Breakfast Quiche is a decadent dish of custardy, cheesy eggs, tender leeks and smoky bacon baked in a flaky crust! Think of this as a basic quiche recipe, one that's amenable to endless creativity. Don't hesitate to swap in your favorite meat or cheese or skip the meat altogether for a vegetarian version.
I love to make substantial dishes that are both elegant and simple. The kind that perch comfortably on the plate next to a leafy salad or mound of steamed vegetables to make a meal. This Breakfast Quiche recipe is the perfect example. It's ideal for breakfast or brunch and makes a welcome main course at dinner time too. Even a little wedge feels decadent and satisfying.
Ingredients You Need to Make Breakfast Quiche
- Pie Crust: ideally unbaked Lard Pie Crust or store-bought deep dish unbaked pie crust
- Bacon: or breakfast sausage, which you would need to brown in a skillet separately (discarding the fat before adding to the recipe)
- Leeks: or ~1 cup of chopped green onion
- Heavy Cream: or ½ and ½ for a lighter quiche
- Milk: ideally whole milk
- Eggs: large or extra large eggs
- Thyme: dried thyme or fresh thyme leaves
- Cheese: Gruyère cheese, cheddar cheese or Monterey Jack cheese are all good choices.
- Sea Salt and Freshly Ground Black Pepper
Quiche is a savory French tart made from eggs, milk, cheese, and seasonings baked in a pastry crust served hot, warm or cold.
Yes, it freezes beautifully! See instructions for reheating from frozen below.
Yes, you should blind-bake your crust until it's partially cooked before adding the filling. See step by step instructions and photos below.
The best way to avoid a soggy bottom crust is to partially bake the crust before adding the filling and baking completely.
A note on leeks and how to clean them.
If you haven't cooked with leeks before, you're in for a treat. In a skillet, they melt down becoming soft and buttery with subtle onion flavor. They're mild and tender in the spring and firmer, but deeply flavorful in the late fall. In the later months, they take a bit longer to soften, but are equally delicious. Don't worry if you can't find them though, an ample amount of green onions stand in well for this bacon and cheese quiche.
Do note that fine grit often hides between a leek's tender layers. To wash it away, submerge the thinly sliced leeks in a bowl of cold water and swoosh them around with your hands to allow any dirt or grit sink to the bottom of the bowl. Lift the rinsed leeks out with a slotted spoon or your hands and transfer to a clean bowl. (Don’t make the mistake of draining them in a colander as you’ll end up pouring the dirt that has drifted to the bottom right over the clean leeks.)
- Swap in a different Swiss cheese. Jack cheese, sharp cheddar cheese, or parmesan cheese would also be delicious.
- If you can't find leeks, swap in a large bunch of green onions.
- Use half and half in place of the heavy cream and milk mixture if that's what you have on hand.
More of My favorite Breakfast Recipes
- Breakfast Frittata (Think of it as crustless quiche!)
- Breakfast Potatoes (An unusual method makes these extra crispy outside and buttery smooth on the inside!)
- Sweet Potato Hash Browns (Quick, easy and delicious - a breakfast trifecta!)
- Baked Eggs (You're less than 15 minutes away from enjoying these. Fantastic holiday breakfast!
How to Reheat Quiche
You can reheat leftover quiche from the refrigerator, either in the pie pan it was cooked in or as individual slices on a parchment lined rimmed baking sheet. Cover with foil and warm in a preheated 350˚F oven for 15 to 20 minutes. To reheat frozen quiche (do not thaw before reheating), follow the same directions, but increase the reheating time to 30 to 45 minutes or when the internal temperature reaches 160˚F to 165˚F.
How to Make Breakfast Quiche
Make and blind bake pie crust at 375˚F for 12 minutes - ideally this Lard Pie Crust or other homemade pie crust. (A store bought unbaked, deep dish pie crust also works.)
Cook leeks and bacon until leeks are tender and bacon is lightly crisp. Remove from heat.
Whisk eggs, cream and milk together and season with salt and pepper. Stir in shredded cheese and bacon and leek mixture.
Pour egg mixture into partially baked pie crust (see blind baking instructions above). Bake until golden in a 375°F oven (cover edges with foil or pie crust shield if they're getting too brown. Serve warm, at room temperature or cold from the refrigerator.
- 9 inch unbaked Lard Pie Crust or store-bought deep dish unbaked pie crust
- ½ pound bacon cut crosswise into thin strips (lardons)
- 2 large leeks cut in half lengthwise and thinly sliced into half rounds
- ¾ cup heavy cream
- ¼ cup whole milk or 2%
- 6 large eggs
- ¼ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon dried thyme or ½ teaspoon fresh minced thyme
- 4 ounces Gruyère cheese shredded, or cheddar
- Place unbaked pie crust in deep dish pie plate; flute edges if desired. Cover and refrigerate for at least 30 minutes and up to 3 days.
- When you're ready to bake, preheat oven to 375˚F. Line pie crust with parchment paper or foil and fill with pie weights or dried beans. Bake 12 minutes. Remove parchment paper and weights and prick bottom and sides of crust all over with a fork. Return to oven and bake 8 minutes more. Remove and set aside; leave oven on.
- Meanwhile, cook bacon and leeks in a large skillet until bacon is lightly crisp and leeks are tender. Remove from heat and set aside to cool.
- In a large bowl, whisk together cream, milk, eggs, salt, pepper and thyme until smooth. Stir in cheese and bacon and leek mixture.
- Pour egg mixture into partially baked pie crust and bake 40 minutes, or until the center is just set (cover pie crust edges with foil or a pie crust shield in the last 15 to 20 minutes of baking if crust is getting too brown). Let stand at least 15 minutes before cutting. Serve quiche warm or at room temperature.
- To reheat leftover quiche from the refrigerator; cover with foil and warm in a preheated 350˚F oven for 15 to 20 minutes. To reheat frozen quiche (do not thaw before reheating), follow the same directions, but increase the reheating time to 30 to 45 minutes or when the internal temperature reaches 160˚F to 165˚F.