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    Recipes » Breakfast Recipes » French Breakfast

    Breakfast Quiche

    Published: Nov 13, 2020 · Modified: Nov 16, 2020 by Marissa Stevens · 37 Comments

    This post may contain affiliate links.

    Jump to Recipe Jump to Video
    Bacon and Egg Breakfast Quiche served on a white plate with a fresh sprig of thyme.

    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.

    a slice of Breakfast Quiche served on a square white plate

    In spring I crave light dishes: baby lettuce salads; simple soups, blanched asparagus, steamed artichokes. But I also crave substantial dishes, the kind that perch comfortably on the plate next to leafy salads and celebrate fleeting spring delicacies like tender leeks – this Breakfast Quiche recipe is just perfect.

    Jump to:
    • Recipe Options:
    • More of My favorite Breakfast Recipes
    • How to Reheat Quiche
    • How to Make Breakfast Quiche:
    • Recipe Video
    • Breakfast Quiche
    • 💬 Comments

    A little wedge of this bacon and cheese quiche is perfect for breakfast or brunch, but welcome as the main dish of any meal. It's my kind of spring comfort food - decadent, satisfying and won’t derail my quest for comfort in the shorts and (gulp) swimming suits that the coming months demand.

    Recipe Options:

    • 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:

    1. Make and blind bake Lard Pie Crust. (Or partially bake store bought or other homemade pie crust.)

    • lard pie crust rolled out
    • Lard Pie Crust in pie plate
    • lard pie crust baked with parchment and pie weights
    • Partially Baked Lard Pie Crust

    2. Cook leeks and bacon until leeks are tender and bacon is lightly crisp. Remove from heat.

    Cooking Leeks and Bacon

    3. Whisk eggs, cream and milk together and season with salt and pepper. Stir in shredded cheese and bacon and leek mixture.

    Whisking Eggs and Cream
    Stirring Eggs Cream Bacon and Leeks together

    4. Pour egg mixture into partially baked Lard Pie Crust. Bake until golden in a 375°F oven (cover edges with foil or pie crust shield if they're getting too brown.

    Pouring Quiche Mixture into Partially Baked Crust
    Baking Breakfast Quiche

    5. Serve warm or at room temperature.

    Recipe Video

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    Breakfast Quiche served on a white plate

    Breakfast Quiche

    Marissa Stevens
    This simple bacon and cheese quiche with tender leeks is sure to become a dish you make every spring!
    5 from 11 votes
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 1 hr
    Pie Crust Chilling Time 30 mins
    Total Time 2 hrs
    Course Breakfast, Main Course
    Cuisine American
    Servings 8 people
    Calories 529 kcal

    Ingredients
      

    • 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

    Instructions
     

    • 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.

    Notes

    1. 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.

    Nutrition

    Calories: 529kcalCarbohydrates: 24gProtein: 15gFat: 41gSaturated Fat: 20gCholesterol: 226mgSodium: 408mgPotassium: 211mgFiber: 1gSugar: 2gVitamin A: 1217IUVitamin C: 3mgCalcium: 176mgIron: 2mg
    Keyword Christmas morning, comfort food, Easter breakfast, Mother's Day
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.
    « Lard Pie Crust
    Cornbread Pudding »

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      Recipe Rating




    1. Susie says

      April 09, 2022 at 12:46 pm

      I have baked my quiche for breakfast tomorrow morning. Do I let it cool completely before putting in the frig? How long do I warm it coming out of the frig in the morning? 375 degrees?
      It is beautiful ❤️

      Reply
      • Marissa Stevens says

        April 11, 2022 at 7:53 am

        Hi Susie! So glad your quiche turned out well. You should let it cool before covering and refrigerating. Have a look at the section above titled "How to Reheat Quiche" for detailed instructions on reheating chilled or frozen quiche.

