy.

6. Assemble the quiche. Spread your cooked veggies and meat evenly across the bottom of the par-baked crust. Sprinkle the cheese on top. Pour the egg mixture over everything, making sure it’s distributed evenly.

7. Bake for 35-40 minutes. You’re looking for a golden top and a center that’s just set—it should jiggle slightly when you shake the pan, like fancy custard. If the crust edges start browning too fast, cover them with foil.

8. Let it rest. This is crucial, people. Let the quiche cool for at least 10 minutes before slicing. I know you’re hungry, but cutting into it immediately will result in a gooey mess instead of clean slices.

Common Mistakes to Avoid

Using too much liquid: More cream doesn’t equal more delicious. Stick to the ratio or you’ll end up with egg soup in a crust. Not cute.

Skipping the par-bake: Look, I get it—extra steps are annoying. But a soggy crust will haunt you. Just do the 10-minute par-bake and thank me later.

Overfilling: Your quiche is not a clown car. Leave about ¼ inch of space at the top or you’ll have egg overflow in your oven, which is a pain to clean.

Not seasoning enough: Eggs need love too. Salt, pepper, and that pinch of nutmeg make all the difference between “meh” and “wow, did you go to culinary school?”

Alternatives & Substitutions

No heavy cream? Use whole milk mixed with a tablespoon of melted butter. It’s not quite as rich, but it’ll work in a pinch.

Lactose intolerant? Swap regular milk for almond or oat milk and use dairy-free cheese. I’ve tried it—it’s surprisingly decent.

Vegetarian? Skip the meat and load up on vegetables. Roasted cherry tomatoes and goat cheese is an elite combination, FYI.

No pie crust? Make it crustless. Just pour everything into a greased pie dish and bake. It’s technically a frittata at that point, but who’s counting?

Want it healthier? Use egg whites instead of whole eggs and skip the cheese. Will it taste as good? Absolutely not. But you do you.

Final Thoughts

So there you have it—an Easy Breakfast Quiche that’s part impressive, part lazy, and entirely delicious. Whether you’re feeding a crowd, meal-prepping for the week, or just trying to look like you have your life together on a random Tuesday, this recipe has your back.

The best part? You can customize it however you want. Treat this Easy Breakfast Quiche recipe like a suggestion, not a commandment. Throw in whatever sounds good, experiment with different cheeses, go wild. Just remember to par-bake that crust, and you’ll be golden.

Now go forth and quiche. Your breakfast game will never be the same.

FAQ (Frequently Asked Questions)

Can I make this the night before? Absolutely. Assemble the whole thing, cover it with plastic wrap, and stick it in the fridge overnight. Bake it fresh in the morning, adding maybe 5-10 extra minutes to the cook time since it’ll be cold. Easy peasy.

How long does leftover quiche last? In the fridge, about 3-4 days. Just reheat slices in the oven or microwave. You can also freeze cooked quiche for up to 2 months—wrap it tightly in foil and plastic wrap. Thaw overnight in the fridge before reheating.

My quiche came out watery. What happened? Probably too many wet vegetables (looking at you, zucchini and tomatoes). Sauté vegetables first to cook off excess moisture, or skip super watery veggies altogether. Also, make sure you’re using the right cream-to-egg ratio.

Can I use a different crust? Sure! Puff pastry works great for a flakier texture. Hash brown crust is weirdly delicious. Or go crustless if you’re feeling rebellious. The quiche police won’t come after you, I promise.