I don’t know about you, but breakfast is one of my favorite meals of the day. I mean, I like to eat breakfast not only in the morning but for lunch, dinner, snack time, whatever time of the day I am IN for brekky. This Easy Breakfast Quiche is one of my favorite breakfast/lunch/dinner meals, so I’m excited to share it with you today!
This Easy Breakfast Quiche recipe is really the easiest, most delicious quiche I’ve ever had! My twin sister Rachel makes these whenever we come home. How great is it to have company over and have a breakfast you can customize to everyone’s likings? Oh, and did I mention this uses store-bought pie crusts (if I’m in a hurry I use the ones in the frozen section already formed to the pan!) And that this is all done in under 45 minutes?? Have I convinced you to try them yet? 😉
Make ahead of time:
Even if there isn’t a holiday, I keep one or two of these stored in my freezer for an easy dinner or weekend brunch. If you want to store them in the freezer, first bake the quiche. After it has completely cooled, wrap it really tight with saran wrap and label (I like to make different flavor combos). When you want to eat them, defrost them on the counter or in the fridge to when they are no longer frozen, and bake at 325 degrees for 20-25 minutes.
I plan to make different quiche flavor combos and posting those recipes, so for now, this is simply called the Easy Breakfast Quiche. Feel free to get creative with whatever flavors you prefer! For this recipe, I used mushrooms, breakfast sausage, cheese, onions, and spinach. Stay posted for more flavor combos 🙂
Easy Breakfast Quiche
Ingredients
- 1 deep dish frozen pie crust
- 5 eggs
- ¾ cup half and half
- ½ tsp salt
- ½ tsp ground black pepper
- ½ tsp garlic powder
- ¼ tsp crushed red pepper flakes
- 1 cup shredded Colby Jack Cheese
Optional add ins:
- 1 cup fully cooked breakfast sausage, diced
- ½ cup sliced mushrooms
- ½ cup fresh spinach
- ¼ cup yellow or white onion, diced
Instructions
- Spray your 9 inch pie dish with nonstick cooking spray. Roll out the pie dough, fit to your pie dish, and crimp the edges. Return to the freezer for 30 minutes to chill before baking. You can also use premade frozen pie crusts and they work great! Just remove from the freezer 10 minutes before baking.
- Preheat the oven to 375°.
- While the dough is chilling, make the filling! Using a hand held mixer, beat eggs, half and half, and all the seasonings on high for 1 minute until everything is incorporated. Whisk in the cheese and all the add ins.
- Bake the quiche for 25 minutes and check the crust. If it is getting too dark, cover lightly with aluminum foil. Return to the oven for another 10-15 minutes, or until the center is just cooked. Do not over bake! Remove from the oven and allow to cool for 15 minutes to serve.
- Cover with saran wrap and this will keep good in the fridge for up to 5 days. If freezing, wrap tightly with several wraps of saran before freezing. It will stay fresh for up to 3 months!
Franky
Made it with a frozen shell because I was tight on time. Super easy and not a bad clean up. Everyone really enjoyed!
Laura T
This is a great quiche recipe! I’ve made a cheddar, onion and ham quiche and a spinach, feta, red pepper and onion quiche recently with this recipe as my reference. Super tasty and I’ve found it’s best to cook before and reheat easily if making for a party.
Rachel R
I’ve been making quiche for years now and this is one of my favorite recipes. I love making this for company and to have for the week. Easy yet very tasty. 10/10!