        Reply
    2. QuicheLover says

      December 11, 2021 at 8:47 pm

      5 stars
      Absolutely wonderful quiche - i could eat the whole thing alone in one sitting. May I ask, is it possible to perhaps cut the amount of leaks by half? I loved it, but i think the leek flavor may be strong for some of the picky eaters i will be making this for. Would i need to substitute with anything? Thanks so much!

      Reply
      • QuicheLover says

        December 11, 2021 at 8:51 pm

        5 stars
        Sorry one other silly question - if i freeze this, do i have to thaw it out before i bake to reheat?

        Reply
        • Marissa Stevens says

          December 12, 2021 at 11:16 am

          So glad you enjoyed this! Yes, you can reduce the leeks by half, no need to substitute with anything. Not a silly question at all! You should reheat the quiche from frozen (don't thaw first) - I've made a note of that in the post as well. Thank you for asking.

          Reply
    3. Lisa says

      December 24, 2020 at 12:27 pm

      Could this be prepared the night before and then baked in the morning? Looking for something easy Christmas morning.

      Reply
      • Marissa Stevens says

        December 25, 2020 at 4:47 pm

        Hi there, Lisa. You can make the egg mixture the night before, but you'll want to pour it into the partially baked crust and bake the day of (otherwise your crust will get soggy in the refrigerator overnight). Alternatively, you can bake the quiche a day ahead and reheat the next day. I hope that helps!

        Reply
    4. Valentina says

      November 18, 2020 at 4:56 pm

      5 stars
      Marissa, this is a beautiful quiche. My mom loved making quiches like this only she didn't make her own crust. She would have loved your crust! Such a comforting breakfast or brunch dish for this time of year. I love it. ~Valentina

      Reply
      • Marissa Stevens says

        November 18, 2020 at 5:36 pm

        What a sweet comment, Valentina. Thank you!

        Reply
    5. Dawn - Girl Heart Food says

      November 16, 2020 at 7:15 am

      5 stars
      Guess what's happening? This! Looks so so good, Marissa! Perfect for a weekend brunch. Heck, I'd even have this for dinner and call it a day! Big yum!

      Reply
      • Marissa Stevens says

        November 16, 2020 at 8:20 am

        We literally had this for dinner last night! I honestly love it for any meal. So excited for you to give it a try, Dawn.

        Reply
    6. annie@ciaochowbambina says

      November 16, 2020 at 6:45 am

      5 stars
      Now there's a piece of quiche! All the heart eyes for this one! I can very easily see this one on our Christmas Brunch menu! Thanks for sharing, my friend!!

      Reply
      • Marissa Stevens says

        November 16, 2020 at 8:20 am

        Thank you, Annie. My pleasure!

        Reply
    7. David @ Spiced says

      November 16, 2020 at 4:08 am

      5 stars
      Ah, I really do love a good breakfast quiche! Laura isn't a fan of eggy things, so quiches are usually a no-go for her. That means I have to eat the whole thing when I make one. I mean that's not a bad thing, of course! I'm thinking it might be fun to make a quiche sometime during the holidays. Great idea!!

      Reply
      • Marissa Stevens says

        November 16, 2020 at 8:21 am

        Thanks, David! More for you, right? 😉

        Reply
    8. Rahul @samosastreet says

      November 15, 2020 at 1:39 pm

      I love quiche and this would be perfect for any meal of the day! I never made a lard pie crust, something new for me to try

      Reply
      • Marissa Stevens says

        November 16, 2020 at 8:21 am

        It's so flaky, Rahul! I hope you'll give this one a try.

        Reply
    9. Sally@ Good Dinner Mom says

      September 03, 2018 at 8:26 pm

      5 stars
      This was dinner tonight, Marissa and my family of 3 nearly ate the whole quiche in one sitting! I have one nice piece left that my son has spoken for his breakfast in the morning. I’m going to make it again and take it to my mom later in the week. I had to leave out the bacon and worried it would be lacking in flavor with that omission. I was wrong, it was fabulous. Thanks for sharing. This will be another Pinch and Swirl recipe I’ll be making again and again. xo

      Reply
      • Marissa Stevens says

        September 04, 2018 at 1:52 pm

        That is so wonderful to hear, Sally! I'm so glad that you and your family enjoyed it!

