breakfast quiche

The best easy quiche recipe packed with spinach, ham, and cheese, or any other fillings you prefer! Great for breakfast, brunch, or dinner.

Easy Quiche

spinach (thawed)

refrigerated pie crust

eggs

milk ((I used 1%; or use whole milk

salt

black pepper

nutmeg

hot sauce (such as Tabasco (optional))

1/4-inch-diced melty cheese (such

green onions (finely chopped)

Preheat

Preheat the oven to 375 degrees F. If your frozen spinach is not already thawed, thaw it in the microwave per the directions. Place the spinach in a colander and squeeze out as much liquid as possible. Set aside.

Bake

Blind Bake the Crust (If your crust comes pre-formed in a disposable pan). Place the pie dish on a baking sheet and bake for 3 minutes. Remove it from the oven, prick it all over with the tines of a fork, then return to the oven and bake until light golden, about 10 minutes more. Reduce the oven temperature to 350 degrees F. See notes if you use a pie dough sheet or make your own dough.**

Whisk

Prepare the Filling: In a large mixing bowl, whisk together the eggs, milk, salt, pepper, nutmeg, and Tabasco.

Spinach

Squeeze and blot more water out of the spinach (you want it as dry as possible), then scatter it evenly over the bottom of the blind-baked crust. Sprinkle the ham, cheese, and onion over the top of the spinach.

Carefully pour the egg mixture over the top.

Quiche

Bake the Quiche: Bake the quiche on the baking sheet, until a knife inserted 1 inch from the edge of the crust comes out clean and the center is set, about 40 to 50 minutes. If at any point the crust begins to brown more than you would like, protect it with foil or a pie crust shield. Let the baked quiche rest for 5 to 10 minutes, then slice and serve.

This tomato egg breakfast tortilla quiche combines eggs, baked tomatoes, chili, feta, and parsley within a tortilla crust, for a healthy, wholesome breakfast quiche/tart! Best of all, this recipe requires just a few minutes of hands-on prep and is ready in under 30 minutes!

Tomato Egg Breakfast Tortilla Quiche (Breakfast Quiche)

tortilla (around 9-10″/22-25cm across)

oz tomatoes

oz feta

parsley

olive oil

red chilli pepper

tsp sumac (optional; use your favorite spices)

tsp salt

tsp pepper

Prepare the tomatoes by placing them in a small baking tray with salt, pepper, sumac (optional), and a little oil.

Bake in the over at 400ºF/200ºC for 10 mins.

Once ready, remove the tomatoes from the oven and reduce the temperature to 350ºF/180ºC.  You can optionally peel the tomatoes after baking for softer pieces in the tortilla quiche.

Meanwhile, as the tomatoes bake, finely chop the parsley and chili.

Place the tortilla in a parchment-lined oven-safe round tart pan (around 8-inches wide).

Break the eggs directly into the tortilla, then add the baked eggs, parsley, feta, chili, and spices of choice (I used a little more sumac).

Bake in the oven at 350ºF/180ºC for 10 minutes (for slightly runny eggs) - or up to 13-15 minutes for set eggs.The eggs will look runnier than they are because of the oils and juices from the baked tomatoes too.

Once baked, allow the tortilla quiche to rest for ten minutes before slicing and serving.

I&#039;d aim to eat this within the same day, if possible. Unless you plan to scramble the eggs into a thicker quiche filling (method in notes above), the leftovers can be covered and refrigerated for between 2-3 days.

https://content.jwplatform.com/videos/kVGJppvj.mp4

A super simple recipe for tomato egg breakfast tortilla quiche. It combines eggs, baked tomatoes, chili, feta, and parsley within a tortilla crust for a healthy, wholesome breakfast quiche/tart!

Bacon and Cheese Quiche is the perfect hot breakfast to share with a crowd. It&#039;s filling, savory, and full of delicious flavors.

Bacon and Cheese Quiche Recipe

pie crust (softened as directed on the box)

milk

eggs (slightly beaten)

bacon (cooked and crumbled)

Cheddar cheese (shredded)

Mozzarella Cheese

Parmesan cheese (grated)

Preheat the oven to 350°F. Using a shallow-sided 9&quot; inch glass pie plate, place the softened pie crust inside and crimp the edges. We double-folded the edges of the crust and then crimped.

Add the bacon and cheese to the bottom of the pie crust.

In a medium bowl mix the milk, eggs, salt, and pepper, then pour over the bacon and cheese.

Bake for 45-50 minutes or until a knife, inserted in the center, comes out clean. Let set for 5-10 minutes before cutting.

https://content.jwplatform.com/videos/7j0cMlhR.mp4

Bacon And Cheese Quiche Makes The Perfect Hot Breakfast To Share With A Crowd. It’s Filling, Savory, And Full Of Delicious Flavors.

Bacon And Cheese Quiche

This colorful veggie quiche is loaded with a variety of veggies and cheese and baked until set in a pie crust for a delicious and easy breakfast or brunch quiche.

Veggie Lovers Quiche

(9-inch) pie crust (store-bought

egg yolk, beaten

Italian blend cheese (see notes)

zucchini

mushrooms

baby spinach

diced, seeded tomato (such as Roma tomato)

skim milk (see notes)

Preheat oven to 375. Prepare pie crust as...

Preheat oven to 375. Prepare pie crust as directed if it needs to pre-bake. (I use a frozen pie crust that’s ready to fill.)

Brush the bottom of the pie shell with...

Brush the bottom of the pie shell with the egg yolk. Sprinkle the shredded cheese over the bottom of the pie crust. Place the pie shell on a baking sheet lined with aluminum foil.

Heat the olive oil in a medium skillet...

