There’s something absolutely magical about a homemade quiche that makes any morning feel special. This breakfast quiche recipe is the epitome of elegant simplicity – it’s the kind of dish that looks like you spent hours in the kitchen, when really, you’ve got a showstopper on the table in under an hour. Whether you’re hosting a brunch, feeding your family, or meal prepping for the week ahead, this quiche is your new best friend.
What makes this the best breakfast quiche recipe is the perfect balance of creamy custard, crispy bacon, and melted cheese all nestled in a buttery pie crust. The secret is in the technique – we’re creating a custard base that’s silky smooth and perfectly set, not rubbery or watery. I love using a combination of heavy cream and whole milk for the richest flavor, and adding just a touch of Dijon mustard for depth.
This recipe is incredibly versatile too. You can swap out the bacon for ham, sausage, or keep it vegetarian with sautéed vegetables. The beauty of quiche is that it adapts to whatever ingredients you have on hand. Spinach, mushrooms, bell peppers, caramelized onions – they all work beautifully. For a creamier texture, you might want to check out our Best Heavy Cream Alfredo Sauce Recipe for inspiration on working with cream.
The best part? This quiche is perfect for entertaining. You can prepare it the night before, refrigerate it, and simply pop it in the oven in the morning. It’s also fantastic for serving at room temperature, making it ideal for brunches or picnics. Pair it with a simple Best Chickpea Salad Recipe for a complete meal, or serve alongside fresh fruit and a light salad.
For more insight into working with eggs and cream-based dishes, Serious Eats’ egg guide is an excellent resource. If you’re interested in learning more about pie crust techniques, Bon Appétit’s pie crust tutorials are incredibly helpful. And for additional quiche inspiration, New York Times’ Quiche Lorraine is a classic worth exploring.
I’ve been making variations of this quiche for years, and it never fails to impress. The combination of crispy bacon, sharp cheddar, and fresh herbs creates a flavor profile that’s both sophisticated and comforting. Let me walk you through how to create this breakfast masterpiece in your own kitchen.
Ingredients
- 1 unbaked 9-inch pie crust (store-bought or homemade)
- 8 slices bacon, chopped
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup gruyere cheese, shredded
- 6 large eggs
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 2 tablespoons fresh chives, chopped
- 2 tablespoons fresh parsley, chopped
- Butter for greasing (optional)
- 1 small onion, finely diced
Instructions
- Preheat your oven to 375°F. If using a frozen pie crust, remove it from the freezer and let it sit at room temperature for 5 minutes to make it slightly easier to work with, but don’t thaw it completely.
- Cook the bacon in a large skillet over medium heat, stirring occasionally, until it’s crispy and brown, about 8-10 minutes. Transfer the cooked bacon to a paper towel-lined plate to drain excess grease, then chop into bite-sized pieces.
- In the same skillet with about 1 tablespoon of bacon grease remaining, sauté the diced onion over medium heat until it becomes soft and translucent, about 4-5 minutes. This adds wonderful flavor depth to your quiche.
- Arrange the pie crust in a 9-inch pie dish, pressing it gently into the bottom and sides. If the edges are cracked or uneven, patch them with small pieces of crust. You can prick the bottom with a fork a few times to prevent excessive puffing, but this isn’t critical for a quiche.
- Spread the cooked bacon evenly across the bottom of the pie crust, followed by the sautéed onions. Sprinkle the shredded cheddar and gruyere cheese evenly over the bacon and onions.
- In a large mixing bowl, whisk together the eggs, heavy cream, and whole milk until well combined and smooth. This is the base of your custard, so take your time to ensure everything is fully incorporated.
- Add the Dijon mustard, salt, pepper, and nutmeg to the egg mixture, whisking until fully combined. The mustard adds a subtle complexity that elevates the entire dish without making it taste like mustard.
- Fold in the fresh chives and parsley into the egg mixture, reserving a small pinch for garnish if desired.
- Slowly pour the egg mixture over the bacon, onion, and cheese in the pie crust. Pour gently to avoid overfilling – the mixture should come up to about 1/2 inch from the top of the crust.
- Carefully transfer the quiche to the preheated oven. Bake for 35-40 minutes, until the top is light golden brown and the center is set but still slightly jiggly in the very middle when you gently shake the pie dish.
- Remove the quiche from the oven and let it rest on a wire rack for 5 minutes before slicing. This resting time allows the custard to set properly and makes it much easier to cut clean slices.
- Slice into wedges and serve warm, at room temperature, or even cold the next day. Garnish with additional fresh herbs if desired.
Pro Tips
Crust considerations: If you’re worried about a soggy crust, try blind baking for 5 minutes at 375°F before adding your fillings. This is optional but creates an extra-crispy base that some bakers prefer.
Cheese variations: While cheddar and gruyere are classic, feel free to experiment with Swiss, fontina, or a combination of your favorite cheeses. Just avoid extremely soft cheeses that won’t melt evenly.
Vegetable substitutions: Replace or supplement the bacon with sautéed spinach, mushrooms, bell peppers, sun-dried tomatoes, or asparagus. Just make sure any vegetables are pre-cooked to remove excess moisture.
Fresh herb options: Dill, tarragon, or basil work wonderfully in place of or alongside the chives and parsley. Fresh herbs make a significant difference in the final flavor.
Doneness test: The quiche is perfectly done when the center still has a slight jiggle – about the size of a quarter – when you shake the dish. It will continue cooking slightly as it cools.
Storage instructions: Leftover quiche keeps beautifully in the refrigerator for up to 4 days. Simply cover with foil and reheat gently in a 325°F oven for about 10 minutes, or enjoy it cold straight from the fridge.
Serving suggestions: Pair with a crisp green salad, fresh fruit, or crusty bread. A sparkling mimosa or fresh-squeezed orange juice completes the brunch experience perfectly.
Scaling the recipe: This recipe doubles beautifully if you’re feeding a larger crowd. Use a 9×13-inch baking dish and increase baking time by 10-15 minutes, checking for doneness as described above.
Nutmeg note: Don’t skip the nutmeg – it’s a classic quiche ingredient that adds warmth and elegance without being noticeable. A quarter teaspoon is perfect; any more and it becomes too pronounced.
Pingback: How to make the BEST Instant Pot Chicken Thigh Recipe! – Simple Recipe Finder
Pingback: How to Make the Best Venison Steak Recipe Ever! – Simple Recipe Finder
Pingback: How to make the BEST Crockpot Chicken Tacos Recipe! – Simple Recipe Finder