        Reply
    10. annie@ciaochowbambina says

      April 17, 2018 at 12:54 pm

      5 stars
      This is my kind of spring comfort food, too! This looks absolutely mouth-watering, my friend!

      Reply
      • Marissa Stevens says

        April 18, 2018 at 8:52 am

        Thank you so much, Annie! xo

        Reply
    11. Ben|Havocinthekitchen says

      April 16, 2018 at 4:57 pm

      5 stars
      Mmm...eggs, cheese, bacon, and leeks make the perfect spring savory quiche. Wondering, if I can make a vegetable based crust (not that I'm against a regular crust, but thinning that would be amazing too)

      Reply
      • Marissa Stevens says

        April 17, 2018 at 9:54 am

        I think that would be delicious, Ben!

        Reply
    12. Katherine | Love In My Oven says

      April 13, 2018 at 7:38 pm

      With bacon in here, this would be a definite hit at our house!! I never think to make quiche, but whenever I do it's always delicious. I'll have to try yours soon!!

      Reply
      • Marissa Stevens says

        April 14, 2018 at 10:55 am

        I'm so excited for you to try this, Katherine! I hope it's a hit with your family! 🙂

        Reply
    13. Kevin O'Leary says

      April 13, 2018 at 9:08 am

      This quiche looks absolutely perfect. And the combination of leeks and bacon is incredible!

      Reply
      • Marissa says

        April 13, 2018 at 9:27 am

        Don't you love that combo!? One of my favorites! Thanks, Kevin.

        Reply
    14. Kelsie | the itsy-bitsy kitchen says

      April 12, 2018 at 1:59 pm

      My mom made a quiche for Christmas breakfast and I'm still dreaming about it--this one looks even better than hers though. I loooove leeks! This sounds perfect for breakfast this weekend 🙂

      Reply
      • Marissa says

        April 13, 2018 at 9:27 am

        wow, thanks, Kelsie! It's really the perfect weekend breakfast / brunch dish...

        Reply
    15. Dorothy Dunton says

      April 12, 2018 at 12:40 pm

      Hi Marisssa. I love the flavors of Spring! Leeks are one of my favorites and then you add in the bacon Gruyere cheese. OMG this would be perfect for any meal in my opinion.

      Reply
      • Marissa says

        April 13, 2018 at 9:28 am

        Thank you, Dorothy! I completely agree - so many wonderful flavors this time of year!

        Reply
    16. Mary Ann | The Beach House Kitchen says

      April 12, 2018 at 12:07 pm

      5 stars
      When I'm looking to spoil myself for breakfast I love to treat myself to quiche! This looks absolutely delicious. I'd enjoy it for any meal of the day!

      Reply
      • Marissa says

        April 13, 2018 at 9:29 am

        I'm the same, Mary Ann. A slice of quiche and a little green salad are perfect morning, noon and night! 😉

        Reply
    17. David @ Spiced says

      April 12, 2018 at 11:07 am

      That quiche looks incredible, Marissa! I love breakfast foods, so the idea of a quiche is really calling to me right now. And I totally agree with you about springtime flavors. Looks like you guys have been eating well out there lately! 🙂 Now if only spring would hurry up and actually get here...haha!

      Reply
      • Marissa says

        April 13, 2018 at 9:30 am

        I know what you mean about spring, David! We had a little snow shower yesterday! 🙂

        Reply
    18. Dawn - Girl Heart Food says

      April 12, 2018 at 10:31 am

      5 stars
      This looks PERFECT, Marissa! With the weekend soon here, I'm thinking about all things brunch and this would fit the bill! Love how fluffy it is! That, tons of coffee and I'm set 😉

      Reply
      • Marissa says

        April 13, 2018 at 9:31 am

        Yes! Perfect with coffee... Thanks, Dawn.

        Reply

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