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 amiable to endless creativity. Don’t hesitate to swap in your favorite meat or cheese or skip the meat altogether for a vegetarian version.
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.
A little wedge of this bacon and cheese quiche is my kind of spring comfort food. It’s decadent and satisfying and won’t derail my quest for comfort in the shorts and (gulp) swimming suits that the coming months demand.
How to Make Breakfast Quiche:
1. Cook leeks and bacon until leeks are tender and bacon is lightly crisp.
2. Whisk eggs, cream and milk together and season with salt and pepper. Stir in shredded cheese and bacon and leek mixture.
3. Pour egg mixture in to partially baked pie crust. Bake until golden in a 375°F oven.
4. Serve warm or at room temperature.
Breakfast Quiche Recipe Video
Breakfast Quiche
This simple bacon and cheese quiche with tender leeks is sure to become a dish you make every spring!
Ingredients
- 9 inch deep dish pie crust homemade or storebought
- 1/2 pound bacon cut crosswise into thin strips (lardons)
- 2 large leeks cut in half lengthwise and thinly sliced into half rounds
- 3/4 cup heavy cream
- 1/4 cup whole milk or 2%
- 6 large eggs
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon dried thyme or 1/2 teaspoon fresh minced thyme
- 4 ounces Gruyère cheese shredded, or cheddar
Instructions
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Bake pie crust in 375°F oven for 10 minutes. Remove and set aside; leave oven on.
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Meanwhile, book bacon and leeks in a large skillet until bacon is lightly crisp and leeks are tender. Remove from heat and set aside.
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In a large bowl, whisk together cream, milk, eggs, salt, pepper and thyme until smooth. Stir in cheese and bacon and leek mixture.
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Pour egg mixture into partially baked pie crust and bake 40 minutes, or until the center is just set. Serve quiche warm or at room temperature.
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
This is my kind of spring comfort food, too! This looks absolutely mouth-watering, my friend!
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)
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!!
This quiche looks absolutely perfect. And the combination of leeks and bacon is incredible!
Don’t you love that combo!? One of my favorites! Thanks, Kevin.
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 🙂
wow, thanks, Kelsie! It’s really the perfect weekend breakfast / brunch dish…
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.
Thank you, Dorothy! I completely agree – so many wonderful flavors this time of year!
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!
I’m the same, Mary Ann. A slice of quiche and a little green salad are perfect morning, noon and night! 😉
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!
I know what you mean about spring, David! We had a little snow shower yesterday! 🙂
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 😉
Yes! Perfect with coffee… Thanks, Dawn.