Breakfast Quiche
User Reviews
5
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Prep Time
30 mins
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Cook Time
45 mins
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Servings
8 servings
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Calories
335 kcal
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Cuisine
French, French-American Fusion
Breakfast Quiche
Description
The quiche begins with a pie crust lined in a deep-dish pan, optionally pre-baked for a crisper base. The filling consists of sautéed onions, spinach drained of excess moisture, and mushrooms combined with crumbled cooked bacon. Eggs, milk, sharp cheddar cheese, and seasonings like garlic powder, kosher salt, and black pepper are whisked together and folded with the vegetable and bacon mixture.
The filling is poured into the crust and topped with thinly sliced Roma tomatoes before baking until the custard is set and the top is lightly browned. This produces a creamy, firm texture punctuated by the meaty bacon, tender vegetables, and rich cheese. The tartness of the fresh tomatoes adds brightness to the rich filling.
This quiche is well-suited for breakfast or brunch and can be served warm or at room temperature. It can be made ahead and refrigerated overnight. When prepared with a deep-dish crust, the recipe yields a substantial quiche; using a regular pie pan results in leftover filling that can be baked separately as crustless mini quiches.
For a vegetarian version, omit the bacon. Using store-bought pie crust is convenient, but homemade offers a more personalized touch.
Ingredients
- 1 inch pie crust deep dish, store bought or homemade
- 10 lices Bacon cooked and crumbled
- 2 TB olive oil
- 1 medium onion chopped
- 10 oz spinach frozen package, thawed, and squeeze-dried well
- 8 oz mushrooms fresh, chopped
- 5 large egg lightly beaten
- ¼ cup milk whole
- 2 cups cheddar cheese sharp
- ½ tsp kosher salt
- ¼ tsp garlic powder
- ¼ tsp black pepper freshly ground
- 4 Roma tomato seeded and thinly sliced
Instructions
- Heat oven to 350F, with rack on middle position. Lightly grease a 9-10 deep dish pie pan. Place a single layer prepared pie crust (store-bought or homemade) into the pan, pressing well into the bottom and sides of pan. Pinch edges together for a fluted design. For a crisper crust, pre-bake homemade pie crust by poking holes throughout with a fork and bake 7 minutes, with fluted edges loosely covered with pieces of foil. Let sit at room temp while you continue making filling.
- In a large skillet over medium high heat, combine the olive oil and onion, cooking until browned and translucent. Add squeeze-dried spinach and cook until there's no more excess moisture. Add crumbled bacon and mushrooms. Season with a dash of kosher salt and pepper.
- In a large bowl, combine the eggs, milk, cheese, 1/2 tsp kosher salt, 1/4 tsp garlic powder, and 1/4 tsp black pepper. Whisk to combine well. Fold mixture together with the spinach mixture. Pour into prepared pie pan. Top with tomato slices - seed them to avoid juices pooling at the top.
- Bake 40-45 minutes or until center is just slightly loose and edges are set - cover loosely with foil if edges of crust brown too quickly. Let cool 15 minutes, up to overnight. Best served slightly warm or at room temp.
Notes
- Omitting bacon creates a delicious meatless variation of this quiche.
- Pre-baking the pie crust helps prevent a soggy bottom, especially with homemade crust.
- Store-bought pie crust works fine, offering a convenient option.
- This deep-dish quiche can be made the night before, cooled at room temperature and served the next morning.
- If using a regular-size pie pan, leftover filling can be baked as crustless mini quiches.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 335 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 335kcal | 17% |
| Carbohydrates | 7g | 2% |
| Protein | 17g | 34% |
| Fat | 27g | 42% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.05g | 3% |
| Cholesterol | 164mg | 55% |
| Sodium | 594mg | 25% |
| Potassium | 514mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 4056IU | 81% |
| Vitamin C | 16mg | 18% |
| Calcium | 271mg | 27% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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