Heat the olive oil in a medium skillet over medium heat. Add the zucchini, mushrooms, spinach and tomatoes and cook until tender and the liquid has evaporated, about 5-7 minutes. (If the mixture looks wet, transfer the veggies to a paper towel and pat dry to get rid of any extra moisture.) Let the veggies cool for 2-3 minutes.

In a medium bowl, whisk the eggs and...

In a medium bowl, whisk the eggs and milk together. Add the veggies, salt and pepper and stir to combine. Pour the egg mixture into the pie shell until nearly full (you may have a small amount of egg mixture to discard).

Place the baking tray with the quiche in...

Place the baking tray with the quiche in the oven and bake at 375 for 40-45 minutes, until golden and set.

Let the quiche cool for 5-10 minutes before...

Let the quiche cool for 5-10 minutes before slicing so it sets up. Serve warm and enjoy!

https://mediavine-res.cloudinary.com/video/upload/kqfhsyxzwrajgqdc1leb.mp4

This colorful veggie quiche is loaded with a variety of veggies and cheese in a pie crust and baked until golden for a delicious and easy breakfast or brunch quiche.

This breakfast quiche is packed with sausage, veggies, and so much flavor! It's perfect for a hearty breakfast or brunch!

Easy Sausage and Veggie Breakfast Quiche

half and half

hot sauce

green onion

salt and pepper,

avocado oil

pork breakfast sausage

yellow onion, diced

red bell pepper, diced

garlic,

baby spinach, chopped

cheddar cheese

Add the eggs, half and half, hot sauce, green onion, salt, and pepper to a large mixing bowl. Whisk together until well combined and set aside.

Heat a large skillet over medium-high heat. Once hot, add the avocado oil and then add the sausage. Brown the sausage, breaking it up as it cooks.

Once the sausage is brown add the onion, bell pepper, and garlic. Sauté for another 3-5 minutes until onion and bell pepper start to become tender.

Add the baby spinach to the skillet, sauté for a minute until the spinach is wilted, and then remove from the heat.

Pour the sausage mixture into the pie crust and then top with sharp cheddar cheese.

Pour the egg mixture evenly over the quiche filling. You may need to spread the green onion out a bit evenly. Bake the quiche at 400 degrees for 25-30 minutes or until crust is golden brown and the egg is set.

Remove from the oven and let sit for 10 minutes before slicing.

Made this for my MIL and she was begggging for the recipe! such an easy breakfast prep!

Very Tasty and easy to make. I made this for Christmas Eve breakfast and it was a crowd pleaser.

Easy and delicious! I actually made this 2 days in a row. My husband liked it so much, he requested it for breakfast this week. I used turkey breakfast sausage, otherwise, I made it as written.  It's so flavorful!  I'm not a huge fan of red bell pepper and yellow onion, but this is the perfect mix of veggies. This is going in our regular rotation!

Tasty. More eggy and not as creamy/rich as ATK quiche recipe. (I like both styles.) We skipped the hot sauce since we were sharing with a toddler. I used a Pillsbury pie crust and shouldn't have worried about getting the crust over the pie plate edge as the quiche didn't rise that high. Next time, I'll check this at the 18 min mark. Also, this would not have served 9 at our house unless we were serving it as part of a spread. I think we got 5 servings out of it. Would make again.

Delicious! Excellent weeknight dinner and the kids enjoyed it! Thanks

Made this for a brunch gathering and it’s wonderful! I used a pre made pillsbury crust and checked at 18 minutes like another commenter suggested. I also used foil strips to stop the crust from browning too much before it finished cooking. Thanks for an excellent recipe!

So great, so easy. Made this and had fantastic meals to eat all week!

This was delicious! And I did as you suggested by doubling the recipe and putting half in the freezer. My only question is; does the veggie mixture get really watery after being feozen?

Loved this recipe! I've always wanted to make a quiche but have been super nervous! I was so worried the crust would be soggy or the middle wouldn't be set. Look no further this recipe is perfect! Omg will be making quiches every weekend from now on! I also love that this recipe uses more egg than half and half as other recipes I've looked at is mostly half and half and about 3 eggs. Don't hesitate, make this!

Made this for Easter for a crowd and everyone loved it! Delicious!

This was delicious! I love the sweetness of the peppers to balance the sausage. So tasty! Thank you

Another winner! I made it without the crust and sprayed a pie pan liberally with cooking spray. I followed the tip to double the filling and save 1/2 to use for another quiche to whip up quickly at a later date--what a great time saver!

Best quiche recipe I’ve made. I’m not a huge fan of eggs on their own, but I enjoy quiche for breakfast. I love how rock-solid your recipes are, because I know I can sub an ingredient here or there and it will still come out great. I didn’t have spinach so I used some frozen carrots, broccoli, and cauliflower. I used whole milk instead of 1/2 and 1/2, a little extra onion since I didn’t have scallions, and I added some egg whites when I realized I used more veggies than you’d called for. The texture was so smooth and the taste perfect! I made it for a Christmas breakfast for my husband and I and have been enjoying the leftovers for the last couple days. I’ll definitely make it again.

First time making a quiche and it was great! Made if for brunch and got lots of compliments.

I made this for a brunch gathering.  I only found a 10” disposable pie pan and I tried to adjust filling, but it definitely needed quite a bit more.  I used turkey breakfast sausage.   People liked it, but I felt it actually tasted better the next day (as there were 2 pieces left over).   I would make again.

https://content.jwplatform.com/videos/VUq7MRIK.mp4

Top 5 breakfast quiche recipes from across the web

The most viewed breakfast quiche recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Easy Quiche

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Top 5 breakfast quiche recipes from across the web

The most viewed breakfast quiche recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Quiche

Tomato Egg Breakfast Tortilla Quich...

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Veggie Lovers Quiche

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The most viewed breakfast quiche recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine