5.0 from 123 votes
Breakfast Quiche
Whether it's cheese, spinach, bacon, or other delicious fillings, this perfect quiche is highly customizable with the best flaky crust. It's sure to be an instant hit with the whole crowd.
Prep Time
30 mins
Cook Time
30 mins
Servings: 8 servings
Calories: 335 kcal
Course:
Breakfast , Appetizer , Brunch
Cuisine:
French , French-American Fusion
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 eggs lightly beaten
- ¼ cup whole milk
- 2 cups sharp cheddar cheese
- ½ tsp kosher salt
- ¼ tsp garlic powder
- ¼ tsp freshly ground black pepper
- 4 roma tomatoes 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.
Cup of Yum
Notes
- Feel free to make it meatless by omitting the bacon.
- It's not absolutely necessary to pre-bake pie crust, but we definitely recommend it otherwise the bottom may be a bit softer. Otherwise, feel free to use store-bought pie crust if you'd like.
- Quiche can be made the night before, allowed to cool at room temp overnight, and served in the morning.
- Note that this recipe is for a deep-dish pie. If you're using a regular size pie pan, you'll have enough leftover filling for about 10 crustless muffin size quiches.
- If you enjoyed this recipe, please come back and give it a rating ❤️
Nutrition Information
Serving
1g
Calories
335kcal
(17%)
Carbohydrates
7g
(2%)
Protein
17g
(34%)
Fat
27g
(42%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
3g
Monounsaturated Fat
10g
Trans Fat
0.05g
Cholesterol
164mg
(55%)
Sodium
594mg
(25%)
Potassium
514mg
(15%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
4056IU
(81%)
Vitamin C
16mg
(18%)
Calcium
271mg
(27%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 335
% 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.