• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Sarah's Bites
  • Home
  • About
    • About
    • Affiliate Disclosures
    • Terms of Use
    • Privacy Policy
  • Cookin’ With Cosmo
  • Vintage Pyrex
  • Dinner
  • Apps & Small Bites
  • Desserts
  • Sides
  • Soups
  • Sauces & Seasonings
  • Contact
    • Facebook
    • Instagram
    • Pinterest
Home » Breakfast » Breakfast Quiche

Breakfast Quiche

April 25, 2020 | Last updated April 26, 2020

Share29
Pin40
Yum
Tweet
Share
Email
69 Shares
Jump to recipe button
Print recipe button
Quiche with one piece cut out. Behind the quiche is a pie slicer and a piece of the quiche on a plate.

This post may contain affiliate links. I receive compensation when a purchase is made using an affiliate link (more information).

Vegetable and Meat Choices

I used leftover grilled vegetables in this one. They were actually veggies left over from two meals, and they were totally on their last legs – probably just a day short of having to go in the compost bin. I used a mix of bell peppers (red, green, and yellow) and onions. Squash, zucchini, and mushrooms would also work great in this.

I pulsed the veggies in the Vitamix instead of trying to chop them. I thought trying to have decent knife skills with cooked, refrigerated leftover vegetables wouldn’t work out so well. The blender did the trick. You could also toss them into the food processor.

I used bacon, but you can easily make this vegetarian by not using meat at all. Any kind of sausage would be good to use. Just pre-cook any meat you use.

Pie Crust

I (almost) always make my crust homemade, but store bought is also fine. I might be biased, but I think the buttery flake in my homemade pie crust is better than its store-bought counterparts. See my pie crust recipe here.

Pie Plate & Pie Weights

Being a traditional round quiche, this recipe uses a pie plate. If you don’t have a pie plate, you can totally make this in a tart pan, or make it square or rectangular in pretty much whatever baking dish you have.

Blind Baking A Pie Crust

Blind baking is baking the pie crust without the filling in it. It gives the crust a head start to begin cooking, so it holds up better against a really wet filling. I always blind bake my crusts for 10 minutes when I make a quiche. If you’re making a cold fruit pie (e.g., strawberry), the recipe will also likely call for blind baking.

To blind bake a pie crust, place the crust into the pie plate like you would for making any pie. Place parchment paper or aluminum foil on top of the crust. Then, fill with pie weights. If you don’t have pie weights, you can also use dried beans or rice. (See more tips from Baking Kneads). Pie weights help keep the crust weighted down while it blind bakes, so it doesn’t puff up.

Looking for other quiche ideas? Check out the Crabby Mini Breakfast Quiches.

Quiche with one piece cut out. Behind the quiche is a pie slicer and a piece of the quiche on a plate.
Print Recipe Pin Recipe
5 from 1 vote

Breakfast Quiche

This cheesy breakfast quiche is loaded with delicious vegetables and bacon. The flaky, buttery crust holds up perfectly with the egg filling. It's great way to use leftover cooked vegetables, and easy to make vegetarian without the bacon.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Breakfast, Brunch
Cuisine: American
Keyword: breakfast for a crowd, leftover vegetable recipe, quiche
Servings: 6 people

Equipment

  • Pie plate
  • Pie weights
  • Aluminum foil

Ingredients

  • 1 pie crust
  • 4 eggs
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese divided
  • 1 cup chopped cooked vegetables (Vegetables of your choice. Recommendations: onion, bell pepper, zucchini, squash, mushrooms)
  • 4 strips cooked bacon, chopped (OK to omit and make this vegetarian)

Instructions

  • Preheat oven to 375°.
  • Roll out pie crust. Transfer the crust to a greased pie plate.
  • Cover the crust with aluminum foil or parchment paper. Add pie weights to the pie plate.
  • Bake the crust for 10 minutes (it will not be fully cooked after 10 minutes).
  • While the crust is baking, whisk together the eggs and heavy cream in a large bowl.
  • Stir half of the vegetables, cheese, and bacon into the egg mixture.
  • Remove the pie from the oven. Remove the aluminum foil/parchment paper and pie weights.
  • Transfer the egg mixture to the crust. Add the remaining vegetables and bacon, and use a spoon to gently move the bacon and veggies below the surface of the egg (it's OK if there are some pieces sticking up). Do the same with the remaining cheese.
  • Optional: use a pastry brush to brush the crust with some of the egg mixture from the quiche (this will help promote a nice golden finish).
  • Cover the edges of the crust with aluminum foil (or a crust shield, if you have one).
  • Bake for 35 minutes, checking occasionally after the first 20 minutes to ensure it's not beginning to get overdone. Remove the foil from the crust and cook for 5 more minutes, allowing the crust to cook to a golden finish.

Notes

  • If you don’t have pie weights, dried beans or rice will do.
  • If you omit the bacon and don’t replace with another meat, such as sausage, consider adding ½ kosher salt and a bit of black pepper. If you make this meatless, you don’t need to add more vegetables because this is veggie-heavy anyway, but you could.
  • Any meat needs to be pre-cooked.  
Breakfast quiche next to a pie slicer
Breakfast Quiche

Related

Share29
Pin40
Yum
Tweet
Share
Email
69 Shares
Previous Post: « Strawberry Jam Blondies
Next Post: How To Make Homemade Pie Crust »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

About

Hi, I’m Sarah! My blog features a diverse collection of recipes, from delicious quick and easy meals to more complex showstoppers, with the occasional disaster story mixed in. I include the disasters to keep things real, and so you can share a laugh and learn from my mistakes.

My blog also has  a section dedicated to my horse, Cosmo. Cookin’ With Cosmo features equestrian eats and homemade horse treats.

Amazon Associates Disclosure

Sarahsbites.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.

Currently Reading

Instagram

Spicy Honey Dijon Roasted Carrots 🥕🍯🌶 Only 6 ingredients and ready in under 30 minutes! Recipe link in bio. #carrots #recipe #food #dinner #weeknightdinner #feedfeed
These avocado toast bites feature creamy avocado, fresh mozzarella, smoked sea salt, and bright cherry tomatoes on top of toasted baguette. A fresh and simple avocado toast appetizer for your next party or brunch! 🥑 Recipe link in bio. #avocadotoast #appetizer #recipe #brunch
@realhousedogsofdc - one counter surfer and one tattle tale. The counter surfer enjoyed a lemon meringue cake. She still has some meringue on her shoulder. 😂 #foodblogger #foodblogdogs #countersurfer #noregrets
Red wine pot roast is a hearty winter staple in my kitchen! It features fall-apart beef with a slightly crispy sear. The braising liquid becomes a delicious sauce with added dimension from whole-grain mustard and rosemary. Recipe link in bio.
Herbs as roasted veggies are the stars of this hearty vegetable pot pie. It’s great as main dish or a side. 🥧 Recipe link in bio. #recipe #potpie #vegetarian #vintagepyrex
Blackberry Cucumber Martinis at @harvest_thyme_tavern last night! #maryland #cocktail #drinkmaryland #eatlocal

Tags

10 ingredients or less 30 minutes or less appetizer basil beef bell pepper blender breakfast brown sugar butter canned tomatoes carrots celery cheddar cheese cheese chicken chili powder chipotles in adobo chocolate cinnamon corn crock pot cumin dessert dutch oven easy garlic garlic powder heavy cream kitchenaid mixer le creuset le creuset dutch oven leftovers low-cost meals make ahead onion paprika parmesan parsley party pasta potatoes potluck roundup salsa side slow cooker soup sour cream stand mixer tastefully simple thyme tomato tomatoes vanilla vegetable stock vegetarian vintage pyrex Vitamix weeknight cooking

Copyright © 2023 Sarah's Bites on the Foodie Pro Theme